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Grasshopper Mini Cheesecakes

Grasshopper Mini Cheesecakes

The ultimate dessert for mint lovers, Grasshopper Mini Cheesecakes are creamy, refreshing, and oh-so-easy to make! With a crunchy OREO crust and a fluffy mint filling, these no-bake bites are perfect for any occasion. Get ready to impress your guests with this delightful treat tonight!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 15 servings
Course: Desserts
Cuisine: American
Calories: 262
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups OREO cookie crumbs
  • ¼ cup granulated sugar
  • 8 tablespoons salted butter, melted
  • 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

Equipment

  • Whisk
  • Mixing Bowl
  • Frying Pan
  • Wooden Spoon

Method
 

  1. Line a 12 cup muffin pan with liners.
  2. Stir together the OREO cookie crumbs, granulated sugar, and melted butter 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.
  3. Place the muffin tin in the freezer until ready to use.
  4. 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.
  5. Add the cream cheese, granulated sugar, creme de menthe, and vanilla extract. Switch to the beater attachment and mix on low speed until thoroughly combined and creamy, scraping down the sides of the bowl as needed.
  6. 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.
  7. Garnish with fresh mint, whipped cream, OREO crumbs, or Andes mint.

Notes

These Grasshopper Mini Cheesecakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. If you have leftovers, you can freeze them for up to two months!