Grasshopper Mini Cheesecakes (No Bake!)
Delicious no-bake mini cheesecakes with an Oreo crust and a refreshing minty cream cheese filling. Perfect for parties or a quick treat!
Equipment
- 12-cup standard muffin pan
- Paper Liners
- Stand Mixer
- Whisk Attachment
- Paddle attachment
Ingredients
Oreo Crust
- 2 cups OREO cookie crumbs (about 20-24 cookies, finely crushed)
- 1/4 cup granulated sugar
- 8 tablespoons salted butter (1 stick), melted
Cheesecake Filling
- 1 1/2 cups heavy whipping cream very cold
- 16 ounces full-fat cream cheese softened at room temperature
- 1/4 cup granulated sugar
- 3 ounces creme de menthe liqueur OR for a kid-friendly option, 1 1/2 teaspoons mint extract plus a few drops of green gel food coloring
- 1 teaspoon vanilla extract
Instructions
- 1. Get Your Muffin Pan Ready: Line a 12-cup standard muffin pan with paper liners. This makes these mini cheesecakes super easy to remove once they're set!
- 2. Whip Up the Oreo Crust: In a medium bowl, combine the OREO cookie crumbs, 1/4 cup granulated sugar, and the melted butter. Stir everything together really well until the crumbs are completely moistened.
- 3. Press the Crust Firmly: Divide this crumb mixture evenly among the 12 muffin liners. Use the bottom of a small glass or a measuring cup to firmly press the mixture into the bottom of each liner, creating a compact crust. Pop the muffin pan into the freezer while you prepare the creamy filling.
- 4. Make the Whipped Cream: Attach a whisk attachment to your stand mixer (or use a large bowl with a hand mixer). Pour in the cold heavy whipping cream. Beat on medium-high speed until stiff peaks form – this means the cream will hold its shape when the whisk is lifted. Set this aside.
- 5. Prepare the Cheesecake Base: In a separate large bowl, using the paddle attachment on your stand mixer (or a hand mixer), beat the softened cream cheese, the remaining 1/4 cup granulated sugar, the creme de menthe (or mint extract and food coloring), and vanilla extract on low speed. Mix until the mixture is completely smooth and wonderfully creamy, scraping down the sides of the bowl as needed to ensure there are no lumps.
- 6. Gently Combine for Fluffy Filling: Carefully and gently fold the prepared whipped cream into the smooth cream cheese mixture until everything is just combined. Be gentle to maintain that lovely airy texture!
- 7. Fill and Chill: Spoon the cheesecake filling evenly into the prepared muffin liners, right on top of your frozen Oreo crusts.
- 8. Patience is Key: Transfer the entire muffin pan to the refrigerator. Let them chill for at least 4 hours, or until the mini cheesecakes are completely firm and perfectly set.
- 9. Serve and Enjoy: Once chilled, remove the mini cheesecakes from the pan. Garnish with a sprig of fresh mint, a dollop of extra whipped cream, more OREO crumbs, or a piece of Andes mint for an extra touch of minty goodness!
Notes
Garnish with a sprig of fresh mint, a dollop of extra whipped cream, more OREO crumbs, or a piece of Andes mint for an extra touch of minty goodness!
Nutrition Information (per serving):
Calories: 362kcal
Total Carbs: 22g
Net Carbs: 21g
Fats: 28g
Protein: 3g
Calories: 362kcal
Total Carbs: 22g
Net Carbs: 21g
Fats: 28g
Protein: 3g
