Yield: 24 Squares

Grasshopper Cheesecake Bars

A white plate with a mint green cheesecake bar with chocolate swirls on it. The top is decorated with whipped cream and sprinkles.

The combination of mint and chocolate swirls make these Grasshopper Cheesecake Bars a decadent and dreamy dessert for St. Patrick’s Day.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the Crust

  • 30 Oreo® cookies
  • 4 tablespoons unsalted butter, melted

For the Cheesecake

  • 3 (8 oz) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour*
  • 3 large eggs
  • 8 ounces white Bakers chocolate, melted
  • 1/2 cup Crème de Menthe
  • 2 ounces semisweet Bakers chocolate, melted

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • Sprinkles, optional

Instructions

  1. Preheat oven to 325°F. Line a 9 x 13-inch dish with foil.
  2. Pulse Oreo cookies, cream included, in a food processor until crumbs. Mix together crumbs and melted butter. Press evenly into bottom of prepared pan.
  3. Bake crust for 11 minutes. Remove and cool.
  4. Place large sheet pan on bottom oven rack. Fill half full of water. Let oven preheat to 325°F again.
  5. Beat cream cheese and sugar until creamy. Add sour cream and flour and beat again.
  6. Add eggs and beat just until mixed in. Remove 1 cup of batter and set aside.6
    Pour melted white chocolate and Crème de Menthe into big bowl of cheesecake batter. Beat until mixed together. Pour on crust.
  7. Add melted chocolate to reserved batter and beat until mixed in. Use a spoon to drop chocolate batter on top of cheesecake batter in pan.
  8. Use a butter knife to swirl gently. Do not go all the way to bottom.
  9. Place pan of cheesecake on oven rack above steaming water. Bake 50-55 minutes, or until sides are set and center is still slightly wiggly. Remove and place on wire rack to cool for an hour, then refrigerate until chilled through.
  10. Place metal bowl and beaters in freezer for 10 minutes. Pour in heavy cream and powdered sugar. Beat until stiff peaks form.
  11. Spoon into piping bag fitted with icing tip 1M. Swirl on cheesecake bars and top with sprinkles, if desired.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

This recipe was created using Dixie Crystals Sugar.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 87mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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