101st Guinness Recipe: Irish Cheesecake Bombs

Irish car bombs, re-imagined as cheesecake, made in individual sizes, fork required. All you have to do is mix your Guinness in some chocolate cheesecake batter, spike the classic cheesecake with some Baileys, throw the whiskey in the Oreo cookie crust and you have yourself an Irish car bomb that won’t require a designated driver.

Alright, now that St. Patty’s will be over in two days, I promise to ease up on the beer desserts. Uh, maybe not…I’m so invoking the two-second rule on that food statement. I’m on a beer and cocktail/dessert mashup kick.  If anyone has a cocktail they want to see in a dessert, let me know in the comment section and I’ll make it happen!

Individual Irish Cheesecake Bombs

Makes 10-12 Individual Mini Cheesecakes

Preparation: Heat oven to 350 degrees F. Line muffin pan wells with cupcake liner.

Jameson Oreo Cookie Crust

  • 12 oreos
  • 3 tablespoons Jameson Whiskey


Place Oreos in a food processor and pulse in three-four 2-second bursts. Pour Jameson whiskey in and pulse two more time to combine. Alternatively, place Oreos in a Ziploc and using a rolling pin or meat tenderizer, crush cookies and mix in Jameson whiskey. Measure out 1 tablespoon of Oreo crumb into each well and, using the bottom of a glass, firmly press Oreo crumbs down.


  • 2 ½ blocks (20 oz) cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¼ cup Bailey’s Irish Cream
  • ¼ cup heavy cream
  • 1/3 cup of dark chocolate
  • ¼ cup Guinness


1. Add cream cheese and sugar in a bowl and beat until mixture is smooth. Add eggs in one at a time and beat on low after each addition until combined. Add vanilla and beat until combined. Add heavy cream and beat until combined.

2. Place two thirds of cream cheese batter in one bowl and add Bailey’s Irish Cream into it. Use a sturdy spatula or a wooden spoon to stir until combined.

3. Add chocolate and heavy cream into a bowl. Place bowl in the microwave and use 30-second intervals to melt mixture.  Make sure to stir the mixture in between each interval until chocolate is melted and combined with heavy cream. Alternatively, place the bowl over (not on) simmering water and heat until mixture is melted and combined.

4. Allow melted chocolate mixture to cool for five minutes before adding it into the remaining cheesecake batter. Once added, stir until combined and then add Guinness and stir until combined.


1. Pour chocolate Guinness cheesecake mixture in first then pour Bailey cheesecake mixture on top. Using a skewer or the tip of a knife, stir mixture to create a swirling effect.

Bake at 350 degrees for about 35-40 minutes. Let cheesecakes cool on oven rack with oven door open for an hour. Finished cheesecake will have a slightly sunken center.

More St. Patrick’s Day food and drink ideas in Endless St. Patrick’s Day

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  • BS March 15, 2011  

    I’m just gonna make the Oreo-Jameson crumble and eat it with a spoon. That ok with you?

  • Shaina March 15, 2011  

    Love all the car bomb ideas!

  • Tracy March 15, 2011  

    Love this! So easy and festive!

  • Aimee @ Simple Bites March 15, 2011  

    My kind of dessert. And these mini cheesecakes in cupcake wrappers? Just genius.

  • Amanda March 15, 2011  

    These are gorgeous!!! And I am betting QUITE delicious!

  • erica March 15, 2011  

    Irich Cheesecake Bombs?

  • BS March 15, 2011  

    d’oh! Editor’s fault.

  • Kim March 15, 2011  

    I just decorate my office for St Pat’s (because that is actually part of my job, awesome right?). I so wish I could turn out 100 or so of these on my office’s money to celebrate!

    I’d LOVE to see some kind of coking use for gin. It’s my favorite liquor but I have never seen it in cooking!

  • Erin Blodgett March 15, 2011  

    Amaretto sour… and now I need to get to the liquor store to make some of these!

  • Sylvie March 15, 2011  

    I love that the three different alcohols are in the three different parts of the cheesecake. You have really been on a cocktail and beer roll recently!

  • Laura March 15, 2011  

    I love this recipe! Definitely trying it out just in time for a St. Patty’s celebration. Keep the beer recipes coming!

  • Kasey March 16, 2011  

    Just to verify, these are made in a mini cupcake pan?

  • Sweet Fiend March 16, 2011  

    Hi Kasey-Actually, they are made with a regular pan not a mini cupcake pan.

  • Pat March 16, 2011  

    Oh wow, I just finished making your Irish Car Bomb Brownies ( baked in silicon cupcake molds)-I marbled the cheesecake with the brownie batter and it looks eerily similar to the photos on this post (sans the oreo crust).

  • erica March 17, 2011  

    i love the crust!

  • Brenda @ a farmgirl's dabbles March 18, 2011  

    That last photo got me! They sound delicious – thanks!

  • leigh February 28, 2012  

    you need to get a different name as a English person this is very disrespectful the IRA killed people with car bombs so its not a cool thing it been like me making a 911 cake on 4th July what are you think i guess not .

  • Amy P March 11, 2012  

    I made a batch of these last night…and they are amazing.
    However, the recipe is quite confusing when you get into it. There is only one amount of heavy cream called for, but the recipe says to add it in two separate places. Also, the chocolate mixture puffed way up and over the edges, so they don’t look as cute as yours. The end result, however, was amazing, and I got the chance to explain to take shots of the leftovers with my mother.
    Thanks for the yummy recipe!

  • Barbara March 12, 2012  

    The cheesecake bombs look great. But I have one question how much heavy cream
    do you add to the batter and how to add with chocolate when you melt it?

  • rae March 15, 2012  

    So do you add the heavy cream as stated in Step 1 or with the chocolate as stated in step 3?

  • Nissa March 15, 2012  

    Looks delish! If I want to make this just as a regular cheesecake (not minis), should I keep the same amounts of everything and slightly increase the baking time? Or should I double the recipe so it makes a good sized cheesecake?

  • sweet treat March 16, 2012  

    just made these and they came out delicious! i added heavy cream in both places and it seemed to work out okay. it makes way more than 10-12 minis!

  • Susan Curley March 16, 2012  

    Recipe calls for 1/4 c heavy cream…says put the heavy cream in the cheesecake batter, then says put the heavy cream in the chocolate to melt it….what heavy cream? Do I split it? Two 1/4 cups???
    Please help. I’m making this tonight for a party tomorrow.

  • bakersroyale March 16, 2012  

    Hi Susan – Yes, that’s two 1/4 cup of heavy cream. One 1/4 cup for step one and one 1/4 for step 3.  Thanks for asking, the recipe has been fixed. 

  • bakersroyale March 16, 2012  

    Hi Nissa – You should be fine making this in a regular 8inch spring form pan. I would increase the bake time by 15 – 20 minutes. 

  • Jhana April 18, 2012  

    Is there a way you can make this into a continental cheesecake (the type that doesn’t need baking)?

  • melissa mueller March 6, 2013  

    are these maid with mini muffin tins or regular sized muffin tins?

    Also can you make this with 13 x 9 pan?

  • Heather March 23, 2013  

    Reply to leigh:
    As an irish person your comment offends me. How many years did the English kill the irish? So pardon us if we in light heartedness make a drink called irish car bombs. We didnt call it the English car bomb. That I could understand you takimg offence. The English lost the ability to tell the Irish what to do decades ago! And as far as 911 irish carbombs and 911 have nothing to do with each other. We where hit by planes. So if your going to make a comparison make it one that makes sense. But thanks for the comment ill drink a irish car bomb for ypu.

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