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Flourless Irish Cream Cheesecake Brownies

Creamy, rich, gooey brownies swirled with cheesecake all filled with Irish cream flavor!

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Author Laura Doerr


For the brownies

  • 12 oz bittersweet chocolate chips
  • 6 tbsp unsalted butter
  • 1/2 cup sugar
  • 1/4 cup The Whistler Irish Cream
  • 1 tsp vanilla extract
  • 3 eggs room temp
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1 cup miniature semi-sweet chocolate chips

For the cheesecake

  • 8 oz cream cheese room temp
  • 1/4 cup sugar
  • 2 tbsps The Whistler Irish Cream
  • 1 egg room temp
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350°. Line a square baking pan with parchment paper, or spray with non-stick cooking spray.

For the brownies

  1. In a large microwave safe bowl, combine the chocolate chips and butter. Melt in the microwave in 30-second increments, stirring in between until melted and smooth. Stir in the sugar, Irish cream, and vanilla. Add in the eggs one at a time, combining after each egg.

  2. In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Add the dry mixture to the wet mixture, and stir until well combined. Stir in the mini-chips, batter will be thick. Pour 2/3 of the brownie mixture into the prepared baking pan.

For the cheesecake

  1. In a medium bowl or stand mixer, beat the cream cheese until smooth. Add in sugar and beat until combined. Add in Irish cream, egg, and vanilla and beat until smooth.

  2. Spread the cheesecake batter evenly over the brownie batter. Dollop the remaining 1/3 brownie batter onto the cheesecake. With a knife, gently swirl the brownie batter into the cheesecake without over mixing.

  3. For 8x8-inch pan bake for 40-45 minutes, for 9x9-inch pan bake for 30-35 minutes. Cheesecake should just start to be a touch golden, and brownies should be set, but still gooey. Cool completely before cutting into squares. Store in an air tight container or the fridge. Delicious cold too!