Mini Grasshopper Cheesecakes

Crushed cookie crumbs make up the base of these easy, tasty cheesecakes.

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  • prep time 20 min
  • total time 3 hr 40 min
  • ingredients 7
  • servings 18
 

Ingredients

Crust

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup butter, melted

Filling

2
packages (8 oz each) cream cheese, softened
2/3
cup sugar
3
eggs
1/3
cup green crème de menthe liqueur*

Topping

Sweetened whipped cream and chocolate shavings, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cut cookies into slices as directed on roll. Place 2 inches apart on 2 ungreased large cookie sheets.
  • 2 Bake 14 to 16 minutes or until cookies are deep golden brown and crispy. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes. Crumble about half the cookies into fine crumbs to make 2 cups cookie crumbs.
  • 3 In small bowl, mix cookie crumbs and melted butter. Place foil baking cup in each of 18 regular-size muffin cups. Press about 1 tablespoon cookie mixture in bottom of each baking cup. Reduce oven temperature to 300°F. Bake 5 minutes.
  • 4 In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour about 1/4 cup of the filling on top of each of the cookie crusts.
  • 5 Bake 20 to 22 minutes or until edges are set and centers are still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature 30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. Top with sweetened whipped cream and chocolate shavings.
  • 1 Heat oven to 350°F. Cut cookies into slices as directed on roll. Place 2 inches apart on 2 ungreased large cookie sheets.
  • 2 Bake 14 to 16 minutes or until cookies are deep golden brown and crispy. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes. Crumble about half the cookies into fine crumbs to make 2 cups cookie crumbs.
  • 3 In small bowl, mix cookie crumbs and melted butter. Place foil baking cup in each of 18 regular-size muffin cups. Press about 1 tablespoon cookie mixture in bottom of each baking cup. Reduce oven temperature to 300°F. Bake 5 minutes.
  • 4 In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour about 1/4 cup of the filling on top of each of the cookie crusts.
  • 5 Bake 20 to 22 minutes or until edges are set and centers are still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature 30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. Top with sweetened whipped cream and chocolate shavings.

EXPERT TIPS

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Expert Tips

*One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Cheesecake
Calories
260
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
65mg
65%;
Sodium
200mg
200%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.