Thin Mint Cheesecake

4 from 2 votes

Thin Mint Cheesecake is a delicious fuss free dessert that looks fancy! A chewy brownie base, creamy mint cheesecake, chocolate ganache topping, and my favorite Girl Scout cookies.

Prep Time20

Cook Time30

Chill Time6

Total Time6 50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 891kcal

Author: Jennifer Fishkind

Ingredients

Crust

16.3 ounce box milk chocolate brownie mix (plus the added ingredients called for on the back of the box. Betty Crocker brand uses 2 large eggs, ½ cup vegetable oil and 2 tablespoons water)

Cheesecake Filling

24 ounces cream cheese softened to room temperature
1½ cup powdered sugar, sifted
¾ teaspoon vanilla extract
½ teaspoon mint extract (not peppermint)
8-9 drops green food coloring (McCormick brand used)
8 ounces whipped topping thawed (Cool Whip brand used)
20 thin mint cookies roughly chopped (Girl Scout or Keebler mint delights)

Ganache

1 cup semi-sweet chocolate chips (Ghirardelli brand used)
½ cup heavy cream
1 tablespoon clear corn syrup

Garnish

4-6 ounces whipped topping thawed (Cool Whip brand used)
7 thin mint cookies divided (5 whole cookies cut in half and 2 cookies finely chopped)

Instructions

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray and set aside.
In a medium bowl, mix together the milk chocolate brownie batter (with ingredients called for on the back of the box) according to the box directions. Spread the brownie mix into the prepared springform pan and bake for 30-33 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.
16.3 ounce box milk chocolate brownie mix
In a large bowl cream together the softened cream cheese and powdered sugar, using a handheld mixer on medium-high speed, for 2-3 minutes or until light and fluffy.
24 ounces cream cheese, 1½ cup powdered sugar,
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.
¾ teaspoon vanilla extract, ½ teaspoon mint extract, 8-9 drops green food coloring
Fold in the thawed whipped topping until no white streaks remain. If your filling is not a dark enough green, you can stir in another 1-2 drops if desired.
8 ounces whipped topping
Very gently fold in the chopped thin mint cookies just until evenly distributed.
20 thin mint cookies
Spread the thin mint cheesecake filling evenly over the top of the cooled brownie and set aside.
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.
1 cup semi-sweet chocolate chips, ½ cup heavy cream, 1 tablespoon clear corn syrup
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.
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.
4-6 ounces whipped topping
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.
7 thin mint cookies

Notes

Storage:

Storage: Keep this Thin Mint cheesecake tightly covered in the refrigerator for up to 3 days. It’s best enjoyed cold, straight from the fridge when it’s nicely chilled.
Make-Ahead Tip: Since this dessert needs plenty of time to set, it’s a great option to prepare the day before your event. Just wait to add the whipped topping and cookie garnishes until right before serving so they stay fresh and crisp.

Tips:

Using Peppermint Extract: This is one of the easiest mistakes to make! Peppermint extract has a much stronger, sharper flavor (similar to holiday candies), while regular mint extract is more subtle and gives that classic cookie taste.
Adding Filling to a Warm Crust: Make sure the brownie base has cooled completely at room temperature. Even a little warmth can melt the cream cheese and turn your filling into a runny mess.
Using Tub Cream Cheese: Stick with foil-wrapped blocks of cream cheese. The spreadable tub version contains extra moisture, which can ruin the thick, firm texture of your no-bake filling.

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