Thin Mint Cheesecake
A creamy and mint-flavored cheesecake with a brownie crust, topped with chocolate ganache and decorated with Thin Mint cookies.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 18.3 ounces Fudge Brownie mix
- 2 large eggs
- 0.666 cup vegetable oil
- 3 tablespoons water
- 16 ounces full-fat cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 0.75 teaspoon mint extract
- 0.5 teaspoon vanilla extract
- 7 drops liquid green food coloring
- 4 ounces frozen whipped topping
- 1 cup chopped Thin Mint cookies
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 0.25 teaspoon mint extract
- 4 ounces frozen whipped topping thawed
- 8 whole Thin Mint cookies cut in half
- 1 cup green & white sprinkles
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray with non-stick spray.
- Mix brownie ingredients until just combined and pour into the prepared pan. Bake for 30-32 minutes, then cool completely.
- Beat softened cream cheese until fluffy. Add powdered sugar, then mix in mint extract, vanilla, and green food coloring until evenly colored.
- Fold in whipped topping and chopped Thin Mint cookies. Spread over cooled brownie crust.
- Make ganache by microwaving chocolate chips and heavy cream until smooth. Pour over cheesecake layer and refrigerate for at least 4 hours.
- Before serving, pipe whipped topping around the edges, add halved Thin Mints, and sprinkle with colored sprinkles.
Notes
This is a crowd-pleasing mint chocolate cheesecake inspired by Thin Mint cookies, perfect for parties and special occasions.