Keep ‘Em Hoppin’ Back for More: Chocolate Grasshopper Cheesecake

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This pie combines the decadent taste of chocolate with the refreshing taste of mint for a yummy summertime cheesecake treat. Chocolate Grasshopper Cheesecake will keep your family and friends hopping back for more.

Chocolate Grasshopper Cheesecake

chocmint cheesecake



30 fudge mint cookies, crushed (about 1 ¾ cups)

2 Tablespoons butter or margarine, melted


4 ounces semisweet baking chocolate

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

4 eggs

1/3 cup green crème de menthe liqueur

Topping (optional)

Sweetened whipped cream

Crème de menthe thin regular candies, unwrapped and cut in half (for garnish)


Heat oven to 300 degrees. Wrap foil around bottom and sides of 9-inch pie pan.  In large bowl, mix crust ingredients with fork until crumbly.  Press in bottom of pin pan (about 1 inch thick)  Bake for 12 minutes.  Cool 30 minutes.  In small bowl, microwave chocolate on high for about 45-60 seconds, stir once in the middle of this time period.  After chocolate is melted, set aside.  In large bowl, beat cream cheese and sugar with electric mixer on medium speed scraping bowl frequently until mixture is cream.  Add eggs, one a time, beat until smooth.  Stir in liqueur.  Pour filling evenly over crust.  Drop 8-10 tablespoons of melted chocolate randomly onto filling.  With table knife swirl around chocolate to make swirl design.  Bake 1 hour and 10 minutes or until set in pan.  Remove from oven; run a knife around edges of cheesecake to loosen.  Turn off oven and place pan back into oven with door slightly open.  Cool cheese cake in oven for 1 hour.  Remove from oven and cool for 1 hour then refrigerate for 3 hours.  Spoon topping mixture on top of cheesecake if desired.