No-Bake Irish Cream Cheesecake
No gelatin and no-bake cheesecake with delicate Irish cream liqueur flavour and chocolate cookies as the base. This no-bake Irish cream cheesecake is creamy and not overly sweet, just how we like it. Do try.
Servings: 10 people
Ingredients
The Base
- 6.7 oz chocolate sandwich cookies (190 gr)
- 3 tablespoon butter (45 gr), melted
The Filling
- 14 oz cream cheese (400 gr), room temperature
- ¾ cup icing sugar (90 gr), sifted
- ¼ cup Irish cream liqueur (60 ml)
- 1 teaspoon vanilla extract
- ⅔ cup whipping cream (160 ml), chilled
Others
- some cocoa powder , to dust on top
- some redcurrant , for decoration on top
Instructions
The Base
- Using a food processor, blend the chocolate sandwich cookies into a fine crumbs. Transfer into a bowl and add in butter. Mix well.
- Pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.
The Filling
- Whisk cream cheese until light and fluffy. Then add in the rest of the ingredients except for whipping cream and mix everything well. Set aside.
- In another bowl, whisk whipping cream until stiff peaks. Then add into cream cheese mixture and gently fold everything to combine.
- Pour onto the base and spread evenly. Chill in the fridge overnight (24 hours) or until fully set.
- Once set, run a knife all around the pan to help release the cheesecake. Dust some cocoa powder on top. Remove from the pan and decorate with some redcurrant. Slice and enjoy!
How To Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- This recipe doesn't uses gelatin so it usually takes longer to set.
- Use unsalted butter.
Nutrition
Calories: 378.3kcal | Carbohydrates: 28.5g | Protein: 4.4g | Fat: 27.7g | Saturated Fat: 15.7g | Cholesterol: 68.2mg | Sodium: 230.7mg | Potassium: 143.7mg | Fiber: 1.1g | Sugar: 20.7g | Calcium: 57.7mg | Iron: 2.6mg
