With a crumbly chocolate cookie crust and creamy filling, this no bake mint cheesecake is a refreshing treat perfect for any celebration. In addition to using the classic combination of chocolate and mint, you’ll love the fun green color you get when mixing crème de menthe into a cheesecake.
The best part about this miniature mint cheesecake is that you can whip up this festive dessert any time of year – whether you’re looking for a minty holiday treat, a green St. Patrick’s Day cake or an easy dessert for the weekends!
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Is crème de menthe the same as mint extract?
While crème de menthe and mint extract have the same flavor, they aren’t the same thing. Mint extract is a condensed mint flavoring, which means you don’t need as much of it to add a minty flavor to your recipe. And crème de menthe is a mint-flavored liqueur that combines dried peppermint with grain alcohol and sugar to create a sweet alcoholic drink used in cocktails and baking.
How Many Oreos Make a Cup of Crumbs?
When using full-sized Oreos to make your cheesecake crust, you may be wondering how many cookies you’ll need. It takes around 15 Oreos to make one cup of crumbs. Since you need 2 cups of Oreo crumbs to make the pie crust, it’s a good idea to crush around 30 Oreos, then add a few more if needed to have enough for your crust.
Grasshopper Cheesecake Recipe Ideas
This quick and easy dessert is a great option for any occasion. And with these fun recipe ideas, you can prepare this classic treat a different way every time you make it!
- Garnish with mint candy. Enhance the flavor of your crème de menthe cheesecake with the help of chocolate mint candy. Andes mints add a delicious chocolate mint flavor to your cheesecake. Just unwrap a few mini candy bars and use a sharp knife to finely chop the candy before sprinkling it over the top of the cheesecake.
- Decorate with chocolate curls. Add a unique look to your grasshopper cheesecake with the help of chocolate curls. Before serving your dessert, use a vegetable peeler to shave the bottom of a large chocolate bar. As you shave the chocolate, you’ll see it begin to curl, creating a pretty garnish to add to the top of your dessert.
- Leave out the alcohol. If you would prefer to make your grasshopper cheesecake without the crème de menthe since it has alcohol in it, you can substitute the crème de menthe with ½ teaspoon mint extract. To give the cheesecake it’s classic green color, you’ll need to add in some green food coloring too.
- Heat your knife before slicing. To ensure you get clean cuts as you slice your cheesecake, try heating your knife. Run the knife under hot water for a few seconds, then dry it off and use the warm knife to slice the cheesecake.
Can you make this mint cheesecake ahead of time?
You can make this grasshopper cheesecake recipe ahead of time to help cut down on your prep work on holidays or special occasions. Prepare your cheesecake according to the recipe. When you’re ready to chill the cheesecake, wrap the pan in plastic wrap to keep your cheesecake from drying out. Then, store your dessert in the refrigerator for up to three days. When you’re ready to serve, simply remove the spring form pan, decorate the cheesecake, slice and serve.
How do you store grasshopper cheesecake?
Most cheesecakes taste better the next day so store this cheesecake in the fridge. If you have leftovers after serving your cheesecake, make sure to keep it refrigerated. Cover the slices or store them in an airtight container to prevent the cheesecake from drying out as it’s being chilled.
Can you freeze this creme de menthe cheesecake?
As with any cheesecake, this mint cheesecake keeps well in the freezer for up to a month. Thaw in the fridge for a few hours before serving.
Green cheesecake recipe
To make this mini cake you’ll need Oreo cookie crumbs, sugar, butter, whipping cream, cream cheese, crème de menthe liqueur and vanilla extract.
This recipe makes about 12 standard muffin sized mini cheesecakes or 3 (4”) cheesecakes that serve 2-3 each. This recipe can easily be halved or doubled.
Make sure to use heavy whipping cream as milk will not set properly.
Also make sure your cream cheese is fully softened to room temperature so it incorporates fully.
How do you make this no bake mint cheesecake from scratch?
- Start by making the crust. Combine the Oreo crumbs, sugar and melted butter in a small bowl. When the mixture resembles wet sand, divide it between 12 muffin tins or 3 (4″) cake pans, making sure to pack it tightly so the crust doesn’t fall apart. Set the pan in the freezer until ready to use.
- Make the filling. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream on medium-high speed until it forms stiff peaks. Switch to the paddle attachment and add the cream cheese, sugar, creme de menthe, and vanilla. Mix on low speed until combined, making sure to scrape down the sides of the bowl a few times.
- Divide the mixture between the muffin tins/cake pans and place in the refrigerator for at least 4 hours.
- Remove from the fridge and serve chilled. Garnish with Oreo, mint, or whipped cream, if desired.
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Mini mint cheesecake
For the crust
- 2 cups Oreo cookie crumbs
- ¼ cup granulated or brown sugar
- 1 stick butter melted
For the filling
- 1 ½ cups heavy whipping cream
- 16 ounces 2 blocks cream cheese, softened
- ¼ cup granulated sugar
- 2 shots crème de menthe liqueur
- 1 teaspoon vanilla extract
For the crust
- Combine the Oreo crumbs, brown sugar, and melted butter in a small bowl.
- When the mixture resembles wet sand, divide it between 12 muffin tins (or 3 mini cake pans), making sure to pack it tightly so the crust doesn’t fall apart. Set the pan in the freezer until ready to use.
For the filling
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream on medium-high speed until it forms stiff peaks.
- Switch to the paddle attachment and add the cream cheese, sugar, crème de menthe, and vanilla. Mix on low speed until combined, making sure to scrape down the sides of the bowl a few times.
- Divide the mixture between the muffin tins and place in the refrigerator for at least 4 hours. Remove from the fridge and serve chilled. Garnish with Oreo, mint, or whipped cream, if desired.