Mint Chocolate Chip Cheesecake Brownies

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies!

overhead image of mint chocolate chip cheesecake brownies on a baking sheet

Today I’m bringing you another swirly twirly brownie recipe. A brownie that is all dressed up for St. Patrick’s Day, for spring, and would equally be just as fabulous around the holidays. This brownie will definitely get around!

Not too long ago I shared my Red Velvet Cheesecake Swirl Brownies with you. Ever since I made them, I couldn’t get the cheesecake/brownie idea out of my head. Brownies? Good. Cheesecake? GOOD. Naturally, I had to create a new version.

mint chocolate chip cheesecake brownies

mint chocolate chip cheesecake brownies

I have two homemade brownie recipes on my website and tried this recipe with both versions. One recipe uses melted chocolate and another recipe uses cocoa powder. I truly don’t have a preference over cocoa powder or solid chocolate in homemade brownie recipes. I love them both! I made these brownies with the Ultimate Fudge Brownie recipe first. Those brownies are so insanely fudgy, rich, thick, and dense. They are made with quite a lot of butter and cocoa powder. The batter itself is like melted fudge consistency – not runny or thin at all. While those brownies are fabulous on their own, swirling the cream cheese mixture into them was nearly impossible. The two just would NOT mix because the batter is so thick! Still, I baked them hoping they would turn out ok.

Well, they tasted fine but were not pretty. And you know me, I like a pretty dessert. I quickly came to the conclusion that my Ultimate Fudge Brownie recipe is perfect for regular brownies, but are not the best choice for swirling.

stack of mint chocolate chip cheesecake brownies

I tried these swirled brownies again with my other homemade brownie recipe. This brownie recipe makes a larger batch than the other brownies, but uses less butter. This recipe uses melted chocolate instead of cocoa powder and take a bit longer to mix together. They are much chewier than my other brownies as well, which I love.

I’ve said it before and I’ll say it again: I prefer my brownies so chewy and so fudgy that they taste like a dense chocolate frosting you can eat with a fork. If I wanted a cake-like brownie, I would eat a piece of chocolate cake! The fudginess in today’s brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie.

The cheesecake swirl is beyond easy to make. Take your softened cream cheese, 1 egg yolk, 1/4 cup of sugar, 2 drops of green food coloring, and 1/4 teaspoon of peppermint extract. With the extract, please remember: a little bit goes a long way!  Beat everything together with a hand-mixer until smooth. Taste the mint cheesecake mixture – if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you’d like it to be a brighter green, add more food coloring.

mint chocolate chip cheesecake brownies

Now it’s time to swirl! Pour brownie batter into a prepared baking pan, leaving 1/4 cup of batter behind. Dollop spoonfuls of the minty chocolate chip cheesecake mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Sprinkle the top of it all with a few more mini chocolate chips. Told you, I’m not shy about adding more and more chocolate chips. 😉

The cool mint cheesecake swirl is thick and sinks into the brownie batter as it bakes, leaving you with surprise cheesecake filling in every fudgy bite. If a Girl Scout Thin Mint Cookie were a soft brownie, this would be it.

stack of mint chocolate chip cheesecake brownies

Are you a fan of mint and chocolate? Good. You’re going to FLIP for these! I love a moist, fudgy homemade brownie recipe and this will forever be one of my very favorites. Pairing it with mint was only meant to happen soon. PS: these disappeared in my apartment. And again at work.

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overhead image of mint chocolate chip cheesecake brownies on a baking sheet

Mint Chocolate Chip Cheesecake Brownies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 20 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies!


Sally’s Fudge Brownies

  • 1/2 cup (1 stick or 115g) salted butter
  • 8 ounces coarsely chopped semi-sweet chocolate
  • 1 and 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt

Mint Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon peppermint extract*
  • 2 drops liquid or gel green food coloring*
  • 2/3 cup (120g) mini chocolate chips


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
  2. Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
    Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
  3. Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth – about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
  4. Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.


  1. Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Peppermint Extract: Taste the mint cheesecake mixture after you mix it – if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you’d like it to be a brighter green, add more food coloring.

Keywords: mint cheesecake swirl brownies


Comments are closed.

  1. Hi!

    I want to make these brownies and the red velvet brownies, but they need pans of different sizes. How should I adjust this recipe for a 13 x 9 pan?


    1. Invest in the 11×7 pan and make these! You won’t be sorry!

  2. I found these wandering around Pinterest and made them for my apartment’s Christmas dinner- what a hit! Thanks so much, these are awesome!!!!

  3. Made these yesterday (minus the mint) and they are ah-mazing! They are so rich and fudge-like without being too much! Thanks Sally! Your recipes are always a hit!

  4. Hi Sally,

    How would you adjust the recipe and baking time for a 9×13 pan?

    1. For this particular recipe, I’m unsure. You could make it all fit into a 9 inch square pan, though the bake time will be a little longer.

  5. Have these in the oven as of now. Thought it would be OK to use semi-sweet chocolate chips since the actual recipe did not specify not to. Only saw that when reading your whole post.
    Oh no, will they be OK????

  6. Where do you get peppermint extract? At Walmart they only had mint extract. . . would that taste too much like toothpaste?

    Thanks! You are the best!

    1. I don’t recommend mint extract for that very reason. I find peppermint extract in the baking aisles of most grocery stores. I usually find it at Walmart too. I buy McCormick brand. Check your grocery store– they likely have it.

      1. Thanks! I’m going to Ralph’s soon would they have it there? Thank you again for the tips!

  7. Does the foil not need cooking spray?

  8. Oh my! Just made these and they are amazing!! Although I didn’t have any peppermint extract so just put vanilla extract in the cheesecake… might need to get some peppermint and make another batch soon…what a shame!!! Couldn’t even resist waiting until they were cool to try! Looking forward to trying out the red velvet ones too. Thanks for the recipe!

  9. Rachel Page says:

    Got this right teh first time! Turned out fudgy and chewy and the chocolate chunks…. mmmmm….

  10. Hey sally, just wanna ask, what green food colouring did you use? It’s really great green colour. And can I replace peppermint extract with crushed peppermint leaves? Thanks for your response. Great love from Indonesia 🙂

    1. I believe in these photos– I used McCormick food coloring.

  11. Hi Sally, 
    I urgently need your help please! I baked this recipe on the weekend, without the cream cheese swirl, and it didn’t turn out right, this was my 2nd attempt.

    I tripled the recipe because I was using a 13″x9″ baking pan, and wanted to create a Snickers/Crunchie (Honey comb covered in milk chocolate) topped brownie. This is what I put in:

    345g Salted Butter
    672g  Dark Chocolate
    660g Granulated Sugar – (Way to sweet)  
    x6 Eggs
    x3 Teaspoons Vanilla 
    285g Plain Flour
    5g Salt

    1. Was tripling the recipe the wrong thing to do for that size tin?

    2. The brownies came out way to sweet (Even though I lessoned the sugar amount) Please would you advise me how much sugar to use? Maybe 350g instead?

    3. Should I use your (Ultimate Fudge Brownie Recipe instead) As I don’t want to swirl them just top them with chocolate bar pieces.

    I’m excited to hear back from you so I can get back to baking.

    Thank you so much Sally 

    1. I would double the recipe at most. Use 250g sugar, I’d say. Especially since you don’t want super sweet.

      1. Thank you for replying. 
        Would you recommend I bake them for 30/45mins? 160 fan oven?

        Whats your opinion on trying the Ultimate fudge brownie version topped with chocolate pieces.
        Which recipe works best, melted chocolate or cocoa powder for what i’m trying to achieve? 

  12. These look delicious! Will need to try these for the St Patty’s Day Potluck I am going to in a couple weeks…they will be perfect!

  13. This turned out really nice! I realized halfway through assembling the ingredients that we didn’t have mint extract, so I went with vanilla extract for the cheesecake and left out the green food coloring.

    I did have a little difficulty swirling it in, because the brownie batter was so thick. I think that may have occurred because I used unsweetened chocolate and had to add more sugar to make up for it. It wasn’t very pretty, but everyone loved it anyway. Thanks!!!

  14. I made today and they are flat – they did not expand at all. I haven’t had a chance to taste them yet – they are still cooling. What could I have done wrong? I bake all the time, I haven’t had this happen before. 

  15. Made these today and they took almost 50 minutes. The green cheesecake wasn’t bright and beautiful and it all stuck to the foil. I’m so sad. I have had nothing but success with all of your recipes. Any ideas where I went wrong?

  16. I made these with my nearly 3 year old on Christmas Eve so that we could leave so out for Santa. Well, Santa LOVED them. I used an 8×8 tin, kept the quantities the same and only baked a few minutes longer as I like a slightly underdone brownie, and they’re perfect! Might get myself another now…

    1. I’m so glad Santa approves! 😉

  17. These brownies were really good. I doubled the peppermint and thought it was perfectly minty. I do not have the pan size you suggest, so I used an 8×8. Even with baking an extra 10 minutes my husband thought they were still too gooey…I admit I have a habit of over cooking brownies so I might have taken them out prematurely in fear of over baking. I also had to use regular chocolate chips, which may have also contributed to the gooeyness, because I couldn’t locate my minis that I know I have in the pantry…all kids deny responsibility….I’m no so sure!

  18. I made these for St. Patrick’s Day yesterday and they are amazing! Everybody loved them with a scoop of ice cream. They are even better the next day – fantastic recipe!

  19. Hello Sally!! Thanks so much for this brownie recipe!!! They’re super easy and quick, but also so delicious… my only problem was that some of the middle brownies turned out a bit gooey still after I baked the pan for 35 minutes. It’s an easy fix, so this recipe definitely gets 5 stars!!!

  20. Hi Sally! Theses mint chicolate chop brownies look soooo goood! Can’t wait to make them! (haha…see what I did there???)

  21. Hey sally, can I sub peppermint extract for peppermint essence, I know I’ll have to use more but I’m not sure how much, could you help? Ps: super excited to try these!!!

  22. Can you use any brownie recipe?

    1. You can as long as it’s not super thick. When I tried it with my Ultimate Fudge Brownie recipe it was too thick to swirl!

  23. Hi Sally,
    This may be a silly question, but after dolloping the cheesecake mixture on, do you dollop or spread the remaining batter on the cheesecake mixture then swirl?

    1. Yep! See steps 2 and 3.

  24. I made these with my cousin for St. Patrick’s day and they were so good! It was also really fast and easy to make! Thank you so much for such a great recipe!

  25. I made this for yesterday. I had a hard time swirling the cheesecake and the brownies mixture because the brownie mixture was very thick to the point of being stiff. It tastes amazing though.

  26. Mackenzie Tulloch says:

    I made these and put mint leaves in to the brownie part and they were delicious. I had fun making them and they turned out really good.

  27. I want to make these but I don’t have an 11 x 7 pan [I’m not even sure what size that is or what the pan looks like!]. If I double the recipe will it fit in a 9 x 13? Or can I just make them in a 9 x 13?

    1. Hi Julia, a 9-inch square pan would be the best replacement. The bake time will be longer.

  28. Can I make this without the cream cheese?

  29. Tastes fine, but needs *at least* 20 more minutes in the oven. Mind you, I am at altitude (~6000 ft), but a swing that big is a recipe problem.

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