The manufacturing process is extremely simple, you simply need to comply with the techniques that we have created on this web page. The adhering to are the phases of exactly how to cook Frozen Thin Mint Cheesecake Recipe.
Servings: 8 -10
Ingredients
1 package (9 ounces) Thin Mint Cookies*
1 package (8 ounces) cream cheese softened
1 can (14 ounces) sweetened condensed milk
2 teaspoons peppermint extract not mint extract
Green food coloring
1 container (8 ounces) cool whip completely thawed
Optional garnish: Whipped topping spray and extra Thin Mint Cookies
Recipe 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. (And by remove, I mean eat em!)
Instructions
- 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.
- Visit Frozen Thin Mint Cheesecake @ chelseasmessyapron.com for full instructions.
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