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Home » Desserts, Breads & Cookies

Grasshopper No Bake Mini Cheesecakes

Published: Mar 3, 2021 · Modified: Jun 11, 2022 by Eileen xo

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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.

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.

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 ingredients to make an Oreo crumble 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.

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.

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.

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.

  • Divide the mixture between the 12 muffin tins. Refrigerate for at least 4 hours. A 12 count muffin tin with green cream cheese in each tmold.
  • Remove the mini cheesecakes from the fridge. Decorate with either crushed Oreos, Andes mints, and whip cream.  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

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

Equipment Needed:

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

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

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 lower 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 to set in the fridge for at least 4 hours to set correctly.
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

 

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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