Grasshopper Cheesecake

The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.

Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Additional Time:
5 hrs 45 mins
Total Time:
7 hrs 25 mins
1 9-inch cheesecake


  • 1 (15.25 ounce) package Cookies, chocolate sandwich, with creme filling, regular

  • 5 tablespoons unsalted butter, melted

  • ¾ teaspoon kosher salt, divided

  • 3 (8 ounce) packages cream cheese, at room temperature

  • 1 ½ cups white sugar

  • cup sour cream, at room temperature

  • ¼ cup chocolate liqueur (such as Godiva®)

  • ¼ cup creme de menthe liqueur

  • 3 large eggs, at room temperature

  • ½ (4.6 ounce) package creme de menthe thins (such as Andes®)

  • 1 sprig fresh mint


  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.

  2. Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.

  3. Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).

  4. Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.

  5. Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.

  6. Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.

  7. Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

Cook's Note:

The water bath and letting it cool with the oven turned off are two ways of gently cooking and cooling the cheesecake. This helps prevent cracking. Also, mixing the eggs in until just combined is important because you don't want a ton of air whipped into them, which could cause bubbles or cracking.

Nutrition Facts (per serving)

738 Calories
43g Fat
74g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 738
% Daily Value *
Total Fat 43g 56%
Saturated Fat 23g 116%
Cholesterol 152mg 51%
Sodium 582mg 25%
Total Carbohydrate 74g 27%
Dietary Fiber 1g 5%
Total Sugars 55g
Protein 10g
Vitamin C 0mg 2%
Calcium 91mg 7%
Iron 3mg 16%
Potassium 206mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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