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Thin Mint Cheesecake











Trans-fat Free, Low Sodium


1 cup cookies
thin mint, crushed and pressed into 9-inch springform pan
First layer filling
2 packages cream cheese
(8 oz)
6 ounces chocolate chips (semi-sweet)
½ cup sugar
¾ cup mints
thin, crushed
2 large eggs
1 teaspoon vanilla extract
Second layer filling
2 packages cream cheese
(8 oz)
6 ounces chocolate chips
1 cup sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
14 ounces chocolate chips
6 ounces heavy whipping cream
1 teaspoon peppermint


First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well.

Add melted chocolate chips, then cookies.

Mix in eggs and vanilla.

Pour into pan and place in freezer to firm up.

Second Layer: Beat cream cheese until lumps are gone.

Add sugar, chocolate chips, then sour cream.

When smooth, finish with eggs and extracts.

Pour second layer on top of (hopefully) firm first layer.

Bake at 325 degrees for 1½ hours, until top feels jiggly but firm.

Cool, refrigerate.

Topping: Melt chocolate chips, whisk in cream and peppermint.

While topping is still runny, spread over whole cake and decorate with cookies.

Accent with green icing around cookies.

Keep chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 38258% of calories from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 92mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 11% Vitamin C 0%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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