This post may contain affiliate links. Please read my disclosure policy.

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 brownies 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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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 1x
  • 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

Reader Questions and Reviews

  1. Your recipes for the mint filled brownies look soooooooooo good. Is there any way to do the mint filling without cream cheese? I wasn’t sure if there was another ingredient that could be filled in for cream cheese. Would love to know.

    1. Hi Ruth! Unfortunately there is no substitute for cream cheese in the cheesecake swirl.

  2. These look amazing. I want to make them for Saint Patrick’s Day but I have to ask, why don’t you recommend using chocolate chips? I have those on hand and not baking chocolate bars so I had planned on using them until I read through the whole post.

    1. Hey Brianna! Chocolate chips are not pure chocolate. For the best taste in my homemade brownies, I encourage readers to use pure chocolate.

  3. Hi Sally! What size pan should I use instead of the 11X7 inch pan? Unfortunately, I don’t have one.

    1. A 9×9 pan would be a great substitute. The baking time will be a few minutes longer since the pan is slightly smaller. I’m unsure of the exact time. Same baking temperature though. Enjoy!

  4. I made these today for a little Saint Patricks Day dinner. They were soooooooo yummy! Everyone loved them. Great recipe!

  5. These are fantastic! While devouring these my husband asked if I could make them with peanut butter instead of the mint/green. Woah would that be good! Any suggestions on how to do this?

    1. Hi Robyn, for this I would beat in 1/2 cup of creamy peanut butter to the cream cheese filling.

  6. 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!

    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!

  7. 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?

  8. 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!

  9. 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.

  10. 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.

  11. 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.

  12. Hi, Sally
    Do you think these are sturdy enough to ship through the mail? My brother loves anything mint chocolate chip, and I’m hoping to make these and mail them to him at college for his birthday.

    1. Hi Natalie, what a sweet idea! Bars and brownies are generally a great choice for shipping since they can be packed tight. But with the cheesecake in these brownies, they should really be storied in the fridge/kept cold. You could look into shipping them with cold packs, or maybe he would love these mint chocolate checkerboard cookies or plain brownies!

  13. I did not have a green coloured top like yours may be because the top got baked. Inside there was bright green colour. I want top as yours what should I do. Thanks

    1. Hi Gursimrat, it’s possible the brownies were a bit overbaked. For next time, you can try a minute or two less in the oven, and if you see them browning too quickly during bake time, lightly tent the pan with aluminum foil. This will prevent the tops from browning while allowing the brownies to fully bake. Thanks for giving this recipe a try!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.