Behold, a mint chocolate chip Thin Mint cheesecake to which all other cheesecakes aspire:
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
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.
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!
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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The recipe was adapted from this Vegan Cheesecake Recipe
Thin Mint Cheesecake
Ingredients
- 24 oz cream cheese or vegan cream cheese
- 2 cups yogurt, dairy free if desired
- 1/2 cup sweetener of choice, such as sugar, maple syrup, or xylitol
- 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?
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More Keto Friendly Desserts:
Emily says
This looks so good – and in perfect time for Pi Day!!!
Chocolate Covered Katie says
So crazy… I did not even realize it was Pi Day! 🙂
Matea says
Girl Scout cookies for the win! And a cheesecake made from them? YES!
Aubrey says
Man you are such an amazing baker! I don’t know how you do it!
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!
Sarah | Well and Full says
I love that this cheesecake is naturally colored!! We need more recipes like this in the world!
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!
Chocolate Covered Katie says
I haven’t! I’ve tried Daiya and Tofutti (the non-hydrogenated one) but I don’t think I’ve tried any others. Will have to look for it! Definitely let me know if you do try it here 🙂
Courtney says
Oh my goodness. Your cheesecake recipe is incredible and I am addicted to Thin Mints, so I can’t even handle how delicious this looks!
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.
Katie says
I love mint! It’s such a wonderful flavour with chocolate. Great recipe, it’s looks incredibly creamy and fluffy!
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!
justanotherblogger says
Oh mi god this makes me melt inside. I. Nedd. This. Cake. Now.
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.
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 🙂
Aimee says
This is a weekend-must-try!! :)))
Mary says
Ooh looks amazing! Do you think this would taste good with plain coconut milk yogurt?
Chocolate Covered Katie says
Sure!
Nada says
Cool you added a new style to Scout Cookie Cheesecake I like the final outcome I think my family will like it 🙂
Rebekah says
Can you explain not opening the oven?
Rebekah says
I figured out what you meant. 😛 Don’t open the oven while its baking. Well, the batter tastes and smells amazing.
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!
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.
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
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!
A H says
Try Native Forest.
Susan says
Hi Katie! Is it okay to use dairy cream cheese for this recipe as well? 🙂 Thanks.
A H says
Yes!
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!
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.
Brenda says
I just made this for my husband bday
Bren says
Just made for my daughter’s birthday. Waiting for it to cool in the fridge. Wasn’t sure when or how to add chocolate chips. Just placed some on top after out of oven. Not sure if I missed reading something.
Paula Rini says
Can I use total 0 fat free Greek for the yogurt
CCK Media Team says
Sure 🙂