Mini Grasshopper Cheesecakes Recipes

GRASSHOPPER CHEESECAKE

Steps:

• In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool., In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture., Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

GRASSHOPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
• In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

MINI GRASSHOPPER CHEESECAKES

Steps:

• Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
• Preheat oven to 325°F.
• Beat cream cheese, sugar, cocoa powder, and flour together well.
• Add eggs, one at a time, beating well after each.
• Stir in sour cream and extract.
• Fill tins and bake 20-25 minutes.
• Filling will still appear soft but won't jiggle when cooked.
• Cool in tins 5-10 minutes.
• Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
• Chill well before serving.
• TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).

CAMPFIRE MINI CHEESECAKES

Steps:

• Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
• Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
• Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
• Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.

GRASSHOPPER CHEESECAKE

Steps:

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