Description
Decadent Thin Mint Cheesecake That’ll Wow Your Guests
Ingredients
Scale
- 1/2 cup melted unsalted butter
- 1/2 cup dark cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup chocolate chunks
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- 2 cups Cool Whip
- 1 drop green gel food coloring
- 15 pieces chocolate mint cookies
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 cup green sprinkles
Instructions
- Preheat your oven to 350°F. Prepare a 9-inch springform pan by lining it with parchment paper and spraying the sides with nonstick baking spray.
- Stir together the melted butter and cocoa powder in a bowl until combined. Set this aside.
- Beat the sugar, eggs, and vanilla together in a mixing bowl until well blended. Then mix in the butter mixture until smooth.
- Combine the flour, salt, and baking powder into the mix. Stir gently until just combined, then fold in the chocolate chunks.
- Spread the brownie batter into the bottom of the pan. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool.
- Unlatch the pan and carefully run a knife around the edges. Flip the brownie over and peel off the parchment.
- Place the brownie back in the springform pan and latch the sides tightly.
- Beat the cream cheese with the powdered sugar in a bowl until creamy. Add the mint and vanilla extract, mixing for a smooth texture.
- Fold in 2 cups of Cool Whip gently. Add green gel coloring until you achieve the desired hue.
- Chop 15 chocolate mint cookies and stir them into the cheesecake mixture. Spread over the cooled brownie base and refrigerate for at least one hour.
- Melt the chocolate chips with the heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds and stir until creamy. Let it cool.
- Spread the ganache over the cheesecake. Cut the remaining mint cookies in half and decorate the edges.
- Pipe the remaining Cool Whip between the cookies using a piping bag and icing tip #18. Top with green sprinkles.
Notes
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Thin Mint Cheesecake, dessert, cheesecake, mint, chocolate