Thin Mint Cheesecake Brownie Cake

4.9★★★★★ | Layers of creamy mint cheesecake and fudge brownies will make this your new favorite cake! #ThinMint #Cheesecake #Brownie #Cake

4.9★★★★★ | Layers of creamy mint cheesecake and fudge brownies will make this your new favorite cake! #ThinMint #Cheesecake #Brownie #Cake


Thin Mint Cheesecake Brownie Cake , .


4.9★★★★★ | Layers of creamy mint cheesecake and fudge brownies will make this your new favorite cake! #ThinMint #Cheesecake #Brownie #Cake

Total Time: 30 Minutes, Servings: 8 Servings

Ingredients :
  • butter
  • cocoa powder
  • sugar
  • eggs
  • flour, salt, baking powder
  • chocolate chunks
  • cream cheese
  • powdered sugar
  • mint and vanilla extract
  • Cool Whip
  • green gel food coloring
  • chocolate mint cookies (Thin Mints or Grasshoppers)
  • chocolate chips
  • heavy cream
  • green sprinkles

Instructions :
  • Line a 9-inch springform pan with parchment paper because this will make it easier to remove it later. Make sure to spray the sides of the pan with nonstick baking spray before you spread the brownie batter in it.
  • Bake the brownie for 25 minutes. Do not over bake it because you want it to be soft and chewy. Let it cool completely.
  • Unlatch the sides of the pan. You may need to use a knife to gently loosen the brownie from the sides. Lift it out and flip it over on a plate, so you can remove the parchment paper. Place it back on the bottom of the springform pan and put the sides back on.
  • Thin Mint Cheesecake Brownie Cake - a fudgy brownie layer topped with a no bake mint cheesecake and chocolate is a delicious dessert to make and share at parties! #brownie #cake #thinmint #nobakecheesecake #chocolate
  • Beat the cream cheese, sugar, and extracts until creamy. Add some Cool Whip and mix it again.
  • Use some green gel food coloring to tint the cheesecake a pretty mint green.
  • Chop up 15 mint cookies and stir them into the cheesecake.
  • Spread the no bake cheesecake on top of the cooled brownie. Refrigerate the cake for at least an hour to let it set up.
  • Run a knife under hot water and dry it off. Use it to run around the edge of the pan and cheesecake, so it comes out easier. Unlatch the pan and lift it out.
  • Stir together chocolate chips and warm heavy whipping cream to make the chocolate topping. Let it cool slightly before spreading it on top.
  • Use an angled spatula to spread the chocolate out. Feel free to push over the edges if you want drips of chocolate going down the sides. I decided to keep it all on top, so that the layers were the focus!
  • Add your cookie decorations before the chocolate sets up completely. Fill in around them with Cool Whip and sprinkles.
  • Copyright: Kitchen Blog Nindi

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