A super rich, boozy chocolate cheesecake. No bake, because no way are we going to risk cooking off any of that alcohol. Try not to eat it all.

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Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.

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  • Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.

  • Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.

  • Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.

Cook's Notes:

A food processor or a plastic bag and brute force can be used to crush the cookies, if desired.

A springform pan can be substituted for the loose bottom pan.

Nutrition Facts

590 calories; protein 6.5g 13% DV; carbohydrates 47.4g 15% DV; fat 40.2g 62% DV; cholesterol 83.1mg 28% DV; sodium 300mg 12% DV. Full Nutrition
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