NO BAKE IRISH CREAM CHEESECAKE
No Bake Irish Cream Cheesecake is the perfect dessert to celebrate St. Patrick’s Day. This boozy dessert is no bake & gelatin-free! Easy recipe with quick preparation!
Ingredients
For the crust:
6 ounces Graham Crackers (170g), see note 1
A pinch of Salt
3 tbsp Unsalted Butter , melted
2 tbsp Irish Cream , see note 2
For the cream cheese layer:
8 ounces Cream Cheese (225g)
⅓ cup Powdered Sugar
⅓ cup Irish Cream (80ml)
1 tsp Vanilla Extract
½ cup Heavy Cream (120ml)
Toppings (optional):
Chocolate Shavings
Caramel Sauce
Chocolate Sauce
Whipped Cream
Instructions
Crust: Crush the crackers in a food processor (or in a Ziploc bag using rolling pin). Transfer them into a bowl. Add a pinch of salt, melted butter and Irish cream. Mix together with a spatula until well combined.
Press the mixture into a 7-inch springform pan, lined with baking parchment (ideally bottom + sides). Make sure it is pressed well. If it’s not, the crust won’t hold its shape after slicing.
Transfer the pan into the freezer.
Meanwhile: In a mixing bowl, combine all the ingredients apart from heavy cream. Use a hand mixer to achieve a smoother texture. Then whip the cream until stiff peaks form and fold it into the cream cheese mixture.
Take the springform pan out of the freezer and pour the cream cheese mixture over the crust. Spread around evenly. Cover with cling film and refrigerate for about 3 hours (or overnight) before serving.
Toppings are completely optional – use chocolate shavings, sprinkles, caramel sauce, whipped cream to decorate the cheesecake.
Notes
Either Graham Crackers (US) or Digestive Biscuits (UK) can be used.
I used Baileys Irish cream.
Use a 7-inch (18cm) wide spring form pan.
This recipe yields 6-8 portions.
I always use unsalted butter as I like to control the amount of sodium we eat. You can use salted butter, if you prefer. If you do, there is no need to add a pinch of salt to the crust.
For more tips I recommend reading the whole post.