Chocolate Grasshopper Cheesecake

Posted by by Sara 1 year Ago 189 Views

Ingredients:

For the Crust:

  • 1 1/2 cups chocolate graham cracker crumbs (or regular graham crackers, crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons mint extract (or peppermint extract)
  • 1/2 cup semi-sweet chocolate chips (melted)
  • 1/4 cup green food coloring (optional, for that Grasshopper look)

For the Chocolate Ganache Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter

Garnish (optional):

  • Chocolate shavings or curls
  • Fresh mint leaves

Instructions:

Step 1: Make the Crust

  1. Prepare the crust: In a medium-sized bowl, combine the chocolate graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is fully combined and resembles wet sand.
  2. Press into the pan: Press the mixture into the bottom of a 9-inch springform pan or pie pan to form an even crust. Use the back of a spoon to pack it down firmly.
  3. Chill the crust: Place the crust in the fridge to set while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

  1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add powdered sugar: Gradually add in the powdered sugar, a little at a time, and continue to beat until smooth and fluffy.
  3. Add the whipping cream and extracts: In a separate bowl, beat the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in the vanilla and mint extract, and mix until fully incorporated.
  4. Add the melted chocolate: Gently fold in the melted semi-sweet chocolate until the filling is smooth and fully combined.
  5. Color the mixture: If you want the signature mint green color, fold in a little green food coloring until the desired shade is reached.
  6. Fill the crust: Spoon the cheesecake mixture into the chilled crust and spread it evenly using a spatula.

Step 3: Make the Chocolate Ganache

  1. Heat the ganache ingredients: In a small saucepan, heat the heavy cream until it begins to simmer (don’t let it boil). Remove from heat and add the semi-sweet chocolate chips and butter.
  2. Mix the ganache: Stir until the chocolate and butter are completely melted and the ganache is smooth.
  3. Top the cheesecake: Pour the ganache over the cheesecake, spreading it evenly to cover the top.

Step 4: Chill and Serve

  1. Chill the cheesecake: Place the cheesecake in the fridge and let it chill for at least 4 hours, or preferably overnight, so it can set properly.
  2. Garnish: Once set, garnish the top of the cheesecake with chocolate shavings or curls and fresh mint leaves, if desired.
  3. Serve: Slice and enjoy this creamy, chocolatey, minty indulgence!

Tips:

  • No-bake option: This cheesecake doesn’t require baking, but it does need enough time to chill and set in the fridge, so plan ahead.
  • Make it extra chocolatey: If you love chocolate, drizzle more chocolate ganache over the cheesecake before serving.
  • For a firmer texture: You can add a packet of unflavored gelatin to the cheesecake mixture to make it more firm, especially if you prefer a firmer consistency.

Nutrition (Per Slice – 1/12th of the cheesecake):

  • Calories: 350-400 kcal
  • Protein: 4g
  • Fat: 25g
  • Carbohydrates: 35g