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Thin Mint Cheesecake

A delicious Thin Mint cheesecake with a brownie crust, minty filling, and chocolate ganache topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 18.3 ounces Fudge Brownie mix
  • 2 large eggs room temperature
  • 0.6667 cup vegetable oil
  • 3 tablespoons water
  • 16 ounces full-fat cream cheese softened
  • 1 cup powdered sugar sifted
  • 0.75 teaspoon mint extract
  • 0.5 teaspoon vanilla extract
  • 8 drops liquid green food coloring McCormick brand
  • 4 ounces frozen whipped topping thawed
  • 1 cup chopped Thin Mint cookies
  • 1 cup semi-sweet chocolate chips Ghirardelli brand
  • 0.5 cup heavy cream
  • 0.25 teaspoon mint extract
  • 4 ounces frozen whipped topping additional, for garnishing
  • 12 cookies Thin Mint cookies cut in half
  • as needed for decoration Green & white sprinkles

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray with baker’s spray.
  2. Mix brownie ingredients in a large bowl until just combined. Transfer to prepared pan and bake for 30-32 minutes.
  3. Cool the brownie crust completely on a wire rack.
  4. Beat softened cream cheese until fluffy. Add powdered sugar and mix well.
  5. Add mint extract, vanilla, and green food coloring. Mix until uniformly green.
  6. Fold in whipped topping and chopped Thin Mint cookies.
  7. Spread filling over cooled brownie crust. Refrigerate for at least 4 hours.
  8. Prepare ganache by heating chocolate chips and heavy cream. Stir until smooth.
  9. Pour ganache over set cheesecake. Chill overnight.
  10. Garnish with whipped topping, halved Thin Mints, and sprinkles before serving.

Notes

For best results, ensure cheesecakes are well chilled before serving.