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!
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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/
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!
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