- 1 package (9 ounces) Thin Mint Cookies*
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons peppermint extract
- Green food coloring
- 1 container (8 oz) cool whip, completely thawed
- Optional garnish: Whipped topping spray and extra Thin Mint Cookie
- Lightly spray a 9-inch springform pan with non-stick spray. Set aside.
- In a food processor or blender pulse the entire package of thin mint cookies until fine crumbs.
- Press the crumbs into the bottom of the pan. This will take a little bit of patience because but spread them evenly along the bottom, Press them down with the back of a spatula.
- In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 3-4 minutes or until very creamy. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for another 2-3 minutes.
- Using a spatula scrape down the sides and continue to mix for another minute.
- Mix in the peppermint extract and food coloring. Do as much food coloring as you want until you reach the desired color you want your cheesecake to be.
- With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not overmix the cool whip with the rest of the ingredients.
- Freeze overnight or for at least 8 hours.
- Serve directly from the freezer and return to the freezer as soon as you are finished serving. It is like ice cream and will melt easily and quickly!
- Optionally garnish by spraying dollups of whipped cream around the outside. Cut some thin mints in half with a knife and stick the cookies into the whipped cream.
*You can substitute oreo cookies (and leave in the filling) but add 1/4 cup sugar and
6 tbsp. butter melted. You could also use an off brand Fudge Mint cookies, but remove 4 of the cookies for this recipe.