Layers of creamy cheesecake and a soft chewy brownie make this Thin Mint Cheesecake Brownie Cake your new favorite dessert to share with friends. If you can…
*This post was sponsored by the J.M. Smucker Company. I am partnering with them as a brand ambassador creating recipes from products they send me.
It is officially cookie season. Yes, I realize that we just technically left cookie season behind. I’m not talking about holiday cookies though. It’s that time of year when those cute little girls come up to you with those big eyes and ask you to spend all your hard earned cash on tiny little boxes of cookies. You know what I’m talking about, right?
I have no trouble saying no to the parents or the teenagers that ask me to buy cookies. It’s those little bitty girls with their sweet smiles and big eyes that get me. I mean, how do you say no to that? Yesterday, I had a few older girls ask at church. Not gonna lie. It was easy to say no. The table of bigger girls at the grocery store were easy to avoid too. Just keep your head down and bolt for the open grocery store door. Check and check.
There is one other family at church with a little brown haired girl that is selling cookies. I’m telling you, if she asks, I’m going to be a goner because she is such a cutie. Lucky for me (and my wallet) I got through another Sunday without seeing her cute little eyes. I guess that is one of the benefits about helping in one of the nursery classes. By the time I get out of there, everyone has already left the building. Hooray! My wallet is safe for one more day.
Do you have a favorite girl scout cookie? Over the years of trying them, I have to say the mint and caramel are still my top two favorites. The peanut butter is a very close second because chocolate and peanut butter will just always be a favorite. Thank goodness they are only sold for a few weeks out of the year.
Although, now most cookie companies have capitalized on these flavors and sell knock offs all year long. That’s not good for my wallet…or thighs. One year I even made these homemade Samoa bars. It’s even harder to avoid the cookie temptations when you have a big pan of goodness on your own counter.
Recently, I had the opportunity to work with Pillsbury. They sent me a big box of fun mixes that I could choose to bake with. Have you seen their new Thin Mints® Brownie Mix? It is a chewy brownie mix loaded with chocolate chunks and mint flavor.
A few years ago I made this Andes Mint cheesecake brownie pie, so I decided to make another version. This time around I went with a pretty layered cake that would show off the brownie mix.
Thin Mint Cheesecake Brownie Cake
1 Pillsbury Thin Mints® Brownie Mix
1 – 8 ounce cream cheese, softened
1/2 cup powdered sugar
3/4 teaspoon mint extract
1/2 teaspoon vanilla extract
1 – 8 ounce container Cool Whip, thawed & divided
green gel food coloring
21 thin mint cookies
1/2 cup chocolate chips
1/4 cup heavy whipping cream
Preheat the oven to 350 degrees. Line an 8-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
Make the brownie mix according to the package directions. Spread in the bottom of the prepared pan. Bake for 30-32 minutes. Remove from the oven and let cool completely.
Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off. Place the brownie back on the bottom of the springform pan and latch the sides on again.
Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
Chop up 15 of the thin mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.