Thin Mint Crockpot Cheesecake
Serving Size / Yield
- 3 8oz packages low-fat Cream Cheese, softened
- 3/4 C. splenda
- 3 eggs
- 1 tsp. Mint Extract
- 3 Drops Green Food Coloring
- 3 tbsp Stick Butter, melted
- 16 Thin Mint Cookies, crushed
- Cooking pan that fits into the crock-pot.
- 4-6 Cups Water
In a mixing bowl combine your crushed thin mint cookies and melted butter. Add this to a pan and smooth over with a spoon. In another bowl add your softened cream cheese and sugar and mix with a hand mixer. Next add your eggs one at a time and blend well. Add the mint extract and green food coloring to incorporate that minty flavor and style. Add this mixture to your thin mint pan and spread evenly.
Add 3-4 cups of water to the bottom of the crockpot to help steam the pot and cook cheesecake. Cook on low for 3 hours. Once your cheesecake is done let it sit for about 20 minutes before chilling it in the refrigerator for 3-4 hours.