Layers of creamy cheesecake and a soft chewy brownie make this Thin Mint Cheesecake Brownie Cake your new favorite dessert to share with friends. If you can…
*This post was sponsored by the J.M. Smucker Company. I am partnering with them as a brand ambassador creating recipes from products they send me.
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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 little 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?
I have no trouble saying no to the parents or the teenagers that ask me to buy cookies. It’s those little bitty girls with their sweet smiles and big eyes that get me. I mean, how do you say no to that? Yesterday, I had a few older girls ask at church. Not gonna lie. It was easy to say no. The table of bigger girls at the grocery store were 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 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.
Recently, I had the opportunity to work with Pillsbury. They sent me a big box of fun mixes that I could choose to bake with. Have you seen their new Thin Mints® Brownie Mix? It is a chewy brownie mix loaded with chocolate chunks and mint flavor.
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 brownie mix.
Here are some easy tips for baking your own Thin Mint cheesecake brownie cake:
- Line an 8-inch springform pan with parchment paper because this will make it easier to remove it later. Make sure to spray the sides with nonstick baking spray before you spread the brownie batter in it.
- Bake the brownie for about 32 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 it from the sides. Lift it out and flip it over so you can remove the parchment paper. Place it back on the bottom of the pan and put the sides back on.
- Mix up your no bake cheesecake and spread it 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.
- Melt together chocolate chips and 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.
- Find some friends to share the brownie cake with before you eat all of it.
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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
- 1 Pillsbury Thin Mints® Brownie Mix
- 1 - 8 ounce cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 teaspoon mint extract
- 1/2 teaspoon vanilla extract
- 1 - 8 ounce container Cool Whip, thawed & divided
- green gel food coloring
- 21 thin mint cookies
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
- green sprinkles
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
- Make the brownie mix according to the package directions. Spread in the bottom of the prepared pan. Bake for 30-32 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 thin 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.
* I was compensated for my time creating this post as a brand ambassador for Pillsbury. All opinions expressed in this post are 100% my own.
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!
Erin@WellPlated 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!
Toni Solis says
Made it..and it was a huge hit even among non Mint Lovers! Thank you for the recipe!
An Older Girl Scout says
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.
Jocelyn says
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.
Sheryl says
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 🙂
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!