A late-night craving led me to the fridge one rainy evening and a jar of crème de menthe that smelled like holiday memories — that little green bottle became the star of these minty, dreamy cheesecake bars. The kitchen smelled of melted white chocolate and crushed Oreos, and I knew I’d found a new signature dessert.
Why make this recipe
Because these Grasshopper Cheesecake Bars are show-stopping without being fussy: a crisp Oreo crust, a silky mint-swirled cheesecake, and a cloud of whipped cream on top. They’re perfect for holidays, dinner parties, or any night when you want a little indulgence with a playful twist.
How to make Grasshopper Cheesecake Bars
Ingredients:
- 30 Oreo® cookies, 4 tablespoons unsalted butter, melted, 3 (8 oz) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1/4 cup sour cream, 1/4 cup all-purpose flour*, 3 large eggs, 8 ounces white Bakers chocolate, melted, 1/2 cup Crème de Menthe, 2 ounces semisweet Bakers chocolate, melted, 2 cups heavy whipping cream, 1/2 cup powdered sugar, Sprinkles, optional
Directions:
- Preheat oven to 325°F. Line a 9 x 13-inch dish with foil.
- Pulse Oreo cookies, cream included, in a food processor until crumbs. Mix together crumbs and melted butter. Press evenly into bottom of prepared pan.
- Bake crust for 11 minutes. Remove and cool.
- Place large sheet pan on bottom oven rack. Fill half full of water. Let oven preheat to 325°F again.
- Beat cream cheese and sugar until creamy. Add sour cream and flour and beat again.
- Add eggs and beat just until mixed in. Remove 1 cup of batter and set aside.
- Pour melted white chocolate and Crème de Menthe into big bowl of cheesecake batter. Beat until mixed together. Pour on crust.
- Add melted chocolate to reserved batter and beat until mixed in. Use a spoon to drop chocolate batter on top of cheesecake batter in pan.
- Use a butter knife to swirl gently. Do not go all the way to bottom.
- Place pan of cheesecake on oven rack above steaming water. Bake 50-55 minutes, or until sides are set and center is still slightly wiggly. Remove and place on wire rack to cool for an hour, then refrigerate until chilled through.
- Place metal bowl and beaters in freezer for 10 minutes. Pour in heavy cream and powdered sugar. Beat until stiff peaks form.
- Spoon into piping bag fitted with icing tip 1M. Swirl on cheesecake bars and top with sprinkles, if desired.
How to serve Grasshopper Cheesecake Bars
Cut into even squares with a sharp knife warmed under hot water and wiped dry between slices for clean edges. Serve chilled on a platter with a light sprinkle of extra crushed Oreos or a few mint leaves for contrast. These bars pair beautifully with dark coffee or a small glass of Irish cream for an evening treat.
How to store Grasshopper Cheesecake Bars
Cover the pan tightly with plastic wrap or transfer bars to an airtight container and refrigerate for up to 5 days. For longer storage, freeze un-topped bars (wrap tightly in foil and place in a freezer-safe container) for up to 1 month; thaw overnight in the refrigerator before adding whipped cream and serving.
Tips to make Grasshopper Cheesecake Bars
- Bring cream cheese to room temperature for a perfectly smooth batter — no lumps, just silk.
- Don’t overbeat once you add the eggs; fold gently to avoid too much air in the batter which can cause cracks.
- The steaming water beneath the pan creates gentle, even heat that keeps the cheesecake creamy — don’t skip it.
- If your white chocolate seems thick, gently rewarm it over a double boiler until silky before adding to the batter.
- Chill completely before piping the whipped cream so the swirl holds its shape.
Variations (if any)
- Swap Crème de Menthe for peppermint extract (start with 1–2 teaspoons) if you prefer a less boozy flavor.
- Use dark chocolate for the swirl for a richer contrast, or add a layer of chopped Andes mints on top for extra texture.
- Make mini bars in a 9×9 pan for a smaller batch, adjusting bake time down by 10–15 minutes and watching the center for doneness.
FAQs
Q: Can I use a store-bought mint liqueur substitute?
A: Yes — if you prefer non-alcoholic options, look for non-alcoholic crème de menthe syrup or use peppermint extract; reduce the extract amount to taste (start small).
Q: My cheesecake puffed and then sank—what happened?
A: Overmixing or too-high oven temperature can introduce air that rises and collapses. Beat just until combined and use the water bath to stabilize the bake.
Q: Can I make this gluten-free?
A: Swap the Oreos for a gluten-free chocolate sandwich cookie and confirm your chocolate and other ingredients are labeled gluten-free; the rest of the recipe remains the same.
Q: Why is my white chocolate grainy after melting?
A: White chocolate overheats easily. Melt gently over low heat or a double boiler, stirring constantly, and don’t allow any steam or water to touch the chocolate.
Q: How do I prevent the crust from getting soggy?
A: Press the crust firmly and bake it before adding the cheesecake layer to set the crumb and seal in the butter.
Conclusion
These Grasshopper Cheesecake Bars are a little cinematic — minty, creamy, and decadent — the kind of dessert that makes the room hush for a second before everyone reaches for another square. For inspiration and variations from other home bakers who love this classic, check out this take on Grasshopper Cheesecake Squares | The Kitchen is My Playground and another great recipe at Grasshopper Cheesecake Bars Recipe – Inside BruCrew Life.
May your kitchen smell of melted chocolate and mint tonight — enjoy every indulgent bite.
Grasshopper Cheesecake Bars
Ingredients
Method
- Preheat oven to 325°F. Line a 9 x 13-inch dish with foil.
- Pulse Oreo cookies, cream included, in a food processor until crumbs. Mix together crumbs and melted butter. Press evenly into bottom of prepared pan.
- Bake crust for 11 minutes. Remove and cool.
- Place a large sheet pan on the bottom oven rack and fill half full of water. Let oven preheat to 325°F again.
- Beat cream cheese and sugar until creamy. Add sour cream and flour and beat again.
- Add eggs and beat just until mixed in. Remove 1 cup of batter and set aside.
- Pour melted white chocolate and Crème de Menthe into big bowl of cheesecake batter. Beat until mixed together. Pour on crust.
- Add melted semisweet chocolate to reserved batter and beat until mixed in. Use a spoon to drop this batter on top of the cheesecake batter in the pan.
- Use a butter knife to swirl gently. Do not go all the way to bottom.
- Place pan of cheesecake on oven rack above the steaming water. Bake for 50-55 minutes, or until sides are set and center is still slightly wiggly.
- Remove and place on wire rack to cool for an hour, then refrigerate until chilled through.
- Place metal bowl and beaters in the freezer for 10 minutes. Pour in heavy cream and powdered sugar. Beat until stiff peaks form.
- Spoon into piping bag fitted with icing tip 1M. Swirl on cheesecake bars and top with sprinkles, if desired.