Description
Silky Baileys No-Bake Cheesecake whispers pure indulgence with its creamy Irish cream-infused layers. Chocolate cookie crust and luscious filling promise a quick dessert that melts hearts and delights senses with minimal kitchen effort.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese (softened)
- ¾ cup (180 milliliters) Baileys Irish Cream
- 1 ½ cups (360 milliliters) heavy cream (whipped to stiff peaks)
Crust Ingredients:
- 2 cups (200 grams) crushed chocolate cookies (Oreos or digestive biscuits)
- 5 tablespoons unsalted butter (melted)
- 1 tablespoon sugar (optional, for extra sweetness)
Garnish and Additional Ingredients:
- ½ cup (100 grams) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (90 grams) melted dark chocolate (optional, for a chocolate swirl effect)
- Whipped cream
- Chocolate shavings or cocoa powder
- Drizzle of Baileys or melted chocolate
Instructions
- Pulverize chocolate cookies in a food processor until achieving a uniform, powdery consistency.
- Combine the cookie crumbs with melted butter, ensuring thorough and even incorporation.
- Transfer the moistened crumb mixture into a 9-inch springform pan, using the back of a spoon or measuring cup to create a compact, level base.
- Refrigerate the crust for approximately 15-20 minutes to allow it to firm up and set.
Notes
- Ensure cookies are crushed uniformly to create a stable, even base for your cheesecake.
- Use room temperature cream cheese to prevent lumps and achieve a smooth, creamy texture.
- Fold Baileys gently into the mixture to maintain the light, airy consistency of the cheesecake.
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set perfectly.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: Blending
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 30g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg