These Thin Mint Cheesecake Bars will satisfy your sweet tooth and then some! Sweet and tangy cream cheese and mint cookies come together to create cheesecake bars that have all the flavor you love in the classic Girl Scout cookies.
We love Thin Mint cookies, and we love cheesecake bars. So we decided to smash them together for these delicious cheesecake bars. They’re so good and they really do taste like Thin Mints!
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a few simple ingredients.
- It’s an easy recipe that even beginners can make.
- It’s loaded with chocolate mint cookie flavor.
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You’ll only need a few basic ingredients to make this recipe, and they’re all easily found at your local grocery store. The main ingredients are listed here, but you’ll find the complete ingredient list along with amounts in the recipe card at the end of the post.
- Oreo baking crumbs
- Cream cheese
- Marshmallow fluff
- Fudge mint cookies
🔪 How to Make Thin Mint Cheesecake Bars
Although this is a baked cheesecake, there’s no need to panic. It’s actually very easy. You should have no problems at all, just delicious cheesecake bars.
Step 1: Make the Crust
Combine Oreo baking crumbs and melted butter in a small bowl. Then, evenly press the mixture into a prepared 9×9 baking dish with the back of a spoon. Bake for 8 minutes at 350 degrees. Remove and set aside.
Step 2: Make the Cheesecake Batter
Beat cream cheese and sugar until smooth. Then, add the eggs and vanilla and beat until well combined. Mix in the marshmallow fluff, then fold in the chopped cookies.
Step 3: Bake
Pour teh cream cheese batter over the crust. Then, bake for 20 minutes. Reduce the heat to 200 degrees and bake for another 30 minutes. Then, turn off the oven and level the cheesecake inside for 10 minutes. Do not open the door during any part of the baking process.
Step 4: Chill
Remove the cheesecake from the oven and let it come to room temperature. Then, chill in the refrigerator for at least 3 hours.
Step 5: Cut Into Squares
Once chilled, remove the cheesecake and cut it into 12 squares. Garnish with whipped cream and a fudge mint cookie and enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Cookies – Make these bars in any flavor you like using your favorite cookies.
If you like this recipe, then don’t miss out on our Brownie Bottom Butterfinger Cheesecake Bars.
- Measuring cups and spoons
- Baking dish
- Mixing bowl
Store in the refrigerator for up to 5 days in an air-tight container. For longer storage, you can freeze these for up to a month in an air-tight, freezer-safe container.
- Be sure your cream cheese is fully softened for the easiest creaming and best cheesecake texture.
- DO NOT open the oven door at any time until you’re ready to remove the cheesecake.
- Prepare your baking pan by spraying it with nonstick spray before adding the crust.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cheesecake squares are simply a cheesecake that’s been cut into squares. Rather than a circular pan, a rectangular or square pan is used. Then, the cheesecake is cut up.
After about a month, ice crystals begin to form in the cheesecake, creating a grainy texture.
If you open the oven door during the baking or cooling process, the change in temperature will cause the cheesecake to crack.
🍽 More Recipes
Do you enjoy cheesecake squares? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Thin Mint Cheesecake Bars
- Measuring Cups and Spoons
- Baking dish
- Mixing Bowl
- 2 cup Oreo baking crumbs
- ½ cup Unsalted butter- melted
- 16 ounces Cream cheese room temperature
- ¼ cup Granulated sugar
- 2 Eggs
- 1 tsp. Vanilla extract
- 1 cup Marshmallow fluff
- 13 Fudge mint cookies roughly chopped
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, add in the Oreo baking crumbs and melted butter.
- Mix until the butter is evenly distributed. The Oreo crumbs should appear wet.
- Place crust mixture into a prepared 9×9 pan.
- Spread the mixture out evenly and press down with a spoon to compact the crust.
- Bake for 8 minutes.
- Once finished, take out of the oven, and set aside leaving the oven set at 350 degrees.
- To start the filling, place the cream cheese and sugar into a mixing bowl.
- Beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix.
- Fold in the chopped cookies until well incorporated.
- Pour over the crust and spread evenly.
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
- Once at room temperature, cover, and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 12 squares.
- Garnish with whipped cream and a fudge mint cookie.