Grasshopper Cheesecake {TWC}

grasshopper cheesecake recipe

Ah, St. Patrick’s Day. In our world, it’s just another holiday because we aren’t Irish (which is sad on its own). In fact, all we usually do is go to the St. Patrick’s Day parade in our town. The cool part is, this year my kids are in our St. Patrick’s Day parade. So we have a busy day that day, but we’re excited. Don’t worry, there will be pictures.

This Week’s Cravings theme is St. Patrick’s Day and while we make lots of yummy Irish dishes, I decided to stick to something sweet and dessert like – plus it’s green, it’s super yummy and it fits. Grasshopper Cheesecake. Minty, Creamy deliciousness.

Grasshopper Cheesecake {TWC}
Rich, creamy, mint chocolate goodness, served up in a simple glass for a fun and different presentation.
Recipe type: Dessert
Cuisine: American
Serves: 2 servings
For the Crust:
  • 6 Mint Oreo Cookies, crushed
  • 2 teaspoons of melted butter
For the Cheesecake:
  • 1 (8 oz) package of softened cream cheese
  • ½ cup crushed or chopped Mint Chocolate Peppermint Patties (we used York)
  • 1 tsp. mint extract
  • ½ tsp. green food coloring
  • 1 (8 oz) container of whipped topping (room temp)
For the Topping: (optional)
  • whipped topping
  • Creme De Menthe Syrup
  • chocolate shavings
  • chopped peppermint patties
For the Crust:
  1. In a small bowl, mix the melted butter together with the crushed mint oreo cookies. Get your glasses and divide the cookie mixture between two glasses. Push the mixture down into the glasses to form the crust. Put them in the fridge while you are making the rest of the ingredients. (about 10 minutes or so)
For the Cheesecake:
  1. In a medium bowl, beat the cream cheese and whipped topping until smooth. Add the mint extract and green food coloring and mix to combine. Fold in the peppermint patties.
  2. Remove the glasses from the fridge.
  3. Spoon the filling on top of the oreo cookie crust. Sometimes I use my pastry bag to fill it so it looks pretty, but when we made these I didn't care how "pretty" they looked. haha Cover them with some plastic wrap and put them back in the refrigerator for at least 2 hours before you serve them. This allows the flavors to marry each other and the cheesecake to firm up a bit.
  4. As an optional finish, add some whipped cream and then garnish with crumbled peppermint patties or more mint oreos and creme de menthe syrup (found with the ice cream toppings).
  5. Enjoy!!
Nutrition Information
Serving size: 1 glass



I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Angie from Big Bear’s Wife  & Kristi from Veggie Converter. Go visit them and tell them I said hi!

  • 3/26/2012 Week # 74 Freezer Meals (fix them and freeze for later)
  • 4/2/2012 Week # 75 Easter Cookies & Treats
  • 4/9/2012 Week # 76 Show us your ULTIMATE SANDWICH

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  1. says

    Looks delicious! I used to make a creme de menthe cake back in the 80’s with whipping cream on top….reminds me of that cake. I need to make one again! :)

  2. says

    I love cheesecakes in jars/glasses. They look SO cool. And those individual serving sizes certainly help, too. This recipe sounds amazing!

  3. says

    Yummy!!! I want it now! And all I have here is Key Lime Pie. Which is yummy. But, not minty. 😉 Just checkin’ in on you! Hope you’re having a great week!

  4. says

    Michelle! I miss you! I can’t believe I missed these comments. I don’t know why I’m not getting notified, anyway, I’m so glad you checked in on me. Hope you are doing well! xxx
    Thanks for the sweet comments!

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