These decadent, make-ahead, no-bake Irish Chocolate Cheesecake Jars are perfect for parties, picnics, potlucks – take them anywhere, they’re portable!
We couldn’t let St. Patrick’s Day slip by without a nod to the great patron saint of Ireland. And what could be better than to salute the Emerald Isle’s grand celebration with Irish Chocolate Cheesecake!
I tossed around a few ideas for St. Patrick’s and decided on a creamy chocolate cheesecake that would include a splash of Irish whiskey. These Irish Chocolate Cheesecakes are perfect for a crowd as they can be made ahead in individual size servings using small bowls, ramekins or jelly jars. That makes dessert super simple as everyone can serve themselves.
I adapted this recipe from a favorite Irish cookbook, Irish Pub Cooking. It’s chocked full of delicious Irish recipes and this one’s no exception. It’s rich and creamy with a no-bake Oreo crust which makes it easy to put together.
I decided to throw the chocolate mixture into a pastry bag fitted with a large decorating tip (1M) and pipe it into the little jars for a pretty presentation. You can also spoon it the jars. There are lots of ways to garnish the delicious mini cheesecakes – tiny chocolate chips, Oreo crumbs, fresh berries or a drizzle of caramel sauce.
If you’re hearing a funny sound in the background as you read this post, it’s probably the sound of my refrigerator calling me. It’s been trying diligently to coerce me into sampling one of these Irish Chocolate Cheesecakes. I’ve been trying really hard to resist, but I think perhaps my resolve is weakening. I know you’ll totally understand once you take the first wonderful little taste of this delicious dessert!
Café Tips for making this Irish Chocolate Cheesecake
- Be sure to let the cream cheese soften at room temperature before making this cheesecake otherwise the dessert will be lumpy. If you’re in a hurry, just microwave the cream cheese on low power (10%) for about a minute or until soft.
- If you prefer, this Irish Chocolate Cheesecake can also be made in a 9-inch springform pan. Just make sure it’s refrigerated for a few hours before serving. It’s important that it sets well before being sliced.
- Don’t want to use alcohol? Skip it. The dessert will still be delicious. Serve it on its own or with fresh strawberries, raspberries, Easy Raspberry Coulis or a drizzle of Real Deal Microwave Caramel Sauce.
- In addition to small jelly jars, this Irish Chocolate Cheesecake could be served in small ramekins, pretty cocktail glasses or these small Weck jars (my favorites).
These decadent, make-ahead, no-bake Irish Chocolate Cheesecake Jars are perfect for parties, picnics, potlucks - take them anywhere, they're portable!
- 1 14- ounce package chocolate sandwich cookies like Oreos
- 2 ounces butter
- 1 ½ cups heavy cream
- 16 ounces good quality semisweet chocolate chips
- 12 ounces cream cheese room temperature
- ⅓ cup sugar
- 3 tablespoons Irish whiskey
Place chocolate chips in a medium-size microwave-safe bowl. Microwave on high for 1 minute and stir. Return to microwave for another 30 seconds and stir until completely smooth. If there are still a few chocolate lumps, return to microwave for 10 seconds and stir again. The mixture should be really smooth. Set aside to cool while preparing the crust and whipped cream.
Place Oreos in the bowl of a food processor. Pulse until coarse crumbs form. Add melted butter and process again until well blended.
Place 16 4-ounce jelly jars or ramekins on a sheet pan. Divide crumb mixture equally, about 2 tablespoons in each jar. Reserve a small amount, if desired for garnish. With the bottom of a small flat bottom glass, gently tamp crumb mixture in the bottom each jar to create a smooth, even crust.
Whip cream until soft peaks form. This can be done with a mixer, a whisk or with this method. Refrigerate whipped cream till ready to use.
Place cream cheese and sugar in the bowl of a mixer. Beat on medium speed until smooth and fluffy, about 2 minutes. Add cooled chocolate and beat on medium-high speed for 3 minutes, stopping once or twice to scrape down sides of the bowl. Add Irish whiskey and beat a little longer till well incorporated.
Remove bowl from mixer. Use a large spatula fold prepared whipped cream into chocolate cream cheese mixture. Continue to fold the whipped cream in until the mixture doesn't have streaks of cream.
Scoop mixture into prepared jars. You can also put the mixture into a large piping bag fitted with a large pastry tip of your choice. I used a 1M. An open star tip would also work well. Be sure your tip has a fairly large opening, otherwise, tiny bits of chocolate might clog it.
Garnish with cookie crumbs, tiny chocolate chips or fresh berries. Chill for at least 2 hours or overnight before serving.