Delightful No-Bake Grasshopper Mini Cheesecakes 🍀
These delightful no-bake grasshopper mini cheesecakes are perfect for a refreshing treat! Featuring a crunchy OREO crust and a creamy mint filling, they are easy to make and require no oven. Ideal for parties or a special dessert.
Equipment
- 12-cup muffin pan
- Paper Liners
- Stand Mixer
- Whisk Attachment
- Paddle attachment
Ingredients
For the Crunchy OREO Crust:
- 2 cups OREO cookie crumbs (about 24 cookies)
- 0.25 cup granulated sugar
- 8 tablespoons salted butter (1 stick), melted
For the Creamy Mint Filling:
- 1.5 cups cold heavy whipping cream
- 16 ounces full-fat cream cheese softened
- 0.25 cup granulated sugar
- 3 ounces creme de menthe liqueur OR 1 ½ teaspoons mint extract (for a kid-friendly version, add a few drops of green food coloring if desired for that vibrant color!)
- 1 teaspoon vanilla extract
Instructions
- 1. Prep Your Pan: First, line a 12-cup muffin pan with paper liners. This simple step makes serving a breeze!
- 2. Whip Up the Easy Crust: In a medium bowl, combine the crushed OREO cookie crumbs, sugar, and melted butter. Stir everything together until it’s thoroughly mixed.
- 3. Form the Firm Base: Divide this crumb mixture evenly among the 12 muffin cups. Use the bottom of a small cup or a measuring cup to firmly press the crust mixture into each liner. Place the muffin pan into the freezer while you prepare the filling.
- 4. Whip the Cream: Using a stand mixer fitted with a whisk attachment (or a hand mixer), beat the cold heavy whipping cream on medium-high speed until beautiful, stiff peaks form. Set this aside gently.
- 5. Create the Dreamy Filling: In the same mixer bowl (no need to wash it yet!), switch to the paddle attachment. Add the softened cream cheese, sugar, creme de menthe (or mint extract and optional green food coloring), and vanilla extract. Mix on low speed until the mixture is wonderfully smooth and creamy, making sure to scrape down the sides of the bowl as needed.
- 6. Fold it Together: Gently fold the whipped cream into the mint cream cheese mixture until just combined. Be careful not to overmix, as you want to keep that light, airy texture!
- 7. Fill and Chill: Spoon the delightful mint cheesecake filling evenly over your chilled OREO crusts. Transfer the entire muffin pan to the refrigerator and let these mini cheesecakes chill for at least 4 hours, or until they are perfectly firm and set.
- 8. Garnish and Enjoy: Once firm, carefully remove them from the muffin pan and peel off the liners. Feel free to garnish with a fresh mint leaf, a dollop of extra whipped cream, a sprinkle of OREO crumbs, or a piece of Andes mint for that extra special touch!
Notes
#NoBakeDessert #MiniCheesecakes #EasyRecipes #MintChocolateTreats
Nutrition Information (per serving):
- Calories: 362kcal
- Total Carbs: 22g
- Net Carbs: 21g
- Fats: 28g
- Protein: 3g
