Chocolate Grasshopper Cheesecake – Easy Dessert Recipe for Mint Lovers
This creamy Chocolate Grasshopper Cheesecake blends mint and chocolate in a rich, no-bake dessert recipe everyone will love.
Servings: 12 slices
Ingredients
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tablespoons salted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup heavy cream, cold
- 6 oz semi-sweet chocolate, melted and cooled slightly
- Whipped cream and extra crushed cookies for garnish
Instructions
- In a medium bowl, combine crushed cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add sour cream, peppermint extract, and food coloring if using. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Divide the mixture in half. Fold the melted chocolate into one half to create the chocolate layer.
- Spread the chocolate layer over the crust, followed by the mint layer.
- Refrigerate the cheesecake for at least 6 hours, or overnight, until set.
- Before serving, top with whipped cream and crushed cookies if desired.