Go Back
Print Recipe

Thin Mint Cheesecake Brownie Cake

Thin Mint cheesecake brownie cake is a decadent layered dessert combining a fudgy brownie crust with a fluffy mint cheesecake filling, topped with smooth chocolate ganache and mint cookies. It’s rich, creamy, and perfect for chocolate mint lovers.
Prep Time25 minutes
Cook Time25 minutes
Chilling Time1 hour
Total Time1 hour 50 minutes
Servings: 12

Ingredients

For the Brownie Layer

  • ½ cup unsalted butter melted
  • ¼ cup dark cocoa powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¾ cup chocolate chunks

For the Cheesecake Layer

  • 1 8 oz package cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon mint extract
  • ½ teaspoon vanilla extract
  • 1 8 oz container Cool Whip, thawed and divided
  • Green gel food coloring
  • 21 chocolate mint cookies divided

For the Topping

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy whipping cream
  • Green sprinkles

Instructions

  • Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
  • Stir together melted butter and cocoa powder. Set aside.
  • Beat sugar, eggs, and vanilla extract until combined. Mix in cocoa mixture.
  • Add flour, salt, and baking powder. Mix until just combined, then fold in chocolate chunks.
  • Spread brownie batter evenly in prepared pan. Bake for 25 minutes. Cool completely.
  • Remove brownie from pan, peel off parchment, and place it back into the springform pan.
  • Beat cream cheese and powdered sugar until smooth and creamy.
  • Add mint extract and vanilla extract; beat until combined.
  • Gently fold in 2 cups of Cool Whip. Add green food coloring until desired shade is reached.
  • Chop 15 mint cookies and fold into cheesecake mixture.
  • Spread cheesecake mixture evenly over cooled brownie. Refrigerate for at least 1 hour.
  • Heat chocolate chips and heavy cream in microwave for 30 seconds. Stir until smooth and creamy.
  • Let ganache cool slightly, then spread evenly over cheesecake.
  • Cut remaining cookies in half and place around the edge of the cake.
  • Pipe remaining Cool Whip between cookies and top with green sprinkles.

Notes

  • Cool Completely: Brownie must be fully cooled before adding cheesecake layer.
  • Chill Properly: At least 1 hour for clean slices.
  • Don’t Overmix: Keeps the brownie fudgy and cheesecake light.
  • Use Quality Mint Extract: A little goes a long way.
  • Make Ahead: Best made a day in advance for maximum flavor.