Name: Grasshopper Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate wafer cookies, crushed; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted (for crust); 3 packages (8 oz each) cream cheese, softened; 1 cup heavy cream (for filling); 1/2 cup granulated sugar (for filling); 2 tbsp all-purpose flour; 2 tsp vanilla extract; 2 tbsp peppermint extract; 2 tbsp green food coloring (optional); 1 cup heavy cream (for ganache); 6 oz semisweet chocolate chips; 1 tbsp unsalted butter (for ganache); Mint leaves (for garnish, optional); Chocolate-covered strawberries or mint chocolate chips (for garnish, optional)

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This rich and creamy Grasshopper Cheesecake features the irresistible pairing of cool peppermint and indulgent chocolate. With a crisp chocolate cookie crust, velvety mint cheesecake filling, and smooth ganache topping, it’s a decadent dessert that’s as stunning as it is delicious.

Why You’ll Love This Recipe

Grasshopper Cheesecake brings together all the classic flavors of the iconic grasshopper cocktail—chocolate and mint—in one show-stopping dessert. The chocolate crust offers a satisfying crunch, while the light green peppermint-infused filling delivers cool, creamy flavor. Topped with a glossy chocolate ganache, this cheesecake is perfect for holidays, celebrations, or anytime you want to treat yourself to a dessert that looks impressive but is surprisingly easy to make. Whether you’re a mint lover or a cheesecake enthusiast, this recipe is sure to become a favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 1/2 cups chocolate wafer cookies, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup heavy cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp vanilla extract
2 tbsp peppermint extract
2 tbsp green food coloring (optional)

For the Ganache Topping:

1 cup heavy cream
6 oz semisweet chocolate chips
1 tbsp unsalted butter

For Garnish (optional):

Fresh mint leaves
Chocolate-covered strawberries or mint chocolate chips

Directions

Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine crushed chocolate wafer cookies, granulated sugar, and melted butter.
- Press the mixture into the bottom of the pan to form an even crust.
- Bake for 8–10 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add heavy cream, granulated sugar, flour, vanilla extract, peppermint extract, and food coloring if using.
- Beat until the mixture is smooth and fully combined.
Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 45–50 minutes, or until the center is just set but slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Ganache Topping:
- Heat heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and pour over chocolate chips. Let sit for 3 minutes.
- Stir until smooth and glossy, then mix in the butter.
Top the Cheesecake:
- Pour the ganache over the chilled cheesecake and spread evenly.
- Chill for an additional 30 minutes to set the topping.
Garnish and Serve:
- Decorate with mint leaves and chocolate-covered strawberries or mint chocolate chips before serving.

Servings and timing

Servings: 10–12 slices
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 10 minutes (including chilling time)
Calories per serving: Approximately 450 kcal

Variations

No-Bake Version: Skip baking the crust and filling, and use whipped cream in the filling for a chilled, no-bake variation.
Oreo Crust: Substitute chocolate wafer cookies with crushed Oreos for extra chocolate flavor.
Liqueur Addition: Add 1–2 tbsp of crème de menthe liqueur for a boozy twist.
Mini Cheesecakes: Use a muffin tin to create individual grasshopper cheesecakes for parties.
Darker Chocolate: Use bittersweet chocolate in the ganache for a richer flavor profile.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating is not necessary, as this cheesecake is best served chilled.

FAQs

Can I make this without food coloring?

Yes, the green color is optional and does not affect flavor. The cheesecake will still be delicious without it.

Can I use low-fat cream cheese?

For best texture and flavor, full-fat cream cheese is recommended.

What if I don’t have a springform pan?

You can use a deep 9-inch round cake pan lined with parchment, but removal may be more difficult.

Can I use mint extract instead of peppermint?

Yes, though peppermint gives a more classic “grasshopper” flavor. Adjust to taste.

How do I know when the cheesecake is done baking?

The center should be slightly jiggly. It will firm up as it cools and chills.

Can I skip the ganache topping?

You can, but the ganache adds a rich, glossy finish that complements the mint perfectly.

Can I use store-bought chocolate crust?

Yes, a pre-made chocolate pie crust can be used for convenience in a no-bake version.

Is this cheesecake freezer-friendly?

Yes, wrap slices well and freeze for up to a month. Thaw in the fridge before serving.

What’s the best way to get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each cut.

Can I add crushed chocolate cookies to the filling?

Yes, folding in crushed cookies or mint chocolate chips adds texture and extra flavor.

Conclusion

Grasshopper Cheesecake is a stunning dessert that marries cool peppermint and rich chocolate in every luscious layer. From its crunchy cookie crust to its velvety cheesecake filling and glossy ganache topping, this treat is ideal for holidays, dinner parties, or whenever you’re craving a fresh take on classic cheesecake. Elegant, indulgent, and refreshingly minty—it’s a slice of pure dessert bliss.

Grasshopper Cheesecake

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Author: Mia
Total Time: 5 hours 10 minutes
Yield: 10–12 servings 1x
Diet: Vegetarian

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Description

This decadent Grasshopper Cheesecake blends creamy mint-flavored cheesecake on a chocolate crust, topped with a rich chocolate ganache. A luscious dessert with the perfect balance of cool mint and indulgent chocolate.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix crushed chocolate wafer cookies, 1/4 cup granulated sugar, and melted butter. Press mixture into the bottom of the springform pan. Bake for 8–10 minutes and let cool.
In a large bowl, beat cream cheese until smooth. Add 1 cup heavy cream, 1/2 cup sugar, flour, vanilla, peppermint extract, and green food coloring if using. Beat until creamy and smooth.
Pour cheesecake mixture over the cooled crust. Smooth the top. Bake for 45–50 minutes, until edges are set and center is slightly jiggly.
Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
For the ganache, heat 1 cup heavy cream until simmering. Pour over chocolate chips and let sit 3 minutes. Stir until smooth. Add butter and stir until glossy.
Spread ganache over chilled cheesecake and refrigerate for 30 minutes to set.
Garnish with mint leaves and chocolate-covered strawberries or mint chocolate chips if desired before serving.