Chocolate Mint Brownie Cheesecake
Serves: 12
  • 1 box brownie mix
  • ~10 chocolate mint candies
  • Filling
  • 16 oz. cream cheese, at room temperature
  • ½ c. powdered sugar
  • 1 c. cream, whipped
  • ~15 Andes Mints or similar mint chocolate candies
  • Topping
  • 2T. chocolate chips
  • ¼ c. cream
  1. Bake brownies in 9" springform pan or cake pan according to package.
  2. While brownies are still warm sprinkle with approximately 10 chopped chocolate mint candies and allow to sit a few minutes to soften. Spread softened candies over brownies. Cool completely.
  3. Beat cream cheese in a small bowl to soften. Set aside.
  4. Whip cream to soft peaks. Slowly add powdered sugar and whip to stiff peaks. Slowly fold about 1 cup of whipped cream into softened cream cheese. Gently fold this lightened cream cheese into whipped cream to combine. Spread over brownies. Refrigerate.
  5. Add chocolate chips to a small measuring cup. Heat ¼ c. cream and pour over chips. Set aside 2 minutes and then stir to combine. Drizzle over fully chilled cheesecake. Serve sprinkled with chopped candies.
Recipe by Jellibean Journals at