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+ servings

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
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

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

  • cups heavy whipping cream Note 1
  • 16 ounces cream cheese, softened Note 2. (2 blocks of cream cheese)
  • ¼ cup granulated white 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

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.

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