Grasshopper Cheesecake
My no-bake Grasshopper Cheesecake is made with an Oreo cookie crust, a mint-flavored cream cheese filling, and a layer of Oreo crumbs tucked right in the middle. It sets in the fridge - no oven required - and comes together in 25 minutes.
- 33 Oreo cookies ((one 13.29-ounce package of regular Oreos))
- 5 tablespoons butter (melted)
- 24 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon mint extract
- ¼ teaspoon green food coloring (gel or liquid)
- 8 ounces whipped topping (thawed)
- Whipped cream for topping (optional)
- Prep the pan: Grease a 9-inch springform pan with butter or shortening, and set aside.
- Make the crust: Place the Oreo cookies in a food processor and pulse until finely crushed into crumbs. Reserve 1 cup of crumbs, then slowly pour in the melted butter while running the processor at low speed until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Freeze the crust while preparing the filling.
- Make the filling: In a large bowl using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2 minutes. Mix in mint extract and green food coloring until the color is uniform throughout. Fold in the whipped topping using a rubber spatula until fully incorporated, maintaining as much air as possible in the mixture.
- Assemble: Spoon half of the filling into the prepared crust and spread it out with an offset spatula. Sprinkle ½ cup of Oreo crumbs over the bottom layer of cheesecake filling. Carefully, spoon the remaining cheesecake filling over the crumbs, and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firmly set.
- Decorate: Run a knife around the edge of the pan before releasing the springform. If desired, pipe whipped cream rosettes around the edge of the cheesecake, and top off the cheesecake with the remaining Oreo crumbs. Serve chilled.
The Coolest No-Bake Cheesecake for Spring Parties
This no-bake Grasshopper Cheesecake is the kind of dessert that disappears fast - just like my carrot cake cheesecake and blueberry cheesecake bars. Minty, creamy, and eye-catching in the best possible way, it's a crowd-pleaser for St. Patrick's Day, Easter, or any time you need a make-ahead dessert. With an Oreo crust, a minty cream cheese filling, and a hidden layer of cookie crumbs in the middle, we've got a winner!
I make this every year for St. Patrick's Day because the green color and mint-chocolate combo just make sense, and that pale mint green works perfectly for Easter too, with no adjustments. Let's get into it!
The Origins of Grasshopper Pie and Cheesecake
The "grasshopper" name originally comes from the Grasshopper cocktail, a classic American after-dinner drink made with creme de menthe, creme de cacao, and cream. The drink's distinctive pale green color and mint-chocolate flavor translated naturally into desserts, and grasshopper pie became a popular mid-20th-century American classic.
Traditional grasshopper pie is typically made with a chocolate cookie crust and a minty chiffon or cream filling, and often includes creme de menthe and creme de cacao for both flavor and the signature green color.
My cheesecake version is very similar to the classic grasshopper pie, but I use more accessible ingredients and make it family-friendly. I make an Oreo cookie crust similar to the one in my mocha cheesecake. I use mint extract instead of liqueur to keep it non-alcoholic, and green food coloring for that unmistakable fun green color.
