Grasshopper Cheesecake Recipe

Name: Grasshopper Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup melted butter; 1/4 teaspoon cinnamon; 1 lb cream cheese, at room temperature; 1 cup sugar; 1/3 cup green creme de menthe; 3 tablespoons Creme de Cacao; 2 tablespoons flour; 1/2 teaspoon salt; 6 eggs, separated; 1 cup sour cream; 2 ounces semisweet chocolate, grated to garnish the top of the cake

Servings: persons

1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
1/4 teaspoon cinnamon
1 lb cream cheese, at room temperature
1 cup sugar
1/3 cup green creme de menthe
3 tablespoons Creme de Cacao
2 tablespoons flour
1/2 teaspoon salt
6 eggs, separated
1 cup sour cream
2 ounces semisweet chocolate, grated to garnish the top of the cake

1
CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
2
Toss and mix well.
3
Press into the bottom and partially up the sides of a 9 inch springform pan.
4
Preheat the oven to 325 degrees F.
5
CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
6
Add 3/4 cup of the sugar and mix well.
7
Stir in the creme de menthe, creme de cacao, flour and salt.
8
Beat until the mixture is blended well.
9
Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
10
In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
11
Fold the beaten whites into the cream-cheese mixture.
12
Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
13
A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
14
Don't overbake; it will settle and firm somewhat as it cools.
15
Don't worry if the cake cracks as it bakes.
16
Remove and cool.
17
Refrigerate if standing more than 4 hours.
18
Garnish the top with grated chocolate.
19
ENJOY!

1610

kcal

Calories

109

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups chocolate cookie crumbs, 1/4 cup melted butter, 1/4 teaspoon cinnamon, 1 lb cream cheese, at room temperature, and more.

Yes, Grasshopper Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grasshopper Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions