The best mint cheesecake! This decadent cheesecake is made with a rich chocolate cake base that’s soaked with loads Irish cream. It’s topped with a minty green cheesecake layer made with even more Irish cream and dotted with Andy’s chocolate mint candy. And, to top it all off, I added some minty Irish cream whipped cream, drizzled melted chocolate and some chocolate mint macarons. Perfect for the holidays!
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Chocolate Cake Base
I used my ‘Best Chocolate Cake’ recipe for the base for this cake. It’s chocolate-y, fudge-y and rich; the perfect complement for the creamy mint cheesecake. I have a separate, in-depth tutorial for this cake recipe! I made half of the original recipe and to make it easy for you, I included those measurements below (and the video)! Soak the cake layer with extra Irish cream for even more flavor!
The Mint Chocolate Macarons!
And to garnish this decadent holiday cheesecake, I added more Irish whipped cream, chocolate drizzle, sprinkles and my Mint Chocolate Macarons! I LOVE these minty macarons on top of the cheesecake! They’re the perfect finish to this holiday cake, making it extra festive! I dip the macarons into chocolate to add even more chocolate. This macaron recipe makes about 18 to 20 cookies so you can serve extras on the side!
Watch my video recipe to see how these mint cookies are made!
Substitutions & Tips
Here are a few suggestions for popular substitution questions that I receive regarding this recipe:
- Need a non-alcoholic version of this cake? You can replace the Irish cream with an Irish cream-flavored coffee creamer, or use heavy cream with Irish cream extract.
- If you don’t have time to bake the chocolate cake base, try this recipe with chocolate graham crackers. You’ll need 1 1/2 cups (about 10 crackers) and 1/4 cup melted butter. Pulse the crackers in a food processor until the cookies are broken into fine crumbs, then pour in the melted butter. Press the cookies firmly into the bottom of the pan and proceed with the recipe!
Enjoyed this minty cheesecake recipe? Check out some of my other recipes you’re sure to enjoy!
- Peppermint Mocha Cake – this rich, chocolate-y and mint cake is perfect for the holidays!
- Red Velvet Cheesecake – with a brownie base and chocolate covered strawberries!
- Triple Coffee Cheesecake – one of my personal favorites! Coffee cheesecake, coffee mousse and whipped cream!
- Tiramisu Cheesecake – light and fluffy, almond and coffee-flavored cheesecake!
- German Chocolate Cheesecake – rich and velvety smooth chocolate cheesecake with coconut!
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Need some supplies for this recipe? You can get the products I used in my video here (Amazon affiliate links)
- This 9-inch aluminum spring form pan is perfect for cheesecakes!
- Use my favorite decorating tip, Ateco tip #847 for garnishing the cake!
- Looking for the gold star sprinkles? These are great for decorating cakes and cupcakes!
Irish Cream Chocolate Mint Cheesecake (video)
For Chocolate Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup warm milk
- 1 cup all-purpose flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips, melted
- 16 oz cream cheese, softened
- 2 large eggs
- 1/2 cup white granulated sugar
- 1/2 cup Irish cream
- 1/4 tsp peppermint oil
- 1 cup chopped chocolate mint candy
- green food color
- 2 cups heavy cream, chilled
- 1 cup confectioner's sugar
- 8 oz cream, 226 g cheese, softened
- 1/2 cup Irish cream
- few drops peppermint oil
- 1/4 cup melted chocolate, for garnish
- 1/2 cup Irish cream, for soaking cake
- green and gold sparkles, for garnish
- chocolate mint macarons, for garnish
- Prepare the chocolate cake base first. Preheat oven to 350F. Line baking pan one, 8-inch spring form pan with parchment paper and spray sides with baking spray. In a large mixing bowl, cream together the softened butter and sugar. Then add in the eggs and vanilla extract. Mix again until creamy, then add the warmed milk.
- In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end. Pour the batter into the prepared pan and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake and let it cool on a wire rack.
- While the chocolate cake is cooling, reset the oven to 325F and prepare the cheesecake filling. Place the softened cream cheese into a mixing bowl and whisk on high speed for 5 to 6 minutes, until the cream cheese is fluffy; scrap down the sides of the bowl often. Next, add the eggs, sugar and Irish cream. Mix again for a few minutes until creamy. Add the peppermint oil and a few drops of green food coloring last. Fold in the chopped chocolate mint candies.
- Before pouring the cheesecake batter over the cake layer, soak the chocolate cake layer generously with the 1/2 cup Irish cream using a pastry brush; this will moisten the layer and make it more fudgy. Pour the batter over the top and level it with an offset spatula. Bake the cheesecake at 325F for 1 hour to 1 hour and 15 minutes, until the center is set. Remove the cheesecake from the oven and let it cool first on a wire rack, then place into the fridge or freezer to cool completely.
- When the cheesecake is cooled, prepare the final whipped cream topping. Pour the chilled heavy cream into a large mixing bowl and add the sugar. Whisk on medium-high speed for 3 to 4 minutes, until stiff peaks form. In a separate bowl, whisk the cream cheese for a few minutes until smooth, then pour in the Irish cream and add a few drops of peppermint oil. Whisk again until the mixture is smooth.
- Add the cream cheese mixture to the whipped cream and whisk again on high speed for about a minute, until stiff peaks form. Transfer the cheesecake from the spring form pan onto a cake stand. Spread about half of the whipped cream frosting over the top of the cake and use a spatula to level it off. Transfer the remaining frosting into a pastry bag; I used Ateco tip #847.
- Drizzle the top of the cheesecake with melted chocolate: pour the melted chocolate into a ziplock bag, cut off the tip and then drizzle. Pipe generous dollops of cream along the edge of the cake, then garnish with sprinkles and macarons. Keep cake refrigerated if not serving right away. Serve any remaining cream on the side.