Print Recipe
Keto No-Bake Grasshoppers Cheesecake
This indulgent treat is a twist on the classic grasshopper pie, transformed into a creamy and decadent cheesecake that is perfect for any occasion.
This indulgent treat is a twist on the classic grasshopper pie, transformed into a creamy and decadent cheesecake that is perfect for any occasion.
Course Dessert
Cuisine American
Keyword dessert
Prep Time 20 minutes
Servings
servings
Ingredients
Chocolate crust
  • 1 cup keto chocolate cookies
  • 1/4 cup melted butter
Filling
  • 1 cup Cream Cheese
  • 3/4 cup low carb sweetener
  • 1 cup Heavy Cream
  • 2 tsp peppermint extract
  • 2 tsp green food coloring
  • 1 tbsp gelatine powder
  • 3 tbsp water
Garnish
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup Heavy Cream
Course Dessert
Cuisine American
Keyword dessert
Prep Time 20 minutes
Servings
servings
Ingredients
Chocolate crust
  • 1 cup keto chocolate cookies
  • 1/4 cup melted butter
Filling
  • 1 cup Cream Cheese
  • 3/4 cup low carb sweetener
  • 1 cup Heavy Cream
  • 2 tsp peppermint extract
  • 2 tsp green food coloring
  • 1 tbsp gelatine powder
  • 3 tbsp water
Garnish
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup Heavy Cream
This indulgent treat is a twist on the classic grasshopper pie, transformed into a creamy and decadent cheesecake that is perfect for any occasion.
Instructions
  1. Place the cookies in a food processor, and process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.
  2. In a large bowl, whip the cream cheese with an electric hand mixer. Add the low carb sweetener and mix it in. Add peppermint extract, mix to combine, set aside.
  3. Fold the heavy cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
  4. Color the cheesecake filling with green food coloring to your desired color, or leave it out. Fold it in gently.
  5. Microwave gelatine powder with the water for 30 seconds. Pour it over the mint mixture and mix until it´s all combined. Cover and place in the fridge for at least 8 hours or overnight if you can.
  6. Melt chocolate chips with heavycream in the microwave. Drizzle with chocolate syrup or pipe whipped cream on top.

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