Grasshopper Cheesecake

This Grasshopper Cheesecake is a no-bake, minty green, cookies-and-cream style cheesecake with an Oreo-butter crust. The mint-flavored filling is fluffy and creamy, thanks to cream cheese folded with whipped topping. I add a layer of Oreo crumbs in the middle for extra texture, then chill it until set. No oven required. This cool, restaurant-quality dessert screams St. Patrick’s Day and is perfect for Easter, too!

Course Dessert

Cuisine American

Keyword Grasshopper Cheesecake, Grasshopper Pie

Prep Time 25

Chilling Time 4

Total Time 25

Servings slices

Calories 571kcal

Author Julia

Ingredients

33 Oreo cookies (one 13.29-ounce package of regular Oreos)
5 tablespoons butter melted
24 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon mint extract
¼ teaspoon green food coloring gel or liquid
8 ounces whipped topping thawed
Whipped cream for topping optional

US Customary - Metric

Instructions

Prep the pan: Grease a 9-inch springform pan with butter or shortening, and set aside.
Make the crust: Place the Oreo cookies in a food processor and pulse until finely crushed into crumbs. Reserve 1 cup of crumbs, then slowly pour in the melted butter while running the processor at low speed until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Freeze the crust while preparing the filling.
Make the filling: In a large bowl using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2 minutes. Mix in mint extract and green food coloring until the color is uniform throughout. Fold in the whipped topping using a rubber spatula until fully incorporated, maintaining as much air as possible in the mixture.
Assemble: Spoon half of the filling into the prepared crust and spread it out with an offset spatula. Sprinkle ½ cup of Oreo crumbs over the bottom layer of cheesecake filling. Carefully, spoon the remaining cheesecake filling over the crumbs, and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firmly set.
Decorate: Run a knife around the edge of the pan before releasing the springform. If desired, pipe whipped cream rosettes around the edge of the cheesecake, and top off the cheesecake with the remaining Oreo crumbs. Serve chilled.

Notes

Go easy on the food coloring: Add a tiny bit at a time. Aim for “soft shamrock” green, not neon.
Smooth texture: The cream cheese and powdered sugar need to be smooth before adding the food coloring and extract. You want a lump-free cheesecake.
For a stronger mint flavor, add ½ teaspoon at a time. Mint extract can be strong, so you’ll want to taste the cheesecake before adding more, and add it gradually.
Press crust firmly: Use the flat bottom of a glass or measuring cup to press the crumbs firmly into the pan to keep the grasshopper cheesecake from falling apart when you slice it.

Storage Instructions

Refrigerator: Cover the cheesecake with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days.
Freezer: Make sure the cheesecake is wrapped well in plastic wrap and foil and store it in the freezer for up to 2 months. Thaw overnight in the fridge before serving. For the best outcome, freeze before adding the Oreo crumbs on top or adding whipped cream.

You'll Need These Supplies

9-inch springform pan
Food processor
Large mixing bowl
Electric mixer or stand mixer with a paddle attachment
Offset spatula - Optional, but it helps with smoothing out the cheesecake.

Nutrition