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Low Carb Thin Mint Cheesecake

Behold, a secretly low carb mint chocolate chip cheesecake to which all other cheesecakes aspire:

Thin Mint Cheesecake - Imagine taking two of the most delicious foods in the world—Thin Mint Girl Scout cookies & creamy cheesecake—and combining them into one MAGIC dessert! @choccoveredkt https://chocolatecoveredkatie.com/2016/03/14/thin-mint-girl-scout-cookie-cheesecake/

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This creamy cheesecake can be all of the following:

Vegan

Low Carb

Gluten Free

Sugar Free

Soy Free

Egg Free

Nut Free

Low Calorie

No Food Coloring

Inspired by the popular Keto Cheesecake Recipe

Keto Mint Chocolate Cheesecake

homemade thin mints

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Imagine taking two of the most delicious foods in the world—Thin Mint girl scout cookies and NY style cheesecake—and magically combining them into one incredible dessert.

For anyone who loves Girl Scout Cookies and cheesecake, it is the ultimate treat.

You have options for the crust: Make it crustless, or use your favorite homemade or grocery store crust, or you can use crushed Thin Mint cookies!

If you’re ambitious, you can even make your own with this recipe: Keto Thin Mints.

Mint Chocolate Chip Cheesecake

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Leftovers (if there are any!) can even be frozen and thawed any time you’re craving Thin Mints.

So basically, Girl Scout Cookie season never has to end!

Thin Mint Cheesecake - Imagine taking two of the most delicious foods in the world—Thin Mint Girl Scout cookies & creamy cheesecake—and combining them into one MAGIC dessert! @choccoveredkt https://chocolatecoveredkatie.com/2016/03/14/thin-mint-girl-scout-cookie-cheesecake/

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Tips For Baking Success:

Don’t over-beat the batter, because over-mixing can introduce air bubbles that burst in the oven and cause cracking.

Once done baking, be sure to let the cheesecake cool gradually instead of moving it straight from the oven to the fridge, to avoid sudden temperature changes that could also result in cracking.

Be sure to get pure peppermint extract, not imitation. If you prefer just a slightly-minty cheesecake, use 1/4 tsp instead of the full amount.

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Low Carb Keto Mint Chocolate Chip Cheesecake Recipe

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Adapted from this Vegan Cheesecake Recipe

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Low Carb Thin Mint Cheesecake

A creamy low carb cheesecake recipe that everyone will love!
5/5 (8)
Total Time 30 minutes
Yield 8 - 12 slices

Ingredients

  • 24 oz cream cheese or vegan cream cheese
  • 2 cups yogurt, such as coconutmilk yogurt
  • 1/2 cup sweetener of choice, such as sugar, maple syrup, or erythritol
  • pinch uncut stevia OR 2 tbsp additional sweetener
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure peppermint extract
  • 1 tbsp cornstarch, or 1/4 cup almond flour for keto
  • optional scant 1/4 tsp spirulina or natural food coloring
  • chocolate chips or sugar free chocolate chips as desired

Instructions

  • Be sure to get pure peppermint extract, not imitation. If you prefer just a slightly-minty cheesecake, use 1/4 tsp instead of the full amount.
    Preheat the oven to 350 F. Fill a 9x13 pan halfway with water, and place it on the oven’s lower rack. Bring the cream cheese to room temperature. With a blender or hand blender, beat all ingredients except the chocolate chips just until smooth. (Don’t overbeat, which would introduce air bubbles that burst while cooking and thus cause cracking.) Add chips if desired. Transfer to an 8 or 9-inch springform pan, lined with a crust if desired – I mention a few crust ideas earlier in this post. Bake on the center rack for 30 minutes (9 inch) or 38 minutes (8 inch), without ever opening the oven. Then still DON’T open the oven door, but turn off the oven. Leave in the closed oven for 15 minutes. Remove—it will still look underdone—and let cool on the counter for 30 minutes before placing the still-underdone cheesecake in the fridge. Cover only very loosely. (Be sure not to put the cheesecake straight from the oven to the fridge, which would cause it to cool too quickly and crack.) Chill at least 6 hours, during which time it will magically firm up to the proper cheesecake texture. Store leftovers covered in the fridge for 3-4 days. You can freeze leftovers too!
    View Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

More Keto Friendly Desserts:

Fat Bombs

Fat Bombs

 

Sugar Free Chocolate Chip Keto Cookies

Keto Cookies

 

Chocolate Avocado Mousse

Avocado Chocolate Mousse

 

peanut butter bars

Chocolate Chip Peanut Butter Bars

5/5 (8)

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Published on March 14, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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31 Comments

Leave a comment or reviewLeave a rating
  1. Melissa says

    Yum, this looks absolutely incredible! Cheesecake is one of my favorite desserts and the fact that it is now thin mint flavored makes it even more appealing!

  2. Sara Joy says

    Have you tried the GoVeggie vegan cream cheese? I just grabbed some the other day, and I have to say I’m a fan. Maybe it would work in this? Thanks for the recipe!

  3. Chocolate Covered Katie says

    It reduces cracking in the cheesecake, but I have forgotten it before and still not encountered too much cracking. So if you don’t have an extra pan lying around or don’t wish to use it for whatever reason, it can technically be omitted.

  4. Shawna says

    This looks amazing! Are the nutrition facts for 12 slices?

    And is Tofutti cream cheese lower in calories than Neufchatel? Where would I find something like that? Thanks!

  5. Valerie says

    They actually make both a hydrogenated and a non hydrogenated version. Katie said in a previous comment that she uses the non hydrogenated one. You can find it at WF or even Kroger.

  6. Valerie says

    I made this using the spirulina, which I bought for the first time, and was shocked at how green even just a little bit can turn it! Why would anyone ever buy green food coloring again?!

    P.S. The cheesecake itself was divine 🙂

  7. Nada says

    Cool you added a new style to Scout Cookie Cheesecake I like the final outcome I think my family will like it 🙂

    5/5

    5/5

    • Rebekah says

      I figured out what you meant. 😛 Don’t open the oven while its baking. Well, the batter tastes and smells amazing.

  8. Mary says

    I just made this for Easter! It was the most delicious vegan cheesecake I’ve ever had! I did mine in one of those pre-prepared store-bought pie crusts. I had a lot of left over batter (could probably have made two cheesecakes! I wasn’t sure how long to cook it for as a result of not using the 8 or 9 inch cheesecake pans so I did it for 30 minutes. The top was a touch brown like it was done perfectly (but only in the back because I think my oven cooks unevenly). Unfortunately even after being in the fridge for 2 days it was a tad too soft in the middle so I would heat it in the oven longer next time. I froze it for about 30 minutes before serving and then it was perfect! I froze the leftover batter and it tasted exactly like mint chocolate chip cheesecake ice cream! It was sooo creamy and delicious!

    5/5

    5/5

  9. Vicki says

    This is great when topped with the homemade chocolate bars (I added a little peppermint extract to the chocolate) and the homemade oreos as a crust.

    5/5

    5/5

  10. Lauren says

    I made this as the middle layer for my boyfriend’s birthday cake — I sandwiched it between two layers of chocolate cake and covered the whole thing in a delicious sweet potato chocolate butter cream frosting.

    It was so good that I took another crack at this cheesecake last night. This time I subbed 1/2 cup PB2 and 1/4 cup peanut butter for 1/2 cup of the yogurt. I made a chocolate crust and threw some chocolate chips in too. (I also got rid of the colouring and the mint flavour 😛 )

    ITS AMAZING

    5/5

    5/5

  11. Ashley says

    Hi Katie!

    Can you recommend a type/brand of natural food coloring? Most that I find don’t result in very pretty colors. Thanks!

  12. Sarah says

    Every year I try to make my husband’s birthday cake, sometimes with success and sometimes an utter failure, but in good spirit he always eats it.
    He saw a post for a non-vegan mint chocolate chip cheesecake and said he wanted that for his birthday (but a vegan version). Just came across this and will be making it for his Birthday! I will report back but I’m sure it will be a success your recipes have never failed me!

  13. LucassMomAgain says

    I want this to be keto but have a nut allergy. Has anyone subbed coconut flour and if so how much? Thanks in advance for your help.

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