Mini Grasshopper Cheesecakes topped with chocolate hearts.
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Mini Grasshopper Cheesecakes

These Mini Grasshopper Cheesecakes are a quick and easy dessert. All you need is a few ingredients, muffin tins, and a package of Oreo cookies!
Course Dessert
Cuisine Greek
Keyword Cheesecake, Grasshopper
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 231kcal
Author Emily Walker

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
  • In the bowl of a standing mixer or with a handheld mixer, beat cream cheese until fluffy. Add sugar and mint extract and beat well. Add eggs one at a time, beating well after each addition. Crush half the package of Oreos and gently fold them into the cheesecake mixture. I like to also add a little green food coloring.
  • Place a whole oreo cookie in each cupcake cup. Scoop cheesecake mixture over cookies.
  • Bake for 15 to 20 minutes, or until a toothpick in the center comes out clean. Refrigerate at least an hour before serving.
  • After mini cheesecakes have cooled, top with crushed oreo and chocolate hearts(see below).

Chocolate Hearts:

  • Melt 1/2 c. semi-sweet chocolate chips and spoon into a plastic baggie. Cut a small hole in one corner, then pipe out heart shapes onto wax paper. Refrigerate til hardened, then lift off wax paper carefully.

Nutrition

Calories: 231kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 133mg | Potassium: 118mg | Fiber: 1g | Sugar: 13g | Vitamin A: 552IU | Calcium: 47mg | Iron: 1mg