Cake 42: Raspberry Thin Mint Cheesecake

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We received a care package from Mark and Deedee’s family in Seattle while my husband was home on R&R and it included two boxes of my favorite Girl Scout cookies – Thin Mints! (Read my attempt at making homemade thin mint cookies.) I have been thinking about it for a while, and finally with the right supplies, was able to make a thin mint cookie crust for a classic New York cheesecake, which also happened to be the type of cake my husband requested for his time home from Afghanistan. Lucky break.

I apologize for not posting this much sooner – we’ve been enjoying two weeks of R&R from his deployment and I even took lots of time off work to spend with him, so I’m just now getting around to it!

Thin Mints Crust Recipe Ingredients

  • 2 cups Thin Mint cookie crumbs
  • 1/4 cup butter, melted

Thin Mint Crust Recipe Directions

Put enough Girl Scout Thin Mint cookies in the food processor to grind until you get 2 cups of fine cookie crumbs for the cheesecake crust. Melt 1/4 cup of butter. In a small bowl, mix the two with a spatula, and then press into a prepared 9″ round spring form pan. I prepared my spring form pan with butter and flour, as well as a 9″ round parchment paper sheet. Press the crumb mixture firmly into the bottom of the pan.

New York Cheesecake Recipe Ingredients

  • 4 8-ounce packages of cream cheese, softened at room temperature
  • 1 1/2 cups sugar
  • 3/4 cups milk
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 1/4 cup flour

New York Cheesecake Recipe Directions

Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, vanilla extract and flour and beat until blended. Pour over your thin mint cookie crust. Bake for 1 hour, or until the middle is just a little jiggly and doesn’t seem quite set. Turn off the oven and let it set for about another half hour. Remove from the oven and cool completely at room temperature. Chill for 6 hours.

Raspberry Sauce Recipe Ingredients

  • 1 6-ounce package of fresh raspberries
  • 2 tablespoons white sugar
  • 1 teaspoon almond extract

Raspberry Sauce Recipe Directions

Thanks, mom-in-law, for teaching us how to do this part. Couldn’t be easier. Cook down the fresh raspberries, sugar and almond extract over medium heat in a saucepan, stirring constantly until the raspberries break down. If you wish to have a smooth, seedless raspberry coulis, simply press the sauce through a sieve with a spoon. My husband said he was just fine with the seeds so we kept them in. Pour over the completely cooled cheesecake, garnish with fresh mint (ours is mint from the garden) and chill in the refrigerator until ready to serve.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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