If you adore the combination of mint and chocolate in a creamy, decadent dessert, then this Grasshopper Cheesecake Bars Recipe is absolutely for you. These bars feature a rich, mint-infused cheesecake filling nestled on a crunchy chocolate cookie crust, finished off with a luscious chocolate ganache topping. Perfect for parties, special occasions, or whenever you want to treat yourself, this recipe brings together classic flavors in a fun and easy-to-make bar form that everyone will rave about.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, but each plays a crucial role in creating the perfect balance of texture, flavor, and color that makes these Grasshopper Cheesecake Bars so irresistible.
- Chocolate Sandwich Cookies (1 1/2 cups, crushed): This forms the crunchy, chocolaty base that contrasts beautifully with the creamy filling.
- Unsalted Butter (1/4 cup, melted): Helps bind the cookie crumbs while adding a rich flavor to the crust.
- Cream Cheese (2 packages, 8 oz each, softened): The creamy heart of the cheesecake, giving it that smooth and luscious texture.
- Granulated Sugar (1 cup): Sweetens the cheesecake just right without overpowering the mint and chocolate.
- Large Eggs (2): Provide structure and help the cheesecake set perfectly while keeping it tender.
- Vanilla Extract (1 tsp): Adds warmth and depth, balancing the mint’s freshness.
- All-Purpose Flour (2 tbsp): Stabilizes the cheesecake filling and prevents cracking.
- Heavy Cream (1/2 cup for filling + 1/4 cup for ganache): Creates richness in both the cheesecake and silky ganache topping.
- Green Crème de Menthe Liqueur (1/4 cup): Brings that iconic mint-chocolate flavor; substitute with mint extract if you prefer a non-alcoholic version.
- Mint Extract (1/2 tsp, optional): For an extra minty punch that delights the palate.
- Semi-Sweet Chocolate (4 oz, chopped): Melts into a glossy ganache, finishing the bars with a decadent chocolate crown.
How to Make Grasshopper Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by crushing your chocolate sandwich cookies until you get fine crumbs—no big chunks here—to ensure a smooth crust. Mix the cookie crumbs thoroughly with the melted unsalted butter to create a uniform, buttery base. Press this mixture firmly into the bottom of a greased baking pan to set the stage for the creamy cheesecake that follows.
Step 2: Bake the Crust
Pop the crust into a preheated oven and bake it for 8 minutes. This quick bake helps the crust set solid, preventing it from getting soggy once the filling is added. After baking, remove the crust and allow it to cool completely—the even base is key to perfectly structured bars.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese with granulated sugar until it’s smooth and creamy—no lumps allowed! Incorporate the eggs one at a time, beating well after each to build a silky texture. Stir in vanilla extract and flour, mixing just until combined to avoid overworking the batter. Next, pour in the heavy cream, green Crème de Menthe liqueur, and optional mint extract, blending everything into a luscious mint-green mixture that practically sings with flavor.
Step 4: Bake the Cheesecake Bars
Pour the cheesecake filling over the cooled crust, smoothing it evenly. Bake for 45 to 50 minutes, watching for the hallmark signs—a lightly golden edge with a center that jiggles gently but isn’t liquid. This ensures a creamy, dense filling that sets beautifully once cooled.
Step 5: Chill the Bars
Remove the bars from the oven and let them cool to room temperature before chilling them in the refrigerator for at least four hours, or better yet, overnight. This extended chill time helps the flavors meld and the texture become perfectly firm for cutting.
Step 6: Prepare the Chocolate Ganache Topping
Heat the remaining 1/4 cup of heavy cream in a small saucepan until it just starts to simmer—avoid boiling. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for a couple of minutes, then stir until smooth and glossy. This silky ganache is the crowning glory of your cheesecake bars.
Step 7: Finish and Set the Ganache
Pour the ganache evenly over the chilled cheesecake, spreading it carefully to cover the entire surface. Return the bars to the refrigerator for at least 30 minutes to allow the ganache to firm up nicely before slicing.
How to Serve Grasshopper Cheesecake Bars Recipe
Garnishes
Presentation makes all the difference, and these bars shine with simple garnishes like a sprinkle of crushed chocolate cookies or a few fresh mint leaves on top. For an extra touch of elegance, you can pipe a bit of whipped cream or drizzle some additional melted chocolate over the bars just before serving.
Side Dishes
These Grasshopper Cheesecake Bars pair wonderfully with light accompaniments such as fresh berries or a scoop of vanilla bean ice cream. A cup of rich coffee or a minty cocktail can also complement the mint-chocolate flavors and round out your dessert experience.
Creative Ways to Present
Try serving these bars on a beautiful dessert platter lined with mint leaves or dusted lightly with powdered sugar for a frosted effect. Cut into neat squares or triangles depending on your mood, and arrange them alongside a small bowl of whipped cream or chocolate shavings for an inviting, bakery-style display.
Make Ahead and Storage
Storing Leftovers
Once cooled and covered, these cheesecake bars keep beautifully in the refrigerator for up to five days. Use an airtight container to maintain freshness and prevent odors from affecting the delicate minty flavor.
Freezing
If you need to save some for later, these bars freeze exceptionally well. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container or bag. When properly stored, they can last up to three months without losing their wonderful texture or flavor.
Reheating
For best results, thaw frozen bars overnight in the refrigerator before serving. Avoid microwaving, as this can alter the texture and melt the ganache unevenly. Enjoy them cold or bring them to room temperature for a softer bite.
FAQs
Can I make this Grasshopper Cheesecake Bars Recipe without alcohol?
Absolutely! You can swap the green Crème de Menthe liqueur with an equal amount of mint extract for a non-alcoholic version. The mint flavor will still shine through beautifully, and the bars will be just as delicious.
What type of chocolate cookies work best for the crust?
Classic chocolate sandwich cookies like Oreos are ideal because they provide the right balance of sweetness and chocolate flavor while creating a firm crust once mixed with butter.
How do I prevent cracks in the cheesecake filling?
Using the flour in the recipe helps stabilize the filling, but also avoid overmixing the batter and bake the cheesecake gently. Removing it to cool gradually and refrigerating before slicing helps maintain a smooth surface.
Can these bars be made gluten-free?
Yes! Use gluten-free chocolate sandwich cookies and ensure all other ingredients, like the flour substitute, are gluten-free. The bars will still taste incredible with these adjustments.
How do I know when the cheesecake bars are done baking?
Look for set edges that are lightly golden and a center that jiggles slightly when you gently shake the pan. This ensures a creamy interior rather than overbaking into a dry texture.
Final Thoughts
You really can’t go wrong with this delightful Grasshopper Cheesecake Bars Recipe. It’s the kind of treat that feels fancy but is surprisingly straightforward to make, capturing the beloved mint and chocolate combo in every bite. So go ahead and whip up a batch—you’ll be sharing smiles and compliments in no time!
Print
Grasshopper Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 16-20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Grasshopper Cheesecake Bars feature a rich chocolate cookie crust topped with a creamy mint-flavored cheesecake filling, finished with a smooth semi-sweet chocolate ganache. Perfect for mint and chocolate lovers, these bars offer a delightful combination of cool, creamy, and decadent flavors in every bite.
Ingredients
Crust
- 1 1/2 cups Chocolate Sandwich Cookies (like Oreos), crushed
- 1/4 cup Unsalted Butter, melted
Filling
- 2 (8 oz) packages Cream Cheese, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp All-Purpose Flour
- 1/2 cup Heavy Cream
- 1/4 cup Green Crème de Menthe Liqueur (or mint extract for non-alcoholic version)
- 1/2 tsp Mint Extract (optional, for extra mint flavor)
Ganache
- 4 oz Semi-Sweet Chocolate, chopped
- 1/4 cup Heavy Cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a baking pan by greasing it or lining it with parchment paper.
- Prepare Crust Mixture: In a small bowl, mix the crushed chocolate sandwich cookies with the melted unsalted butter until combined and crumbly.
- Form Crust: Press the cookie and butter mixture evenly into the bottom of the prepared pan, creating a firm, even layer for the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. Once done, remove from the oven and allow it to cool while you prepare the cheesecake filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add granulated sugar, continuing to beat until well incorporated and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth texture in the batter.
- Add Flavorings and Flour: Mix in the vanilla extract and all-purpose flour until just combined to avoid overmixing. This helps prevent cracks while baking.
- Add Cream and Mint Flavors: Pour in the heavy cream, green Crème de Menthe liqueur (or mint extract), and optional mint extract, mixing until the batter is smooth and evenly tinted.
- Pour Filling Over Crust: Pour the cheesecake filling mixture over the cooled crust, smoothing the top with a spatula evenly.
- Bake Cheesecake: Bake for 45-50 minutes, or until the center is set and the edges have a light golden color. The center should still jiggle slightly but will firm up as it cools.
- Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Prepare Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Make Ganache: Pour the hot cream over the chopped semi-sweet chocolate. Let it sit for 1-2 minutes, then stir until smooth and fully melted.
- Top Cheesecake with Ganache: Pour the ganache evenly over the chilled cheesecake and spread gently to cover the surface.
- Set Ganache: Refrigerate again for at least 30 minutes until the ganache is firm to the touch before slicing.
- Serve: Cut into 16-20 bars depending on desired size, serve chilled, and enjoy your decadent Grasshopper Cheesecake Bars!
Notes
- Use real Crème de Menthe liquor for authentic flavor or substitute with mint extract for a non-alcoholic version.
- Ensure the cream cheese is softened to room temperature for a smooth, lump-free batter.
- Do not overbake; the center should retain a slight jiggle when done to prevent dryness.
- Refrigerate the bars thoroughly before slicing to achieve clean cuts.
- These bars can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
