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Thin Mint Cheesecake Brownie Cake

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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…

Thin Mint Cheesecake Brownie Cake - layers of creamy mint cookie cheesecake and a chewy brownie layer make this cake a great recipe! Easy and impressive dessert to make and share! #brownie #cake #thinmint #nobakecheesecake #chocolate

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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…

Thin Mint Cheesecake Brownie Cake - layers of brownie, cheesecake, and chocolate make this a must make dessert recipe! #brownie #cake #thinmint #nobakecheesecake #chocolate

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.

Thin Mint Cheesecake Brownie Cake - chocolate and mint layers make this easy cake a fun and impressive dessert to share at parties! #brownie #cake #thinmint #nobakecheesecake #chocolate

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! 

Thin Mint Cheesecake Brownie Cake - chewy brownies topped with a no bake mint cookie cheesecake & chocolate topping. This is a must make dessert recipe to make! #brownie #cake #thinmint #nobakecheesecake #chocolate

Ingredients for a Thin Mint Cheesecake Brownie Cake:

  • butter
  • cocoa powder
  • sugar
  • eggs
  • flour, salt, baking powder
  • chocolate chunks
  • cream cheese
  • powdered sugar
  • mint and vanilla extract
  • Cool Whip
  • green gel food coloring
  • chocolate mint cookies (Thin Mints or Grasshoppers)
  • chocolate chips
  • heavy cream
  • green sprinkles

Tips for baking 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.

Thin Mint Cheesecake Brownie Cake - a fudgy brownie layer topped with a no bake mint cheesecake and chocolate is a delicious dessert to make and share at parties! #brownie #cake #thinmint #nobakecheesecake #chocolate

  • 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. I decided to keep it all on top, so that the layers were the focus!
  • 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.

Thin Mint Cheesecake Brownie Cake - layers of brownie, chocolate, and no bake mint cheesecake makes a delicious dessert recipe! #brownie #cake #thinmint #nobakecheesecake #chocolate

Other mint desserts you may like:

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Yield: 1 - 9 inch brownie cake/14 slices

Thin Mint Cheesecake Brownie Cake

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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the Brownie Layer

  • 1/2 cup melted butter
  • 1/4 cup dark cocoa powder
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup 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

  1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
  2. Stir together the melted butter and cocoa powder. Set aside.
  3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
  4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
  5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
  6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
  7. Place the brownie back on the bottom of the springform pan and latch the sides on again.
  8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
  9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
  10. 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.
  11. 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.
  12. Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
  13. 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:

14

Serving Size:

1
Amount Per Serving:Calories: 424 Total Fat: 26g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 69mg Sodium: 224mg Carbohydrates: 45g Fiber: 1g Sugar: 36g Protein: 5g
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cakes & Cupcakes
Thin Mint Cheesecake Brownie Cake - layers of chocolate, no bake mint cookie cheesecake, and chewy brownies make this a fun cake to make. Great dessert recipe for any party! #brownie #cake #thinmint #nobakecheesecake #chocolate

 

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Comments

  10. Mary says

    February 11, 2017 at 1:51 PM

    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!

    Reply

    • Jocelyn says

      February 11, 2017 at 6:55 PM

      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!

      Reply

      • cindy says

        March 4, 2017 at 11:29 AM

        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!

        Reply

    • Mollie says

      March 3, 2019 at 9:23 AM

      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.

      Reply

      • Jocelyn says

        March 3, 2019 at 1:16 PM

        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.

        Reply

  12. An Older Girl Scout says

    February 18, 2017 at 2:20 AM

    Because we big girls who sell those cookies are collecting recipes that use them is the only reason I am on your site. It is easy to buy from those cute big eyed girls, but just so all of you know it is us big girls that you are avoiding who could really use the proceeds from their annual sale. We are the ones who are trying to put together community service projects; we are the ones who are able to travel; we are the ones who are trying to earn our organization’s highest award; we are the ones who could benefit the most from the proceeds. So please next time you have some of us bigger girls come to your door or you come across us outside a local business, remember that we are trying to do good in your community; we are trying to expand our horizons; we are trying to better ourselves; and we are the ones who could use the most support from those in our community. Support us. Please. Even if it only one package.

    Reply

    • Jocelyn says

      February 18, 2017 at 12:13 PM

      I realize what a great service the girl scout organization is and what it means and does for girls across the nations. I was not trying to offend anyone with my post. It was just a commentary on what goes through my head when I get bombarded with cookie sales.

      Reply

      • Sheryl says

        February 20, 2017 at 6:22 PM

        Made the cake and loved it, thank you!!! It was perfect.

        I also relate to the cookie sales – it’s always a temptation to buy GS cookies as well as a great feeling helping those GS achieve their goals. Considering I have cookies in the freezer from last year and have bought more this year, it’s a triumph for me to walk past some of the stands and save my precious money, not to mention calories. If I keep buying, I can’t keep baking (like the yummy cake you posted). A catch 22.

        Trust me, I understand. I think most people do 🙂

        Reply

  13. Melissa says

    February 26, 2017 at 2:23 PM

    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 🙂

    Reply

  14. Meg says

    February 27, 2017 at 6:08 PM

    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!

    Reply

    • Jocelyn says

      February 27, 2017 at 8:24 PM

      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!!!

      Reply

    • Jocelyn says

      March 28, 2017 at 10:58 AM

      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.

      Reply

    • Jocelyn says

      April 3, 2017 at 10:09 AM

      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.

      Reply

  17. Mindy says

    August 17, 2017 at 1:02 PM

    I can’t find the thin mint brownie mix?? Could I use a regular brownie mix and add something to get the mint flavor??

    Reply

    • Jocelyn says

      August 17, 2017 at 1:35 PM

      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!

      Reply

      • Mindy says

        August 20, 2017 at 11:15 AM

        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??

        Reply

        • Jocelyn says

          August 20, 2017 at 11:34 AM

          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.

          Reply

  25. Karen ODonnell says

    April 16, 2019 at 7:24 PM

    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…

    Reply

    • Jocelyn says

      April 16, 2019 at 10:01 PM

      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.

      Reply

      • Karen ODonnell says

        April 17, 2019 at 12:35 PM

        Aha! I would have made 2 Cups of Stabilized Cream and just used it all in the cheesecake! Thank you, Jocelyn, for the clarification 🙂

        Reply

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