It’s Girl Scout cookie time!! Which means I brought home a bag full of Samoas (Caramel Delights) and Thin Mints last week… I may have over-ordered on cookies, but I never felt like I had enough Samoas last year after my last box mysteriously disappeared. (I probably ate them and just forgot… Whoops!) But this year I’m prepared, and a few boxes will be going into the freezer for later. 🙂
I’ve been wanting to make things out of Girl Scout cookies for a while, but other things always seemed to hit at the same time (Pancake Tuesday, St. Paddy’s Day, etc.). But this year, I’m making two things using my two favorite Girl Scout cookies! The first is this Thin Mint Cheesecake, which has a crust made from an entire box of Thin Mints, minus the 2 that I nibbled while I was baking. 😉
Instead of making an entire chocolate-peppermint cheesecake, I decided to divide the batter. I didn’t want a heavy cheesecake, as cheesecake is already rich and dense. So about two-thirds of the batter was dyed light green and flavored with just peppermint. The rest of the cheesecake batter was amped up with melted chocolate and swirled into the peppermint batter.
And wow, this cheesecake is amazing! I brought it to a party on Friday night, and it was devoured. Thankfully, I cut two pieces from the cheesecake to take photos, and saved them for the boyfriend and I to enjoy later! And those were the perfect after-dinner treat last night! 🙂
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂