I’m so excited to share this chocolate mint cheesecake recipe with you today! I actually developed this recipe last year right after Paint the House Pink launched, but I didn’t share it because it was too late in Girl Scout cookie season, and I like using Thin Mints for the crust. But now we’re in cookie season again, so I’m throwing this out there.
I was able to order Girl Scout cookies online from a friend’s daughter and do a contactless pickup. I think they also have delivery options depending on where you live. I am so thankful that cookie season is still happening. It’s a delightful bit of normality in the midst of all the ongoing chaos. Also, picking the dead of winter to sell limited availability cookies is a genius marketing move.
You can make this chocolate mint cheesecake with other mint cookies if you’re reading this after Girl Scout cookie season. If you do make this cheesecake, please let us know what you think! We’d love to hear from you, either in the comments below or on social media. You can also sign up for our email newsletter to get monthly updates. Last but not least, check out our other recipes here.
Chocolate Mint Cheesecake
- Springform pan
- 1 box chocolate-covered chocolate mint cookies – 32 cookies, give or take 😉
- 3 8 oz packages cream cheese, at room temperature
- 3/4 cup sour cream, at room temperature
- 3 eggs, at room temperature
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 4 oz bittersweet baking chocolate, melted (I use 60% cacao)
- 1 tsp vanilla extract
- pinch salt
- 2 tsp mint extract
- Preheat the oven to 300°F and grease a springform baking pan.
- Blitz the chocolate mint cookies in a food processor until they're fine crumbs. It's okay if you eat a few cookies from the sleeve before you do this. I did 🙂
- Press the cookie crumbs into the bottom of the greased tin.
- In a large mixing bowl or stand mixer, whisk together the remaining ingredients until blended.
- Pour the batter into the prepared tin and smooth with a spatula. Bake for 45-50 minutes until the cheesecake is set and the center just has a slight wobble. Once the cheesecake is done, turn off the oven and allow it to cool in the oven with the door cracked.
- Once the oven is cooled to room temperature, cover the cheesecake and move it to the fridge. Refrigerate for at least 8 hours before serving.
- Top with whipped cream and enjoy!