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Thin Mint Cheesecake Brownie Cake

A decadent dessert featuring layers of fudgy brownie, creamy cheesecake, and Thin Mint cookie crunch.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Desserts
Cuisine: American
Keywords: baking recipes, best dessert recipes, cheesecake recipes, chocolate dessert recipes, easy dessert recipes, quick and easy recipes, sweet easy recipes
Servings: 10 slices
Author: Betty

Ingredients

For the Brownie Layer

  • 1 box brownie mix (plus ingredients required on package)
  • 1 cup crushed Thin Mint cookies

For the Cheesecake Layer

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp peppermint extract
  • 1 cup crushed Thin Mint cookies

For the Topping

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Whole Thin Mint cookies for garnish

Instructions

Prepare the Brownie Layer

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare brownie mix according to package instructions.
  3. Spread batter into the prepared pan and sprinkle crushed Thin Mint cookies over the top.
  4. Bake for 20 minutes, then allow to cool slightly.

Make the Cheesecake Layer

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in peppermint extract and crushed Thin Mint cookies.
  4. Pour the cheesecake batter over the brownie layer.

Bake and Cool

  1. Bake at 325°F (163°C) for 35-40 minutes, or until the cheesecake is set.
  2. Turn off the oven and let the cake cool inside with the door slightly open.
  3. Refrigerate for at least 4 hours before serving.

Prepare the Topping

  1. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread or pipe whipped cream over the chilled cheesecake.
  3. Garnish with whole Thin Mint cookies.

Notes

For best results, chill overnight before serving. Use any mint chocolate cookies if Thin Mints are unavailable.