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Irresistible St. Patrick’s Grasshopper Cheesecake Squares

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These festive cheesecake squares combine creamy cheesecake with refreshing mint and a chocolate wafer crust, perfect for St. Patrick’s Day or any party. Easy to make and crowd-pleasing with a vibrant green swirl and subtle chocolate crunch.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate wafer cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) grasshopper mint liqueur or 1 teaspoon peppermint extract
  • ½ cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • A few drops green food coloring (optional)
  • Whipped cream (optional, for garnish)
  • Chocolate shavings or mini chocolate chips (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, combine crushed chocolate wafer cookies, melted butter, and sugar. Mix until crumbs feel like wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set. Remove and cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  5. Add granulated sugar and beat until combined.
  6. Add eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
  7. Mix in grasshopper mint liqueur or peppermint extract, sour cream, and vanilla extract until smooth.
  8. Add green food coloring if desired and mix until evenly colored.
  9. Pour filling over cooled crust and smooth the top with a spatula. Optionally, swirl in melted chocolate or extra green coloring for a marbled effect.
  10. Bake at 325°F (163°C) for 35-40 minutes, until edges are set but center jiggles slightly.
  11. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  12. Lift cheesecake out using parchment overhang and cut into 16 squares.
  13. Garnish with whipped cream, chocolate shavings, or fresh mint if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix after adding eggs to prevent cracks. Baking at a low temperature ensures creamy texture. Cooling completely and refrigerating overnight is crucial for firm texture. Peppermint extract can substitute grasshopper liqueur for a non-alcoholic version. Gluten-free crust options are available. Use parchment paper for easy removal.

Nutrition

Keywords: St. Patrick's Day, cheesecake squares, grasshopper liqueur, mint cheesecake, party dessert, chocolate crust, festive dessert

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