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Slice of no bake thin mint cheesecake on a white plate in front of the rest of the cheesecake
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No Bake Thin Mint Cheesecake

Easy Fluffy Mint Cheesecake with a Thin Mint Crust!
Prep Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 771kcal
Author: Julie Evink

Ingredients

  • 2 1/2 c. Thin Mints or Grasshopper Cookies crushed, divided
  • 1/2 c. butter melted
  • 1 envelope unflavored gelatin
  • 2 Tbsp cold water
  • 3 Tbsp creme de menthe syrup
  • 2 8 oz pkg. cream cheese, softened
  • 1 tsp vanilla
  • 1 7 oz jar marshmallow creme
  • 1 8 oz carton Cool Whip, divided
  • 1/8 c. chocolate syrup

Instructions

  • In a small bowl combine crushed 2 c. Thin Mints or Grasshopper Cookies and butter. Stir until combined. Press on the bottom of a 9 inch spring form pan. Chill for 30 minutes.
  • In a saucepan soften gelatin in water and creme de menthe syrup. Stir over medium heat until dissolved.
  • In a large mixing bowl combine cream cheese and vanilla. Mix using hand mixer until well blended and smooth. Gradually add gelatin mixture, mixing until well blended. Beat in marshmallow creme. Fold in 2 c. of Cool Whip. Spread over crust. Chill until firm.
  • Before serving top with remaining Cool Whip, sprinkle remaining Thin Mints or Grasshopper Cookies over Cool Whip and drizzle with chocolate syrup.

Nutrition

Calories: 771kcal | Carbohydrates: 91g | Protein: 9g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 823mg | Potassium: 272mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1190IU | Calcium: 113mg | Iron: 3.3mg