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Chocolate Cheesecake Parfait with Homemade Thin Mints

Prep Time45 mins
Total Time45 mins
Servings: 4
Author: Bests and Bites


  • 1/2 batch homemade thin mints:
  • 2 sleeves Ritz Crackers
  • 2 cups semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • For the Parfait:
  • 1 box instant chocolate pudding
  • 2 cups cold milk
  • 8 ounces cream cheese
  • 1/2 cup powdered sugar
  • 1 1/2 cups cool whip
  • mini chocolate chips as needed


  • For the thin mints:
  • Line a large pan with parchment paper and set aside.
  • In a large bowl, melt the chocolate in the microwave in thirty second increments, stirring between each to make sure it doesn't burn. Add peppermint extract and stir until combined.
  • Dip the crackers in the chocolate mixture one at a time and set them on the prepared baking sheet.
  • Place in the fridge for at least 30 minutes or in the freezer for at least ten.
  • Serve immediately or store in an air tight container in a cool place for up to a week.
  • For the Parfait:
  • Follow the pudding mix on the box by mixing with the cold milk and letting set in fridge for 5 minutes.
  • In a medium bowl, use an electric mixer to whip the cream cheese. Add the powdered sugar and beat until combined. Fold in the cool whip.
  • Place the thin mints in a plastic freezer bag and crush them using a rolling pin.
  • Place the pudding mixture and the cheesecake mixture into separate freezer bags. Cut the tips of the bags to pipe.
  • Pipe a layer of the chocolate pudding in the bottom of a stemless wine glass, or a small shooter glass. Add a layer of crushed thin mints and then a layer of cheesecake. Sprinkle with chocolate chips. Continue layering until your glass is full.
  • Top with cool whip and garnish with a thin mint.