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Creamy Grasshopper Cheesecake Bars Recipe with Easy Minty Chocolate Ganache

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These creamy grasshopper cheesecake bars combine a smooth, velvety cheesecake layer with a cool, minty chocolate ganache for a delicious and nostalgic dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups chocolate cookie crumbs (Oreo crumbs without filling recommended)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup crème de menthe liqueur or 1 teaspoon peppermint extract
  • Green food coloring, optional
  • 6 ounces semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon peppermint extract
  • Fresh mint leaves or crushed peppermint candies for garnish (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Mix until crumbs are evenly coated and press firmly into the bottom of a 9×9-inch pan. Bake for 10 minutes, then remove and let cool.
  2. In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, beating well after each addition.
  3. Stir in sour cream, vanilla extract, salt, and crème de menthe liqueur or peppermint extract. Add green food coloring if desired and mix until evenly tinted.
  4. Pour cheesecake filling over cooled crust and spread evenly. Tap pan gently to release air bubbles.
  5. Bake at 325°F (163°C) for 35-40 minutes until edges are set but center jiggles slightly. Let cool on a wire rack for about 1 hour, then chill in the fridge for at least 3 hours or overnight.
  6. To make ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until just simmering and pour over chocolate. Let sit 2-3 minutes, then stir until smooth. Stir in peppermint extract. If too thick, add warm cream to loosen.
  7. Spread ganache evenly over chilled cheesecake layer. Garnish with mint leaves or crushed peppermint candies if desired. Chill for 30 minutes to set ganache.
  8. Use a sharp knife warmed in hot water and dried to cut bars into squares. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overbaking to prevent cracks. Warm knife between cuts for clean slices. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives. For gluten-free, use almond flour crust or gluten-free cookie crumbs. If ganache firms too much before spreading, warm gently in microwave for 10 seconds.

Nutrition

Keywords: grasshopper cheesecake bars, mint chocolate dessert, cheesecake bars, minty chocolate ganache, easy cheesecake recipe, holiday dessert, potluck dessert

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