Mint and chocolate swirls make these Grasshopper Cheesecake Bars a decadent and dreamy dessert. It really is SO EASY to make this mint cheesecake recipe. The creamy cheesecake bars have an Oreo cookie crust, homemade whipped cream, and green sprinkles. Such a delicious dessert for St. Patrick’s day or any day of the year!
*I am partnering with Dixie Crystals to bring you this cheesecake recipe. Click HERE to see the full recipe.
If you love making seasonal treats and desserts, you are going to love these chocolate mint bars. There is just something so fun and exciting about baking (and eating) holiday desserts.
Different holidays in each month give you an excuse to bake and decorate something sweet and delicious for your sweet tooth. And it gives you an excuse to pull out a giant box of sprinkles to decorate with.
I love baking easy cheesecake bars in different flavors and colors. Last week I had so much fun re-making these Rainbow Cheesecake Bars, that we decided to do a fun mint chocolate swirl for the next version.
In order to get the flavor just right for you, we tested four different versions of these mint bars. This combination of white chocolate and mint liqueur topped with chocolate swirls was perfection!!!
Be sure to plan extra time when you are baking any kind of cheesecake. Once the cheesecake finishes baking, it needs to cool on the counter for an hour and then chill in the fridge for a few more hours.
Ingredients for Grasshopper Bars Recipe:
- Cream Cheese – Remove the blocks of cream cheese from the refrigerator an hour before baking. Softened cream cheese is easier to beat into a smooth cheesecake batter without lumps.
- Granulated Sugar – The sugar crystals help break down the cream cheese into a creamy mixture.
- Flour – Adds a little bit of structure to the cheesecake, so it does not crack while baking.
- Sour Cream – Adds moisture to the cheesecake batter. Greek yogurt, buttermilk, or heavy cream can also be used in place of the sour cream.
- Eggs – They add moisture and help the cheesecake bake creamy and smooth.
- Bakers Chocolate – White chocolate and semi-sweet chocolate bars sweeten the cheesecake batter.
- Crème de Menthe – This sweet alcoholic beverage adds a mint flavor and green color to the marble cheesecake.
How to make Grasshopper Cheesecake Bars:
Step One: Bake the Crust.
- Crush the cream filled cookies and stir in melted butter.
- Press the mixture evenly into a foil lined pan and bake.
- Cool before filling.
BRUCREW TIP: Lining the pan with foil makes it easier to lift the bars out, so you can cut them easily.
Step Two: Make the Cheesecake Batter.
- Beat the cream cheese and sugar until creamy.
- Add the sour cream and flour and beat again.
- Mix in the eggs until they are mixed in.
- Place 1 cup of cheesecake batter in a separate bowl.
- Add melted white chocolate and crème de menthe to the large bowl of batter and mix well.
- Beat melted chocolate into the smaller bowl of batter.
Step Three: Swirl the Cheesecake Batter.
- Spread the mint cheesecake batter evenly on the cooled cookie crust.
- Drop spoonfuls of chocolate cheesecake randomly on top of the green cheesecake.
- Use a butter knife to swirl the two together, keeping the knife just above the crust.
Step Four: Bake the Cheesecake.
- Preheat the oven with a sheet pan of water on the very bottom oven rack. The steamy water adds moisture to the oven while the cheesecake bakes. This helps the cheesecake to bake extra creamy.
- Place the pan of cheesecake on the oven rack directly above the steaming water and bake.
- Cool on a wire rack for 1-2 hours.
- Chill in the refrigerator for a few hours or until chilled all the way through.
FYI: I am sharing the full recipe on Dixie Crystals. Click HERE to get it now.
Tips and Tricks:
- To make these marble cheesecake bars without alcohol, leave out the crème de menthe and add in 1/2 teaspoon mint extract instead. Add a little bit of green gel food coloring to the batter to get a light green color.
- You may need to reduce the baking time if you reduce the amount of liquid in the batter. Start checking the cheesecake around the 40 minute mark to see if the sides are set and the center is wiggly.
- Line the pan with foil, so you can lift the bars out easily after they chill.
- Do not over swirl the chocolate and mint cheesecake batter because it can end up looking messy and dirty instead of the crisp clean swirls.
- To cut cheesecake smoothly, run the knife under hot water and dry it off after each cut.
Gently shake the pan to see if the center wiggles. Cheesecake should be set on the outside and should jiggle slightly in the center. It should jiggle as a whole, like a pan of Jello.
Cheesecake baked without the steaming water is more likely to over bake or end up with cracks. You can bake it without the water/steam bath though and still have a delicious cheesecake.
Cheesecake needs to be covered tightly and stored in a refrigerator. This will keep odors from being absorbed into the dessert and keep it from drying out.
More mint dessert recipes:
- Mint Cheesecake
- Shamrock Shake Cookie Bars
- Andes Mint Bars
- Thin Mint Latte
- Shamrock Shake Cheesecake Cones
- Mint Cheesecake Parfaits
- Chocolate Mint Popcorn
Other cheesecake recipes:
- Vanilla Cheesecake
- Turtle Cheesecake
- Peanut Butter Cheesecake
- Cherry Cheesecake Brownies
- Fruity Pebbles Mini Cheesecakes
- Unicorn Cheesecake
- Mint Brownies
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*Dixie Crystals has sponsored this recipe and post. All opinions expressed are 100% my own. Thank you for letting me share products and brands we use and love. See my disclosure policy for more information.*