Mini Grasshopper Cheesecakes
Indulge in the refreshing decadence of Mini Grasshopper Cheesecakes—a delightful twist on the classic dessert that’s perfect for any occasion! These individual cheesecakes feature a rich, buttery Oreo cookie crust topped with a velvety cream cheese filling infused with cool peppermint extract and a hint of green food coloring for that signature grasshopper hue. Semi-sweet chocolate chips add bursts of sweet richness in every bite, while whipped cream, mini chocolate shavings, and fresh mint leaves create a show-stopping finish. With just 25 minutes of prep time, these no-fuss cheesecakes are ideal for entertaining, easy portion control, and a crowd-pleasing treat. Refrigerate overnight for an irresistible make-ahead dessert that’s as visually striking as it is delicious! Perfect for keywords like *mini cheesecakes*, *grasshopper cheesecake recipe*, and *peppermint desserts*.
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Recipe Information
Ingredients
- 18 pieces Oreo cookies
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.25 cups Heavy cream
- 1.5 teaspoons Peppermint extract
- 3 drops Green food coloring
- 2 whole Eggs
- 0.5 cups Semisweet chocolate chips
- 1 cups Whipped cream
- Mint leaves (optional, for garnish)
- 0.25 cups Mini chocolate chips or shavings (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
Crush the Oreo cookies into fine crumbs using a food processor, or place them in a sealed bag and crush them with a rolling pin.
In a small bowl, mix the Oreo crumbs with melted butter until evenly combined.
Divide the crumb mixture evenly among the muffin cups, pressing it firmly into the bottom to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the heavy cream, peppermint extract, and green food coloring to the cream cheese mixture. Beat until well incorporated.
Beat in the eggs one at a time, mixing until just combined. Do not overmix.
Gently fold in the semisweet chocolate chips to the filling.
Divide the cheesecake mixture evenly over the prepared crusts, filling each cup nearly to the top.
Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate the cheesecakes for at least 3 hours or overnight to set.
Before serving, top each mini cheesecake with a dollop of whipped cream, a sprinkle of mini chocolate chips or shavings, and an optional mint leaf for garnish.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
