Baileys and White Chocolate No-Bake Cheesecake
A rich, creamy no-bake cheesecake combining the smoothness of white chocolate with the comforting taste of Baileys Irish Cream. This simple and elegant dessert is perfect for any occasion, from casual gatherings to special celebrations.
Ingredients
- For the Base:
- 300 g digestive biscuits broken into small pieces
- 150 g unsalted butter melted
- For the Filling:
- 400 g white chocolate chopped
- 500 ml double cream
- 500 g cream cheese softened
- 1 liter Baileys Irish Cream
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and bashing them with a rolling pin. Mix the crumbs with melted butter until combined. Press the mixture into the base of a springform pan, covering the entire bottom evenly. Place the pan in the fridge while preparing the filling.
- Create the Filling: Melt the white chocolate using a double boiler or microwave, stirring often to prevent burning. In a separate bowl, whip the double cream until soft peaks form. In another bowl, beat the cream cheese until smooth. Add melted white chocolate and Baileys Irish Cream to the cream cheese, mixing well. Gently fold in the whipped cream until fully combined.
- Set and Chill: Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Cover the pan with cling film and refrigerate for at least 6 hours, preferably overnight, to set completely.
- Serve: After chilling, take the cheesecake out of the fridge and let it sit at room temperature for about 10 minutes before removing it from the pan. Cut into slices and enjoy!
Notes
- You can substitute digestive biscuits with Graham crackers, gingersnaps, or Oreos for a different base texture and flavor.
- Let the cheesecake chill overnight for the best texture.
- For a perfect slice, wipe the knife between cuts for clean, sharp edges.