Thin Mint Cheesecake
Creamy mint cheesecake packed with chopped Thin Mint cookies sits on a rich brownie crust and is topped with a smooth chocolate ganache for a cool, chocolate-mint dessert that slices beautifully.
Servings: 10 slices
Calories: 811kcal
Ingredients
For the Brownie Crust
- 16.3 ounce box milk chocolate brownie mix, plus ingredients needed on box
For The Thin Mint Cheesecake Layer
- 24 ounces full fat cream cheese, room temperature
- 1 ½ cup powdered sugar, sifted
- ¾ teaspoon vanilla extract
- ½ teaspoon mint extract
- 8 to 9 drops green food coloring, I used McCormick
- 8 ounces whipped topping (Cool Whip) thawed
- 20 thin mint cookies, Keebler Mint Delights can also be used
For The Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips I used Ghirardelli
- ½ cup heavy cream
- 1 tablespoon clear corn syrup
For The Decoration On Top
- 4 to 6 ounces whipped topping (Cool Whip) thawed
- 7 thin mint cookies Keebler Mint Delights can also be used
Instructions
For The Brownie Crust
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray and set aside.
- Follow the directions on the back of the box and combine brownie mix with the ingredients called for.
- Spread the brownie mix into the prepared springform pan.
- Bake for 30 minutes or just until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownie to cool completely at room temperature before adding the cheesecake layer.
For The Thin Mint Cheesecake Layer
- In a large bowl, using a handheld mixer on medium-high speed, cream together the softened cream cheese and powdered sugar for 2-3 minutes or until light and fluffy.
- Add the vanilla extract, mint extract, and green food coloring. Mix on low speed until fully incorporated and the mixture is a uniform green color.
- Gently fold in the thawed Cool Whip until no white streaks remain. If your filling is not a dark enough green, you can stir in another 1-2 drops if desired.
- Very gently fold in the chopped thin mint cookies just until evenly distributed.
- Spread the cheesecake mixture evenly over the top of the cooled brownie and set aside.
For The Chocolate Ganache
- In a small microwave safe bowl, heat the semi-sweet chocolate chips and heavy cream on high for 1 minute. Allow the warm chocolate to sit for 30-45 seconds, stir until smooth. Stir in the corn syrup until fully incorporated. The ganache should be smooth and glossy. Allow the ganache to cool for 5 minutes before spooning over the cheesecake layer and spreading to an even layer.
- Refrigerate the thin mint cheesecake for a minimum of 6 hours, up to overnight, or until the cheesecake has firmed up enough to easily slice. The longer overnight chill helps to ensure cleaner slices.
- Once chilled, remove the outer ring of the springform pan. You may need to run a small sharp knife around the inside edges of the cheesecake to allow the outer ring to easily be removed.
For The Decoration On Top
- Once ready to slice and serve, add 4-6 ounces of thawed whipped topping to a large pastry bag fitted with a decorative piping tip, and pipe 10 dollops around the outer edges of the cheesecake. You want to have one dollop per sliced serving.
- Add a halved cookie into the center of each dollop of whipped topping (rounded side up).
- Finely chop the remaining 2 cookies and sprinkle the crumbs over the whipped topping dollops for added garnish if desired.
Notes
Two 8-ounce tubs OR one 16-ounce tub of Cool Whip can be used for the cheesecake and the decorations.
Do not whip in your Cool Whip. It must be folded in gently or your cheesecake will not set.
Nutrition
Calories: 811kcal | Carbohydrates: 89g | Protein: 10g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 474mg | Potassium: 273mg | Fiber: 2g | Sugar: 66g | Vitamin A: 1125IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 3mg
