Baileys and White Chocolate Cheesecake – No Bake
A creamy and rich Baileys and White Chocolate Cheesecake is the perfect treat for an event or party. Chill and set it in the fridge and it’s ready to go. I love how quick and easy it is to make.
I made this as a tester a few weeks ago for friends and family and it was devoured in seconds. This Baileys and White Chocolate Cheesecake is highly addictive so you have been warned.
The gold wrappers of the chocolate truffles look so fantastic on the cheesecake. If you want you can remove the wrappers first but I’ve found when presented everyone loves that they are wrapped. Especially when children are involved the truffles get pinched off the top. Luckily guests will find extra truffles inside the cheesecake so not to worry about the ones on the top. They will be surprised with how well the truffles taste with the Baileys.
I love when the cheesecake has just come out of the fridge and is put on the plate ready to decorated.
Why didn’t I do a complete chocolate layer but rather keep it to the outside? I did it that way as it’s easier to cut the cheesecake when you want to serve it. However if you want to completely cover the cheesecake it work too.
Step by step how to make the cheesecake
1) Mix together the broken up shortbread and butter. 2) Press the mix into the cake tin to form the base. Pop in the fridge until hard.
3) Mix together the cream cheese and caster sugar until smooth. 4) In a new bowl whisk up the double cream until thick.
5) Mix the double cream into the cream cheese and stir in the Baileys. 6) Chop up the Lindt Lindor chocolate truffles and mix in. 7)Add the mix to the tin and pop back in the fridge until set.
Baileys and White Chocolate Cheesecake Recipe
Baileys and White Chocolate Cheesecake
- 45 g Unsalted butter
- 150 g Shortbread biscuits
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml Double cream
- 50 ml Baileys
- 10 Lindt white chocolate Truffles
- 100 g white chocolate
- extra truffles for decorating
- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)
- Melt the butter gently in the microwave or in a pan and then take off the heat.
- Crush the shortbread biscuits in a food processor, or put the shortbread in a plastic bag and use a rolling pin to break them up.
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to set.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- In a new bowl lightly whip the double cream until it starts to thicken.
- Stir in the double cream and cream cheese mixture together.
- Stir in the Baileys.
- Chop the truffles and mix into the cream cheese mixture.
- Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
- When it is set remove from the fridge and remove from the tin.
- Melt the white chocolate in a heatproof bowl in 10 second bursts in the microwave. Once it’s melted, allow to cool for a few minutes but while it’s still molten drizzle over the cheesecake.
- For Decorations you can add more truffles. Unwrapped if you want to add some gold sparkle to the finished cheesecake (remind them to unwrap before eating) or unwrap them so they are ready to go if your guests won't be held back from eating it.
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Check out my other cheesecakes for delicious inspiration. They all taste delicious and perfect for making ahead for events and parties.
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