Irish Cream Chocolate Cheesecake Recipe Perfect for Desserts

Name: Irish Cream Chocolate Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Irish
Ingredients: 2 cups (200 grams) chocolate sandwich cookies, crushed; 1/2 cup (115 grams) unsalted butter, melted; 24 oz (680 grams) cream cheese, softened; 1 cup (200 grams) granulated sugar; 1/2 cup (120 ml) Irish cream liqueur; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 6 oz (170 grams) dark chocolate, melted; 1 cup (240 ml) heavy cream; 2 tablespoons sugar

Posted on August 24, 2025

Recipes

Jump to Recipe

If you’re looking for a dessert that feels like pure indulgence, this Irish Cream Chocolate Cheesecake recipe is exactly what you need. Imagine a velvety smooth chocolate cheesecake infused with the rich flavors of Irish cream, nestled on a buttery cookie crust – it’s a dessert lover’s dream come true! Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is guaranteed to impress. And honestly, who doesn’t love a dessert that pairs chocolate with a hint of boozy elegance?

As someone who cherishes classic desserts with a twist, this recipe has a special place in my heart. It combines the comfort of homemade cheesecake with the sophistication of Irish cream for a treat that feels both nostalgic and modern. Plus, the touch of chocolate makes it irresistibly decadent. Trust me, you’ll be coming back to this recipe time and time again.

The Story Behind Irish Cream Chocolate Cheesecake

Cheesecake has been a favorite dessert for centuries, with its roots tracing back to ancient Greece. Over the years, variations have emerged around the globe, ranging from light and fluffy Japanese cheesecakes to rich New York-style creations. This Irish Cream Chocolate Cheesecake draws inspiration from the classic American cheesecake but adds a twist with the Irish cream liqueur and chocolate layers.

Irish cream, a luscious blend of whiskey, cream, and cocoa, has a history tied closely to Ireland’s proud distilling traditions. It’s the star ingredient here, bringing depth and richness to the cheesecake. This recipe is particularly delightful during the colder months, as it pairs beautifully with festive gatherings or cozy evenings by the fireplace.

For me, this cheesecake is a reminder of holidays spent with family, where Irish cream was always a staple ingredient in drinks and desserts. It’s a mix of comforting flavors and sweet indulgence – a real crowd-pleaser that feels like a little slice of luxury.

Ingredients You’ll Need

The key to any great cheesecake is choosing quality ingredients and knowing how they work together. Here’s what you’ll need:

Chocolate sandwich cookies: The base of this cheesecake is a buttery crust made from crushed cookies. You can use Oreos or any similar variety – just make sure they’re fresh and crunchy.
Butter: You’ll need unsalted butter to bind the cookie crust. If you only have salted butter, reduce the added salt in the recipe.
Cream cheese: Opt for full-fat cream cheese for the creamiest texture. Make sure it’s softened for easy mixing.
Sugar: Granulated sugar sweetens the cheesecake without overpowering the Irish cream flavor.
Irish cream liqueur: This is the star of the show, adding a boozy, creamy richness. Brands like Baileys work wonderfully, but you can use any Irish cream you prefer.
Eggs: Eggs give the cheesecake structure. Use room-temperature eggs for a smoother batter.
Dark chocolate: Use high-quality dark chocolate for melting into the batter. It balances the sweetness and complements the Irish cream.
Vanilla extract: A splash of vanilla enhances the flavors and brings everything together.
Heavy cream: Whipped heavy cream adds lightness to the chocolate topping and extra decadence.

If you’re looking to tweak the recipe, you can substitute Irish cream with a non-alcoholic cream-flavored syrup or use gluten-free cookies for the crust. Seasonal variations are fun too – try peppermint extract instead of vanilla for a holiday vibe!

Equipment Needed

Here’s a quick rundown of the tools you’ll need:

Springform pan: A must-have for cheesecake, this pan allows for easy removal without damaging the crust.
Food processor: Perfect for crushing cookies into fine crumbs. Alternatively, you can use a rolling pin and a zip-top bag.
Mixing bowls: You’ll need separate bowls for the crust, batter, and chocolate topping.
Electric mixer: A hand or stand mixer works well to achieve a smooth cheesecake batter.
Double boiler: For melting chocolate gently without burning it.
Spatula: To scrape the bowls and spread the batter evenly.

If you don’t have a springform pan, a deep pie dish can work in a pinch, though the presentation may differ. And if you’re melting chocolate without a double boiler, a heatproof bowl over simmering water works just as well.

How to Make Irish Cream Chocolate Cheesecake

Prepare the crust: Crush the chocolate sandwich cookies (about 2 cups or 200 grams) in a food processor until you have fine crumbs. Mix with ½ cup (115 grams) melted butter and press firmly into the base of a greased 9-inch (23 cm) springform pan. Refrigerate while making the filling.
Make the filling: Preheat your oven to 325°F (160°C). In a large bowl, beat 24 oz (680 grams) of softened cream cheese with 1 cup (200 grams) sugar until smooth. Add ½ cup (120 ml) Irish cream and 1 teaspoon vanilla extract, mixing until combined. Beat in 3 room-temperature eggs one at a time.
Add chocolate: Melt 6 oz (170 grams) of dark chocolate using a double boiler. Let cool slightly, then mix into the cheesecake batter until fully incorporated.
Bake: Pour the batter over the chilled crust and smooth the top with a spatula. Bake for 60–70 minutes, or until the edges are set but the center jiggles slightly. Cool completely before removing from the pan.
Make the topping: Whip 1 cup (240 ml) heavy cream with 2 tablespoons sugar until stiff peaks form. Spread over the cooled cheesecake and sprinkle with grated chocolate or cocoa powder.

Pro tip: If cracks form while baking, don’t stress! The whipped cream topping will hide any imperfections beautifully.

Expert Cooking Tips

Making cheesecake can feel intimidating, but these tips will set you up for success:

Always use softened cream cheese to prevent lumps in the batter.
Don’t overmix the eggs – too much air can cause cracks during baking.
Bake with a water bath (place the springform pan inside a larger pan filled with water) for a silky texture and minimal cracks.
Cool the cheesecake gradually to avoid sinking. Leave it in the oven with the door slightly open for an hour after baking.
Use a hot knife to slice cleanly – dip the blade in hot water, wipe, and slice.

Variations & Adaptations

This recipe is wonderfully versatile! Here are a few ideas:

Non-alcoholic version: Replace Irish cream with an equal amount of coffee-flavored syrup or cream.
Gluten-free option: Use gluten-free cookies for the crust.
Seasonal twist: Add orange zest to the batter for a citrusy vibe, or peppermint extract for a holiday feel.
Extra chocolate: Swirl melted milk chocolate into the batter before baking for a marbled effect.

My personal favorite variation? Adding a drizzle of salted caramel on top – it’s heavenly!

Serving & Storage Suggestions

Serve this cheesecake chilled for the best texture, with a dollop of whipped cream and a sprinkle of grated chocolate on top. It pairs beautifully with coffee, espresso, or even a glass of Irish cream on the side!

To store, cover tightly with plastic wrap and refrigerate for up to 5 days. For longer storage, slice into individual pieces, wrap tightly, and freeze for up to 3 months. Thaw slices in the refrigerator overnight before serving.

Nutritional Information & Benefits

This decadent dessert is meant for indulgence! Here’s an approximate breakdown per slice:

Calories: 450
Protein: 7g
Fat: 30g
Carbohydrates: 35g
Sugar: 25g

While not exactly light, this cheesecake offers calcium from cream cheese and antioxidants from dark chocolate. Just don’t forget moderation!

Conclusion

This Irish Cream Chocolate Cheesecake is the ultimate dessert for anyone who loves rich, creamy flavors with a hint of chocolate and Irish cream. It’s perfect for celebrations, holidays, or whenever you need a bit of indulgence in your life. I love this recipe because it’s always a hit, and it gives me a chance to share something delicious with the people I care about.

Have you tried this recipe? Let me know what you think in the comments below! Feel free to share your variations or tag me on social media – I’d love to see your creations. Happy baking!

FAQs

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake stores beautifully in the refrigerator for up to 5 days, so you can make it ahead for events.

What can I substitute for Irish cream?

Non-alcoholic cream syrups or coffee-flavored syrups work well. You can also try other liqueurs like Kahlúa or Amaretto.

Why did my cheesecake crack?

Cracks can happen if the cheesecake is overbaked or cooled too quickly. Using a water bath and gradual cooling helps prevent them.

Can I freeze the cheesecake?

Yes! Wrap slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

What’s the best way to slice cheesecake?

For clean slices, dip your knife in hot water, wipe it dry, and slice. Repeat between cuts for the best results.