Dark chocolate, butter, sugar, eggs, flour, cream cheese, and Irish cream baked into rich brownie cheesecake bars.

I’m just going to say it: this Irish Cream Brownie Cheesecake is not a casual dessert. This is the kind of thing you make when you want reactions. The pause after the first bite. The raised eyebrows. The “wait… what is in this?” moment. If brownies are comfort food and cheesecake is indulgence, this Irish cream brownie cheesecake is the part where those two team up and decide to ruin all other desserts for you. In a good way. Mostly.

This Irish Cream Brownie Cheesecake came together on a night when I was absolutely not trying to be productive. It was one of those evenings—rain tapping the windows, phone buzzing with news alerts I didn’t feel like reading, and me standing in the kitchen thinking, I just need chocolate. Not a salad. Not a sensible snack. Chocolate.

I had planned on brownies. Simple. But then I noticed cream cheese in the fridge and that half-used bottle of Irish cream that always seems to hang around after the holidays. You know the one—it only comes out for coffee “once in a while” and then quietly waits for its next moment. I hesitated. Brownies and cheesecake and Irish cream? It felt like maybe too much. Or maybe exactly right.

When it baked, the kitchen smelled unreal—deep chocolate with that warm, almost vanilla-like Irish cream note floating through the air. I cut into it once it cooled (barely waited, if I’m honest), and those swirls looked messy and perfect all at once. One bite in, I actually laughed. Out loud. That’s when I knew this Irish cream brownie cheesecake wasn’t just dessert—it was a mood.

Why you’ll Love this Irish Cream Brownie Cheesecake?

This Irish Cream Brownie Cheesecake works because it doesn’t try to be balanced in a boring way. It’s rich. It’s layered. It leans into what it is. The brownie base is dark and fudgy, the cheesecake swirl is creamy with just enough tang, and the Irish cream ties everything together with this soft warmth that sneaks up on you. Not boozy-boozy—more like a cozy afterthought.

I also love that it looks fancy without being fragile. You don’t need a water bath. You don’t need pastry-school confidence. If your swirl is uneven, great. If your cuts aren’t perfect, even better. It’s one of those desserts that forgives you for being human, which honestly makes me love it more.

Ingredient Notes

Before you start, let’s talk ingredients—not in a “lecture” way, more like a heads up.

• Dark chocolate (70% cacao) – This keeps the brownie layer deep and not overly sweet. I’ve tried milk chocolate here and… it was fine. Just not this.
• Butter – This is where that dense, fudgy texture comes from. Don’t mess with it.
• Super fine sugar – Helps everything dissolve smoothly so you get that glossy brownie finish.
• Eggs (room temperature) – Cold eggs can mess with texture. I forget this sometimes and regret it every time.
• Irish cream liqueur – The heart of the flavor. Warm, smooth, and subtle—but important.
• Cream cheese – Softened. Fully. I once rushed this step. Never again.
• Flour – Just enough to hold things together without turning this into cake.

How to Make Irish Cream Brownie Cheesecake?

This Irish Cream Brownie Cheesecake looks impressive, but the process is honestly pretty forgiving—no panic required.

1. Start by prepping your pan. The parchment sling might feel unnecessary, but trust me, when you lift the whole thing out cleanly later, you’ll feel very smug about it. Melt the butter and dark chocolate together until smooth, then stir in the sugar. Let it cool for a few minutes so you don’t scramble the eggs. Scrambled eggs are great. Just not here.
2. Beat in the eggs one at a time until the batter looks thick and glossy. Stir in the Irish cream, then gently fold in the flour. And when I say gently, I mean stop as soon as the flour disappears. Overmixing here just makes life harder than it needs to be. Spread the brownie batter evenly in the pan.
3. For the cheesecake layer, beat the cream cheese, sugar, egg, and Irish cream until smooth. Drop spoonfuls over the brownie batter and swirl with a knife. Don’t overthink it. This is not a test. Bake until set, cool completely (this part is annoying but necessary), then lift, slice, and admire your work like you absolutely meant to do this.

Storage Options

This Irish Cream Brownie Cheesecake keeps well in the fridge for up to five days, tightly covered. And here’s the dangerous part—it actually tastes better the next day. The flavors settle, the texture firms up just enough, and suddenly you’re sneaking slices straight from the fridge. You can also freeze individual bars for up to two months. Wrap them well. Label them if you’re optimistic about sharing. I usually am not.

Variations & Substitutions

If you like to tweak recipes (or just work with what you’ve got), this Irish cream brownie cheesecake is flexible.

• Espresso powder – A teaspoon in the brownie batter deepens the chocolate flavor.
• Different liqueur – Coffee or chocolate liqueur works beautifully if Irish cream isn’t your thing.
• Gluten-free option – A 1:1 gluten-free flour blend swaps in easily.
• Extra chocolate – Chips or chunks folded into the batter? Bold. Approved.

What to Serve With Irish Cream Brownie Cheesecake?

This dessert is rich, so pairing matters more than you’d think.

• Coffee or espresso – Almost mandatory.
• Light whipped cream – Softens each bite without stealing the spotlight.
• Fresh berries – That bit of tart really helps.
• A quiet moment – I’m serious. This isn’t a rushed dessert.

FAQ

Does the alcohol bake out?
Mostly, yes. The flavor stays, but it’s not sharp or overwhelming.

Can kids eat this?
That’s a judgment call. The alcohol content is low after baking, but trust your instincts.

Why did my cheesecake crack?
Probably baked a bit too long or cooled too fast. It happens. Still delicious.

Can I double the recipe?
Absolutely. Use a larger pan and keep an eye on bake time.

This Irish Cream Brownie Cheesecake is rich, cozy, a little dramatic, and completely unapologetic about it. If you make it, I want to know—did you serve neat slices like a responsible adult, or did you “test” a few corners first? Either way, tell me how it went.

Irish Cream Brownie Cheesecake

A decadent Irish Cream Brownie Cheesecake featuring a rich dark chocolate brownie base swirled with creamy Irish cream–infused cheesecake for an indulgent, elegant dessert.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Irish Cream Brownie Cheesecake

Cook Time: 40 minutes minutes

Total Time: 40 minutes minutes

Servings: 0

Ingredients

For the Brownie Layer

• ½ cup dark chocolate coarsely chopped (minimum 70% cacao)
• ½ cup 1 stick unsalted butter
• ½ cup plus 2 tablespoons superfine sugar
• 2 large eggs at room temperature
• 2 tablespoons Irish cream liqueur
• ⅓ cup plus 1 tablespoon all-purpose flour

For the Cheesecake Swirl

• 8 ounces cream cheese softened
• 3 tablespoons plus 1 teaspoon superfine sugar
• 1 large egg at room temperature
• 2 tablespoons Irish cream liqueur

Instructions

• Preheat the oven to 325°F (165°C). Thoroughly butter the bottom and sides of an 8-inch metal baking pan. Line the pan with a long strip of parchment paper, allowing it to extend up two sides with overhang to facilitate removal after baking. Butter the parchment paper and set the pan aside.
• In a large heatproof bowl, gently melt the butter and dark chocolate together until smooth. Add the superfine sugar and stir until fully incorporated and glossy. Allow the mixture to cool for several minutes.
• Add the eggs to the chocolate mixture one at a time, beating well after each addition until the batter appears thick and glossy. Stir in the Irish cream liqueur until evenly combined. Gently fold in the flour, mixing only until no dry streaks remain.
• Pour the brownie batter into the prepared pan and spread evenly.
• In a separate medium bowl, beat the cream cheese until smooth. Add the superfine sugar, egg, and Irish cream liqueur, and mix until fully combined and creamy. Spoon the cheesecake mixture evenly over the brownie batter in approximately eight dollops. Using a knife or spatula, gently swirl the cheesecake mixture into the brownie layer.
• Bake for 35 to 40 minutes, or until both the brownie and cheesecake layers are set. A knife inserted into the cheesecake portion should come out clean, and the edges should appear lightly browned.
• Remove from the oven and allow the dessert to cool completely in the pan on a wire rack. Once cooled, lift the cheesecake from the pan using the parchment overhang and slice as desired.

Notes

To make this Irish Cream Brownie Cheesecake gluten free, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend that contains xanthan gum. Ensure that the dark chocolate and Irish cream liqueur are certified gluten free, as some brands may contain additives or be processed in shared facilities. No other modifications are required.