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If you love a Grasshopper cocktail I bet you’ll love our Grasshopper Cheesecake! This fantastic dessert is luscious, creamy and uniquely delicious with a chocolate Oreo cookie crust and a refreshingly light mint flavor.

A sliced cheesecake with one slice being removed with a cake server.

Minty Grasshopper Cheesecake

If you’ve been following me for a while you know I have a thing for cheesecakes. I LOVE them all and couldn’t wait to share this fun new recipe with you. The filling is minty, creamy and melt in your mouth delicious with plenty of crème de menthe and crème de cacao liqueur for flavor.

If you don’t have crème de cacao on hand simply increase the crème de menthe to 1/3 cup and enjoy. I don’t think you want to add any more than that as it may be a bit too minty.

A side view of a whole light green grasshopper cheesecake on a cake stand.

Cheesecake easy enough for beginner bakers

While there are a few steps to making homemade cheesecakes, none are difficult. This recipe may seem to take awhile to make but it’s really just the baking, cooling and refrigerating that takes up the bulk of the time.

Beginners and experienced bakers can master this and all our cheesecake recipes as long as you have the right tools.

For this recipe you’ll need:

9-inch springform pan – here’s my absolute favorite but it’s a little more pricey than some (affiliate link)
large roasting pan that will fit the springform pan (affiliate link)
electric mixer
heavy-duty aluminum foil – don’t try and use smaller size regular foil pieced together. It will leak and your cheesecake will be wet. (affiliate link)

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A collage of baking ingredients including sugar, Oreos, eggs and cream cheese.

Ingredients overview:

Cookie crust:

regular Oreo cookies
melted unsalted butter

Cheesecake filling:

block cream cheese at room temperature
granulated sugar
all-purpose flour
large eggs also at room temperature
crème de menthe liqueur
crème de cacao liqueur
vanilla extract
sour cream
green food color (optional)

Optional toppings:

dark chocolate curls or shavings
heavy whipping cream
powdered sugar
vanilla extract

An overhead shot of a springform pan with an Oreo crust pressed into the bottom.

A springform pan wrapped in foil set inside a roasting pan with green cheesecake batter being poured into the chocolate crust.

Grasshopper Cheesecake batter being poured into a chocolate Oreo crust in a springform pan.

Green cheesecake batter being poured into a springform pan wrapped in foil.

Green cheesecake batter in a springform pan set inside a large roasting pan.

How to make Grasshopper Cheesecake

1. First prepare the Oreo crust:

Preheat the oven and assemble the springform pan.

In a food processor pulse the cookies to fine even crumbs. Add the melted butter and process until the mixture is evenly moistened and resembles wet sand.

Transfer the crust mixture to the prepared pan. Using the bottom of a dry measuring cup press the crumbs into the bottom and 1/2-inch up the sides of the pan. Bake until set and very fragrant, about 10 to 12 minutes. Remove to a wire rack to cool while preparing the filling.

Once cooled wrap the pan in a double or triple layer of heavy-duty aluminum foil. Set the springform pan in a large roasting pan and set aside.

2. Prepare the filling:

Beat the cream cheese until creamy. Add the sugar and flour and beat until smooth.

Add the eggs one at a time. Pour in the liqueurs, vanilla, sour cream and a few drops of green food color. Beat on low until combined.

Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the pan.

3. Bake and cool the cheesecake:

Bake at 325 degrees F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 100 to 110 minutes. Tent the cheesecake with foil if the top is getting too brown.

Turn off the oven and prop the oven door open slightly using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour.

Transfer to a wire rack and remove the foil wrap. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 to 3 hours.

Once cooled, cover the cheesecake with foil or plastic wrap and refrigerate overnight or up to 24 hours.

4. Garnish and serve:

Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edge of the cheesecake and garnish with chocolate curls if desired.

Slice the cheesecake using a large thin knife. For clean pretty slices, run the knife blade until hot tap water then carefully dry before slicing the cheesecake. Do this in between each slice for best results.

An overhead shot of a grasshopper cheesecake topped with chocolate curls and piped dollops of whipped cream.

To make chocolate curls

These easy chocolate curls are made with a large thick bar of dark chocolate (affiliate link) and a vegetable peeler.

Make sure the chocolate is room temperature. Unwrap part of the chocolate and slide the peeler down the side of the bar. If needed hold the chocolate with the wrapper and a small towel to prevent it from melting under your warm fingers / hands.

Once you have enough curls sprinkle them onto the center of the cheesecake. That’s it!

A slice of grasshopper cheesecake being removed from a cake platter.

Storing and freezing cheesecake

Cheesecake can be made 24 hours before it’s needed. Top with whipped cream just before serving for best results. (HINT: Use super creamy Cool Whip for a more stable topping.)

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

All our cheesecakes freeze beautifully. Place individual slices on a baking sheet and flash freeze until frozen. Once frozen lightly wrap each slice in plastic wrap or wax paper then seal in an airtight container. Unwrap and thaw overnight in the refrigerator before serving.

A slice of green grasshopper cheesecake on a plate with a fork.

Tips and variations:

If you don’t have a food processor you can make cookie crumbs using a rolling pin. Place the cookies in a zipper bag before crushing for easy clean up.

Top the cheesecake with crushed Oreo cookies (remove the cream in the middle first) in place of chocolate curls if desired.

Skip the crème de cacao if you don’t have any on hand. Increase the creme de menthe to up 1/3 cup.

Some brands of crème de menthe are already green in color while others are clear. I use clear for this recipe so I add a few drops of green food color to the cheesecake batter. My favorite brand of food coloring is AmeriColor. (affiliate link)

Grasshopper Cheesecake

Prep Time: 2

Cook Time: 2

Total Time: 14

Yield:

Course: Dessert

Author: Tricia

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4 from 3 votes

This Grasshopper Cheesecake is a delightful play on the classic Grasshopper cocktail! The mint and chocolate combo is terrific and the cheesecake texture and flavor is always a winner.

Ingredients

For the crust:

4 tablespoons unsalted butter melted (2 ounces)
20 regular Oreo cookies

For the filling:

1 ½ cups granulated sugar (332g)
2 tablespoons all-purpose flour (16g)
32 ounces block cream cheese room temperature
4 large eggs room temperature
¼ cup crème de menthe liqueur (clear or green)
¼ cup clear crème de cacao liqueur
2 teaspoons vanilla extract
1 cup sour cream (8oz or 227g)
green food color if using clear crème de menthe

For the topping:

dark chocolate curls or crumbled Oreo cookies

Optional whipped cream topping:

1 cup heavy whipping cream (8 ounces)
3 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

To prepare the crust:

Preheat oven to 350°F.
In a food processor, process the cookies to fine, even crumbs, about 30-seconds. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
Transfer the mixture to a 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1/2-inch up the sides of the pan. Bake until set and very fragrant, about 10 to 12 minutes. Remove to a wire rack to cool while preparing the filling.
Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the springform pan in a large roasting pan.

To prepare the filling:

Reduce the oven temperature to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. Whisk together the sugar and flour. With the mixer running on medium-low slowly add the sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
With the speed set on medium add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
Add the liqueurs, vanilla, sour cream and green food color if using. Beat on low until combined. Scrape down the sides and bottom of the bowl, and beat again for another 5 seconds or until well blended.
Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 100 to 110 minutes. Tent the cheesecake with foil if the top is getting too brown.
Turn off the oven and prop the oven door open slightly using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 to 3 hours.
Once cooled, cover the cheesecake with foil or plastic wrap and refrigerate overnight or up to 24 hours.

To serve:

Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with chocolate curls made by using a vegetable peeler on a bar of dark chocolate.
Slice the cheesecake using a large thin knife. For clean pretty cuts run the knife blade under hot tap water then carefully dry before slicing the cheesecake. Do this in between slices for best results.
To prepare the whipped cream topping (optional):
In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

Recipe Notes

Skip the crème de cacao if desired. Increase the crème de menthe to 1/3 cup.
Top the cheesecake with crushed Oreos in place of chocolate curls if desired.
If you don’t have a food processor you can make cookie crumbs with a rolling pin. Place the cookies in a zipper bag before crushing for easy clean up.
Cheesecake can be made 24 hours before serving. Top with whipped cream just before serving.
Cheesecake freezes beautifully. Place individual slices on a baking sheet and flash freeze. Once frozen wrap each slice in plastic wrap then seal in an airtight container. Unwrap and thaw overnight in the refrigerator.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Minty Grasshopper Cheesecake