Grasshopper Cheesecake Squares

The classic combination of creme de cacao and creme de menthe with cream {a.k.a. a Grasshopper cocktail} is turned into a beautifully layered cheesecake treat in these delectably delicious Grasshopper Cheesecake Squares.

I recently discovered grasshoppers. The minty-chocolatey drink kind of grasshoppers ... not the little green things that hop around your yard.

I wish I'd known about the drink kind of grasshoppers much sooner.
Why had I not discovered the delicious combination of creme de menthe and creme de cacao before? Why did it take a friend of mine saying "Oh, I made the most fabulous grasshopper cheesecake this past weekend," for me to clue in to how absolutely tasty these two liquors are together?

Goodness only knows!

But I'm so glad I have been enlightened.

When my response to my friend was, "You made what kind of cheesecake?" ... {envisioning some sort of chocolate-covered yard-hoppy icky-ness} ... my eyes were opened to the spirited beverage concoction know as the Grasshopper.

Naturally, not only did I need to try this drink, I needed to try my friend's cheesecake, too.

Except I decided to turn her grasshopper cheesecake into these extra-gorgeous, beautifully-layered Grasshopper Cheesecake Squares.

I went for the squares idea because I thought Grasshopper Cheesecake Squares would be easier to serve and eat at a party than a regular cheesecake. And I was making these for a green-themed St. Patrick's Day get-together. They were a huge hit, by the way!

Isn't it pretty how the two-toned cheesecake layers look together? Especially the way they're contrasted with the dark brown chocolate cookie crumb crust ...

... and chocolate drizzle topping.

So if you're a fan of the Grasshopper ... the minty-chocolatey spirited beverage kind ... then give these Grasshopper Cheesecake Squares a whirl. They're an amazing way to enjoy the flavors of the classic cocktail in a beautiful sweet treat!

Or, hey, ... go ahead and enjoy these squares with a classic Grasshopper cocktail. I won't judge. I promise.

Thank you for stopping by . We'd love to have you back soon!

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Cookies & Bars

Yield: 9 squares

Author: Tracey |

Grasshopper Cheesecake Squares

prep time: 20 Mcook time: 50 Mtotal time: 70 M

ingredients:

1 1/2 c. chocolate wafer cookie crumbs
1/4 c. butter, melted
3 (8 oz.) packages cream cheese, at room temperature
1 1/4 c. granulated sugar
3 eggs, at room temperature
4 T. white creme de cacao
1/4 c. + 2 T. green creme de menthe
2 drops green food coloring (optional)
2 oz. semi-sweet chocolate squares (baking chocolate)

instructions:

How to cook Grasshopper Cheesecake Squares

Combine chocolate cookie crumbs and melted butter, mixing well. Press into the bottom of a 9 x 9" baking dish coated with nonstick cooking spray; set aside.
Beat cream cheese at medium speed with an electric mixer until light and fluffy, about 1 minute. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in creme de cacoa.
Scoop out 2 and a 1/2 cups of the cheesecake batter and pour it over the cookie crumb crust, spreading evenly with a spatula.
Stir creme de menthe into remaining cheesecake batter. Using a spoon or small measuring cup to work with small amounts of batter at a time, gently pour the green cheesecake batter on top of the white cheesecake batter in the baking dish.
Bake at 350 degrees for 45 - 55 minutes. Cool to room temperature and then chill over night.
Cut cheesecake into small bars.
Place semi-sweet chocolate in a zip-top plastic bag; seal. Submerge in hot water until the chocolate melts, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval). Snip a very tiny hole in one corner of the bag and drizzle the chocolate over the bars.
Store covered in the refrigerator.

TRACEY'S NOTES