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.
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❤️ 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.
- Just a few ingredients to a homemade yummy dessert.
- Grasshopper cheesecakes are perfect for girls' night in, cocktail parties, pot lucks, 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 Filling
- heavy whipping cream
- cream cheese
- granulated sugar
- Creme de Menthe liqueur
- vanilla extract
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Use a 12-count muffin tin and place a cupcake liner in each muffin tin. Set aside.
For the Crust
- In a medium-sized mixing bowl, combine the Oreo crumbs, sugar, and melted butter.
- 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 it's 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 4 hours, remove the muffin tin from the refrigerator. Garnish the cheesecakes with any of these toppings, crumbled Oreos, Andes mints, or whip cream.
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.
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.
Expert Tips
Expert Tip: Be sure the cream cheese is fully softened before beginning the recipe so it blends well.
Thank you for your continued support. I am forever grateful.
- 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, in lieu of the liqueur, replace with 1 teaspoon mint extract and 3-4 drops of food coloring
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Eileen xo
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Grasshopper No Bake Mini Cheesecakes
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
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
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 set in the fridge for at least 4 hours to set correctly.
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Katie MCCormack
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
Eileen xo
You made my day, Katie. So glad you enjoyed the cheesecakes.