Grasshopper No Bake Mini Cheesecakes are little creamy, silky 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.
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Grasshopper No Bake Mini Cheesecakes
These no bake mini cheesecakes are so easy to prepare. Being a no bake dessert jumps this up for me as I can whip these up in no time. The Grasshopper cocktail became popular in the early 1900’s. It’s a Creme De Menthe flavored drink. These mini cheesecakes carry that flavor through in a no bake creamy delicious dessert.
For those of you who prefer not to use alcohol in their cooking or baking, I have an alternate below in the recipe.
Ingredients
The Crust
The Filling
Why this works
- Being a no bake dessert is always a plus.
- The prep time is about 20 minutes to the most heavenly dessert.
- These are mini cheesecakes which makes portion control so easy.
- Just a few ingredients to a homemade yummy dessert.
- Perfect for girls night in, cocktail parties, and Holidays such as Saint Patrick’s Day and Christmas.
Step by Step Instructions
*Photos always help to understand the cooking progress. The instructions here are an overview. The full printable recipe is below in the recipe card section.
Instructions For the Crust
- In a medium bowl, combine the ingredients for the crust. Divide the prepared Oreo crumbles between the 12 cupcake molds.
Instructions For the Filling
- Beat the heavy cream until it forms stiff peaks.
- Mix in the remaining filling ingredients into the whipped cream. Whip the mixture until blended.
- Divide the mixture between the 12 muffin tins. Refrigerate for at least 4 hours.
- Remove the mini cheesecakes from the fridge. Decorate with either crushed Oreos, Andes mints, and whip cream.
Expert 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 to set in the fridge for at least 4 hours to set correctly.
- If you prefer non-alcoholic, in lieu of the liqueur, replace with 1 teaspoon mint extract and 3-4 drops of food coloring
Storage
Make ahead – the cheesecakes can be made 1-2 day ahead of time. Garnish the top when ready to serve with whip cream and crumbles.
These mini cheesecakes can be made ahead 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. 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.
No bake desserts are a favorite, you will love how easy it is to prepare our No Bake Strawberry Cheesecake and these super easy mini No Bake Key Lime Yogurt Cheesecakes.
Looking for some more recipes that use Creme De Menthe, try this delicious Grasshopper Ice Cream or these yummy Grasshopper Jello Shots.
When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
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Grasshopper No Bake Mini Cheesecakes
Equipment Needed:
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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 vanilla extract
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
- 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 to set in the fridge for at least 4 hours to set correctly.
We made this today. I could hardly wait to let them set. They are so good. We will eat making them for a zoom party and everyone’s getting the recipe to make with us. Thanks we love it
You made my day, Katie. So glad you enjoyed the cheesecakes.