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Easy Chocolate Grasshopper Cheesecake

This easy recipes dessert is a dreamy combo of mint and chocolate in a no-bake cheesecake everyone will love.
Prep Time25 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Keywords: Banana Pudding Ice Cream Recipe, Butter Biscuits, easy recipes, healthy dinner recipes easy kids, High Protein Vegetarian Keto Recipes, interesting food recipes easy dinners healthy, weekend dinner ideas families easy recipes
Servings: 12 slices
Author: Patricia

Ingredients

  • 24 mint chocolate sandwich cookies, crushed (about 2 cups)
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup crème de menthe liqueur
  • 1/4 cup crème de cacao liqueur
  • 1 1/2 cups heavy whipping cream, whipped

Instructions

  1. In a bowl, combine crushed cookies and melted butter. Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
  2. Heat 1/2 cup cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in chocolate chips until smooth. Let cool to room temperature.
  3. In a large bowl, beat cream cheese and powdered sugar until smooth. Mix in crème de menthe and crème de cacao.
  4. Stir in cooled chocolate mixture, then fold in the whipped cream until well combined.
  5. Pour the filling over the crust and smooth the top. Refrigerate for at least 6 hours, or overnight.
  6. Before serving, garnish with additional whipped cream, chocolate shavings, or crushed cookies if desired.

Notes

For a non-alcoholic version, substitute mint and chocolate extract for the liqueurs and increase whipped cream by 1/2 cup.