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Chocolate and Baileys® Two-Tier Cheesecake

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"Digestives for the base, then cream, cocoa powder, chocolate, cream cheese and Baileys® for the top."
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4 h 55 m servings 555
Original recipe yields 8 servings


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  1. Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
  2. Dissolve cocoa powder in hot water in a small bowl.
  3. Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
  4. Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
  5. Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
  6. Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
  7. Chill until set, 2 to 3 hours.

Nutrition Facts

Per Serving: 555 calories; 45.4 30.2 7 118 345 Full nutrition

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