Girl Scout Thin Mint Cheesecake – a delicious recipe with Scout, Butter, packets Cream cheese, Eggs, Marscapone cheese, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["To make crust: pulse 3 sleeves of cookies to a fine grind. Wrap bottom and sides of springform pan with foil...Add butter and pat into a springform pan. Bake at 350 for 5 minutes.", "Eggs and cream cheese and marscapone should be at room temperature. Do not substitute low fat cheeses...they will cause your cake to crack! Beat cheeses and sugar on low speed...add eggs one at a time, incorporating completely before adding the next one.", "Add creme de mint and vanilla. Don't over whip...but mix until smooth, pour into pan. Tap several times on counter to remove any excess air bubbles", "Prepare cheesecake with a Bain Marie ...place foil wrapped springform pan in a baking dish and fill with hot water 1/2 way up the sides. Bake at 350 for one hour or until ""almost"" set.", "When cake is finished, remove from water bath, remove foil, cool on wire rack...after 30 minutes, run a knife around the edge. Refrigerate at least 2 hours before serving.", "Garnish with a dollop of whipped cream and a mint leaf."]
756
kcal
Calories
53
g
Fat
57
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 Sleeves of Girl Scout Thin Mint Cookies, 3 tablespoons Butter, 3 packets Cream cheese, 3 Eggs, and more.
Yes, Girl Scout Thin Mint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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