Festive Irish Cream Cheesecake

Serve this no-bake chocolate cheesecake, flavored with Irish cream liqueur, on St. Paddy’s Day or for any other festive occasion.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
  • ¼ cup butter or margarine, melted
  • 1¼ cups sugar, divided
  • 1 env. unflavored gelatin
  • ½ cup cold water, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. Irish cream liqueur
  • 1 tub (8 oz.) frozen whipped topping, thawed
  • 2 oz. semi-sweet baking chocolate

Nutrition facts

Recipe Tips


Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.


Sprinkle gelatin over 1/4 cup water in small saucepan; let stand 1 min. Cook and stir on low heat 3 min. or until gelatin is completely dissolved.


Beat cream cheese, cocoa powder and remaining sugar in large bowl with mixer until blended. Gradually beat in gelatin mixture, then liqueur and remaining water. Refrigerate until slightly thickened. Gently stir in whipped topping; pour over crust.


Refrigerate cheesecake several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls. (See Tip.)


Top cheesecake with chocolate curls just before serving.