No-Bake Grasshopper Mini Cheesecakes combine the nostalgic flavours of the classic grasshopper pie—mint and chocolate—with the rich, creamy texture of cheesecake.
Ingredients (Makes 12 mini cheesecakes):
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, crushed finely)
- 4 tbsp unsalted butter, melted
For the mint cheesecake filling:
- 1 package (8 oz) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- Green gel food colouring (a few drops)
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- Optional: ½ cup chopped mint chocolate candies (e.g., Andes)
For the topping:
- Mini chocolate chips or shaved chocolate
- Whipped cream
- Crushed cookies or mint candies for garnish
- Optional: melted chocolate drizzle
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Directions:
1. Make the Crusts:
1. In a bowl, mix cookie crumbs and melted butter until combined.
2. Spoon about 1 tablespoon into each cavity of a lined muffin tin or mini cheesecake pan.
3. Press down firmly with a spoon or tart tamper to form a crust.
4. Chill in the fridge for 15–20 minutes to set.
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2. Make the Mint Cheesecake Filling:
1. In a mixing bowl, beat cream cheese until smooth.
2. Add powdered sugar, vanilla, peppermint extract, and green food colouring. Beat until creamy and evenly coloured.
3. Fold in whipped topping and optional mint chocolate bits until fully combined.
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3. Fill the Cheesecakes:
- Spoon or pipe the filling over each crust, smoothing the tops.
- Chill in the refrigerator for at least 4 hours, or until set. (For firmer texture, chill overnight.)
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4. Garnish & Serve:
- Just before serving, top each mini cheesecake with whipped cream, mini chocolate chips, shaved chocolate, or a drizzle of melted chocolate.
- Remove liners gently and serve chilled.
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Optional Variations:
- Use mint Oreos for an extra punch of mint in the crust
- Add a layer of chocolate ganache on top for extra decadence
- Freeze for 30 minutes before serving for a frozen dessert bar feel