Irish Brownie No-Bake Cheesecake

This ultra-rich St Patrick’s dessert is one of my best original ideas EVER and even my cheesecake-hating hubby smiled when he tried a bite! It uses my favorite trifecta of Irish spirits: Guinness stout, Bailey’s Irish Cream and Jameson Irish Whiskey… It’s a bit rich, so you’ll want to serve this one at your St Patty’s Day party and invite some friends to share!

Guinness Stout Brownie Crust

Prepare your favorite brownie recipe or box mix, replacing the water with Guinness stout.
Pour into a parchment-lined (cut into a circle to fit in the bottom) springform pan and bake according to recipe or directions.
Cool completely on wire rack.
White Chocolate Irish Cream Cheesecake Filling
1 8oz package of cream cheese, softened
3 cups heavy whipping cream
1/2 cup Irish Cream
1 teaspoon vanilla
3/4 cup powdered sugar, sifted
1 small box of white chocolate instant pudding mix
Mix cream cheese, vanilla and powdered sugar in a large bowl with an electric mixer until smooth. Add whipping cream and Irish Cream. Beat until smooth Add pudding mix and beat for 2-4  minutes or until thick. Spread over brownie and tap on countertop to make sure it settles without holes in filling.
Chill for 1 hour in freezer. Run a butter knife along the edge and remove edge and bottom from cake.
Return to freezer while making topping.
Irish Whiskey Dark Chocolate Ganache
7 oz heavy whipping cream
2 Tablespoons Irish whiskey
1 1/2 cups chocolate chips
Place chocolate chips in small bowl.
Heat heavy cream until it JUST comes to a boil. Remove from heat and pour right over chocolate chips. Stir until melted and smooth. Stir in whiskey and mix well.
Place in fridge to cool for 5 to 10 minutes. Then carefully pour over top of cake, spreading it over the sides.
Place back in freezer to let chocolate set before serving. About 30 minutes???

Cut into thin slices and enjoy!