If you’re craving a dessert that marries the refreshing zing of mint with the rich creaminess of cheesecake and the irresistible crunch of chocolate cookies, you absolutely must try this Grasshopper Cheesecake Bars Recipe. These bars boast a delightfully chocolatey crust, a smooth and tangy green-hued cheesecake layer infused with peppermint, all topped off with a velvety chocolate ganache that makes every bite feel like a celebration. Whether for a special occasion or an indulgent treat, this recipe captures the spirit of classic mint-chocolate desserts in an easy-to-serve, sliceable format that everyone will adore.
Ingredients You’ll Need
Gathering simple, everyday ingredients is what makes this Grasshopper Cheesecake Bars Recipe a total winner. Each element plays a specific role, from creating a sturdy, crunchy crust to the creamy cheesecake filling and that decadent chocolate ganache crown. You’ll appreciate how each ingredient adds to the layers of flavor and texture.
- Chocolate sandwich cookies (24): These form the base with their sweet cocoa flavor and slight crunch; no need to remove the filling for that extra sweetness.
- Unsalted butter (5 tablespoons, melted): Binds the cookie crumbs into a solid crust and adds richness.
- Cream cheese (16 oz, softened): The creamy star of the cheesecake layer that provides a tangy, smooth texture.
- Granulated sugar (1/2 cup): Sweetens the cheesecake filling just enough without overpowering the mint undertones.
- Large eggs (2): Help set the cheesecake for that perfect sliceable consistency.
- Sour cream (1/4 cup): Adds moisture and a little tang which brightens the cheesecake flavor.
- Peppermint extract (1/2 teaspoon): Brings the iconic minty freshness essential to Grasshopper desserts.
- Green food coloring (optional, 2–3 drops): Gives that classic Grasshopper green hue, making it look as magical as it tastes.
- Semi-sweet chocolate chips (1 cup): The base for the luscious ganache topping, balancing sweetness and bitterness.
- Heavy cream (1/2 cup): Used to melt the chocolate chips into a glossy, smooth ganache topping.
How to Make Grasshopper Cheesecake Bars Recipe
Step 1: Prepare the crust
First things first, preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy cleanup. Crush those delicious chocolate sandwich cookies into fine crumbs using either a food processor or by sealing them in a bag and rolling over them with a rolling pin—the finer, the better for a cohesive crust. Combine the crumbs with the melted butter, mixing well until your mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Pop it in the oven to bake for 8–10 minutes, which helps the crust set up perfectly and strengthens its structure. When it comes out, let it cool slightly so that the cheesecake layer doesn’t get too warm or watery.
Step 2: Make the cheesecake layer
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until silky smooth—this step is key to a creamy, lump-free cheesecake. Add the granulated sugar and mix just until combined. Then, incorporate the eggs one at a time, making sure each is fully mixed before adding the next to keep your filling perfectly smooth. Stir in the sour cream for moisture, along with the peppermint extract that gives the bars their signature cool, minty essence. If you want those festive green bars, add a couple of drops of green food coloring to make the filling pop. Pour this luscious mixture evenly over the cooled crust, smoothing the top with a spatula to create a flawless surface. Bake for 30–35 minutes, or until the center is just set but still slightly jiggly—it will firm up as it chills. Let it cool completely on the counter before moving on.
Step 3: Create the chocolate ganache topping
For the final indulgent layer, warm the heavy cream either in a small saucepan over low heat or briefly in the microwave until just simmering—not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl and let it sit undisturbed for 1–2 minutes. This allows the chocolate to soften and melt perfectly before you stir everything into a smooth, glossy ganache. Spread the ganache gently but evenly over the chilled cheesecake layer, making sure to cover every inch. Chill the whole pan in the fridge for about an hour until the ganache is set and ready to slice.
How to Serve Grasshopper Cheesecake Bars Recipe
Garnishes
These bars are already show-stoppers, but you can step up your presentation by adding crushed chocolate mints or a sprinkle of finely grated chocolate for a bit of sparkle. For an extra touch of elegance and creaminess, a dollop of freshly whipped cream on each bar never hurts and pairs beautifully with the rich ganache.
Side Dishes
Grasshopper Cheesecake Bars make a fantastic finish to any meal, but pairing them with a simple fresh fruit salad—think juicy raspberries or sliced strawberries—brings a refreshing contrast to the richness of the bars. Alternatively, serve alongside a scoop of vanilla ice cream or a drizzle of raspberry sauce for an indulgent twist everyone will love.
Creative Ways to Present
Looking to impress your guests? Try placing individual bars on decorative dessert plates and adding a sprig of fresh mint for a pop of color and aroma. For a party, arrange bars on a festive platter with edible glitter or green-colored sugar sprinkled around the edges for that extra festive flair. You could even serve mini versions in bite-sized portions atop paper cupcake liners for easy grab-and-go enjoyment.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Grasshopper Cheesecake Bars, simply keep them in an airtight container in the refrigerator where they will stay fresh and creamy for up to 4 days. Covering them well prevents the cheesecake from drying out or absorbing other fridge odors, so they taste just as fantastic the next day.
Freezing
To extend their life, you can freeze these bars. Wrap each bar individually in plastic wrap and then place them in a freezer-safe container or zip-top bag. Properly stored, they will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
While cheesecake bars are best enjoyed chilled, if you’d like to serve them slightly warmer, remove the bars from the fridge and let them sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can alter the creamy texture and melt the ganache unevenly.
FAQs
Can I use mint extract instead of peppermint extract in this Grasshopper Cheesecake Bars Recipe?
Absolutely! Mint extract is a perfect substitute and provides a slightly different but lovely flavor profile. Peppermint tends to be a bit sharper and more cooling, while mint is milder and more herbal. Both work wonderfully in this recipe.
What type of chocolate sandwich cookies work best for the crust?
The classic choice is Oreo cookies with the filling left intact, which adds extra sweetness and richness. However, any chocolate sandwich cookie will work fine, just make sure they are deep chocolate-flavored for the best crust.
Can I omit the green food coloring?
Yes, the green food coloring is entirely optional and only for visual effect. The cheesecake layer will still taste amazing without it, just a classic creamy white with mint flavor.
Is it necessary to chill the bars before adding the ganache?
It’s highly recommended to chill the cheesecake layer before spreading the ganache. This helps the ganache set nicely on top without mixing into the cheesecake and ensures nice, clean slices.
How do I know when the cheesecake layer is baked perfectly?
The cheesecake layer is done when the edges are set and look firm, but the center still has a slight jiggle when you gently shake the pan. It will continue to firm up as it cools and chills, so avoid overbaking to keep it creamy.
Final Thoughts
This Grasshopper Cheesecake Bars Recipe is such a joyful twist on a classic dessert and is wonderful for mint lovers who want a smooth, creamy treat with layers of flavor and texture. Whether you’re making it for a holiday, a special celebration, or just to satisfy a chocolate-mint craving, these bars will not disappoint. Give this recipe a try—it might just become one of your all-time favorite desserts to bake and share!
Print
Grasshopper Cheesecake Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours (including chilling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the refreshing and decadent Grasshopper Cheesecake Bars, featuring a rich chocolate sandwich cookie crust, a creamy peppermint-infused cheesecake layer, and a luscious chocolate ganache topping. Perfectly balanced with mint and chocolate flavors, these bars are chilled to perfection and make an ideal dessert for any occasion.
Ingredients
For the crust:
- 24 chocolate sandwich cookies (like Oreos, filling included)
- 5 tablespoons unsalted butter (melted)
For the cheesecake layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- Green food coloring (optional, 2–3 drops)
For the chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the crust: Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper. Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 to 10 minutes, then remove from oven and let it cool slightly.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar while continuing to mix until combined. Add the eggs one at a time, beating well after each addition to ensure a silky batter. Mix in the sour cream, peppermint extract, and a few drops of green food coloring if desired for a festive color. Pour this cheesecake mixture evenly over the slightly cooled crust and smooth the top with a spatula. Bake for 30 to 35 minutes or until the center is just set but still slightly jiggly. Remove from oven, allow to cool completely at room temperature, then refrigerate for at least 2 hours to fully set the cheesecake layer.
- Make the ganache topping: Heat the heavy cream in a small saucepan or in the microwave just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips placed in a heatproof bowl. Let this sit undisturbed for 1 to 2 minutes to allow the chocolate to melt, then stir gently until the ganache is smooth and glossy. Spread the ganache evenly over the chilled cheesecake layer. Refrigerate the bars for another hour until the ganache is set.
- Slice and serve: Once the ganache is firm, slice the cheesecake into 16 bars. Serve chilled for a refreshing mint chocolate dessert experience.
Notes
- You can substitute mint extract for peppermint extract if you prefer a different mint flavor.
- For added texture and decoration, garnish the bars with crushed chocolate mints or a dollop of whipped cream before serving.
