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Festive Irish Cream Cheesecake

Festive Irish Cream Cheesecake recipe
photo by:kraft
Serve this no-bake chocolate cheesecake—flavored with Irish cream liqueur—on St. Paddy’s Day or for any festive occasion.
25 min
4 hr 25 min
10 servings
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What You Need

cup  graham cracker crumbs
cups  sugar, divided
cup  butter or margarine, melted
env.  KNOX Unflavored Gelatine
cup  cold water, divided
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
Tbsp.  unsweetened cocoa powder
Tbsp.  Irish cream liqueur
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
oz.  BAKER'S Semi-Sweet Chocolate

Make It

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

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

BEAT cream cheese, remaining sugar and cocoa in large bowl with mixer until blended. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened. Gently stir in COOL WHIP; pour over crust. Refrigerate 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.

Please use alcohol responsibly.

Kraft Kitchens Tips

Size Wise
Celebrate St. Patrick's Day with a serving of this festive cheesecake.
Prepare using bourbon. Or for a non-alcoholic version, substitute milk for the liqueur.
How to Make Chocolate Curls
Use spatula to spread melted chocolate into thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. 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 waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on cheesecake.
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