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

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If you like these grasshopper cheesecake bars you may also like

Peppermint candy cheesecake 

Candy Cane Chocolate Cheesecake Bars

Happy Baking,

Roxana