Filed Under: Cakes & Cupcakes | Cheesecake | Chocolate | Cookies | Cupcakes

Thin Mint Cheesecake Cupcakes

Name: Thin Mint Cheesecake Cupcakes
Cook time: 22 min
Total time: 180 min
Ingredients: 18 thin mint cookies, Girl Scout variety or homemade; 16 ounces cream cheese, at room temperature; 1/2 cup plain Greek yogurt; 1 cup semi-sweet chocolate chips, melted and slightly cooled; 1/4 cup sugar; pinch of salt; 1 teaspoon pure peppermint extract; 2 large eggs, at room temperature

By Tessa Arias

March 10th, 2011

10 Comments

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Thin Mint Cheesecake Cupcakes are just as good as they look, with delicious chocolate and mint flavors, plus a light and fluffy texture.

Yield: 18 cupcakes

Cook: 22 minutes

Tessa's Recipe Rundown...

Taste: Mint & chocolate, one of the best combination of flavors in the dessert world. Texture: The cheesecake is light and fluffy, with a slight mousse-like consistency thanks to the yogurt. Ease: The crust couldn't be easier, not to mention these take about half the time of a full-size cheesecake to prepare, bake, and chill. Appearance: Anything miniature is bound to be cute. Pros: Fun way to use Thin Mints, tasty, and easier than full-size cheesecake. Cons: None! Would I make this again? Yes, but maybe with different cookie crusts and flavor profiles.

When I first hit the “publish” button on my post last year for Cookies & Cream Cheesecake Cupcakes, I never would have guessed it would become my most popular post of all time. I probably should have guessed, though, because those cheesecake cupcakes were heaven wrapped in a cupcake liner and beyond creative. Thanks Martha. Since you guys loved that recipe so much, I figured it was about time to re-create it. A few weeks ago I posted a recipe for homemade Thin Mint cookies. Then I proceeded to order a few boxes of Girl Scout cookies to support my local scouts, despite having just made my own cookies. So this recipe was my solution to my surplus of thin mints (which is NEVER a bad thing). The inspiration comes from of course Martha Stewart’s recipe for Cookies & Cream Cheesecake Cupcakes, and this variation of that recipe over at Healthy Food for Living.

P.S. – Check out my post over at The Kitchen Generation where I talk about my decision to leave college for culinary school.

How to make

Thin Mint Cheesecake Cupcakes

Yield: 18 cupcakes

Cook Time: 22 minutes

Total Time: 3 hours

Thin Mint Cheesecake Cupcakes are just as good as they look, with delicious chocolate and mint flavors, plus a light and fluffy texture.

Ingredients

18 thin mint cookies, Girl Scout variety or homemade
16 ounces cream cheese, at room temperature
1/2 cup plain Greek yogurt
1 cup semi-sweet chocolate chips, melted and slightly cooled
1/4 cup sugar
pinch of salt
1 teaspoon pure peppermint extract
2 large eggs, at room temperature

Directions

Preheat oven to 275°F (yes, that's the right temperature). Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.
In the bowl of a stand mixer, (or in large bowl with a hand-held mixer), beat the cream cheese, yogurt, and melted chocolate at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and a pinch of salt and beat until combined. Beat in peppermint extract.
Beat in one egg at a time, scraping down the sides of the bowl as needed.
Spoon batter evenly among the 18 lined cups, filling each almost to the top (I like to use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.

Recipe Notes

Adapted from this recipe and Healthy Food for Living

Course : Dessert

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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All Comments (12) Questions I Made This (0)

#
Rebecca — March 10, 2015 at 6:14 pm

I just wanted to report back that I used 2% Greek Yogurt! I thought they weren’t quite sweet enough the first day, but after sitting in the fridge for a couple of days, I thought they were perfect! Thanks!!

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Rebecca — March 6, 2015 at 12:22 pm

Did you use full fat, low fat, or fat free Greek yogurt for these? Looking forward to trying them out!

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covekid — March 30, 2011 at 3:16 am

I am a cupcake lover whether it is eating or baking. These sound fantastic!

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[email protected] — March 14, 2011 at 3:44 am

These look amazing! I love Thin Mints! I ordered some from my niece this year, still have to pick them up! I ordered a few boxes, so maybe one box will go to these lovelies. =) Thanks for sharing!

<3 Leigh

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Pretty. Good. Food. — March 14, 2011 at 1:13 am

Oh my…these are lookin' TASTY!!!!

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mike509 — March 13, 2011 at 11:21 pm

Thank you!!! Found you on Foodgawker, looking for “mint” recipes for St. Paddy's Day! Found one! 🙂 Awesome cupcakes!

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lynne — March 12, 2011 at 12:52 am

Yum! Love the flavor combo!

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Crunchy_Conservative — March 11, 2011 at 4:33 pm

If you missed the Girl Scout cookies, you can buy Keebler Grasshoppers at any local grocery store. They are the same thing… so yummy!!

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Tracey — March 10, 2011 at 6:54 pm

We almost never buy Girl Scout cookies but now I wish I had this year so I could make your cupcakes. Chocolate and mint are my favorite combo – yum! 🙂

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courtneymweaver.com — March 10, 2011 at 4:30 pm

omg. amazing. so bummed my parents didn't buy any thin mints this year
🙁

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