Irish Whiskey Cheesecake

Part cheesecake, part Bavarian cream, this very light, no-bake dessert is flavored with smooth Irish whiskey cream liqueur and accented throughout with chocolate.

Irish Whiskey Cheesecake



  • 2 1/2 cups (213g) chocolate wafer cookies, crumbled
  • 6 tablespoons (85g) butter, melted


  • 3 large egg yolks
  • 1/2 cup (99g) granulated sugar, divided
  • 11 ounces (312g) cream cheese, at room temperature
  • 2/3 cup (152g) Irish whiskey cream liqueur
  • 2 teaspoons (1 packet) unflavored gelatin
  • 3 tablespoons (43g) cool water
  • 1 cup (227g) heavy cream


  • 1/2 cup (113g) heavy cream
  • 3/4 cup (128g) bittersweet or semisweet chocolate, chopped


  1. Crust: Pulse the cookies in a food processor until finely chopped. Add the butter and mix until the cookie crumbs are evenly moistened. Press the mixture across the bottom and 1 inch up the sides of a lightly greased 9- or 10-inch springform pan. Refrigerate to set the crust.
  2. Filling: Whisk the egg yolks with 1/4 cup of the sugar in a medium mixing bowl over 1 inch of simmering water, until the mixture is light-colored and thick, able to hold a ribbon as it drops off the whisk back into the bowl. This will take 3 to 4 minutes; be sure to whisk continuously. Remove from the heat.
  3. In a separate bowl, beat the cream cheese with the remaining 1/4 cup sugar until fluffy and completely smooth. Whisk into the warm egg mixture; then add the Irish whiskey cream liqueur and mix until evenly combined.
  4. In a small heatproof dish, combine the gelatin and water; let sit for 3 minutes. Heat gently over hot water or at low power in the microwave in 10-second bursts, swirling until dissolved. Whisk the dissolved gelatin into the cream cheese mixture.
  5. Whip the heavy cream to soft peaks and fold it in. Pour the filling mixture on top of the crust in the pan and use a small offset spatula to smooth the top.
  6. Chill, uncovered, for at least 1 1/2 hours, until set.
  7. To unmold the cake: Run a thin spatula around the edge of the pan to free the cake before unclipping the pan and removing the side. Cool the cake completely.
  8. Topping: Heat the cream and chocolate together over low heat, stirring until the mixture is smooth. Pour into a pool in the center of the cake, as shown; or drizzle over the top and down the sides.
  9. Store any leftovers, well wrapped, in the refrigerator for several days.

Prep: 45 min | Yield: one 9- or 10-inch cake

Recipe and photo used with permission from: King Arthur Flour