FROZEN THIN MINT CHEESECAKE

frozen

Serves: 8-10

 

Ingredients

  • 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

Directions

  1. Lightly spray a 9-inch springform pan with non-stick spray. Set aside.
  1. In a food processor or blender pulse the entire package of thin mint cookies until fine crumbs.
  1. 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.
  1. 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.
  2. Using a spatula scrape down the sides and continue to mix for another minute.
  3. 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.
  1. 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.
  1. Freeze overnight or for at least 8 hours.
  1. 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!
  1. 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.

NOTES

*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.


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