Grasshopper Cheesecake {TWC}

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}

 

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Rich, creamy, mint chocolate goodness, served up in a simple glass for a fun and different presentation.

Author: www.dailydishrecipes.com

Recipe type: Dessert

Cuisine: American

Serves: 2 servings

Ingredients

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

Instructions

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

3.2.1753

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!

• 3/19/2012 Week # 73 CHOCOLATE – CHOCOLATE & MORE CHOCOLATE
• 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

Would you like to link up a St. Patrick’s Day recipe? Go ahead! We’d love to see what you made.

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This week’s theme is: St. Patrick’s Day recipes

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