Treat yourself to a heavenly dessert experience with this brandy cheesecake. Using up leftover brandy cream this Christmas cheesecake is the perfect Christmas dessert. It is so fun to make and is so delicious you’ll be licking the bowl.
The perfect Christmas cheesecake, this no bake brandy cheesecake combines all the flavours of Christmas in a light and refreshing dessert. It’s a great way to use up the leftover brandy cream you have too.
Why you’ll love this brandy cheesecake recipe
I love recipes that reduce my food waste and this brandy cheesecake is one of those. It uses up the leftover brandy cream from other bakes.
Cheesecake is a great alternative to Christmas pudding. Not everyone in my family is a figgy pudding fan so I always like to have a variety of desserts on the table. This brandy cream cheesecake always goes down a treat!
This is such a simple Christmas cheesecake recipe, it’s a no bake brandy cheesecake so you simply have to combine your ingredients and let it set.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Brandy Cream
Thick and decadent, I loved using the brandy cream in this cheesecake recipe. It’s such a festive flavour to me and because you can grab it from any supermarket there is no excuse for not using it in this delicious dessert.
Cream cheese
A key ingredient to your cheesecakes, cream cheese makes up half the cheesecake mix. You can use a branded cream cheese or one from your local supermarket. Just make sure you get the full-fat options.
Digestive Biscuits / Graham Crackers
To give your brandy cheesecake a nice sturdy base you’ll need to crush or blend your favourite biscuits to turn them into crumbs.
Personally, I think digestives make the best cheesecake base. They are absorbent so soak up the melted butter and set nice and firm. But you can use custard creams, shortbread, lotus biscuits or whichever you like!
How to Make a brandy cheesecake – Step by Step
Keep scrolling to find the full printable instructions and ingredient quantities.
Start making your brandy cream cheesecake by crushing your biscuits down and melting some butter in the microwave.
Mix the butter through your biscuits and press them into a springaway cake tin to form your cheesecake base.
Leave the base to set in the fridge while you prep your brandy cream and make the cheesecake filling.
Making the cheesecake filling
Add the sugar and cream cheese together and mix until combined.
Take your delicious brandy cream out of the fridge.
Add the brandy cream to the double cream and get to whipping! optional – add orange zest for a boost of Christmas flavour.
Whip your double cream into soft peaks and fold the cream cheese in.
Spoon or pour your brandy cheesecake filling into the biscuit base.
Level the mixture out and put it back in the fridge to set.
Now it’s time to decorate your brandy cream cheesecake!
Use an electric whisk to whip up some double cream.
Pipe little rosettes around the edge of your cheesecake. Now you can decorate with your favourite sprinkles.
Top Tips
Decorate your brandy cheesecake with grated chocolate, whipped cream rosettes or these gorgeous gold-dusted chocolate balls.
If you’ve used brandy cream on another recipe this is a great way to use up the leftovers by mixing it into your cheesecake mix.
Make your Christmas cheesecake in a springaway tin for easy cheesecake removal. Otherwise, it can be really difficult to get your brandy cream cheesecake out of the tin when you’re ready to serve.
brandy cheesecake Serving Suggestions
Get your brandy cream cheesecake out of the fridge about 10 minutes before you want to serve it. This will help it soften just enough to serve but your dessert will still be set.
Make sure that you serve your cheesecake with all the trimmings. Think whipped cream and grated chocolate. All the toppings you can think of.
Equipment
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Substitutions and variations
This Christmas cheesecake recipe is perfect, I don’t think it needs any substitutions… But if you fancy you can leave out the brandy cream and make a simple christmas cheesecake.
Or you can swap the digestive base for something tastier. I’ve tried custard creams, Oreos, and chocolate bourbons. The lot and they all work perfectly.
Storing brandy cheesecake / Making ahead of time options
No bake brandy cheesecakes are great as you can make them up to 3 days before you intend to serve them. They keep in the fridge well, uncovered. If you’re worried about your cheesecake tasting fridgey then you can keep it in a Tupperware in the fridge.
This also means that your cheesecake can be kept in the fridge for few days after you’ve made it while you finish off the extra slice.
FAQS
- Does Brandy cream contain alcohol?
- What is no bake cheesecake filling made of?
- Why won’t my no bake cheesecake set?
- Can you add brandy to cream?
- Can you add brandy cream to a cheesecake?
Does Brandy cream contain alcohol?
Yes, most brandy cream does contain alcohol, usually about 5 or 6% alcohol. If you’re looking for an alcohol free version of a brandy cream cheesecake just use double cream instead.
What is no bake cheesecake filling made of?
A no bake cheesecake is made of cream cheese and double cream that has been whipped into soft peaks. You will also want to add some vanilla extract and caster sugar for flavour too.
Why won’t my no bake cheesecake set?
Sometimes your no bake cheesecake won’t set because you haven’t left it in the fridge for long enough. Or maybe your cream wasn’t whipped enough so it wasn’t as thick or stable as it needs.
Can you add brandy to cream?
Yes, you can brandy to double cream as you whip it. This is a great option for making your brandy cream when you can’t nip to the supermarket.
Can you add brandy cream to a cheesecake?
Yes, adding brandy cream to a cheesecake is such a great way to take your no bake cheesecake game to the next level. Mix the brandy straight into your cheesecake mix for a decadent alcoholic cheesecake.
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Recipe
Brandy Cheesecake
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Christmas Cheesecake Filling
- 600 g Philadelphia cream cheese
- 120 g icing sugar
- 300 ml Brandy cream (top up with double cream / heavy cream if you don't have enough brandy cream)
- 1 zested orange zest (optional)
- ½ tsp ground cinnamon (optional)
Decoration
- 150 ml double cream
- Sprinkles
Instructions
Biscuit Base
- Break up the biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up.300 g digestives
- Melt the butter in 10-second bursts in the microwave and mix it into the biscuit crumbs when it's melted.150 g unsalted butter
- Add the buttery crumbs to the cake tin and press down firmly to compact them into a layer.
- Leave the base to set in the fridge.
Brandy Cheesecake Filling
- In a bowl whisk the Philadelphia cream cheese and icing sugar until smooth with an electric hand whisk.600 g Philadelphia cream cheese, 120 g icing sugar
- Stir in the Brandy cream (with the double cream if you need it). Then whisk again until combined and thick.300 ml Brandy cream
- (Add the orange and cinnamon at this point if you want to).1 zested orange zest, ½ tsp ground cinnamon
- Remove the biscuit base from the fridge and spoon in the creamy filling. Level it out and chill it in the fridge for a few hours or even over night. You could also freeze it for a few hours if you are short on time.
Decoration
- Using an electric whisk, whip up the double cream until it starts to thicken.150 ml double cream
- Add the double cream to a piping bag with a star nozzle. Pipe the cream around the outside of the cheesecake.
- Decorate with your favourite sprinkles.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Can this cheesecake be frozen
Yes it can be frozen. For the best results freeze it in the tin and allow it a day to defrost in the fridge.