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
Scale
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.
