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
Scale
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.
