Grasshopper Mini Cheesecakes (No Bake!)

Delightfully easy Grasshopper Mini Cheesecakes are exploding with refreshing mint flavor! You’ll love this easy no bake mini cheesecake recipe that’s perfect for St. Patrick’s Day, Christmas and more!

More mini cheesecake recipes to try: Reese’s Peanut Butter Cup Mini Cheesecakes and Chocolate Marble Mini Cheesecakes!

No Bake Mini Cheesecakes

I am the biggest fan of mini cheesecakes! We love to make them in all different flavors and even like to stuff candy inside!

Today I’m sharing a fun no bake mini cheesecake recipe that’s perfect for St. Patrick’s Day, Christmas and all summer long!

These Grasshopper Mini Cheesecakes are loaded with mint flavor and sit on an OREO crust. Creamy, smooth, absolutely delicious!

More St. Patrick’s Day Favorites

These yummy Mini Grasshopper Cheesecakes are delicious year round but are especially fun for holidays and parties. Planning a St. Patty’s Day party? Check out these yummy recipes:

1. Mint Chocolate Bark
2. Rainbow Jello Cubes
3. Chocolate Mint Brownies
4. Rainbow Pinwheel Cookies
5. Irish Cream Macarons

Mini Cheesecake Ingredients

For the Crust 

I used my OREO crust recipe for the mini cheesecakes. Here is what you’ll need:

• OREO cookies
• granulated sugar
• butter

For the Grasshopper Cheesecake

• heavy whipping cream – do not use milk! The cheesecakes won’t set properly.
• cream cheese – full fat, softened
• granulated sugar
• creme de menthe liqueur – see below for kid friendly option
• vanilla extract – can also use mint extract for even more mint flavor

Kid Friendly Version

This recipe calls for the creme de menthe liqueur. To make these mini cheesecakes kid friendly, substitute 1 1/2 teaspoons of mint extract for the liqueur and color with green gel food coloring.

How To Make Grasshopper Mini Cheesecakes

For the Crust 

1. Line a 12 cup muffin pan with liners.
2. Stir together the OREO crumbs, sugar and melted better in a small bowl. Divide the mixture evenly between 12 muffin tins and use the bottom of a cup or measuring cup to really pack it in tightly.
3. Place the muffin tin in the freezer until ready to use. 

For the Grasshopper Cheesecake

1. Attach whisk attachment to a stand mixer and add the cold heavy cream to the bowl. Beat the heavy cream on medium-high speed until stiff peaks form.
2. Add the cream cheese, sugar, creme de menthe, and vanilla extract. Switch to the beater attachment and mix on low speed until throughly combined and creamy, scraping down the sides of the bowl as needed.
3. Divide the mixture evenly between the muffin liners and transfer the entire pan to the refrigerator. Chill for at least 4 hours or until the cheesecakes are firm and set.
4. Garnish with fresh mint, whipped cream, OREO crumbs, or Andes mint.

Mini Cheesecake FAQs

Can you make larger cheesecakes using this recipe? Yes. This mini cheesecake recipe makes 15 standard muffin sized mini cheesecakes or three 4” cheesecakes. This recipe can also be made into a full size cheesecake if you prefer.

Can this recipe be doubled? Sure! This recipe can easily be halved or doubled if you need to make more or less mini cheesecakes.

How long will these cheesecakes stay good? The cheesecakes must be stored in the refrigerator and will stay good, ungarnished, for up to 3 days.

More Cheesecake Recipes

1. Cheesecake Brownies
2. Chocolate Marble Mini Cheesecakes
3. Chocolate Chip No Bake Cheesecake
4. Strawberry No Bake Cheesecake
5. Espresso Cheesecake
6. Triple Threat Chocolate Cheesecake
7. Chocolate Chip Cookie Cheesecake Bars

How To Make Grasshopper Mini Cheesecakes