A minty fresh with a malty chocolate crust dessert!

Grasshopper Malted Cheesecake

We added Malt Powder to the Chocolate Crust for that secret ingredient


1 1/2 c. chocolate wafer cookie crumbs
1/2 c. Soda Fountain malted milk powder
1/3 c. butter, melted
3 (8 oz.) packages cream cheese, at room temperature
1 1/4 c. granulated sugar
3 eggs, at room temperature
4 T. white crème de cacao
1/4 c. + 2 T. green creme de menthe
2 drops green food coloring (optional)
2 oz. semi-sweet chocolate squares (baking chocolate)


Combine chocolate cookie crumbs, malted milk powder and melted butter.  Mix well. Press into the bottom of a 9 x 9″ baking dish coated with nonstick cooking spray; set aside.

Beat cream cheese at medium speed with an electric mixer until light and fluffy, about 1 minute. Slowly add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in crème de cacao.

Scoop out 2 and a 1/2 cups of the cheesecake batter and pour it over the cookie crumb crust, spreading evenly with a spatula.

Stir green crème de menthe into remaining cheesecake batter. Using a spoon or small measuring cup to work with small amounts of batter at a time, gently pour the green cheesecake batter on top of the white cheesecake batter in the baking dish.

Bake at 350 degrees for 45 – 55 minutes. Keep an eye on the bars so they do not get brown on top.  Cool to room temperature and then chill over night.

Cut cheesecake into small bars.  “Tip – run knife under warm water, wipe off, then cut bars”

Place semi-sweet chocolate in a zip-top plastic bag; seal. Submerge in hot water until the chocolate melts, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval). Snip a very tiny hole in one corner of the bag and drizzle the chocolate over the bars. “Tracey’s Tip – cut bars first, then drizzle with chocolate.”

Store covered in the refrigerator.

1 lb Canister
2.5 lb Canister
10oz Bag