Irish Cream and Chocolate Cheesecake
Prep Time
15 mins
Total Time
15 mins
 
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!)
Course: Dessert
Servings: 12 Servings
Author: Linda Nortje
Ingredients
  • 1/2 cup Butter melted
  • 250 g Digestive Biscuits finely crushed (Graham Crackers can also be used) - ( 8 oz )
  • 500 g Cream Cheese softened ( 16 oz )
  • 1/4 cup Bailey's Irish Cream Liqueur (or any other Irish Cream Liqueur)
  • 2/3 cup Icing Sugar
  • 1 cup Fresh Cream (double cream/whipping cream)
  • 1/3 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)
  • 1/4 cup Peppermint Crisp Chocolate grated or crushed
Instructions
  1. Combine the Butter and Biscuits – press into a lined loose-bottom cake pan – set aside
  2. Beat the Cream Cheese until smooth – add the Irish Cream and Icing Sugar – beat until well mixed
  3. Whip the Fresh Cream and fold into the Cream Cheese mixture – stir in the Grated Chocolate
  4. 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:
  1. 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
Recipe Notes