Fudgy Thin Mint Cheesecake Swirl Brownies made with cocoa, cream cheese, peppermint, and crushed Thin Mint cookies. Just trust me.

this recipe

Okay, so here’s the truth. I wasn’t trying to be creative. I wasn’t planning to invent something magical. I was just cleaning out the pantry—something I only do when I’m procrastinating way harder things, like folding laundry or finally unsubscribing from those 47 marketing emails I never read.

And there it was. A single sleeve of Thin Mints, half-crushed, hiding behind a suspiciously expired can of black beans. I stared at those cookies for a good thirty seconds, debating whether I should just eat them all in secret, or… do something better. I went with “better.” And that’s how these Thin Mint Cheesecake Swirl Brownies came to life. Totally by accident. Like a lot of great things—Post-it Notes, penicillin, and probably that outfit you threw on in five minutes that everyone complimented.

I didn’t expect much. But my husband, who has a sixth sense for baked goods, wandered into the kitchen while they were still cooling, cut off a crooked corner (which is honestly rude), took a bite, and just… blinked. He looked at me like I was some kind of genius. That never happens with laundry.

Why You’ll Love This Thin Mint Cheesecake Swirl Brownies Recipe?

So let’s break this down: you’ve got a rich, dark chocolate brownie base—super fudgy, not cakey (because no offense, but cakey brownies are just confused cake). Then comes this creamy swirl of slightly tangy cream cheese with just a whisper of peppermint. Not enough to shout Christmas, but just enough to say, “Hey, I’ve got personality.”

And the cookies? The Thin Mints? They don’t just sit there. They crunch. They bring this toasty, minty bite that snaps through the richness like your best friend calling you out mid-rant—in the best way.

They’re nostalgic, a little dramatic, and somehow both cozy and bold. Kind of like that one cousin who wears glitter to Thanksgiving dinner and pulls it off.

Ingredient Notes:

I won’t pretend this is a 3-ingredient TikTok recipe. But it’s worth every bowl and spatula. Here’s what you’re working with, in human-speak:

• Butter: Melty gold. It’s what makes brownies brownie.

• Sugar: For sweetness and that shiny top. Don’t skip the boiling step—it’s weird but it works.

• Cream Cheese: Don’t even try using low-fat here. Full-fat or bust. The swirl deserves it.

• Powdered Sugar: Mixes into the cream cheese like a dream. Way smoother than regular sugar.

• Vanilla + Peppermint Extract: This is where the Thin Mint magic happens. Careful with the peppermint, though—it’s potent.

• Cocoa Powder: Dark and mysterious. I used Dutch-process, but if all you’ve got is Hershey’s, that’s fine too.

• Flour: Plain ol’ all-purpose. I once used bread flour and regretted my life choices.

• Salt: Tiny, but mighty. Don’t skip.

• Eggs: Two of them. Helps everything set up just right.

• Thin Mints: Crushed with love. Or rage. Whatever works for you.

How To Make Thin Mint Cheesecake Swirl Brownies?

1. First things first: get that oven going at 350°F. Don’t skip this part—I always think I can preheat later, and I always regret it when the batter’s ready and I’m staring at a cold oven.
2. Butter an 8×8 pan like your brownies’ lives depend on it. Then line it with parchment, leaving enough overhang to yank the whole pan out later like a baking pro. Butter the parchment too, because why not?
3. Melt your butter in a little saucepan, stir in your sugar, and let it come to a soft boil. Not like “angry pasta water” boil—more like “hot tub in Aspen” boil. Then let that cool down for a few. Not because we’re patient, but because hot sugar and eggs don’t mix nicely.
4. Meanwhile, beat your cream cheese, powdered sugar, vanilla, and peppermint in a bowl. It should be smooth, creamy, and smell like your favorite holiday memory.
5. In another bowl (yes, another—I said what I said), whisk your cocoa, flour, and salt. In a big bowl, whisk the eggs like you mean it, pour in that slightly-cooled butter-sugar magic, then stir in the dry ingredients. Fold in your crushed Thin Mints like a rebel.
6. Now we layer. Half the brownie batter goes in the pan. Smooth it out. Then spoon that cheesecake swirl on top. Finally, blob the rest of the brownie batter over it in random spots—don’t overthink it—and swirl with a butter knife like you’re doing marble art at a craft fair.
7. Bake for 24–28 minutes. The cheesecake should look set and slightly puffed, and if your knife comes out clean-ish from the middle, you nailed it.
8. Then wait. I know. It’s the worst part. But cooling is key unless you like molten cream cheese explosions. (Been there.)

Storage Options:

Okay, so you can leave these on the counter for a couple days. But if your house is warm or your people are nosy, I’d stash them in the fridge. They’ll stay good for about five days—but I doubt they’ll last that long. Want to freeze ‘em? Absolutely. Wrap in plastic, then foil, then freeze. They’ll be ready for that inevitable midnight craving that hits when you’re rewatching Gilmore Girls.

Variations and Substitutions:

Let’s be real—sometimes you’re missing an ingredient, or you just wanna play. No rules here:

• No Thin Mints? Keebler Grasshoppers are a decent understudy.

• Don’t do mint? Just skip the peppermint extract. Still amazing.

• Feeling indulgent? Add chocolate chips. I do. Often.

• Need gluten-free? Use GF flour + cookies. No one will know.

• Want to make them festive? Tint the cheesecake swirl green and call it a leprechaun party.

What to Serve with Thin Mint Cheesecake Swirl Brownies?

Honestly? A quiet house and a fork. But if you’re into pairing:

• Hot espresso – bitter + sweet = chef’s kiss.

• Cold milk – the classic.

• Mint chocolate chip ice cream – over the top? Maybe. But also, yes.

• Red wine – don’t knock it till you try it.

• Whipped cream with cookie crumbs on top – this one makes it feel like a bakery dessert.

Frequently Asked Questions:

Can I make these ahead of time?
Yep, and you should. The flavors get better the next day. It’s like magic. Or aging cheese. Or friendship.

Can I double the recipe?
Oh absolutely. Use a 9×13 pan and check it around 30 minutes. You’ll need more cooling time too—sorry.

Do I have to swirl it?
Nope. You can just layer it and call it a day. Swirls are cute, but not mandatory. Some days we swirl. Some days we survive.

If you’re looking for something nostalgic, indulgent, and just a little ridiculous in the best way—Thin Mint Cheesecake Swirl Brownies are it. They’re the kind of dessert that makes people stop mid-bite and go, wait… what IS this? That’s a win in my book.

If you try them, let me know! Tag me, message me, send me smoke signals—I want to see what your version looks like. Messy swirls and all.

And hey—if you end up eating three in a row while standing at the kitchen counter? Same. You’re in good company.

Keep the Flavor Coming – Try These:

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Thin Mint Cheesecake Swirl Brownies

Fudgy brownies swirled with peppermint cheesecake and studded with crushed Thin Mint cookies. A rich, minty dessert that blends classic flavors with a creamy twist.

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Servings

Ingredients

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• ½ cup unsalted butter
• ¾ cup granulated sugar
• 8 oz 1 package cream cheese, softened
• ¾ cup confectioners’ sugar
• 1¾ teaspoons vanilla extract
• ¼ teaspoon peppermint extract
• 1 cup all-purpose flour
• ½ cup unsweetened dark cocoa powder
• ½ teaspoon salt
• 2 large eggs
• 1⅓ cups coarsely chopped Thin Mint cookies

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Instructions

 

Prepare the baking pan and preheat the oven:

1. Preheat the oven to 350°F (175°C). Butter the bottom and sides of an 8-inch square metal baking pan. Line the pan with a sheet of parchment paper, allowing it to overhang on two opposite sides for easy removal. Lightly butter the parchment paper as well.

Prepare the butter-sugar mixture:

1. In a small saucepan over medium heat, melt the butter. Once melted, add the granulated sugar and whisk continuously. Bring the mixture to a gentle boil and continue to whisk for 1 minute. Remove from heat and allow to cool for 5 minutes.

Prepare the cheesecake swirl:

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened cream cheese, confectioners’ sugar, 1 teaspoon of vanilla extract, and the peppermint extract. Beat until smooth and fully incorporated, approximately 1 minute. Set aside.

Combine dry ingredients:

1. In a medium mixing bowl, sift together the flour, cocoa powder, and salt. Whisk to ensure the dry ingredients are evenly distributed.

Combine eggs and butter mixture:

1. In a large mixing bowl, whisk the eggs until fully blended. Gradually add the slightly cooled butter-sugar mixture and whisk until well combined.

Incorporate dry ingredients:

1. Stir the flour mixture into the egg and butter mixture until just combined. Gently fold in the chopped Thin Mint cookies.

Assemble the brownie layers:

1. Pour half of the brownie batter into the prepared baking pan and spread evenly. Add the cream cheese mixture on top of the brownie layer and gently spread to cover. Spoon the remaining brownie batter in dollops over the cheesecake layer. Using a knife or spatula, swirl the two mixtures together for a marbled effect.

Bake the brownies:

1. Bake for 24 to 28 minutes, or until the cheesecake layer is set and a knife inserted into the center comes out mostly clean. The edges should appear lightly browned.

Cool and serve:

1. Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang. Slice and serve as desired.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Additionally, replace the Thin Mint cookies with a certified gluten-free mint chocolate cookie alternative, such as those available from brands like Goodie Girl or Glutino. Always ensure all ingredients, including extracts, are certified gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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