Thin Mint Cheesecake
A luscious dessert that captures the flavors of Thin Mint cookies in a creamy cheesecake form, perfect for special occasions or a delightful treat.
Ingredients
For the Brownie Crust
- 18.3 ounces Fudge Brownie mix (Duncan Hines brand) For a rich, chocolatey base.
- 2 large eggs (room temperature) To bind the brownie crust.
- 0.67 cup vegetable oil Adding moisture and smoothness.
- 3 tablespoons water Enhancing the texture of the brownie mix.
For the Cheesecake Layer
- 16 ounces full-fat cream cheese (softened to room temperature) Creates a creamy cheesecake layer.
- 1 cup powdered sugar (sifted) For sweetness.
- 0.75 teaspoon mint extract (McCormick brand) Infuses cheesecake with mint flavor.
- 0.5 teaspoon vanilla extract Adds depth to the taste.
- 7 drops liquid green food coloring (McCormick brand) For a festive touch.
- 4 ounces frozen whipped topping (thawed) To lighten the cheesecake filling.
- 1 cup chopped Thin Mint cookies (from 12-13 cookies) Adds mint-chocolate crunch.
For the Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips (Ghirardelli brand) For ganache layer.
- 0.5 cup heavy cream For a silky ganache.
- 0.25 teaspoon mint extract Extra minty goodness for ganache.
- 4 ounces frozen whipped topping (thawed) For final fluffy texture.
- 7 whole Thin Mint cookies (cut in half) For garnish.
- to taste sprinkles green and white sprinkles For decoration.
Instructions
Brownie Crust
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the Fudge Brownie mix, eggs, vegetable oil, and water. Stir until smooth and fully combined.
- Pour the mixture into a greased 9-inch round cake pan, spreading evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the crust to cool completely.
Thin Mint Cheesecake Layer
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the mint extract and vanilla extract, followed by the green food coloring, mixing until evenly distributed.
- Gently fold in the thawed whipped topping and chopped Thin Mint cookies.
- Spread the cheesecake mixture evenly over the cooled brownie crust and refrigerate for at least 2 hours.
Chocolate Ganache Layer
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and stir in the semi-sweet chocolate chips and mint extract until completely melted.
- Allow it to cool slightly before pouring it over the chilled cheesecake layer.
- Return the cheesecake to the refrigerator for another hour to set the ganache.
Garnishing and Serving
- Spread the remaining thawed whipped topping over the top of the cheesecake.
- Decorate with halved Thin Mint cookies and a sprinkle of green and white sprinkles.
- Slice into generous pieces and serve.
Notes
Ensure your cream cheese is at room temperature for a smoother blend. Consider adding a pinch of sea salt for richer flavor. Layering more chopped Thin Mint cookies will enhance the crunch.