Thin Mint Cheesecake Bars

Thin mint crust topped with a thick cheesecake layer and finished off with crushed thin mint cookies and chocolate sauce. 

Thin Mint Cheesecake Bars | Creme de la Crumb

Oh heaven. These bars you guys. These mega-yummy cheesecake bars. You need them.

Thin Mint Cheesecake Bars | Creme de la Crumb

Anyone out there a girl scout alumni?? I wanted to be a girl scout when I was younger but for who knows what reason that never happened. So of all of your former cookie-sellers, I praise you for your contribution to the world. Thin mints and samoas are two of the greatest things you could ever give our society. I lovehate you for it actually. Because self control with tasty treats is not exactly one of my strong points. And it takes quite a lot of something I love to get sick of it. I’ve made it through two boxes of girl scout cookies in the past three days and I’m still craving more sooooo yeah. I rest my case.

Thin Mint Cheesecake Bars | Creme de la Crumb

Thin Mint Cheesecake Bars | Creme de la Crumb

These cheesecake bars start with a  thin mint cookie base that is finger-lickin-good. Then pile on a thick and creamy cheesecake layer which can be flavored with vanilla extract or mint, depending on your personal preference. Top that off with chocolate sauce and, of course, more chocolate n’ mint cookies for the ultimate treat. They’re so easy to make and seriously so good so pleeeeease make them. And then bring me one or seven.

kthanksbye.

Thin Mint Cheesecake Bars | Creme de la Crumb

What people are saying about this Thin Mint Cheesecake Bars

“Yum! This recipe is delicious. I made it today with some of the Thin Mints I bought and it turned out great. I am thinking about trying it again but putting a layer of chocolate sauce between the crust and the cheesecake to give it a little extra chocolatelyness. I can’t wait to see how that turns out.” – Abby

Thin Mint Cheesecake Bars

Thin mint crust topped with a thick cheesecake layer and finished off with crushed thin mint cookies and chocolate sauce.

Course Dessert
Keyword cheesecake, chocolate, mint
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9
Author Tiffany

Ingredients

  • 34 thin mint cookies (see note!)
  • 1/3 cup melted butter
  • 1/3 cup sugar

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1 egg (at room temperature)
  • 1/3 cup sugar
  • 1 teaspoon vanilla OR 3/4 teaspoon mint extract
  • 2-3 drops green food coloring (optional)
  • optional topping: additional crushed thin mints and chocolate sauce

Instructions

  1. Preheat oven to 350 degrees and line an 8x8 inch baking pan with nonstick foil.

  2. Add thin mint cookies, sugar, and butter to a food processor or blender and pulse until blended. Press mixture evenly into the bottom of your prepared pan. Bake for 10 minutes. Remove from oven and allow to cool while you make cheesecake layer.

  3. Whisk together the egg and sugar until light and foamy. Add cream cheese and vanilla (or mint) extract and green food coloring (if desired) and mix until smooth. Pour mixture over crust. Return to oven and bake for 20-25 minutes until cheesecake layer is set. (You can gently wiggle the pan to see if the cheesecake is set - it shouldn't jiggle when it's done)

  4. Allow pan to cool on a wire rack for 10-15 minutes, then transfer to fridge to finish cooling completely (at least one hour). Cut into bars, top with chocolate sauce and crushed thin mint cookies and serve.

Recipe Notes

You don't have to use the official Thin Mint girl scout cookie for this recipe. Keebler sells pretty much the exact same cookie called "grasshopper" cookies and I've made these with those as well and they came out perfect.
Prep time does not include one hour of chilling time.

 

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Comments

Yum! This recipe is delicious. I made it today with some of the Thin Mints I bought and it turned out great. I am thinking about trying it again but putting a layer of chocolate sauce between the crust and the cheesecake to give it a little extra chocolatelyness. I can’t wait to see how that turns out.

These look amazing not sure if we have thin mint or grasshopper cookies here in Canada. Will keep my eyes out.

Wow these bars look good! I have to say that mint and chocolate is one of my favourite combinations ever.. so I think I would LOVE one of these cheesecake bars.

What about the chocolate sauce? I don’t see the ingredients listed. Do you used Hersheys chocolate syrup, or make your own?

    Hi Paul! For these bars I used Hershey chocolate sauce, I love that stuff! If you have a homemade version you could use that as well!

Aww~ I love mint with chocolate, thank you very much for sharing the recipe, gonna save it for weekend!

When whisking, do you recommend using an electric mixer? It seems likes whisking a block of cream cheese with a hand held whisk would be difficult… Hoping to make these today if you get back to me 🙂

    Hi Noelle- I recommend whisking! If you can’t do that, be sure to not over mix if you use an electric mixer! Hope you love them!!

Is it normal for it to tale longer than 25 minutes? At 25 minutes mine jiggled a lot. I used Mint oreo cookies for the base and left out the extra sugar. Theyre yummy!

    Sounds like you did a great job, Jane!! Thanks for your input. I haven’t had the jiggly issue before, but I am happy to hear that it was solved by cooking a few extra minutes.