No-Bake Baileys Cheesecake
Serves : 12 slices
A silky smooth no-bake Baileys cheesecake with an Oreo crust on the base and sides, topped with a rich Baileys chocolate ganache. Make it the night before for an effortless showstopper dessert.
Ingredients
For the Cheesecake
- 300 g Oreo Cookies or Chocolate Digestive Biscuits
- 75 g Butter Unsalted, Melted
- 500 g Cream Cheese Full-fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 50 ml Baileys Irish Cream
For the Chocolate Ganache
- 100 ml Double Cream or Heavy Cream
- 150 g 70% Dark Chocolate
- 1 tbsp Baileys Irish Cream
To Decorate
- 75 ml Double Cream or Heavy Cream
- 1 tsp Baileys Irish Cream
VIDEO
Instructions
- Make the Oreo base - Add the Oreo cookies into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the cookie crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges.
- With a glass or a measuring cup, gently push the cookie mixture up the sides of the pan. Smooth over the crust with the back of a spoon. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling - Add the cream cheese and icing sugar into a large bowl and gently combine with a spatula until smooth and creamy.
- Add the double cream and using a hand held mixer beat the mixture on low to medium until it forms soft, thick peaks.
- Add in the Baileys Irish Cream, and beat again until the mixture becomes thick and creamy, but still smoother enough to spread around easily.
- Alternatively, use a stand mixer with the whisk attachment to make the cheesecake filling, following the same steps.
- Assemble the cheesecake - Pour the mixture into the chilled Oreo cookie crust, then smooth out to the edges and level. Chill the cheesecake in the fridge for at least another 6 hours or overnight.
- Make the chocolate ganache - Break the chocolate into pieces and place in a heatproof bowl.
- In a heavy bottomed saucepan, gently heat the double cream and Baileys, over a low to medium heat. When the cream starts to gently boil, pour over the chocolate and allow it to melt for 1 minute.
- Gently stir together the chocolate and cream, then leave to cool for at least 30 minutes before pouring over your cheesecake.
- Decorate the cheesecake - When ready to serve, pour the chilled chocolate ganache into the centre of the cheesecake, and smooth out to the edges with an offset spatula.
- Whip together the remaining double cream with a teaspoon of Baileys, until it forms soft, thick peaks. Add the whipped cream into a piping bag fitted with a nozzle and pipe around the top of the cheesecake. Decorate chocolate pieces if desired.
Notes
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must - a traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? - If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don't overbeat your cream cheese!
Nutrition
Serving: 1sliceCalories: 547kcalCarbohydrates: 37gProtein: 6gFat: 43gSaturated Fat: 24gCholesterol: 115mgSodium: 317mgPotassium: 141mgFiber: 1gSugar: 27gVitamin A: 1326IUVitamin C: 1mgCalcium: 88mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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