Print

Thin Mint Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy mint cheesecake layered over a fudgy brownie crust, topped with smooth chocolate ganache and whipped topping. This indulgent dessert is packed with chocolate and refreshing mint flavor.

Ingredients

  • 16.3 ounce box milk chocolate brownie mix (plus ingredients needed on box)
  • 24 ounces full fat cream cheese (room temperature)
  • 1 1/2 cup powdered sugar (sifted)
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 8 to 9 drops green food coloring
  • 8 ounces whipped topping (thawed)
  • 20 thin mint cookies (chopped)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon clear corn syrup
  • 4 to 6 ounces whipped topping (for topping)
  • 7 thin mint cookies (for garnish)

Instructions

  1. Preheat oven to 350°F and spray a 9-inch springform pan with non-stick spray.
  2. Prepare brownie mix according to package instructions and spread into the pan.
  3. Bake for 30 minutes or until a toothpick comes out with a few moist crumbs. Cool completely.
  4. In a large bowl, beat cream cheese and powdered sugar until light and fluffy.
  5. Add vanilla extract, mint extract, and food coloring. Mix until smooth and evenly colored.
  6. Fold in whipped topping until fully combined, then gently fold in chopped cookies.
  7. Spread cheesecake mixture over cooled brownie layer.
  8. Heat chocolate chips and heavy cream for 1 minute, let sit briefly, then stir until smooth. Mix in corn syrup.
  9. Cool ganache slightly, then spread over cheesecake layer.
  10. Refrigerate for at least 6 hours or overnight until firm.
  11. Remove from pan and pipe whipped topping around edges.
  12. Garnish with halved cookies and sprinkle with crushed cookie crumbs before serving.

Notes

  • Ensure cream cheese is fully softened for a smooth filling.
  • Chill overnight for cleaner slices and best texture.
  • Use Keebler Mint Delights as an alternative to Thin Mints.
  • Store leftovers in the refrigerator for up to 4 days.
  • You can skip food coloring if preferred without affecting flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/thin-mint-cheesecake/