• 2 cups cream cheese, softened at room temperature
  • 1/2 (8-ounce) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 drops green food coloring
  • 12 Thin Mint cookies
  • For the ganache decoration:
  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate
  • 6 Thin Mints, crushed


  1. Make the crust: Prepare a mini muffin tin with cupcake liners. Place a Thin Mint on the bottom and set aside.
  2. Make the cheesecake: In a large bowl, beat the cream cheese with a hand mixer until completely smooth, about one minute. Scrape down the sides of the bowl. Add sweetened condensed milk, vanilla, peppermint and green food coloring, and beat on medium-high speed until incorporated and smooth, about one minute. Pour into muffin tins. Set in fridge to firm for up to 4 hours.
  3. Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a medium bowl and pour hot cream over it. Whisk to combine until smooth.
  4. Decorate cheesecakes: Once set, remove mini cheesecakes from the pan. Drizzle with chocolate ganache and top with broken Thin Mint pieces. Cheesecakes will keep up to 5 days refrigerated.