Irish Breakfast Cheesecake Bars

Oh, sweet decadence, we will be dreaming of these Ireland-inspired cheesecake bars, that is for certain! With the delicious notes of fruitiness from our Irish Breakfast tea, the hints of almondy whiskey from the Bailey's, and a rich chocolaty dancing throughout from our Black Onyx Cocoa; these are sure to be a hit, be them for an event or just for at home.

While there are many steps to getting this delicious treat to your belly, we can't give these bars enough praise. Not overly sweet, and somewhat earthy they can be enjoyed by anyone!

We can't imagine a better dessert after having a hot bowl of Irish Stew or a steaming plate of Cottage Pie. We can't wait for you to try them with us!

*You can opt to not use Bailey's for a non-alcoholic version of this dessert.

What You'll Need:

• Blender/Food Processor

• Small Pot

• Stand Mixer/Hand Mixer

• 9 x 13 Baking Sheet

• Parchment Baking Paper

Ingredients:

• 9oz Graham Crackers

• 11 Tbls Butter

  • salted & melted

• 1 Tbls Sugar 

• 1/2 cup Heavy Cream

• 1/4 cup Irish Breakfast Black Tea

• 16oz Cream Cheese

  • Room temp

• 1/2 cup Sugar

• 1/2 cup Bailey's Almond Irish Cream

  • *You can opt to not use Bailey's for a non-alcoholic version of this dessert. Substitute for 1/4 cup heavy cream.

• 3 Eggs

  • Room temp

• 1 tsp Black Onyx Cocoa Powder

• 1/2 tsp and a dash of Vanilla Extract

• 1 Tbls All-purpose Flour

Prep:

• Preheat your oven to 350º F (176.6 C)

• Prepare to have a small container for your heavy cream after you simmer it.

Instructions:

1. Add your heavy cream to a pot and set at medium-low heat

   1. We want to steep the tea into the cream but not boil it.

2. Add the Irish Breakfast to the pot

3. Bring to a low simmer stirring consistently until your tea has steeped into your cream quite a bit

4. Strain and set aside to cool

   1. When straining be sure to smoosh your tea as it will retain liquid, you want to get as much out as possible. You will likely end up with 1/4 to 1/3 of a cup compared to the 1/2 cup you began with.

5. Your heavy cream will likely thicken after this.

1. In a food processor add your graham cracker and pulse blend to a crumbly consistency.

   1. You may need to do this with half of your crackers and then add the rest if your container can't hold it all.

2. Pour in your butter and sugar and blend those into the crackers

   1. Your crackers should be well coated and in a finer crumble.

3. Line your baking sheet with parchment paper.

4. Spread onto a 9x13 sheet pan evenly and bake at 350 for 6~ minutes

1. Add your cream cheese and sugar to a mixer or bowl and cream them together.

2. Beat in the Bailey's first, this should make your mixture quite creamy.

3. Blend in your heavy Irish Breakfast cream.

4. Carefully add and beat in one egg at a time.

5. Blend in your cocoa powder, vanilla extract and flour.

6. Spread this out on the graham cracker crust, make sure it spreads evenly.

7. Pop that in the oven at 350ªF for roughly 20 ~25 minutes depending on your oven.

1. Poke your cheesecake bars with a toothpick or a fork to be sure it is done all around.

2. Once done you can optionally duct your bars with more cocoa powder.

3. Let it cool before popping it in the oven.

4. Once it is chilled you can cut it into small bars.

5. Now enjoy!