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    Home » Recipes » Desserts

    Grasshopper No Bake Mini Cheesecakes

    Published: May 13, 2023 · Modified: Mar 30, 2025 by Eileen Murphy Kelly

    Jump to Recipe
    A collage of mini green cheesecakes with an Oreo crust. The second photo is the green mini cheesecake on a silver cake knife on a grey tray.

    Enjoy mini Grasshopper Cheesecakes, no-bake mini creamy delights that are bite-sized decadent treats of deliciousness. These mini desserts get a little kick from Creme de Menthe. Don't worry, if you don't add alcohol to food, I have an alternate for you too.

    Grasshopper mini cheesecake cups topped with whipped cream and chopped mint candy.
    Jump to:
    • ❤️ Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Expert Tips
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love this recipe

    • No-bake desserts are always a plus.
    • The prep time for these grasshopper cheesecakes is about 20 minutes and you will have the most heavenly dessert.
    • These are mini cheesecakes that make portion control so easy.
    • With just a few ingredients to a homemade yummy dessert.
    • Grasshopper cheesecakes are perfect for girls' night in, cocktail parties, potlucks, and Holidays such as Saint Patrick's Day and Christmas.

    Ingredients

    • cookie crumbs
    • white sugar or brown sugar
    • butter, melted (use either salted or unsalted)

    The Crust

    The ingredients to make an Oreo crumble crust for mini cheesecakes.

    The Filling

    • heavy whipping cream
    • cream cheese 
    • granulated sugar
    • Creme de Menthe liqueur 
    • vanilla extract
    Ingredients with text overlay to make the cream cheese filling for grasshopper cheesecake.

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • 12-count muffin tin
    • Measuring Spoons and Cups
    • Stand Mixer

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    1. Use a 12-count muffin tin and place a cupcake liner in each muffin tin. Set aside.

    For the Crust

    A cupcake muffin tin with filled with oreo crumble crust to make mini cheesecakes.
    1. In a medium-sized mixing bowl, combine the Oreo crumbs, sugar, and melted butter.
    2. When the mixture looks like wet sand, it is ready to use as the crust.
    3. Divide the Oreo mixture between the 12 muffin tins. Be sure to push down the Oreo mixture so it's packed in and covers the entire bottom of each muffin tin. If needed, press down with your fingers.
    4. Place the muffin pan in the freezer while you make the filling.

    For the Filling

    A collage, 1st photo, cream cheese in a silver bowl. 2nd photo the same bowl of cream cheese with a green tint from Creme de Menthe.

    A 12 count muffin tin with green cream cheese in each tmold.

    1. In the bowl of a stand mixer, fitted with the whisk attachment, on medium-high speed, beat the cream until stiff peaks form. (Stiff peaks -The heavy cream will come straight up when the whisk is pulled out of the cream.
    2. On the stand mixer, switch to the paddle attachment. On low speed, cream together cream cheese, sugar, Creme de Menthe, and vanilla, until well combined. Scrape down the sides every few times to ensure all the ingredients are incorporated.
    3. Remove the muffin tin from the freezer. Evenly divide the cream cheese mixture between the prepared muffin tins. Place the tin in the refrigerator for at least 4 hours.
    4. After 4 hours, remove the muffin tin from the refrigerator. Garnish the cheesecakes with any of these toppings: crumbled Oreos, Andes mints, or whip cream.
    A grey platter with a few mini cheesecakes in cupcake liners. In the middle of the photo is a silver serving spoon with a whipped cream and mint decorated mini cheesecake in an aluminum foil cupcake liner.

    Storage

    Make-ahead - the cheesecakes can be made 1-2 days ahead of time. Garnish the top when ready to serve with whipped cream and crumbles.

    Freezer Instructions: The cheesecakes can be made ahead of time for up to 3 months and frozen until ready to use. To do this, place the undecorated grasshopper cheesecakes on a baking tray, in their cupcake wrapper, and place the tray in the freezer for about 1 hour. Ensure the cheesecakes are frozen. They can then be transferred to a freezer-safe container or freezer bag.

    To defrost, place the muffins in the fridge overnight to defrost. Proceed with decorating the mini desserts.

    Leftovers should be kept in the refrigerator in a covered airtight container for up to 3 days.

    An overhead view of a silver serving spoon with a grasshopper mini cupcake with an Andes mint and whip cream on top of the cheesecake.

    Expert Tips

    • Be sure the cream cheese is fully softened before beginning the recipe so it blends well.
    • The recipe can be halved or doubled.
    • Heavy cream is a must for the cheesecake to set properly. Do not use milk or whipped cream.
    • Be sure to let the mini cheesecakes set in the fridge for at least 4 hours to set correctly.
    • If you prefer non-alcoholic, replace the crème de menthe with 1 teaspoon of mint extract and 3-4 drops of food coloring

    Similar recipes

    No-Bake  Strawberry Cheesecake.

    No-Bake Strawberry Pie with a Pretzel Crust

    No Bake Key Lime Yogurt Cheesecakes

    No-Bake Cheesecake Sticks

    Blueberry Cheesecake Bars

    I love any comments or questions, please feel free to leave them below.

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    Eileen  xo

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    A mini cheesecake with an Oreo bottom and green tinted cream cheese topped with whip cream and chopped mints on an open cupcake liner.

    Grasshopper No Bake Mini Cheesecakes

    Enjoy lusciously creamy no-bake mini Grasshopper Cheesecakes made with Creme De Menthe for an extra kick. A non-alcohol version is also included
    5 from 1 vote
    Print (Email Required) Pin Rate
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    Course: Dessert, Snack
    Cuisine: American
    Keyword: Grasshopper cheesecake, no bake grasshopper cheesecake, no bake mini cheesecake
    Prep Time: 20 minutes minutes
    Cook Time: 0 minutes minutes
    Refrigerator Time: 4 hours hours
    Total Time: 4 hours hours 20 minutes minutes
    Servings: 12 mini cheesecakes
    Calories: 317kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 12-count muffin tin
    • Measuring Spoons and Cups
    • Stand Mixer

    Ingredients

    For the Crust

    • 2 cups Oreo cookie crumbs
    • ¼ cup granulated sugar or brown sugar
    • 4 Tablespoons butter, melted (use either salted or unsalted)

    For the Filling

    • 1½ cups heavy whipping cream Note 1
    • 16 ounces cream cheese, softened Note 2. (2 blocks of cream cheese)
    • ¼ cup granulated sugar
    • 3 ounces Creme de Menthe liqueur Note 3 If using a shot glass to pour, this is 2 shots.
    • 1 teaspoons pure vanilla extract

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    Instructions

    • Use a 12 count muffin tin and place a cupcake liner in each muffin tin. Set aside.

    For the Crust

    • Combine the Oreo crumbs, sugar, and melted butter in a bowl.
    • When the mixture looks like wet sand, it is ready to use as the crust.
    • Divide the Oreo mixture between the 12 muffin tins. Be sure to push down the Oreo mixture so its packed in and covers the entire bottom of each muffin tin. If needed, press down with your fingers.
    • Place the muffin pan in the freezer while you make the filling.

    For the Filling

    • In the bowl of a stand mixer, fitted with the whisk attachment, on medium-high speed, beat the cream until it forms stiff peaks. (Stiff peaks -The heavy cream will come straight up when the whisk is pulled out of the cream.
    • Switch to the paddle attachment. On low speed, mix in the cream cheese, sugar, Creme de Menthe, and vanilla, until well combined. Scrape down the sides a few times to ensure all the ingredients are incorporated.
    • Take the muffin tin out of the freezer. Evenly divide the cream cheese mixture between the muffin tins. Place the tin in the refrigerator for at least 4 hours.
    • After the 4 hours, remove the muffin tin from the refrigerator. Garnish the cheesecakes with any of these toppings, crumbled Oreos, Andes mints, mint, or whip cream.

    NOTES

    Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
    Note 1: Heavy whipping cream will give you a lighter filling. Heavy cream has more fat and it can be substituted but the cream cheese will be slightly denser. Do not use milk, it will not hold up at all. 
    Note 2: I do try and give a low-fat alternative, however, for this recipe, full-fat cream cheese should be used for the best results. Also, be sure the cream cheese is at room temperature so the cream cheese is soft and blends well. 
    Note 3: If you prefer non-alcoholic, in lieu of the liqueur, replace with 1 teaspoon mint extract and 3-4 drops of food coloring
    Tips
    • The recipe can be halved or doubled.
    • Be sure the cream cheese is fully softened before beginning the recipe so it blends well.
    • Heavy cream is a must for the cheesecake to set properly. Do not use milk or whipped cream.
    • Be sure to let the mini cheesecakes set in the fridge for at least 4 hours to set correctly.
    Storage 
    Make ahead - the cheesecakes can be made 1-2 days ahead of time. Garnish the top when ready to serve with whip cream and crumbles.
    These mini cheesecakes can be made ahead and stored in the freezer for 3 months and frozen until ready to use. To do this, place the undecorated grasshopper cheesecakes on a baking tray, in their cupcake wrapper, and place the tray in the freezer for about 1 hour. Ensure the cheesecakes are frozen. The mini treats can then be transferred to a freezer-safe container or freezer bag.
    To defrost, place the muffins in the fridge overnight to defrost. Proceed with decorating the mini desserts
    Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
    • Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1mini cheesecake | Calories: 317kcal | Carbohydrates: 27g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 276mg | Potassium: 140mg | Fiber: 1g | Sugar: 20g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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    Thank you for sharing!

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