Guinness Chocolate Cheesecake

guinness chocolate cheesecake

As I’m sure you’re well aware, St. Patrick’s day is just around the corner and we all know what that means pretty much two things: the color green, and a nice frosty glass of Guinness stout. Two things I absolutely love: green is my favorite color, and stouts (especially the Guinness extra stout) are one of my favorite beers. The next baking recipe will include some green hues in it, but for now I’m going to focus all of my attention of the Guinness and present you with this delectable Guinness Chocolate Cheesecake.

I’ve baked with Guinness quite a few times in my life. Not to mention vegan chocolate stout cupcakes (for some reason I didn’t get around to posting that recipe a few years ago… I should fix that). Stout can do such amazing things once it is incorporated into baked goods. Obviously it pairs well with chocolate, hence chocolate chips, cocoa powder, and in this cheesecake. It’s absolutely insane. Almost like a flourless and dense chocolate cake, very fudgy, creamy, but also light like a chocolate souffle. But better.

Honestly, does it look like it could get any better? This is the ultimate chocolate dessert. It’s especially enhanced with a squeeze of whipped cream on top and a few sliced strawberries or raspberries. What more could you want? If you’re looking for a dessert recipe to take to a potluck St. Patrick’s party or to host at your home, look no further. This is all you’ll need. (And a few more bottles of Guinness…) Just make it ahead of time the night before!

Guinness Chocolate Cheesecake
Recipe type: Dessert, Cake, Chocolate, Cheesecake
Serves: 10-12 slices
  • 1 cup honey graham cracker crumbs
  • 3 tablespoons cocoa powder
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted
  • 12 ounces 56% semisweet chocolate, chopped
  • 2 tablespoons heavy cream
  • 3 (8 ounce) packages neufchâtel cream cheese
  • 1 cup sugar
  • ½ cup fat-free sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup Guinness Extra Stout
  1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
  2. Melt the chocolate in the cream in a small saucepan over medium heat.
  3. Cream the cream cheese in a large bowl with a hand-held mixer.
  4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
  5. Pour the mixture into the spring form pan.
  6. Bake in a preheated 350F oven for 55 minutes.
  7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
  8. Let cool completely and chill the cheesecake in the fridge overnight!



  1. says

    This looks amazing! Think it’s safe to eat when pregnant because of alcohol? It cooks out, right? Just wanted to post a comment to let you know I’ve been following your blog for 3 years now and it’s wonderful to see you evolving as a person and in your blogging. Your photography is so lovely and I can see you put more effort into styling each shoot and processing the photos. Even the blog theme has changed! Just wanted to let you know people are appreciating you from afar. Hope someday I can have an equally cool blog :)

    • thebakingbird says

      Hi Vanessa! I would say it’s a pretty safe bet that you would be fine to make this if you’re pregnant. Don’t quote me on it, but 1. you use so little, 2. it’s disbursed throughout fairly well into the cream cheese, and 3. it bakes out. You should be totally fine. And thank you so much for your sweet and kind words! Glad to know there are lovely people out there like you that are appreciating the recipes :) I really appreciate it! You can have a great blog too, I just know it ;) Let me know what you think of the cheesecake !

  2. says

    I’m totally with you on the stout in baked goods–my favorite chocolate bundt cake has a hefty amount of stout in it, as do my favorite marshmallows. I’ve never tried stout in cheesecake but I likely will soon, as this looks wonderfully decadent and delicious!

    • thebakingbird says

      Oh my gosh, a bundt cake! YES! I’m going to have to try that next. I’m planning on making a bundt cake this week too, as I got a new pan :) Do you make stout marshmallows?!

  3. Anna says

    This looks great! I just have one question – is there a particular reason to use fat free sour cream and neufchâtel? Is it just to try to keep the calorie count under control or does it change the taste/texture? I have 3 bricks of regular cream cheese in the fridge that was I was hoping to use up soon but I’ll get neufchâtel if it will affect the taste.

    • thebakingbird says

      Hi Anna! Good question. The main reason I used them was because that is what I had on hand. Secondly, yes, it does reduce the calories a bit, but it doesn’t change the texture and flavor much at all. I guess the only way to really find out is to make one with regular cream cheese and one with neufchatel and try to see the difference. Honestly though, every time I’ve subbed in neufchatel in a previously used cream cheese recipe, it has tasted no different. In fact, I prefer it, because sometimes cheesecakes can be overly rich and intense, and this is already a pretty rich cake with the chocolate and whatnot, so it helps even it out very well. Phew! Sorry for the long answer. If you have regular cream cheese, go ahead and use it. It isn’t like it would be bad at all. The original recipe calls for it anyhow. I just prefer neufchatel because it’s a bit “lighter” and slightly lower in fat. :) Happy baking!

  4. Donna says

    OK, I just put my cheesecake in the oven. Fingers crossed, this is my first cheesecake ever and it’s for my hardworking husband for Father’s Day………….

  5. says

    Can’t wait to try this recipe! I’m making it today for my weekly dinner with friends tomorrow. Looks so divine. Saw your recipe on Culture Magazine. Glad I did!

  6. Richard Trump says

    This is one of the best cheesecakes I’ve ever had, the flavor is great and the mouthfeel fantastic. We’ve used it for some other favors, like key lime. There is about 5 ounces of fat in that much chocolate, so I replaced it with coconut oil to keep the same texture in the non-chocolate version, plus it gives a nice flavor. Thanks!

  7. Jo says

    This sounds divine. If I use 70% dark chocolate would I decrease the quantity of chocolate? (I will also use full fat cream cheese and sour cream) Thanks!

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