Thin Mint Brownie Cheesecake Recipe

Thin Mint Brownie Cheesecake will become your new favorite showstopper. This dessert is the ultimate celebration of classic mint brownies and rich cheesecake, topped with more cookies for a bakery-style finish.

Each bite offers a chewy brownie base, a silky mint cheesecake layer studded with cookies, and a chocolate ganache crown. Whether you’re baking for a special occasion or just treating yourself, this recipe is guaranteed to steal the spotlight.

Ingredients Checklist

A well-organized, precise ingredient list makes for stress-free baking. Here’s exactly what you’ll need:

For the Brownie Base:

• ½ cup (1 stick) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ⅓ cup (35g) unsweetened cocoa powder

• ½ cup (65g) all-purpose flour (use a 1:1 gluten-free blend for GF option)

• ¼ teaspoon kosher salt

• 8 Thin Mint (or other chocolate-mint) cookies, chopped

For the Mint Cheesecake Layer:

• 24 oz (3 blocks, 680g) cream cheese, softened to room temperature

• ¾ cup (150g) granulated sugar

• ½ cup (120g) sour cream or plain Greek yogurt, room temperature

• 3 large eggs, room temperature

• 1 teaspoon pure mint extract (not peppermint)

• Green gel food coloring (optional, for visual flair)

• 12 Thin Mint cookies, coarsely chopped

For the Chocolate Ganache Topping:

• ¾ cup (120g) semisweet or bittersweet chocolate chips or chopped chocolate

• ½ cup (120ml) heavy cream

• Pinch of salt

For Garnish (optional but recommended):

• Extra Thin Mint cookies, halved or crushed

• Whipped cream

Equipment:

• 9-inch springform pan (or 9-inch square pan for bars)

• Parchment paper (for easier removal)

• Stand mixer or hand mixer

• Large mixing bowls

• Rubber spatula

• Whisk

• Small saucepan

Step-by-Step Instructions

Getting layered perfection is all about the right process. Here’s how to make each component with confidence.

• Prep: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and grease the sides.

• Make the Brownie Base:

  • In a bowl, whisk together melted butter and sugar until glossy and combined.

  • Add eggs and vanilla, whisking until just smooth (do not overmix).

  • Sift in cocoa, flour, and salt; fold gently until a few streaks remain.

  • Fold in chopped Thin Mint cookies.

  • Spread evenly into prepared pan and bake for 18–20 minutes, until just set but still moist.

  • Remove and cool slightly while you prepare the cheesecake layer.

• Mint Cheesecake Layer:

  • With a mixer, beat cream cheese until perfectly smooth and lump-free, scraping down the bowl.

  • Add sugar and sour cream, mixing on medium-low until combined.

  • Beat in eggs one at a time, just until incorporated—avoid overmixing for a creamy texture.

  • Add mint extract and a drop or two of green food coloring if desired; mix to an even pastel green.

  • Gently fold in chopped Thin Mint cookies.

  • Pour cheesecake mixture over the cooled brownie base; tap pan gently to remove air bubbles.

• Bake:

  • Bake at 325°F for 35–42 minutes, or until edges are set and center is slightly wobbly.

  • Tip: Place a pan of hot water on the rack below to prevent cracking, or bake in a water bath if you’re experienced.

  • Remove from oven and run a thin knife around the edge to loosen. Cool to room temp, then refrigerate at least 4 hours (preferably overnight) for perfect slicing.

• Ganache Topping:

  • Place chocolate and salt in a heatproof bowl.

  • Heat cream until just simmering, then pour over chocolate. Let stand 1 minute, then stir until glossy and smooth.

  • Cool slightly, then pour over chilled cheesecake, spreading to edges.

  • Chill at least 30 minutes to set ganache.

• Decorate and Serve:

  • Top with halved or crushed Thin Mints and dollops of whipped cream for bakery flair.

  • For perfect slices, dip a sharp knife in hot water, wipe dry, and cut, wiping between each slice.

Tips for Perfect Results

Achieve a bakery-quality Thin Mint Brownie Cheesecake every time with these expert tricks:

• Room temperature ingredients (especially cream cheese and eggs) prevent lumps and cracking.

• Don’t overbake: The center should jiggle slightly—residual heat will finish the job.

• Control the mint flavor: Mint extract is strong—taste the batter after adding ½ teaspoon and add more to your liking.

• Cheesecake cracking? Chilling overnight helps conceal minor cracks under the ganache.

• Sharp layers: Chill thoroughly between each layer, especially before adding ganache.

Serving Suggestions

Take this dessert over the top by serving it in creative ways:

• Pair with hot chocolate, mint tea, or dark roast coffee.

• Serve with a scoop of vanilla, chocolate, or mint-chip ice cream.

• Drizzle plates with extra chocolate sauce or sprinkle with crushed cookies for restaurant-style flair.

• Turn leftovers into “cheesecake bars” for a portable party treat.

Storage and Make-Ahead

This dessert stores and freezes beautifully:

• Refrigerate: Covered tightly, cheesecake keeps well for up to 5 days.

• Freeze: For longer storage, freeze whole or sliced (without whipped cream or cookie garnish) for up to 2 months. Thaw overnight in the fridge for best texture.

• Make-Ahead: The cake is best made a day ahead for easiest slicing and best flavor integration.

Final Thoughts

Thin Mint Brownie Cheesecake is the ultimate celebration of cool mint, rich chocolate, and creamy cheesecake—all in one unforgettable dessert. Its stunning layers and crowd-pleasing flavors make it a must-bake for parties, holidays, or whenever your sweet tooth calls. Customize the mint intensity, switch up the cookies if needed, and enjoy this indulgent treat with friends or family. With the right tips and a little patience, you’ll have a bakery-worthy showstopper that always disappears fast.