Grasshopper Cheesecake Bars

Grasshopper Cheesecake Bars are perfect for the mint lovers in your life! And if you’re looking for a St. Patrick’s Day recipe, I’ve got you covered there, too!

Grasshopper Cheesecake Bars 

With the boys out of the house, I need to focus on smaller desserts. Big ol’ cheesecakes and layer cakes would take forever for the 3 of us to finish. Plus we all have our own preferences and there is not much overlap. The only mint Bill will ingest comes in a tube and goes on his toothbrush. But all 3 kids love minty desserts.

When Cheese, Cakes, and Cheesecakes came up as a Sunday Supper theme, I figured a small batch of grasshopper cheesecake bars would be a nice treat for Katie. A chocolate cookie crust was the base for these bars, followed by a minty creme de menthe flavored filling and ganache topping.

3 Luscious Layers!

I used Nabisco Famous wafers, but even Oreos will work. No need to remove the filling if you substitute; just process the cookies till they’re crumbs and eliminate the sugar from the crust ingredients. The baked then cooled crust was layered with a cream cheese mixture flavored with Creme de Menthe liqueur.

The filling smelled strongly of alcohol, but only the mint flavor will remain after baking. If you’d like, you can substitute a bit of peppermint extract and a few drops of green food coloring. The ganache topping was made with milk chocolate chips as Katie is not the heavy duty chocolate lover like the men in the family. Semisweet chips would work just as well…just go with your preference.

Katie and I both loved these puppies. Grasshopper Cheesecake Bars are perfect for St. Patty’s Day, too.

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Grasshopper Cheesecake Bars

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Layered minty cheesecake bars!

• Author: Liz Berg
• Prep Time: 30 minutes
• Cook Time: 23 minutes
• Total Time: 53 minutes
• Yield: 16 bars 1x
• Category: Dessert

Ingredients

Crust:

• 1 ½ cups chocolate wafer crumbs
• 2 T sugar
• 1/2 stick (4 tablespoons) butter, melted

Filling:

• 8-ounce package of cream cheese, at room temperature
• 1 egg
• 1/2 cup sugar
• 2 tablespoons flour
• 3 tablespoons creme de menthe

Glaze:

• 1/2 stick of butter
• 1/2 cup milk chocolate chips
• 1 tablespoon light corn syrup

Instructions

1. Preheat oven to 350º.
2. Stir together crust ingredients and press into an 8×8 pan lined with non-stick foil or regular foil sprayed with non-stick spray. Bake for 8 minutes. Cool.
3. Beat cream cheese and sugar till smooth. Add egg and mix till incorporated. Mix in flour. Stir in creme de menthe. Spread batter over cooled crust and bake 30-35 minutes. Cool.
4. Melt butter with chocolate chips in the microwave, stopping and stirring in 30-second increments, till melted and smooth. Mix in corn syrup. Cool slightly before pouring over cream cheese layer. Chill completely before cutting.

More Cheese Dishes!

The #SundaySupper Group has some super fantastic recipes for this week! Tons of savory cheese dishes, wonderful cakes and amazing cheesecakes! Thanks to my sweet friend, Angie, of Big Bear’s Kitchen, for hosting us this week!

Join the #SundaySupper conversation on twitter tonight. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST!

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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