🍀 Lucky Mint Grasshopper Cheesecake Bars (No-Bake) 💚

These Lucky Mint Grasshopper Cheesecake Bars (No-Bake) are cool, creamy, and loaded with chocolate mint flavor from Andes mints, all on a rich Oreo crust. Finished with a simple dollop of Cool Whip right before serving—easy, pretty, and totally irresistible.

🛒 Ingredients

Oreo Crust

• 24 Oreo cookies (whole)
• 5 tbsp melted butter

Mint Cheesecake Layer

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp peppermint extract
• Green food coloring (optional 💚)
• 1 ½ cups Cool Whip
• 1 cup chopped Andes mints

For Serving

• Cool Whip (for dollop on each piece)
• Extra chopped Andes mints

👩‍🍳 Instructions

1. Crust

Crush 24 Oreos into fine crumbs.
Mix with melted butter and press firmly into a lined 9×9 pan.
Chill 15–20 minutes.

2. Filling

Beat cream cheese until smooth.
Add powdered sugar + peppermint extract.
Mix in green coloring if using.
Fold in Cool Whip until light and fluffy.
Stir in chopped Andes mints.

3. Assemble

Spread evenly over crust and smooth the top.
Refrigerate 2–3 hours (or overnight for best texture).

4. Slice & Serve

Cut into squares.
Top each piece with a dollop of Cool Whip and sprinkle with extra Andes mints right before serving 💚✨

🍀 Lucky Mint Grasshopper Cheesecake Bars (No-Bake) 💚

These Lucky Mint Grasshopper Cheesecake Bars (No-Bake) are cool, creamy, and loaded with chocolate mint flavor from Andes mints, all on a rich Oreo crust. Finished with a simple dollop of Cool Whip right before serving—easy, pretty, and totally irresistible.

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Ingredients Method

Ingredients

  

• Oreo Crust
• 24 Oreo cookies whole
• 5 tbsp melted butter
• Mint Cheesecake Layer
• 16 oz cream cheese softened
• 1 cup powdered sugar
• 1 tsp peppermint extract
• Green food coloring optional 💚
• 1 ½ cups Cool Whip
• 1 cup chopped Andes mints
• For Serving
• Cool Whip for dollop on each piece
• Extra chopped Andes mints

Method

 

1. Crust
2. Crush 24 Oreos into fine crumbs.
3. Mix with melted butter and press firmly into a lined 9×9 pan.
4. Chill 15–20 minutes.
5. Filling
6. Beat cream cheese until smooth.
7. Add powdered sugar + peppermint extract.
8. Mix in green coloring if using.
9. Fold in Cool Whip until light and fluffy.
10. Stir in chopped Andes mints.
11. Assemble
12. Spread evenly over crust and smooth the top.
13. Refrigerate 2–3 hours (or overnight for best texture).
14. Slice & Serve
15. Cut into squares.
16. Top each piece with a dollop of Cool Whip and sprinkle with extra Andes mints right before serving 💚✨