Irish Cream Chocolate Mint Cheesecake

Published on November 19, 2018 | In American | By tatyanaseverydayfood |

- Prep Time
- 120 Minutes
- Cook Time
- 90 Minutes
- Difficulty Level

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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/

MY LATEST VIDEOS

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!

Enjoyed this recipe? Save and share it on Pinterest!

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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Ingredients

For Chocolate Cake:
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) white granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup (118 ml) warm milk
1 cup (125 g) all-purpose flour
2 tbsp (15 g) cocoa powder
2 tsp (8 g) baking powder
1/4 tsp salt
1/2 cup (90 g) dark chocolate chips, melted
For Cheesecake:
16 oz (453 g) cream cheese, softened
2 large eggs
1/2 cup (100 g) white granulated sugar
1/2 cup (118 ml) Irish cream
1/4 tsp peppermint oil
1 cup (150 g) chopped chocolate mint candy
green food color
For Topping:
2 cups (473 ml) heavy cream, chilled
1 cup (125 g) confectioner's sugar
8 oz cream (226 g) cheese, softened
1/2 cup (118 ml) Irish cream
few drops peppermint oil
1/4 cup (45 g) melted chocolate, for garnish
1/2 cup (118 ml) Irish cream, for soaking cake
green and gold sparkles, for garnish
chocolate mint macarons, for garnish

Instructions

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.

Servings : 12
Course : Dessert
Recipe Type : Cakes, Cheesecakes, Video

6 Responses to Irish Cream Chocolate Mint Cheesecake

Lana January 8, 2018 at 1:21 pm #

I am planning on making this but I was wondering how deep springform pan needs to be? Also, is it necessary to have exactly 8 inch wide? Thanks!

Reply
- tatyanaseverydayfood January 8, 2018 at 6:20 pm #
  
  Hi! My springform pan is about 3 inches tall. You can use any size pan, a 9-inch will also work well 🙂
  
  Reply
SA March 12, 2018 at 4:03 pm #

Sorry for the multiple questions. If I half the recipe, now do i change the baking time/temperature?
Do I have to add the chocolates? also I cant find peppermint oil – can I use essence instead? If not, can I add pistachio flavouring instead? thanks!

Reply
- tatyanaseverydayfood March 13, 2018 at 11:14 am #
  
  Hi! I recommend reducing the cooking time down to about 1 hr plus 10-15 minutes. The chocolate are optional; you don’t have to add them if you don’t want to. And the essence will work great, too! 🙂
  
  Reply
Christina February 25, 2019 at 12:06 pm #

Hi Tatyana,

My question is the chocolate cake is already bake and if I add the cheesecake and bake the whole cake for another hour and 15 minutes, won’t the chocolate cake get dry or burnt?

Thanks

Reply
- tatyanaseverydayfood February 26, 2019 at 11:02 am #
  
  Hi Christina! I was concerned about the exact same thing but it turns out amazing! The cheesecake batter adds tons of moisture to the cake and it turns the chocolate cake into a rich fudge! So good 🙂
  
  Reply