Grasshopper Mini Cheesecakes (No Bake)
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!
For the Crust
- 2 cups OREO cookie crumbs
- ¼ cup granulated
- 8 tablespoons salted butter melted
Grasshopper Cheesecake Filling
- 1 ½ cups heavy whipping cream
- 16 ounces cream cheese full fat, softened
- ¼ cup granulated sugar
- 3 ounces creme de menthe liqueur can be replaced by 1 1/2 teaspoons of mint extract
- 1 teaspoon vanilla extract
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.
Calories: 362kcal | Carbohydrates: 22g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 233mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 943IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg