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Grasshopper Cheesecake Bars

Decadent and minty cheesecake bars with a crispy Oreo crust, perfect for special occasions and indulgent evenings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 30 pieces Oreo® cookies
  • 4 tablespoons unsalted butter, melted
Cheesecake Filling
  • 3 packages cream cheese, softened
  • 1.5 cups granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour optional
  • 3 large eggs
  • 8 ounces white Bakers chocolate, melted
  • 1/2 cup Crème de Menthe
  • 2 ounces semisweet Bakers chocolate, melted
Whipped Cream Topping
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • Sprinkles, optional

Method
 

Preparation
  1. Preheat oven to 325°F. Line a 9 x 13-inch dish with foil.
  2. Pulse Oreo cookies, cream included, in a food processor until crumbs. Mix together crumbs and melted butter. Press evenly into bottom of prepared pan.
  3. Bake crust for 11 minutes. Remove and cool.
  4. Place a large sheet pan on the bottom oven rack and fill half full of water. Let oven preheat to 325°F again.
Making the Filling
  1. Beat cream cheese and sugar until creamy. Add sour cream and flour and beat again.
  2. Add eggs and beat just until mixed in. Remove 1 cup of batter and set aside.
  3. Pour melted white chocolate and Crème de Menthe into big bowl of cheesecake batter. Beat until mixed together. Pour on crust.
  4. 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.
  5. Use a butter knife to swirl gently. Do not go all the way to bottom.
Baking
  1. 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.
  2. Remove and place on wire rack to cool for an hour, then refrigerate until chilled through.
Whipping Cream
  1. Place metal bowl and beaters in the freezer for 10 minutes. Pour in heavy cream and powdered sugar. Beat until stiff peaks form.
  2. Spoon into piping bag fitted with icing tip 1M. Swirl on cheesecake bars and top with sprinkles, if desired.

Notes

Bring cream cheese to room temperature for a perfectly smooth batter. Don’t overbeat once you add the eggs to avoid too much air in the batter which can cause cracks.