Description
A creamy, no-bake Baileys Cheesecake with a chocolate cookie crust and silky ganache topping.
Ingredients
Scale
- 250 g Chocolate digestive biscuits – Finely crushed
- 75 g Unsalted butter – Melted
- 2 tbsp Cocoa powder – Optional but richens flavor
- 1 pinch Salt – Enhances chocolate
- 600 g Full-fat cream cheese – Room temperature
- 150 g Icing sugar – Sifted
- 300 ml Double cream – Whipped to soft peaks
- 150 ml Baileys – Irish Cream
- 1 tsp Vanilla extract
- 2 tsp Powdered gelatin
- 3 tbsp Cold water – To bloom gelatin
- 100 g Dark chocolate – Chopped
- 50 ml Double cream – For ganache
- Extra Baileys – Optional drizzle
Instructions
- Crush biscuits, mix with butter/cocoa/salt, press into tin, and chill 30 minutes.
- Bloom gelatin in cold water, melt until clear, and let cool but remain liquid.
- Beat cream cheese; add icing sugar, Baileys, vanilla; mix in cooled gelatin.
- Fold whipped double cream gently into the Baileys mixture until combined.
- Pour filling over crust, smooth top, tap out air, and chill minimum 6 hours.
- Prepare chocolate ganache, cool slightly, then drizzle or spread on cheesecake.
Notes
- Chill the cheesecake overnight for best results.
- Use high-quality Baileys for more flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg