For St. Patrick’s Day, we do a gathering at our house. It’s the second largest to Christmas for us. My staple dessert is my St. Patrick’s Day Cake (a Guinness Cake base, with Jameson Irish Whiskey buttercream and Bailey’s Irish Cream Chocolate Ganache). It’s amazing, but I always like to make something else to go with. It changes each year. Last year it was Guinness floats (do you think we like Guinness or what?) and this year I wanted to try the Bailey’s Irish Cream and Murphy’s Stout cheesecake in my challenge cookbook, The Irish Pub Cookbook by Margaret M. Johnson and Leigh Beisch.
So, a week later, I still had the other 2/3 of the cheesecake mixture in my fridge. It has not set any more than in the additional 168 hours in the fridge. Inspired by my recent Jamie Oliver class, I decided to make a cheesecake parfait out of it. With a little extra whipped cream and another batch of the crust, I came up with an excellent (and still strong) no bake cheesecake cup. Here is the recipe with the adaptations to make the cups.