Baileys Cheesecake {No Bake}
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Digestive biscuits (graham crackers) (Crushed)
- 150 g Butter (Melted | See notes)
- 3 tbsp Cocoa powder
- 100 g Icing sugar (powdered sugar)
- 680 g Cream cheese (Full fat)
- 300 ml Double cream (heavy whipping cream (US/CA) - min 35% fat - or (AU) thickened cream) (See notes)
- 90 ml Baileys Irish Cream Liqueur (About 5 tbsps)
- 150 ml Milk chocolate
- Chocolates, sprinkles or Baileys truffles to decorate
Method
- Make the base: Combine the crushed biscuits with the melted butter and cocoa and press into a springform pan (US)/loose-bottomed tin. Chill in the fridge while you make the topping.
- Start the creamy filling: Beat the cream cheese with the icing sugar until it's just combined, don't over mix.
- Whip the cream: Add in the cream straight from the fridge and Baileys, and whisk until very thick. Use an electric whisk if you have one.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- To set: Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
- To finish off: When you are almost ready to serve the cheesecake, melt the chocolate very gently in a bowl, sitting over a pan of simmering water. (Don't let the bowl touch the water!)
- When the chocolate is melted, allow to cool for about 10 minutes. It should be body temperature (so you can't feel it when you touch it with your finger).
- Remove the cheesecake from the fridge and take out of the tin (see tips below). Gently drizzle over the chocolate, working quickly. Add decorations. (See notes). For clean slices, dip your knife in hot water and wipe dry between each cut.
- Please note! The alcohol in this recipe can sometimes prevent it from setting fully in the usual chilling time. If this is the case when you make it, try chilling it for longer or freeze it for a couple of house before serving.