Festive Irish Cream Cheesecake
Submitted by edmondscd
No-bake Irish cream chocolate cheesecake with bourbon, cocoa, and whipped cream folded into a gelatin-set filling. A boozy holiday showstopper that chills, never bakes.
YIELD
12 servingsPREP
30 minCOOK
0 minREADY
60 minThis is a no-bake chocolate cheesecake that gets its airy texture from folded whipped cream and beaten egg whites rather than a long oven set. Bourbon and cocoa give it a deep, grown-up Irish cream character that turns a basic cheesecake into a serious party dessert.
Gelatin is the structural foundation here. Bloomed in cold water first, then warmed gently to dissolve, it sets the filling into a sliceable but still creamy texture. The trick is chilling the gelatin-cream-cheese mixture until thickened but not fully set before folding in the lighter components, otherwise the egg whites and whipped cream collapse on contact.
The egg whites are folded in raw here, which is traditional but worth flagging for anyone wanting to make this for pregnant guests, the very young, or the elderly. Use pasteurized whites for full safety, or substitute Italian meringue for the same effect.
Pro Tips
- Beat the cream cheese until truly smooth before adding anything else, lumps don’t disappear later
- Watch the gelatin thicken to syrup consistency before folding in the whipped cream
- Fold in the egg whites and whipped cream gently with a rubber spatula, beating knocks out air
- Chill at least 6 hours, overnight is better, the filling needs time to set firmly
- Garnish with chocolate curls or a dusting of cocoa powder for visual drama
Variations
- Substitute Bailey’s Irish Cream for the bourbon for a more traditional Irish cream flavor
- Swap 2 tablespoons of cold coffee for the bourbon for an alcohol-free, mocha-leaning version
- Use crushed chocolate cookies instead of graham crackers for an even richer crust
Ingredients
Directions
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved.
Blend in ¾ cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin mixture and bourbon, mixing until well blended.
Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
Fold egg whites and whipped cream into cheese mixture and pour over crust.
Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.
VARIATION: Substitute 2 tablespoons cold coffee for bourbon.
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