Irish Cream and Chocolate Cheesecake is a divine Irish Cream Liqueur based Cheesecake, perfect NO-BAKE dessert for St Patrick’s Day (or any other day!)

Oh, cheesecake can be such an evil thing ! But, a delicious evil thing, that much I am willing to bet anyone and I am not even a betting kind of person. One slice of this Irish Cream and Chocolate Cheesecake is simply not enough.

The distinct taste of the Irish Cream and the Chocolate together is so awesome. And with only a hint of Irish Cream in the whipped Cream topping, it rounds off this Cheesecake very nicely.

This is an absolute must dessert for after dinner (sorry kiddies, this one is for the adults!) and served with a strong cup of Espresso, this is heaven in your mouth.

You can add more chocolate to the Cream Cheese if you wish, but I like this ratio most.

The Irish Cream can also be decreased, if you feel a quarter cup is too much – as I always say, do the add and taste thing until you are happy.

After all, tastes vary and you are going to serve this Irish Cream and Chocolate Cheesecake, therefore go with your preferences.

There is also no baking involved,which is another plus point in my book. Being Summer, and going through a heatwave, I most definitely do not want to switch on my oven, unless I absolutely have to.

With St Patrick’s Day in a little over a month, this recipe will come in very handy. But by all means, you do not have to wait until then to enjoy the Cheesecake, make it as a special treat over the weekend !

Irish Cream and Chocolate Cheesecake

Irish Cream and Chocolate Cheesecake

Linda Nortje

Irish Cream and Chocolate Cheesecake is a divine Irish Cream Liqueur based Cheesecake, perfect NO-BAKE dessert for St Patrick's Day (or any other day!)

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Course Dessert

Prep Time 15 minutes mins

Total Time 15 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Ingredients

  

1x2x3x

• ½ cup Butter melted
• 250 g Digestive Biscuits finely crushed (Graham Crackers can also be used) - ( 8 oz )
• 500 g Cream Cheese softened ( 16 oz )
• ¼ cup Bailey's Irish Cream Liqueur (or any other Irish Cream Liqueur)
• ⅔ cup Icing Sugar
• 1 cup Fresh Cream (double cream/whipping cream)
• ⅓ cup Chocolate grated ( I use Flake bars )

TOPPING:

• 1 cup Fresh Cream (double cream/whipping cream)
• 1 TB Bailey's Irish Cream Liqueur (or any other Irish Cream Liqueur)
• ¼ cup Peppermint Crisp Chocolate grated or crushed

Instructions

 

• Combine the Butter and Biscuits – press into a lined loose-bottom cake pan – set aside
• Beat the Cream Cheese until smooth – add the Irish Cream and Icing Sugar – beat until well mixed
• Whip the Fresh Cream and fold into the Cream Cheese mixture – stir in the Grated Chocolate
• Pour the Cream Cheese filling over the Biscuit crust and refrigerate at least 4 hours – remove from the pan and transfer to a serving plate

TOPPING:

• Beat the Cream for the Topping until stiff peaks form – add the Irish Cream and beat another few seconds – spoon over the Cheesecake and sprinkle over the Peppermint Crisp

Notes

• Total time excludes chilling time
• Substitute the Peppermint Crisp (if unavailable) for any similar Peppermint based chocolate

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve and keep any leftovers in a sealed container in the refrigerator.

LINDA

And another Irish Cream Dessert you might like !

IRISH CREAM BARS