Baileys Cheesecake (No Bake)
Here's how to make my no-bake Baileys cheesecake that's creamy, smooth and irresistible. This recipe tastes so good and it's easy to make.
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits
- 150 g Unsalted Butter
- 25 g Cocoa Powder
Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 110 g Icing Sugar
- 150 ml Baileys Irish Cream (Start by adding 100ml, then add more to taste)
- 1 tsp Vanilla Extract
Decoration (optional)
- Squirty cream
- 50 g Dark Chocolate (grated)
Instructions
Cheesecake Base
- Place the digestive biscuits into a large sandwich bag and bash it with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs. Once crushed, add it to a mixing bowl.300 g Digestive Biscuits
- Melt butter in the microwave and pour it over the crushed biscuits, then add the cocoa powder. Mix everything together until fully combined.150 g Unsalted Butter, 25 g Cocoa Powder
- Pour the mixture into a lined 8″/20cm tin and press it down using the back of a spoon or cup. Place it in the fridge whilst you’re making the cheesecake filling.
Cheesecake Filling
- Whisk cream cheese, double cream, vanilla extract and icing sugar until soft peaks form.600 g Cream Cheese, 300 ml Double Cream, 110 g Icing Sugar, 1 tsp Vanilla Extract
- Add Baileys to the mixture and whisk again until evenly combined.150 ml Baileys Irish Cream
- Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep it in the fridge for 6 hours or overnight for best results.
Decoration (Optional)
- Squirt circles of cream around the rim and top with grated chocolate.50 g Dark Chocolate, Squirty cream
Video
Nutrition
Calories: 565kcalCarbohydrates: 38gProtein: 7gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 106mgSodium: 375mgPotassium: 198mgFiber: 2gSugar: 21gVitamin A: 1356IUVitamin C: 0.2mgCalcium: 93mgIron: 2mg
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