Grasshopper Cheesecake Bites
User Reviews
5
Grasshopper Cheesecake Bites
Description
Grasshopper Cheesecake Bites start with a softened cream cheese base mixed with sugar, mint extract, and eggs to create a smooth, creamy filling. Crushed Oreos are gently folded in to add texture and chocolate flavor. A whole Oreo cookie forms the crust at the bottom of each lined muffin cup, providing a firm and recognizable base.
The cheesecake mixture is scooped over each Oreo and baked at 350°F until set, typically 15 to 20 minutes. Cooling thoroughly in the refrigerator allows the flavors to meld and the texture to firm up. The green food coloring adds a classic mint hue, which can be omitted if preferred.
Toppings of crushed Oreos and small chocolate hearts made from melted semi-sweet chocolate add decoration and additional chocolate flavor. These bites balance creamy, crunchy, and minty elements, suitable as individual dessert portions for gatherings or personal treats.
The recipe notes suggest mint extract can be replaced with vanilla for a cookies-and-cream variant, and other candy or cookie substitutions can customize the flavor.
Ingredients
- 16 ounces cream cheese softened
- 1/2 cup sugar
- 1 teaspoon mint extract
- 2 egg
- 1 package Oreo cookies regular
- green food coloring
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
- In the bowl of a standing mixer or with a handheld mixer, beat cream cheese until fluffy. Add sugar and mint extract and beat well. Add eggs one at a time, beating well after each addition. Crush half the package of Oreos and gently fold them into the cheesecake mixture. I like to also add a little green food coloring.
- Place a whole oreo cookie in each cupcake cup. Scoop cheesecake mixture over cookies.
- Bake for 15 to 20 minutes, or until a toothpick in the center comes out clean. Refrigerate at least an hour before serving.
- After mini cheesecakes have cooled, top with crushed oreo and chocolate hearts(see below).
Chocolate Hearts:
- Melt 1/2 c. semi-sweet chocolate chips and spoon into a plastic baggie. Cut a small hole in one corner, then pipe out heart shapes onto wax paper. Refrigerate til hardened, then lift off wax paper carefully.
Notes
- Mint extract can be replaced with vanilla extract and omit green food coloring for a classic cookies and cream taste.
- Chocolate hearts are made by melting semi-sweet chocolate, piping hearts onto wax paper, and refrigerating until firm.
- You can substitute vanilla wafers or crushed candy bars for Oreos in the crust or filling to vary flavor.
- Muffin tins lined with baking cups hold these bite-sized cheesecakes for easy portioning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 133mg | 6% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 552IU | 11% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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