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No-bake grasshopper mini cheesecake with mint green filling, Oreo crust, and whipped cream topping.

Grasshopper Mini Cheesecakes

Creamy no-bake mini cheesecakes with a chocolate Oreo crust and refreshing mint filling. Inspired by classic grasshopper desserts, these easy treats are perfect for parties, holidays, or quick weeknight sweets.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 mini cheesecakes
Calories 230 kcal

Ingredients
  

  • 1 ½ cups Oreo cookie crumbs cookies finely crushed, filling included
  • 2 tablespoons granulated sugar for crust
  • 5 tablespoons salted butter, melted
  • 1 cup heavy whipping cream cold
  • 8 ounces cream cheese full fat, softened
  • ½ cup granulated sugar for filling
  • ½ teaspoon mint extract adjust to taste
  • 1 teaspoon vanilla extract
  • whipped cream optional garnish
  • Oreo cookie crumbs optional garnish
  • chocolate mint candies optional garnish
  • fresh mint leaves optional garnish

Instructions
 

  • Line a standard muffin pan with 12 paper or foil cupcake liners.
  • In a medium bowl mix the Oreo cookie crumbs and granulated sugar until evenly combined.
  • Pour in the melted salted butter and stir until the mixture resembles wet sand and all crumbs are coated.
  • Divide the crust mixture evenly among the cupcake liners and press firmly using the bottom of a small glass or measuring cup to form a compact layer.
  • Place the muffin pan in the freezer for about 10 minutes to firm up the crust while preparing the filling.
  • In a stand mixer or large bowl whip the cold heavy whipping cream on medium-high speed until stiff peaks form.
  • Add the softened cream cheese, granulated sugar, mint extract, and vanilla extract to the whipped cream.
  • Mix on low speed until smooth, creamy, and fully combined, scraping down the sides of the bowl as needed.
  • Remove the crusts from the freezer and spoon or pipe the cheesecake filling evenly into each cup.
  • Smooth the tops with a spatula or spoon.
  • Refrigerate the mini cheesecakes for at least 4 hours or until the filling is firm and set.
  • Remove from the pan and garnish with whipped cream, Oreo crumbs, chocolate mint candies, or fresh mint leaves before serving.

Notes

For a classic grasshopper look, add a few drops of green food coloring to the filling before spooning it into the crusts. These mini cheesecakes can be made a day in advance and stored covered in the refrigerator. For longer storage, freeze them without toppings and thaw in the refrigerator before serving. Add whipped cream and garnishes just before serving for the freshest presentation.

Nutrition

Calories: 230kcalCarbohydrates: 20gProtein: 3gFat: 16gSaturated Fat: 9gCholesterol: 40mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 450IUCalcium: 50mgIron: 1mg
Keyword Chocolate Peppermint Cheesecake, Easy Cheesecake, grasshopper dessert, make ahead dessert, Make-Ahead Party Desserts, Mini Cheesecakes, mint cheesecake, mint chocolate dessert, No-Bake Cheesecake, oreo crust, party desserts
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