Crock-Pot Thin Mint Cheesecake

Crock-Pot Thin Mint Cheesecake

Crock-Pot Thin Mint Cheesecake


3 8oz Packages Philadelphia Cream Cheese, softened
3/4 Cup Sugar
3 Eggs
1 Teaspoon Mint Extract
3 Drops Green Food Coloring
3 Tablespoons Stick Butter, melted
16 Thin Mint Cookies, pulverized
Cooking pan that fits into the crock-pot.
4-6 Cups Water


  1. In a small bowl, mix pulverized Thin Mint Cookies and the melted butter.
  2. This is the crust for your cheesecake.
  3. Add this to your pan and push into a crust with a spoon.
  4. Set this aside.
  5. In another bowl, add cream cheese and sugar.
  6. Mix well with a hand mixer.
  7. Next, add each egg mixing after you add each one (add egg, mix..add egg, mix etc)
  8. Add mint extract and the green food coloring and mix well.
  9. If you want your cheesecake greener, add a drop or two more.
  10. Add this to the baking pan evenly over the crust.
  11. Add 4 to 6 cups of water to the bottom of the crock-pot. Do not add too much. You want your pan to fit nicely into the crock-pot with water surrounding it but you do not want the water in the cheesecake.
  12. Cook on low for 3 hours or high for 2 hours.
  13. Cheesecake will be done once you see the side start to "crack" and the center is spongey to the touch.
  14. Chill at least 2 hours and serve.
I added a drizzle of melted Dark Chocolate to the top of the cheesecake and half a thin mint cookie to make it look pretty!

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  1. Emily says

    Great sounding and looking recipe! I was wondering though, what size crock-pot did you use for this recipe and what type of pan….did you use a spring form pan?


  1. […] to get it to you guys. So here’s one that I think you’ll like: it’s called: Thin Mint Cheesecake, and it’s definitely done in a crock pot. Take a look at the recipe, and tell me what you […]

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