Festive Irish Cream Cheesecake

Serve Festive Irish Cream Cheesecake on St. Patrick's Day or for any festive occasion. Our no-bake Irish cream cheesecake features Irish cream liqueur.

Festive Irish Cream Cheesecake


  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 1 1/4 cups granulated sugar, divided
  • 1/4 cup (1/2 stick) butter, melted
  • 1 envelope KNOX Unflavored Gelatine
  • 1/2 cup cold water, divided
  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons Irish cream liqueur*
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  • 2 squares BAKER'S Semi-Sweet Baking Chocolate (for chocolate curls)

* Substitute bourbon or milk for the Irish cream liqueur.


  1. Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.
  2. Sprinkle gelatine over 1/4 cup of the water in small saucepan; let stand 1 minute.
  3. Cook over low heat 3 minutes or until gelatine is completely dissolved, stirring constantly.
  4. Beat cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/4 cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.
  5. How to Make Chocolate Curls: Melt 2 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package. Spread with spatula into a very thin layer on baking sheet. Refrigerate 10 minutes or until firm, but still pliable.
  6. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a wax paper-covered tray.
  7. Refrigerate for 15 minutes or until firm.
  8. Use a wooden pick to arrange curls on dessert.
  9. Store any remaining curls in an airtight container in the freezer for up to 6 months.

Prep: 25 min | Total: 4 hr 25 min | Yield: 10 servings

Recipe and photo used with permission from: Kraft Heinz Company