No Bake Baileys Irish Cream Cheesecake

 

Whether you make this for St. Patrick's Day or not, this no bake Baileys cheesecake is silky smooth and full of flavour. A sumptuous creamy cheesecake filling nestled in a dense chocolate crust, topped with a rich decadent chocolate ganache and drizzled with white chocolate is absolutely luscious and easy to make.    

No Bake Baileys Irish Cream Cheesecake

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400 g (3 1/3 cups) chocolate baking crumbs

1/2 cup (1 stick/113 g) unsalted butter, melted

2 and 1/2 packages (625 g) Philadelphia Brick Cream Cheese, softened 

300 ml (1 1/4 cups) heavy whipping cream

1/4 cup (50 ml) Baileys Irish Cream

2/3 cups (75 g) icing sugar

Chocolate Ganache

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150 g (5 oz) Baker's semi sweet chocolate

100 ml (1/2 cup) whipping cream 

1 tablespoon Baileys Irish Cream

Chop the chocolate and place into a medium heat proof bowl. Using a heavy bottom saucepan, add the whipping cream and Baileys Irish Cream and gently heat over low medium. When the cream mixture begins to gently boil, slowly pour over the chopped chocolate and allow the chocolate pieces to rest and melt for 1 minute. 

Gently stir together until the chocolate and cream come together and allow to cool for about 30 minutes before pouring over the top of the chilled set cheesecake.    

melted white chocolate, for decorating

Line the bottom of a 9 - inch springform pan with baking parchment. Set aside. 

In a medium bowl mix together the chocolate baking crumbs and melted butter with a fork until combine. Press into the bottom and sides of the prepared 9 inch springform pan. You may use a smooth glass or the backside of a spoon to gently push and press the crumbs up the sides. Chill in the refrigerator for 1 hour.

In a large bowl, add the cream cheese and icing sugar and using a spatula mix together until nicely smooth and creamy. Add the whipping cream and using a handheld mixer beat the mixture on medium speed until soft thick peaks form. Ensuring not over beat the cream cheese as it may not set properly. Add in the Irish Cream and beat again until the mixture becomes thick and creamy but still smooth enough to spread around easily.

Pour the cream cheese mixture into the chilled chocolate crust. Smooth out towards the edges ensuring the filling is level. Cover and chill in the refrigerator overnight.

The next day and once the cheesecake has set, make the ganache, see recipe above, allow the ganache to set before decorating with melted white chocolate.