Description
These Grasshopper Cheesecake Bars combine the rich, creamy texture of cheesecake with the refreshing minty flavors of a Grasshopper cocktail. With a chocolate cookie crust, a silky mint cheesecake filling, and a decadent chocolate ganache topping, these bars are the perfect treat for mint lovers!
Ingredients
Scale
For the Crust:
- 1 1/2 cups Chocolate Sandwich Cookies (like Oreos), crushed
- 1/4 cup Unsalted Butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages Cream Cheese, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp All-Purpose Flour
- 1/2 cup Heavy Cream
- 1/4 cup Green Crème de Menthe Liqueur (or mint extract for non-alcoholic version)
- 1/2 tsp Mint Extract (optional, for extra mint flavor)
For the Chocolate Ganache Topping:
- 4 oz Semi-Sweet Chocolate, chopped
- 1/4 cup Heavy Cream
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal.
- Make the Crust:
- In a food processor, pulse the chocolate sandwich cookies until they become fine crumbs.
- In a small bowl, mix the cookie crumbs with the melted butter until well combined.
- Press the mixture into the bottom of the prepared baking pan, creating an even layer.
- Bake the crust in the preheated oven for 8 minutes, then remove and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and flour until just combined.
- Pour in the heavy cream, Crème de Menthe liqueur, and mint extract (if using), and mix until smooth.
- Bake the Cheesecake Bars:
- Pour the mint cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly, but it will firm up as it cools.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.
- Prepare the Chocolate Ganache:
- In a heatproof bowl, place the chopped semi-sweet chocolate.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and the ganache is smooth.
- Assemble the Bars:
- Pour the chocolate ganache over the chilled cheesecake bars, spreading it evenly over the top.
- Refrigerate again for at least 30 minutes to allow the ganache to set.
- Serve and Enjoy:
- Once the ganache is set, slice the cheesecake into squares and serve chilled. Enjoy the rich, minty, and decadent flavor of these Grasshopper Cheesecake Bars!
Notes
- For a more intense mint flavor, you can increase the amount of mint extract.
- If you prefer a non-alcoholic version, simply omit the Crème de Menthe liqueur and use additional mint extract.
- These bars can be made ahead of time and stored in the refrigerator for up to 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes (including crust and filling baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg