Irish Cream Cheesecake in Chocolate Cups
Servings
8servings
Servings
8servings
Ingredients
Chocolate Cups
Irish Cream Cheesecake Filling
Instructions
Chocolate Cups
  1. Paper-line 8 muffin cups. In a microwave-safe bowl, place chocolate wafers. Microwave chocolate in short increments of time until chocolate is almost melted. Then stir until the chocolate is smooth.
  2. With a pastry brush, thickly & evenly coat inside pleated surface & bottom of each paper cup with melted chocolate. Refrigerate coated cups for 10 minutes or until firm. Remove from refrigerator, carefully peel paper from each cup. (Will keep for a good length of time in an airtight container in refrigerator.)
Irish Cream Cheesecake Filling
  1. In a small, microwave-safe bowl, whisk together the gelatin & 1/4 cup heavy cream. Set aside for 5 minutes.
  2. With a hand mixer, beat together the cream cheese, sugar & salt until creamy & smooth. Slowly pour in the Irish cream & remaining heavy cream. Increase the speed to medium & beat until smooth & creamy, 1-2 minutes, scraping down the bowl as necessary.
  3. After the gelatin has absorbed a good bit of the cream, microwave the gelatin mixture for 25 seconds to melt it. With the mixer on medium-low, slowly pour the melted gelatin mixture into the cream cheese mixture. Increase speed to medium-high & beat till fluffy & voluminous, about 2 minutes.
  4. Pour mixture into chocolate cups & refrigerate for at least one hour. These cheesecakes are fine unadorned but nothing says you can’t top them with a dollop of whipped cream & a few blueberries.