Grasshopper Cheesecake Bars

This cheesecake bars recipe is perfect for any occasion, but also work great as a festive dessert! Everyone will love these cute grasshopper cheesecake bars! 

Why This Recipe is a Game Changer

A minty cheesecake, with the perfect green color and incredible graham cracker crust- need I say more?

• Reminiscent of your favorite green cocktail – If you like the grasshopper cocktail, you’re going to love the flavor of this sweet treat
• No special equipment needed – No springform pan? No problem! You don’t need one when making this delicious dessert. A regular baking dish is perfect.
• Easy dessert for Saint Patrick’s Day – With a green colored cheesecake layer and a graham cracker crust, this mint cheesecake makes the perfect lucky dessert.

Gather This

Grab your shopping list, this is what you’re going to want to pick up from the grocery store.

• Graham cracker crumbs – You can easily make these by adding graham crackers to a food processor and pulsing until you have fine crumbs.
• Unsalted butter – We combine melted butter with the graham cracker crumbs to make the crust for these grasshopper cheesecake bars.
• Cream cheese – You can’t have cheesecake without cream cheese! You want to make sure this is softened to room temperature for best results.  
• Sugar – Cream cheese on it’s own is not sweet, so we need to add granulated sugar to make our cheesecake batter sweet.
• Sour cream – Adding sour cream to cheesecake gives it a smooth, velvety texture and tangy flavor. 
• Peppermint extract – We get that incredible minty flavor from peppermint extract.
• Eggs – It’s always best to work with room temperature eggs when baking. Always assume a recipe is calling for large eggs.
• Green food coloring – In order to get the iconic green color, we use food coloring. Use more food coloring for a deeper green color.
• Semi-sweet chocolate chips – I like to use semi sweet chocolate chips, but you could also use milk chocolate or dark chocolate.

Mix it Up!

There are plenty of ways you can make these grasshopper cheesecake bars your own. Here are a few suggestions.

• Crust – Instead of graham crackers, try making a chocolate cookie crust. Or using oreo cookies, make an oreo cookie crust.
• Mix ins – To take the mint flavors up a notch, try mixing in chopped andes mints or thin mints into the cheesecake batter. 
• Toppings – Drizzle melted chocolate on top of the cooled cheesecake layer for an added touch.
• Ganache layer – On top of the cooled crust, pour chocolate ganache to make an extra layer of decadence

How to Make It!

Making these grasshopper bars is easier than you think!

1. Prepare oven and baking dish. Preheat the oven and lightly coat a 9×13 baking dish with cooking spray. Set aside.
2. Make crust. Mix the graham cracker crumbs and butter in a bowl until fully blended and wet like sand. Press the crust into the bottom of the prepared pan. Set aside.
3. Cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric mixer, cream together the cream cheese cubes sugar until light and fluffy.
4. Add extract, sour cream and eggs. Add the peppermint extract and sour cream, continue to beat until blended. Add the eggs, one at a time, until fully blended.
5. Pour batter onto crust. Pour half of the batter on top of graham cracker crust, spreading evenly. 
6. Color other half of batter green. Add green food coloring to the remaining batter, blend until fully incorporated. Gently spread the remaining batter on top of the white layer using an offset spatula.
7. Create water bath. Fill a large roasting pan with about a half inch of water. Set the pan into the water. A water bath will prevent your cheesecake from getting dry, brittle and cracking.
8. Bake until the center is set. You can lightly touch it with your finger and if it jiggles, it needs more time. If the top starts to brown, lightly cover with a piece of aluminum foil.
9. Remove and allow to cool. Place pan into the refrigerator for a minimum of four hours. To cut, fill a cup with hot water, place knife into cup and then cut. Store leftovers in the refrigerator.

Storage and Freezing

How to Store

Store grasshopper cheesecake bars in the refrigerator in an airtight container or wrapped in plastic wrap (or aluminum foil) for 3-4 days.

Can I Freeze Grasshopper Cheesecake Bars?

Freeze cheesecake bars in a freezer-safe container or freezer bag for up to 3 months. To keep bars from sticking together, store in a single layer and/or separate with parchment paper.

More St. Patrick’s Day Recipes

Irish food is some of my favorite food. If you agree, you’re going to love these St. Patrick’s Day recipes.

Cakes + Cupcakes

Flourless Guinness Chocolate Cake

4.50 from 6 votes

Side Dishes

Bacon Fried Cabbage

4.46 from 11 votes

Side Dishes

Garlic Cabbage Steaks

4.77 from 26 votes

Grasshopper Cheesecake Bars

4 from 2 votes

Grasshopper Cheesecake Bars combine a dessert favorite with flirty grasshopper, pepperminty taste, all in the bar form! The perfect St. Patrick’s Day dessert!

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 59 minutes mins

Cook ModePrevent your screen from going dark

Servings: 16

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Equipment

• Heat Resistant Rubber Spatula
• Offset Spatula
• Stand Mixer
• 9×13 Baking Dish

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter , melted
• 24 ounces cream cheese , softened and cut into 1 inch cubes
• 2 cups , plus 1 tablespoons sugar
• 1/2 cup sour cream
• 1 1/2 teaspoons peppermint extract
• 3 eggs , room temperature
• 1/2 teaspoon liquid green food coloring this may vary based on food coloring product
• 1/2 cup semi-sweet chocolate morsels
• Cooking Spray

Instructions

• Preheat the oven to 350°F. Lightly coat a 9×13 baking dish with cooking spray. Set aside.
• Mix the graham cracker crumbs and butter in a bowl until fully blended and wet like sand. Press the crust into the bottom of the prepared pan. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the cream cheese cubes sugar until light and fluffy, approximately 2 minutes.
• Add the peppermint extract and sour cream, continue to beat until blended. Add the eggs, one at a time, until fully blended.
• Pour half of the batter on top of graham cracker crust, spreading evenly. Add green food coloring to the remaining batter, blend until fully incorporated. It should be a light, minty green. Gently spread the remaining batter on top of the white layer using an offset spatula.
• Fill a large roasting pan with about 1/2 inch of water. Set the 9×13 pan into the water. A water bath will prevent your cheesecake from getting dry, brittle and cracking.
• Place the roasting pan with cheesecake bars, into the oven. Bake for 30-35 minutes, or until the center is set. You can lightly touch it with your finger and if it jiggles, it needs more time. If the top starts to brown, lightly cover with a piece of aluminum foil.
• Remove and allow to cool. Place pan into the refrigerator for a minimum of four hours. To cut, fill a cup with hot water, place knife into cup and then cut. Store leftovers in the refrigerator.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

• Freezing the white layer for 15 minutes before adding the green layer will prevent the two from mixing together, but if you don’t have time, it will be fine, just be gentle.

Nutrition

Calories: 306 kcal, Carbohydrates: 14 g, Protein: 4 g, Fat: 25 g, Saturated Fat: 14 g, Cholesterol: 96 mg, Sodium: 282 mg, Potassium: 132 mg, Sugar: 6 g, Vitamin A: 840 IU, Vitamin C: 0.1 mg, Calcium: 69 mg, Iron: 1.2 mg

Author: Chef Jessica Formicola

Calories: 306

Course: Dessert

Cuisine: American

Keyword: grasshopper cheesecake, st. patrick’s day dessert

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