Follow our simple recipe and in just a few steps you will have this amazing thin mint cheesecake brownie cake ready to enjoy.
Prep the pan. Line a 9-inch springform pan with parchment paper. Make sure to spray the sides of the pan with nonstick baking spray before you spread the brownie batter in it.
Make the brownie crust. Mix the brownie batter in a large bowl and spread in prepared pan. Bake for 25 minutes. Let it cool completely.
Unlatch the sides of the pan. Use a knife to gently loosen the brownie from the sides. Lift it out and remove the parchment paper. Place it back on the bottom of the springform pan and put the sides back on.
Make no bake cheesecake filling. Beat the room temperature cream cheese, sugar, and extracts until creamy. Stir in Cool Whip gently. Add green gel food coloring to tint the cheesecake a mint green.
Add the cookies. Chop up 15 mint cookies and stir them into the filling.
Chill the no bake thin mint cheesecake. Spread the cheesecake on top of the cooled brownie. Refrigerate the cake for 1-2 hours to let it set up.
Remove from the pan. Use a knife to loosen the pan and cheesecake, so it comes out easier. Unlatch the pan and lift it out carefully.
Add the chocolate ganache. Stir together chocolate chips and warm heavy whipping cream until it is melted and creamy. Let it cool slightly before spreading it on top. Use an angled spatula to spread the chocolate out.
Decorate and serve. Add cookie pieces before the chocolate sets up completely. Fill in around them with Cool Whip swirls and top with sprinkles.
STORAGE RECOMMENDATIONS
Keep this brownie cake in an airtight container in the fridge for 3-4 days.
You can also freeze the undecorated cake for up to 1 month. Thaw overnight in the fridge, then add the chocolate ganache and toppings before serving.
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