Thin Mint Cheesecake Bars
Thin mint crust topped with a thick cheesecake layer and finished off with crushed thin mint cookies and chocolate sauce.
Servings: 9 servings
Ingredients
- 34 thin mint cookies (see note!)
- ⅓ cup melted butter
- ⅓ cup sugar
Cheesecake Filling
- 16 ounces cream cheese softened
- 1 egg (at room temperature)
- ⅓ cup sugar
- 1 teaspoon vanilla OR ¾ teaspoon mint extract
- 2-3 drops green food coloring (optional)
Instructions
- Preheat oven to 350 degrees and line an 8x8 inch baking pan with nonstick foil.
- 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.
- 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)
- 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.
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.
Prep time does not include one hour of chilling time.
Nutrition
Calories: 397kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 405mg | Potassium: 128mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1007IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
