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Grasshopper Cheesecake

What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 35 chocolate wafers, finely crushed (about 1-2/3 cups)
  • 1/4 cup butter, melted
  • 1 tablespoon plus 3/4 cup sugar, divided
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup green creme de menthe
  • 2 cups heavy whipping cream, whipped


  • In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.
  • In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture.
  • Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
TO MAKE AHEAD: Cheesecake can be made a few days in advance. Cover and refrigerate.
Nutrition Facts
1 slice: 394 calories, 27g fat (16g saturated fat), 75mg cholesterol, 204mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 4g protein.

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  • Fay
    Jun 10, 2020

    Fantastic! I made it at Christmas and my mom loved it so much she had made it twice since then. I substituted chocolate graham crackers for the chocolate wafers, and used peppermint extract instead of creme de menthe. Obviously this is a peppermint flavored recipe, as the reviewer below didn't realize I guess.

  • Zoe
    May 9, 2020

    Recipe is horrible, tastes like toothpaste. Had to scrap and make something else.

  • LindaVietmeier
    Dec 23, 2019

    Making this for the second time today! It's so much lighter than a regular cheesecake - I think that's why everyone loves it!

  • ioncookbooks
    Dec 27, 2014

    Very easy to make and delicious. It was so light, great as a little treat after a big meal.

  • SusanOD
    May 29, 2014

    Very good pie. I used crushed chocolate graham crackers instead, which worked well except I would add more butter to the crumbs next time to keep the two layers from falling apart at the middle crumb layer. Also used clear creme de menthe and green food coloring. Looked great!