Thin Mint Cheesecake

Thin Mint Cheesecake

This year when orders were being taken for Girl Scout Cookies, I just couldn't help myself. I bought two boxes of Thin Mint cookies. But after I actually got them, I thought, "What the heck am I going to do with 2 boxes of Thin Mints?" I could woof down both boxes in one sitting. Instead, I used my creative side and turned some of those Thin Mint cookies into a Thin Mint cheesecake that's actually pretty healthy. But I promise that your taste buds won't miss the additional calories.

This took me a couple of attempts to get right. But the end result was completely worth the effort. It kind of reminded me of a creamier, cookie crunchier, thin mintier version of my Grasshopper Protein Pie. I didn't go too far overboard with this one. Yes, there is some protein in the mix. But there is also a Thin Mint cookie crumb crust and plenty of sugar to keep the sweetness just right. In short, it's awesome! And I'll bet you think so too!

Ingredients

 

Base

• 13 Thin Mint Girl Scout Cookies
• 1/4cup Ezekiel 4:9 - Original Sprouted Whole Grain Cereal
• 3tbsp I Can't Believe It's Not Butter Light
• 2tbsp Coconut Flour

Batter

• 8oz Chobani Vanilla Fat Free Greek Yogurt
• 16oz Philadelphia Fat Free Cream Cheese
• 3 Large Eggs
• 24tsp Sugar
• 25g Hershey's Instant Special Dark Pudding Mix
• 2tbsp Hershey's Special Dark Cocoa Powder
• 1scoop ON 100% Gold Standard Whey - Coffee
• 1oz Creme De Menthe 
• 4 Thin Mint Cookies

Directions

 

Base

1. Crush the Thin Mint Girl Scout cookies into fine crumbs.
2. Add in the butter (melted).
3. Mix the butter crushed cookies and coconut flour together until well combined.
4. Mix in the cereal.
5. In a prepared spring form pan, spread the base out and push down to form a nice solid base.

Batter

1. Preheat the oven to 325-degrees F.
2. Mix the Greek yogurt, cream cheese, and 20tsp sugar together in a bowl until creamy and well combined.
3. Add in the eggs one at a time and mix until well integrated.
4. Separate the mixture equally into two bowls.

Bottom Layer

1. In one bowl containing the separated batter, mix in the pudding mix, cocoa powder, and protein powder until well integrated into a batter.
2. Pour the mixture on top of the base in the spring form pan covering the entire base and leaving no gaps between the side of the pan.

Top Layer

1. In the other bowl with the separated mixture, mix in 4tsp of sugar and the creme de menthe until well integrated.
   
2. Pour the mixture on top of the bottom layer, completely covering it.
3. Add 4 thin mint cookies to the top, pressing down gently to seat them into the batter.
4. Bake at 325-degrees F for 40min (optional: use a water bath).
5. Reduce temp to 200-degrees F and bake for an additional 15min.
6. Remove from oven - it should still be a little wobbly inside but the top should be set.
7. Let stand on counter top until cool.
8. Place in refrigerator over night.
9. Have a slice for breakfast. Go on. I know you want to.

Nutrition Info

Servings: 8

Serving Size: 1 slice

Calories: 331

Protein: 18g

Carbohydrates: 42g; Fiber: 3g

Fat: 9g

Sodium: 669mg

Posted by Clayton Long