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!)
250gDigestive Biscuitsfinely crushed (Graham Crackers can also be used) - ( 8 oz )
500gCream Cheesesoftened ( 16 oz )
¼cupBailey's Irish Cream Liqueur(or any other Irish Cream Liqueur)
⅔cupIcing Sugar
1cupFresh Cream(double cream/whipping cream)
⅓cupChocolategrated ( I use Flake bars )
TOPPING:
1cupFresh Cream(double cream/whipping cream)
1TBBailey's Irish Cream Liqueur(or any other Irish Cream Liqueur)
¼cupPeppermint Crisp Chocolategrated 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.