Published: · Modified: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 52 Comments
Thin mint lovers! Be prepared to be amazed at this dessert. Layers of creamy mint cheesecake and a chewy brownie crust makes this Thin Mint Cheesecakea delicious and fancy dessert for any occasion.
Do you have a favorite girl scout cookie? Thin mints and caramel delights are two of my favorites. Thank goodness they are only sold for a few weeks out of the year.
Thin Mints are one of the most popular Girl Scout cookies, so I wanted to make a dessert that would do them justice.
This cake has layers of creamy mint cheesecake loaded with mint cookies on a brownie crust. It is the perfect combination of two classic desserts.
Why This Recipe Works
Making a brownie cake from scratch can be intimidating, but it's actually easier than you think. Plus, you can change up the cookies and flavoring in the cheesecake layer based on your mood or the event.
Our thin mint cheesecake is the perfect dessert. It's easy to make and includes layers of mint cheesecake and a chewy brownie crust.
Serve this cheesecake brownie recipe at your next party and watch it disappear in minutes. Not only is it delicious, but it is fancy enough for any occasion. Your guests will be amazed at your baking skills.
What You Need
You can make this fancy Girl Scout cookie cheesecake using just a few simple pantry ingredients. The recipe can be made in an 8x8 pan or 9 inch springform pan.
- Brownies - We love using this homemade chocolate chip brownie recipe for all our desserts, but you can also use a 8x8 box brownie mix if you want to save time.
- Cream Cheese - You will need one block of full fat cream cheese. Set it out ahead of time, so it mixes together easier.
- Powdered Sugar - Sweetens the no bake cheesecake filling.
- Extract - The combination of mint extract and vanilla extract gives you the perfect mint flavor without tasting like toothpaste.
- Cool Whip - You will use one thawed container of the whipped topping. You can also make a double batch of this homemade whipped topping, if you prefer that instead.
- Mint Cookies - Any chocolate mint cookie will work. Feel free to use Thin Mints, Keebler Grasshoppers, or Mint Oreos.
How to make a Thin Mint Cheesecake
Follow our simple recipe and in just a few steps you will have this amazing thin mint cheesecake brownie cake ready to enjoy.
- Prep the pan. Line a 9-inch springform pan with parchment paper. Make sure to spray the sides of the pan with nonstick baking spray before you spread the brownie batter in it.
- Make the brownie crust. Mix the brownie batter in a large bowl and spread in prepared pan. Bake for 25 minutes. Let it cool completely.
- Unlatch the sides of the pan. Use a knife to gently loosen the brownie from the sides. Lift it out and remove the parchment paper. Place it back on the bottom of the springform pan and put the sides back on.
- Make no bake cheesecake filling. Beat the room temperature cream cheese, sugar, and extracts until creamy. Stir in Cool Whip gently. Add green gel food coloring to tint the cheesecake a mint green.
- Add the cookies. Chop up 15 mint cookies and stir them into the filling.
- Chill the no bake thin mint cheesecake. Spread the cheesecake on top of the cooled brownie. Refrigerate the cake for 1-2 hours to let it set up.
- Remove from the pan. Use a knife to loosen the pan and cheesecake, so it comes out easier. Unlatch the pan and lift it out carefully.
- Add the chocolate ganache. Stir together chocolate chips and warm heavy whipping cream until it is melted and creamy. Let it cool slightly before spreading it on top. Use an angled spatula to spread the chocolate out.
- Decorate and serve. Add cookie pieces before the chocolate sets up completely. Fill in around them with Cool Whip swirls and top with sprinkles.
Storage Recommendations
Keep this brownie cake in an airtight container in the fridge for 3-4 days.
You can also freeze the undecorated cake for up to 1 month. Thaw overnight in the fridge, then add the chocolate ganache and toppings before serving.
FAQ'S
Can I use whipped cream instead of Cool Whip?
Yes, you can use a homemade stabilized whipped cream in this recipe.
What if I do not have a springform pan?
Bake the brownie in an 8x8 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.
Do mint desserts taste like toothpaste?
Not if you limit the amount of mint extract in a recipe. Mixing it with vanilla also helps to soften the flavor.
Some people are much more aware of the flavor, so they think mint desserts tastes like toothpaste.What it actually comes down to is a genetic issue.
The olfactory gene in some people makes them perceive tastes differently. Unfortunately if you have this gene, mint dessert will taste like toothpaste no matter what. If you have a good gene, mint desserts will taste amazing to you!
Other Mint Desserts
- Mint Oreo Fudge
- Mint Parfait recipe
- Chocolate Mint Fudge Bars
- Mint Brownie Swirl Fudge
- Mint Chocolate Chip Truffles
- Chocolate Chip Cheeseball recipe
- Chocolate Mint Bars
- Shamrock Sugar Cookie Bars
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Recipe
Thin Mint Cheesecake Recipe
Yield: 1 - 9 inch cheesecake/14 slices
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Thin mint lovers! Be prepared to be amazed at this dessert. Layers of creamy mint cheesecake and a chewy brownie crust makes this Thin Mint Cheesecakea delicious and fancy dessert for any occasion.
Ingredients
For the Brownie Layer
- ½ cup melted unsalted butter
- ¼ cup dark cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ¾ cup all purpose flour
- ¼ teaspoon baking powder
- ¾ cup chocolate chunks
For the Cheesecake Layer
- 1 - 8 ounce package cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon mint extract
- ½ teaspoon vanilla extract
- 1 - 8 ounce container Cool Whip, thawed & divided
- green gel food coloring
- 21 chocolate mint cookies, divided
For the Topping
- ½ cup chocolate chips
- ¼ 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 double batch of homemade whipped cream in place of the Cool Whip, if you prefer.
Recommended Products
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Nutrition Information:
Yield: 14Serving Size: 1
Amount 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.
Did you make this recipe?
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*The post for Thin Mint Cheesecake Brownie Cake was first published January 2017. The post was updated February 2022.
More Cakes & Cupcakes
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- Flourless Chocolate Cake Recipe
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Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Sharon
I mad this for Valentines Day! Very pretty and my hubby loves it. I used chocolate mint cookies from Aldi's and a little crem de menth. Yummy!
Reply
Jocelyn
You can, but I would add that right before serving because it tends to melt and disappear pretty quickly. I hope you enjoy it.
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Cheryl
Can I use canned whip cream on top instead of cool whip?
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Pat Zellers
Made this for Christmas. It turned out great. YUM!
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Audrey
Just made this for my boyfriends birthday and we both loved it!!!
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Spencer
I would like to make this for my coworkers, I usually make a baked cheesecake. Can I convert this to a baked version? I'm guessing baking he brownie first in the pan then adding the cheesecake filling and baking again? Thanks!
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Jocelyn
I'm sure this could be converted to a baked version, but since I haven't done it, I can't give you the full details. I would bake the brownie layer first, then pour your cheesecake on top and bake the time needed for that. The cheesecake layer will insulate the brownie and keep it from overcooking. I hope you are able to make a fun cheesecake for your coworkers.
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Dana
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.
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Cindy
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?
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Jocelyn
The Cool Whip should have made the cheesecake layer light and fluffy not gummy. I'm stumped by that one.
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Karen ODonnell
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
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.
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Karen ODonnell
Aha! I would have made 2 Cups of Stabilized Cream and just used it all in the cheesecake! Thank you, Jocelyn, for the clarification 🙂
Mollie
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
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
Lexie
Is there anyway to incorporate real whipped cream instead of Cool Whip?
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Jocelyn
Yes, you can use a stabilized whipped cream in place of the Cool Whip, if you prefer. I hope you enjoy the cake!!!
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Amanda
Im going to make this for Easter, but want to use a homemade Oreo crust. How many do I need and should I bake the crust or not?
Reply
Jocelyn
You could make the Oreo crust from this cheesecake instead of the brownie. https://insidebrucrewlife.com/no-bake-strawberry-daiquiri-cheesecake/ I hope that helps.
Kristyn
I could devour this!! Mint & chocolate is the best!!
Reply
Toni
This was a huge hit! A new favorite dessert in my house!
Reply
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