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Grasshopper Cheesecake

 Grasshopper Cheesecake
What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crunbs.
12 ServingsPrep: 25 min. + chilling


  • 35 chocolate wafers, finely crushed (about 1-2/3 cups)
  • 1/4 cup butter, melted
  • 1 tablespoon plus 3/4 cup sugar, divided
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup green creme de menthe
  • 2 cups heavy whipping cream, whipped


  • In a small bowl, combine the cookie crumbs, butter and 1 tablespoon
  • sugar. Press half of mixture onto the bottom of a greased 9-in.
  • springform pan. Refrigerate until chilled.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for
  • 1 minute. Heat over low heat, stirring until gelatin is completely
  • dissolved. Cool.
  • In a large bowl, beat cream cheese and remaining sugar until fluffy.
  • Gradually beat in gelatin mixture. Stir in creme de menthe. Set
  • aside 1/2 cup whipped cream for garnish. Fold remaining whipped
  • cream into cream cheese mixture.
  • Pour half of the filling over crust. Top with remaining crumb
  • mixture, reserving 2 tablespoons for garnish. Pour remaining filling
  • into pan; garnish with reserved whipped cream. Sprinkle with
  • reserved crumbs. Chill until set. Remove sides of pan before

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Grasshopper Cheesecake (continued)

Directions (continued)

  • slicing. Yield: 12 servings.
TO MAKE AHEAD: Cheesecake can be made a few days in advance. Cover and refrigerate.