Layers of creamy mint cheesecake and a soft chewy brownie will make this Thin Mint Cheesecake Brownie Cake your new favorite dessert to share with friends. If you can…
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It is officially cookie season. Yes, I realize that we just technically left cookie season behind. I’m not talking about holiday cookies though.
It’s that time of year when those cute girls come up to you with those big eyes and ask you to spend all your hard earned cash on tiny little boxes of cookies. You know what I’m talking about, right?
Those sweet smiles and big eyes get me. I mean, how do you say no to that?
Yesterday, I had a few girls ask at church. Not gonna lie. It was easy to say no because I had already purchased a few boxes earlier that week. The table of girls at the grocery store was easy to avoid too. Just keep your head down and bolt for the open grocery store door. Check and check.
There is one other family at church with a little brown haired girl that is selling cookies. I’m telling you, if she asks, I’m going to be a goner because she is such a cutie.
Lucky for me (and my wallet) I got through another Sunday without seeing her cute little eyes. I guess that is one of the benefits about helping in one of the nursery classes. By the time I get out of there, everyone has already left the building. Hooray! My wallet is safe for one more day…
Do you have a favorite girl scout cookie? Over the years of trying them, I have to say the mint and caramel are still my top two favorites.
The peanut butter is a very close second because chocolate and peanut butter will just always be a favorite. Thank goodness they are only sold for a few weeks out of the year.
Although, now most cookie companies have capitalized on these flavors and sell knock-offs all year long. That’s not good for my wallet…or my thighs.
One year I even made these Homemade Samoa Bars. It’s even harder to avoid the cookie temptations when you have a big pan of goodness on your own counter.
A few years ago I made this Andes Mint Cheesecake Brownie Pie, so I decided to make another version. This time around I went with a pretty layered cake that would show off the layers of homemade brownies and creamy no bake thin mint cheesecake.
Do mint desserts taste like toothpaste?
They really do NOT taste like toothpaste if you limit the amount of mint extract in a recipe. Mixing it with vanilla also helps.
Although, let’s talk about mint extract for just a minute. Some people are much more aware of the flavor, so they think mint desserts tastes like toothpaste. Then there are others of us who can handle our mint consumption, so we do not think that way.
It’s the same issue with cilantro. I know people who think it tastes like soap, so they cannot eat it.
What it actually comes down to is a genetic issue. Basically the olfactory gene in some people makes them perceive tastes differently. So, unfortunately if you have this gene, yes, any mint dessert will taste like toothpaste. If you have a good gene, mint desserts will taste amazing to you!
How to make a Thin Mint Cheesecake Brownie Cake:
- Line a 9-inch springform pan with parchment paper because this will make it easier to remove it later. Make sure to spray the sides of the pan with nonstick baking spray before you spread the brownie batter in it.
- Bake the brownie for 25 minutes. Do not over bake it because you want it to be soft and chewy. Let it cool completely.
- Unlatch the sides of the pan. You may need to use a knife to gently loosen the brownie from the sides. Lift it out and flip it over on a plate, so you can remove the parchment paper. Place it back on the bottom of the springform pan and put the sides back on.
- Beat the cream cheese, sugar, and extracts until creamy. Add some Cool Whip and mix it again.
- Use some green gel food coloring to tint the cheesecake a pretty mint green. Chop up 15 mint cookies and stir them into the cheesecake.
- Spread the no bake cheesecake on top of the cooled brownie. Refrigerate the cake for at least an hour to let it set up.
- Run a knife under hot water and dry it off. Use it to run around the edge of the pan and cheesecake, so it comes out easier. Unlatch the pan and lift it out.
- Stir together chocolate chips and warm heavy whipping cream to make the chocolate topping. Let it cool slightly before spreading it on top.
- Use an angled spatula to spread the chocolate out. Feel free to push over the edges if you want drips of chocolate going down the sides.
- Add your cookie decorations before the chocolate sets up completely. Fill in around them with Cool Whip and sprinkles.
Now find some mint loving friends to share this Thin Mint Cheesecake Brownie Cake with before you eat all of it. Believe me, it’s a real struggle.
Can I use whipped cream instead of Cool Whip?
Yes, you can use a homemade stabilized whipped cream in this recipe. It needs to be stabilized in order for it to hold up though. I recommend beating 2 cups heavy whipping cream plus 1/2 cup powdered sugar to make enough whipped cream for this recipe.
What if I do not have a springform pan?
Bake the brownie in an 8×8 pan and add the rest of the layers on top of that. The baking time will be 25-28 minutes for that size pan.
You can also bake this in an 8-inch springform pan. Baking time would be 30 minutes.
Other mint desserts you may like:
- Chocolate Mint Oreo Fudge – cookie chunks and mint chips make this easy fudge a favorite with everyone
- No Bake Mocha Mint Cheesecake Parfaits – layers of creamy mint and mocha cheesecake mousse make these little desserts so good
- Fudge Mint Gooey Brownie Bars – hot fudge, mint chips, and chocolate cookies make these a serious chocolate dessert
- Mint Brownie Swirl Fudge – swirls of white chocolate fudge and a mint brownie fudge creates a pretty no bake treat
- Mint Chocolate Chip Truffles – a creamy mint chocolate chip center covered in chocolate
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Thin Mint Cheesecake Brownie Cake
Layers of creamy cheesecake and a soft chewy brownie make this Thin Mint Cheesecake Brownie Cake your new favorite dessert to share with friends.
Ingredients
For the Brownie Layer
- 1/2 cup melted unsalted butter
- 1/4 cup dark cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup chocolate chunks
For the Cheesecake Layer
- 1 - 8 ounce 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
Instructions
- Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
- Stir together the melted butter and cocoa powder. Set aside.
- Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
- Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
- Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
- Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
- Place the brownie back on the bottom of the springform pan and latch the sides on again.
- Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
- Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
- Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
- Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
- Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.
Notes
*You can use a stabilized whipped cream in place of the Cool Whip, if you prefer. I recommend beating 2 cups heavy cream with 1/2 cup powdered sugar to make enough for this recipe.
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Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 26gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 69mgSodium: 173mgCarbohydrates: 45gFiber: 1gSugar: 36gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Deb says
This looks so yummy, Jocelyn! Thanks for sharing the recipe!
Tanya says
This looks so good! I have seen so many girl scouts selling cookies right now. I’ll have to finally buy some next time. This looks so good.
shelly (cookies and cups) says
This is such a stunner! I bet it’s equally delicious 🙂 Those mixes are going to do me in!
Nicole says
Thin Mints are my personal favorite so this cake has me like . . . Whoa!
Jennifer @ Show Me the Yummy says
This is GORGEOUS! Love thin mints. LOVE brownies. I just love everything about this.
Liz @ The Lemon Bowl says
Oh my gosh I’m such a sucker for thin mints!! This looks heavenly!
cakespy says
This has all the value of the franklin MINT to me – it looks absolutely perfect, J!
Karly says
Cheesecake, brownie and cake in one? ALL thin-mint flavored? You’ve created the holy grail of desserts!!! I MUST try this!
[email protected] says
Thin mints are my weakness! And now that you’ve combined them with cheesecake? I am a GONER.
Mary says
Your comment about not having a hard time saying no to the older girls selling those delicious cookies greatly saddened me. As a mother of a scout who is advancing in Girl Scouts, a wonderful program empowering young women to be all they can be, I found your editorial comment very discriminating. My older scout is just as adorable. I was so liookng forward to trying this recipe until I read your commentary. Why should I support your endeavor? So very sad:( My older Girl Scout rocks!
Jocelyn says
I am so sorry to have offended you by my comments in this post. I honestly meant no disrespect to any of the older Girl Scouts and their parents, I was only stating a fact that I have learned how to say no to all the requests and demands from older kids selling products. As a baker, I have a hard time buying small boxes of cookies for $4 no matter the age of any girl. I think the program is a wonderful and inspiring thing for young girls to be a part of, and I really did not mean to offend you by my choices. I have no doubt your older girl scout rocks! Tell her to keep up the awesome work!
cindy says
I used to feel the same about the price of GS Cookies. Now I just look at it as a small ( $4 ) donation to a very worthy org. Each year I buy one box from 4 or 5 different girls and everybody wins. I am very particular about donating and when I do it’s usually to something that involves children. Great recipe!
Jocelyn says
I agree with you. And I do usually buy a few boxes each year for that reason too!
Mollie says
YES!!! I just stumbled onto this post, and when I read that about the older girls, my heart fell. My Girl Scout is a Senior, and it has done wonders for her. Instead of out causing trouble, like these older girls could be, they are spending time bettering their communities and empowering themselves. They work just as hard as the “cute, younger girls,” and they are pretty darn cute too!! I was so excited to try this recipe until I read that, but not anymore.
Jocelyn says
I support the Girl Scouts, and I truly believe and realize that it is a wonderful organization helping better young girls and women. Please do not read into my post and think that I am against it. I was just making light of buying more cookies. It was never intended to belittle the older teen girls that I know work harder than those little ones! Trust me, we buy boxes of cookies every single year.
Toni Solis says
Made it..and it was a huge hit even among non Mint Lovers! Thank you for the recipe!
Melissa says
I doubled the filling and ganache and put it in a 9 inch springform pan…It turned out fabulous and made a bigger dessert I could serve for a group…8 inch pans are hard to find anyway…I won’t pay GS prices so I used a competitors brand which you can find year round at half the cost 🙂
Meg says
Can you use half and half instead of heavy cream? I only ask because I have some on hand. I realize I’m not losing weight making this anyway, lol!
Jocelyn says
Yes, you could substitute half and half instead of cream. The chocolate topping will not get quite as hard as using heavy cream, so you might want to only use 3 Tablespoons instead of the 1/4 cup. I hope you enjoy it!!!
Robin McAloney says
Can I use a bit more cream cheese and a bit less whipped cream?
Jocelyn says
You could always use a little more cream cheese if you like. I haven’t tried it that way, so I can’t give you an amount. It will change the texture of the filling to be thicker and less creamy that way though. You can also use homemade whipped cream in place of the Cool Whip, if that is what you are trying to avoid.
Kristy says
Do you use peppermint or mint extract? And do you find a difference using one or the other?
Jocelyn says
For this particular dessert I used mint because the crushed cookies are mint. I think the peppermint has more of Christmas flavor to it, but it all comes down to preference. The biggest thing is not to over do either extract or it will taste like toothpaste.
Mindy says
I can’t find the thin mint brownie mix?? Could I use a regular brownie mix and add something to get the mint flavor??
Jocelyn says
Yes, you can use any brownie mix for this cake…just make sure it is a mix for an 8×8 pan. Also, you could stir in some Andes mint chips for the flavor if you like. I hope you enjoy it!
Mindy says
I have one other question… the cool whip on top will it run and make a mess or will it set and firm up once put in the fridge after it’s all done??
Jocelyn says
The Cool Whip will be just fine as it sets up. That’s how I make it every time. If you want, you can add the Cool Whip right before serving. It will be fine either way.
Kelly says
How far ahead can I make this so it’s still fresh and not dried out from refrigeration?
Jocelyn says
How far ahead are you looking at making it? It should be fine made a few days early, as long as you cover it tightly. I hope you enjoy it!
Courtney O'Dell says
This cheesecake is to die for delicious!
Ashley F says
This is maybe my favorite Christmas dessert ever. I love mint and chocolate!
Allyson Zea says
I absolutely love cheesecake and this is just screaming my name! I need to try this!
Toni says
This was a huge hit! A new favorite dessert in my house!
Kristyn says
I could devour this!! Mint & chocolate is the best!!
Lexie says
Is there anyway to incorporate real whipped cream instead of Cool Whip?
Jocelyn says
Yes, you can use a stabilized whipped cream in place of the Cool Whip, if you prefer. I hope you enjoy the cake!!!
Karen ODonnell says
Hi, I plan on making this for Easter. I was reviewing the recipe and I will be using 2 cups of heavy Whipping Cream in place of the Cool Whip where Cool Whip is called for in the cheesecake part . Later in the recipe you say to use the “left over” Cool Whip to decorate the top (I’d be using left over Stabilized Whipped Cream). If I use all 2 cups of the stabilized whipped cream as the recipes calls for in the cheesecake, I won’t have any left over to decorate with…Did I missed something? Can you please elaborate on that part of the recipe…
Jocelyn says
Not a problem at all. When you beat the 2 cups of heavy whipping cream and powdered sugar you will end up with about 3 1/2 cups of whipped cream to use once it whips up. Measure out 2 cups of that to fold into the mixture, then use the remaining whipped cream to decorate the top with. I hope that helps and that you enjoy the brownie cake.
Karen ODonnell says
Aha! I would have made 2 Cups of Stabilized Cream and just used it all in the cheesecake! Thank you, Jocelyn, for the clarification 🙂
Cindy says
Although I made this and it turned out to taste great, the cheesecake portion turned out to be somewhat on the gummy side texture. Is that normal? Is it due to the Cool Whip?
Jocelyn says
The Cool Whip should have made the cheesecake layer light and fluffy not gummy. I’m stumped by that one.
Dana says
I made this and it wasn’t as pretty as the picture but the decorations on the top made up for it. The textures of the chocolate chunks, whipped filling, and chocolate on top was all I could ask for in a dessert….throw in the taste of thin mints and we have a winner! There’s some confusion in the instructions between dark chocolate powder and chocolate powder. I used regular. I also used peppermint extract versus mint, and it tasted like a thin mint, so no worries about the substitution.
The ads on the webpage and no link at the top to skip to the recipe made it frustrating to access the nessessary information for making the recipe.