Baileys Cheesecake with White Chocolate - no bake recipe
Quick and easy to prepare in advance, this indulgent Baileys Cheesecake features a luscious layer of hidden white chocolate Lindor truffles. With a classic shortbread biscuit base and an elegant white chocolate drip decoration, this no-bake cheesecake is sure to become your new favourite dessert. This rich, creamy, and ever so slightly boozy Baileys and White Chocolate Cheesecake is the ultimate treat for any event or party.
Ingredients
Biscuit Base
- 50 g Unsalted butter
- 150 g Shortbread biscuits
Baileys Cheesecake Filling
- 300 g Soft cream cheese
- 60 g icing sugar / confectioners sugar
- 150 ml Double cream / heavy cream
- 50 ml Baileys Original Irish Cream Liqueur (You can add up to 100ml if you want a really strong flavour)
- 10 Lindt white chocolate truffles (optional but delicious)
Decorations
- 100 g white chocolate
- extra truffles for decorating (optional but a lovely way to decorate)
Instructions
Making the biscuit base
- 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.
Making the Cream Cheese Filling
- In a bowl cream together the cream cheese and icing 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 Baileys.
- Stir in the double cream and cream cheese mixture together.
- 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.
Decorating The Baileys Cheesecake
- 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. Option - Add a few drops of vegetable oil to make it more pourable.
- For the easiest and cutest decorations, you can add more truffles. Leave them wrapped 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.
Notes
The sweets in the wrappers are only for decorations to make it look pretty, just like you would with candles, take them off before you slice into the cake. You can remove the chocolates from the wrappers to serve if you would like to. It's up to personal preference. The extra decoration is not included in the nutrition estimation.
Nutrition
Calories: 453kcalCarbohydrates: 31gProtein: 5gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 75mgSodium: 201mgPotassium: 121mgFiber: 0.3gSugar: 22gVitamin A: 957IUVitamin C: 0.2mgCalcium: 78mgIron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.