chocolate mint cheesecake

Irish Cream Chocolate Mint Cheesecake

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I’m soo excited to share this stunning holiday cheesecake! This epic mint cheesecake creation starts with a rich and chocolatey cake base that’s soaked with loads Irish cream, then 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. Whew, so much delicious components in one cake!

Watch My Video Recipe!

Watch my video recipe for my step-by-step instructions! Want to receive new recipe updates? Make sure to subscribe to my YouTube channel to get email notifications!

I used my basic chocolate cake recipe for the base for this cake. It’s chocolatey, fudgy and rich; the perfect complement for the creamy and minty cheesecake. I made half a recipe and to make it easy for you, I included those measurements below (and the video)! For the ultimate topping, I added my chocolate mint macarons, which are so good on their own, and perfect for this cake. I also have a step-by-step video tutorial for the macarons below! Just imagine serving this decadent mint cheesecake creation at your holiday party?! I guarantee you, it will be gone in minutes! Serve the extra chocolate mint macarons on the side for as an additional dessert!

Get the recipe for my chocolate cake here: https://tatyanaseverydayfood.com/recipe-items/perfect-chocolate-cake/

A slice of chocolate-mint cheesecake heaven! Love the addition of star sprinkles and macarons. I LOVE these mint chocolate macarons! I dip them into chocolate for an extra garnish when I make them for a party. They’re always the first dessert to be gone! Get the recipe here: https://tatyanaseverydayfood.com/recipe-items/chocolate-mint-macarons/

chocolate mint macarons
Substitutions & Tips

Here are a few suggestions for popular substitution questions that I receive regarding this recipe:

  1. 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.
  2. 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!

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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!
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