SIMPLE No Bake Mini Grasshopper Cheesecakes


If you’re looking for the perfect dessert to serve your guests this St. Patrick’s Day, then these no bake mini grasshopper cheesecakes are a must-try.

Before You Get Started Making No Bake Mini Grasshopper Cheesecakes

To help keep things simple and keep prep time to a minimum, there are a few things you’ll need to do before getting started with making this yummy recipe. For starters, since you’ll be working with cream cheese, make sure it is softened to room temperature. This will make it easier to mix when added to the mixer bowl.

And although you may be tempted to substitute the heavy whipping cream for milk, stick with the cream. Again, when it comes to the mixture you’ll be creating, milk will not help it sit properly.

Lastly, you can make 15 mini cheesecakes (using a standard-sized muffin pan) or 3 four-inch cheesecakes that will serve up to 3 people.

Bottom oreo crust for no bake grasshopper mini cheesecakes St. patrick's day

How to make the Oreo Crust:

Oreo cookies, sugar, and melted butter come together to make the easiest crust ever. For this part, you can use granulated sugar or brown sugar. Both yield the same texture and flavor so it’s all about personal preference or what you have on hand.

Combine everything in a small bowl and mix until you get a wet sand-like mixture. Then, evenly spoon the mixture into the muffin tins, making sure it’s packed tightly. You don’t want the bottoms of your cheesecake falling off!

Put your pan in the freezer until you’re ready to use it. And in the meantime…

How to make the no bake cheesecake filling:

This is where the biggest flavor of your grasshopper cheesecake will come from. Grab the large bowl of a stand mixer and add the heavy cream. Using the whisk attachment, beat the cream on medium-high speed until you get a stiff peaks.

Add the remaining ingredients (cream cheese, sugar, creme de menthe, and vanilla) and put the electric mixer on low speed until everything is combined.

Filling for no bake grasshopper mini cheesecakes St. Patrick's Day

Divide the mixture into the muffin pans and refrigerate for at least 4 hours.

mini no bake grasshopper cheesecakes in mini muffin tins

Ideas for Serving

First and foremost, you’ll want to serve these chilled, soeI recommend waiting until that time to add the following topping suggestions:

  • Whipped cream: Make it mint flavored by adding a drop or 2 of mint extract. You can also have it match the cheesecake color by adding green food coloring (the more you use, the darker the color will be).
  • Oreo cookie crumbs: Sprinkle them over the top like dust.
  • Edible shamrock confetti: Sprinkle a few of these over each mini cheesecake.
  • Chocolate sprinkle: These will add a bit of color and overall cute look.

Did you make this recipe? We’d love to know how it turned out! Let me know in the comments below.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to make SIMPLE Grasshopper Mini no bake Cheesecakes for St. Patricks Day #simplepartyfood

SIMPLE Grasshopper No Bake Mini Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 20
  • Total Time: 4 hrs. 20 min (incl chill time)
  • Yield: 15 Mini Cheesecakes 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


These cute and easy no bake mini cheesecakes are layered with crushed Oreo cookies and cream cheese with Crème de menthe liqueur.  A fun and festive way to celebrate St. Patrick’s day.



For the Crust:

  • 2 Cups Oreo cookie crumbs
  • ¼ Cup granulated or brown sugar
  • 1 Stick butter, melted

For the Filling:

  • 1 ½ Cups Heavy whipping cream
  • 16 ounces (2 blocks) Cream cheese, softened
  • ¼ Cup Granulated sugar
  • 2 Shots Crème de menthe liqueur
  • 1 teaspoon Vanilla extract


For the Crust:

  1. Combine the Oreo crumbs, sugar and melted butter in a small bowl. When the mixture resembles wet sand, divide it between 12 muffin tins, making sure to pack it tightly so the crust doesn’t fall apart.
  2. Set the pan in the freezer until ready to use.

For the Filling:

  1. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream on medium-high speed until it forms stiff peaks.
  2. Switch to the paddle attachment and add the cream cheese, sugar, Creme de menthe, and vanilla. Mix on low speed until combined, making sure to scrape down the sides of the bowl a few times.
  3. Divide the mixture between the muffin tins and place in the refrigerator for at least 4 hours.
  4. Remove from the fridge and serve chilled. Garnish with Oreo, mint, or whipped cream, if desired.


  • This recipe makes 15 standard muffin sized mini cheesecakes or 3 (4”) cheesecakes that serve 2-3 each.
  • This recipe can easily be halved or doubled.
  • Make sure to use heavy whipping cream— milk will not set properly.
  • Make sure your cream cheese is fully softened to room temperature so it incorporates fully.


If you tried this recipe, leave us a comment.  We’d love to hear from you.  Don’t forget to subscribe to SIMPLE PARTY FOOD to get a weekly email with our latest recipes.  You can also FOLLOW us on Facebook and Pinterest so you don’t miss a thing!

You Might Also Like

No Comments

Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Enjoy this blog? Please spread the word :)

Verified by MonsterInsights