Decadent St. Patrick’s Irish Cream Cheesecake Mousse
A creamy, airy cheesecake mousse infused with Irish cream liqueur, perfect for festive occasions like St. Patrick’s Day. This easy homemade dessert combines rich cheesecake flavor with a light mousse texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, cold
- 1/4 cup (60 ml) Irish cream liqueur (e.g., Baileys)
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp gelatin powder
- 2 tbsp (30 ml) cold water
- Optional garnishes: shaved chocolate, cocoa powder, fresh mint leaves
Instructions
- Sprinkle 1 teaspoon of gelatin powder over 2 tablespoons (30 ml) of cold water in a small bowl. Let it sit for about 5 minutes to bloom.
- Gently heat the bloomed gelatin in a small saucepan over very low heat until fully dissolved. Do not boil. Set aside to cool slightly.
- In a large mixing bowl, beat 8 oz (225 g) softened cream cheese with 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, about 2-3 minutes using an electric mixer.
- Slowly pour in 1/4 cup (60 ml) Irish cream liqueur into the cream cheese mixture while mixing on low speed to combine evenly.
- In a separate chilled bowl, whip 1 cup (240 ml) cold heavy cream to soft peaks. Avoid overwhipping.
- Slowly drizzle the cooled gelatin into the cream cheese mixture while mixing on low speed.
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula, preserving airiness.
- Spoon the mousse into serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- Before serving, garnish with cocoa powder, shaved chocolate, or fresh mint leaves.
Notes
Use room temperature cream cheese for easier mixing. Stop whipping cream at soft peaks to avoid graininess. Bloom gelatin properly and do not boil it. Fold whipped cream gently to keep mousse light. Chill mousse at least 3 hours or overnight for best texture. For vegetarian option, substitute gelatin with agar-agar. For non-alcoholic version, replace Irish cream liqueur with Irish cream-flavored syrup or vanilla extract with milk.
Nutrition
- Serving Size: About 1/2 cup (120 g
- Calories: 280
- Sugar: 12
- Fat: 22
- Carbohydrates: 14
- Protein: 4
Keywords: Irish cream, cheesecake mousse, St. Patrick’s Day dessert, easy mousse, no bake dessert, creamy mousse, festive dessert