Grasshopper cheesecake bars

Easy and refreshing grasshopper cheesecake bars with a minty chocolate chip cookie crust, smooth cheesecake and chocolate drizzles. Make them for your holiday table or to enjoy on a hot summer day 

I grew up with a totally different way of writing down recipes and passing them from generations to generations. If you ever visit Romania and stay at a bed and breakfast or with a local family, you’ll most likely see the lady of the house making some sort of treats with absolutely no recipe card or cookbook in front of her. OK, that might not be that weird, I have a few recipes I made them so many times I know them by heart, but they almost never measure ingredients.

90% of the time the recipe will be – add 1 glass of milk, 7-9 tablespoons of flour, 10 tablespoons of sugar. As you might imagine, since they do not measure the ingredients how much is in a glass of milk or in a tablespoon of flour id different form one person to another, yet all the sweet treats turn out incredibly delicious

Why am I bringing all that up right now, you may be wondering? Well, it really relates with these grasshopper cheesecake bars.

You see the original recipe comes from Pillsbury’s  Lookbook winter edition and although it’s pretty easy to make, just like other Pillsbury recipes, I had to simplify it even more. And I’m going to give you variations to make it year round, even without seasonal ingredients.

I’ve made these grasshopper cheesecake bars twice so far and I’ll make them few more times.

For the crust I used Pillsbury peppermint chocolate chip cookie dough, but just the regular refrigerated chocolate chip cookie dough will work just as well (I know since that’s what I used the first time). The original recipe called for baked cookies and later crushed to make the crust, but I found I could skip that step. I simply pressed the cookie dough on the bottom of the pan, bake it for a few minutes before poured the cheesecake filling over it. Worked like a charm.

For the filling I used peppermint coffee creamer as liquid. But Irish cream coffee creamer is available year round, so go for it!

You’d think, as green as these bars are, they will make you catch a cold, but they’re not that minty! If you like a more minty version, add few drops of mint(peppermint extract) or use mint chocolate chips to drizzle over the bars.

Other than these variations, follow the rest of the recipe

Grasshopper cheesecake bars recipe

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Yields 20 bars

Easy and refreshing grasshopper cheesecake bars with a chocolate chip cookie crust, smooth cheesecake and chocolate drizzles. Make them for your holiday table or to enjoy on a hot summer day

15 minPrep Time

45 minCook Time

5 hrTotal Time

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Ingredients

• 1 package refrigerated Pillsbury Ready To Bake!® Big Deluxe Chocolate Chip Cookies with Hershey's® mini Kisses®
• 2 packages (8 oz each) Philadelphia cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 tablespoon all purpose flour
• 1/3 cup mint coffee creamer
• few drops of mint extract (optional)
• few drops of green food color
• 3 oz (mint) chocolate chips (for decorating)

Instructions

1. Heat the oven to 350F. Line an 9X9" baking pan with parchment paper.
2. Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan.
3. Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked.
4. Remove from the oven and let cool for 5 minutes.
5. Make the cheesecake filling in the meantime.
6. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.
7. Add eggs, one at a time, beating until smooth after each addition. Stir in the flour.
8. Add the coffee creamer and mint extract, if using, and stir to combine.
9. Add the green food color and stir to combine.
10. With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust.
11. Pour the cheesecake filling over it.
12. Bake in preheated oven for 30 minutes or until the center is just set.
13. Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars
14. Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

If you like these grasshopper cheesecake bars you may also like

Peppermint candy cheesecake 

Candy Cane Chocolate Cheesecake Bars

Happy Baking,

Roxana