Delightfully easy Grasshopper Mini Cheesecakes are exploding with refreshing mint flavor! You'll love this easy no bake mini cheesecake recipe that's perfect for St. Patrick's Day, Christmas and more!
Course Dessert
Cuisine American
Keyword grasshopper cheesecake, mini cheesecake recipe, mini cheesecakes
Prep Time 20 minutesminutes
Chill Time 4 hourshours
Servings 15
Calories 362kcal
Author Trish - Mom On Timeout
Ingredients
For the Crust
2cupsOREO cookie crumbs
¼cupgranulated
8tablespoonssalted buttermelted
Grasshopper Cheesecake Filling
1 ½cupsheavy whipping cream
16ouncescream cheesefull fat, softened
¼cupgranulated sugar
3ouncescreme de menthe liqueurcan be replaced by 1 1/2 teaspoons of mint extract
1teaspoonvanilla extract
Instructions
For the Crust
Line a 12 cup muffin pan with liners.
Stir together the OREO crumbs, sugar and melted better in a small bowl. Divide the mixture evenly between 12 muffin tins and use the bottom of a cup or measuring cup to really pack it in tightly.
Place the muffin tin in the freezer until ready to use.
For the Grasshopper Cheesecake
Attach whisk attachment to a stand mixer and add the cold heavy cream to the bowl. Beat the heavy cream on medium-high speed until stiff peaks form.
Add the cream cheese, sugar, creme de menthe, and vanilla extract. Switch to the beater attachment and mix on low speed until throughly combined and creamy, scraping down the sides of the bowl as needed.
Divide the mixture evenly between the muffin liners and transfer the entire pan to the refrigerator. Chill for at least 4 hours or until the cheesecakes are firm and set.
Garnish with fresh mint, whipped cream, OREO crumbs, or Andes mint.