Grasshopper Cheesecake Bars Recipe

Grasshopper Cheesecake Bars Recipe

Course: Dessert

Cuisine: American

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

Prep Time: 15

Cook Time: 40

Total Time: 59

Servings:

Calories: 306kcal

Author: Chef Jessica Formicola

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

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Equipment

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 9x13 baking dish with cooking spray. Set aside.
Mix the 2 cups graham cracker crumbs and melted 1/2 cup unsalted 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 softened 24 ounces cream cheese 2 cups and p2 cups , plus 1 tablespoons sugar until light and fluffy, approximately 2 minutes.
Add the 1 1/2 teaspoons peppermint extract and 1/2 cup sour cream, continue to beat until blended. Add the 3 eggs, one at a time, until fully blended.
Pour half of the batter on top of graham cracker crust, spreading evenly. Add 1/2 teaspoon liquid 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 9x13 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 immediately top with the 1/2 cup semi-sweet chocolate morsels, gently pressing into the cheesecake 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.

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.

Nutrition