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Thin Mint Cheesecake Recipe

Helen Margaret Baker
This Thin Mint Cheesecake combines rich chocolate brownie layers with creamy, mint-flavored cheesecake and a hint of crunch from Thin Mint cookies. The result is an indulgent dessert perfect for any occasion, with a refreshing minty twist. Here's how to make this decadent treat:
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 inch cheesecake/14 slices

Ingredients
  

For the Brownie Layer:

  • 1/2 cup unsalted butter melted
  • 1/4 cup dark cocoa powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 3/4 cup chocolate chunks

For the Cheesecake Layer:

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 1 8-ounce container Cool Whip, thawed & divided
  • Green gel food coloring
  • 21 chocolate mint cookies divided

For the Topping:

  • 1/2 cup chocolate chips
  • 1/4 cup heavy whipping cream
  • Green sprinkles optional

Instructions
 

Step 1: Prepare the Brownie Layer

  • Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and spray the sides with nonstick baking spray.
  • In a bowl, stir together the melted butter and cocoa powder. Set this aside.
  • In a separate bowl, beat the eggs, sugar, and vanilla extract until smooth. Mix in the butter and cocoa mixture.
  • Add the flour, salt, and baking powder, stirring until just combined. Gently fold in the chocolate chunks.
  • Evenly distribute the brownie batter into the prepared pan. Bake for 25 minutes. When finished, take it out of the oven and allow it to cool completely.

Step 2: Build the Cheesecake Layer

  • Once the brownie has cooled, unlatch the springform pan and run a knife around the edges. Flip the brownie over and peel off the parchment paper.
  • Place the brownie back into the bottom of the springform pan, latch the sides, and get ready to build the cheesecake layer.
  • Beat the softened cream cheese and powdered sugar together until creamy and smooth. Add the mint and vanilla extracts, and beat again.
  • Fold in 2 cups of Cool Whip gently. Add a few drops of green gel food coloring and mix until you reach your desired shade of green.
  • Chop 15 of the chocolate mint cookies into pieces and fold them into the cheesecake mixture. Spread this over the cooled brownie layer.
  • Refrigerate the cheesecake for at least 1 hour to allow it to set.

Step 3: Add the Topping

  • In a bowl safe for the microwave, mix together the chocolate chips and heavy whipping cream. Microwave for 30 seconds, then stir until the mixture is melted and smooth. Let it cool slightly before spreading the chocolate topping over the cheesecake.
  • Cut the remaining mint cookies in half and arrange them around the edge of the cheesecake for decoration.
  • Use a piping bag with a star tip to pipe the remaining Cool Whip between the cookies. Finish with a sprinkle of green sprinkles if desired.

Notes

  • Substitute Whipped Cream: You can replace Cool Whip with a double batch of homemade whipped cream if you prefer a more homemade touch.
  • Chilling Time: Ensure the cheesecake chills for at least 1 hour, but longer is better for firmer slices.
  • Mint Flavor: Adjust the mint extract to taste for a subtler or more intense minty flavor.
 
Keyword Cheesecake, Easy, Girl Scout, Gluten-Free, Low-Sugar, Mint Choco, No-Bake, Thin Mint, Vegan