Irish Cream Cheesecake

As an early celebration for St. Patrick’s Day and a chance to spend time with great friends, I had an Irish themed dinner party. The meal encompassed a Guinness beef stew, colcannon and Irish cream cheesecake.

You’ll love the velvety, smooth, rich chocolate flavor of this easy, no-bake cheesecake! That’s right, NO BAKE! No need to turn on your oven. So if you are like me and live in what feels like the frozen tundra, it was nice to not have to contribute to higher energy bills.

The cheesecake needs to chill in the fridge for 2 hours once assembled, so the perfect make-ahead dessert! Makes this for your family, partner or next get-together and everyone will truly be impressed.

 

Ingredients:

Vegetable Oil, for oiling
4 Tablespoons Unsalted Butter
1 ½ Cup Chocolate Chip Cookies, crushed
Whipped Cream and Strawberries, for serving

Filling:
8 Ounces Semisweet Dark Chocolate, broken into pieces
8 Ounces Milk Chocolate, broken into pieces
¼ Cup Sugar
1 ½ Cup Cream Cheese
2 Cups Heavy Cream, lightly whipped
3 Tablespoons Irish Cream Liquor

Directions:

Line the bottom of an 8-inch round springform cake pan with parchment paper and brush the sides with oil. Put the butter in a saucepan and heat gently melted. Stir in the crushed cookies. Press into the bottom of the prepared cake pan and chill in the refrigerator for 1 hour.

To make the filling, put the dark and milk chocolates into a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool. Put the sugar and cream cheese in a bowl and beat together until smooth, then fold in the whipped cream. Fold the melted chocolate into the cream cheese mixture, then stir in the liquor.

Spoon in to the cake pan and smooth the surface. Let chill in the refrigerator for 2 hours, or until firm. Transfer to a serving platter and cut into slices. Serve with the whipped cream and strawberries. Enjoy!

Recipe Courtesy of The Complete Irish Pub Cookbook