Description
A creamy, no-bake cheesecake flavored with Baileys Irish Cream, featuring a rich chocolate cookie crust and a silky filling. Perfect for busy weeknights and special occasions.
Ingredients
Scale
- 2 cups chocolate cookie crumbs or crushed chocolate biscuits
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 3/4 cup powdered sugar, sifted
- 1/2 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, melted and cooled slightly (optional but recommended)
- 1 cup heavy whipping cream, cold
- Pinch of fine sea salt
Instructions
- Make the crust: Stir cookie crumbs with melted butter and a pinch of salt. Press firmly into a 9-inch springform pan, going slightly up the sides. Chill while you make the filling.
- Beat the base: In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Scrape the bowl.
- Add Baileys: Mix in the Irish cream and salt until fully blended. If using melted white chocolate, beat it in now on low speed.
- Whip the cream: In a separate bowl, whip heavy cream to soft peaks. Fold it gently into the cream cheese mixture with a spatula.
- Fill and chill: Spoon the filling into the crust and smooth the top. Tap the pan lightly on the counter. Cover and chill for at least 6 hours, preferably overnight.
- Release and serve: Run a thin knife around the edge, release the springform, and slide the cheesecake onto a plate. Add toppings right before serving.
Notes
This cheesecake can be made ahead and frozen. For a clean slice, warm your knife in hot water. Taste the filling before adding in sweetness, and adjust with salt or lemon juice as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 23g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg