Do you love Guinness, chocolate and cheesecake? If so you will love this easy no bake Guinness cheesecake with added chocolate for sweetness.
4.43 from 7 votes
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Fridge set 1 hourhr
Total Time 1 hourhr40 minutesmins
Course Dessert, Party Food, Pudding, Sweet Treats
Cuisine English
Servings 12people
Calories 339kcal
Equipment
6 inch round cake tin with removeable base
Ingredients
100gUnsalted butter
200gDigestives biscuits
300gSoft cream cheese
60gCaster sugar
1tspvanilla extract
150mldouble cream / heavy cream
4tablespoonscocoa powder
440mlGuinnesss
Decoration
150mldouble cream / heavy cream
sprinkles
Instructions
In a saucepan add the Guinness and cook on a low to medium heat until it has reduced to at least half and starts to thicken. It should take about 20 minutes. Keep an eye on it and stir regularly. Take off the heat and allow to cool.
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 in short bursts or in a pan on a low heat and then take off the heat once melted, so it doesn’t burn.
Crush the biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
Put the biscuit crumbs in a bowl and add the melted butter. Mix it all together until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down gently to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed. Then add in the vanilla extract and sieve in the cocoa powder.
Add the Guinness into the cream cheese and caster sugar and gently mix together.
In a new bowl lightly whip the double cream until it starts to thick. If you have an electric mixer it will be quicker but it is managable by hand.
Stir the double cream into the cream cheese mixture together. Be careful not to over mix.
Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
Remove the cheesecake from the tin and place on a plate.
Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls on to the cheesecake around the outside.
Add your choice of sprinkles if you want to.
Serve and enjoy. Tastes great served with a cold Guinness.
Notes
-If you want to serve this on a warm day keep it inside the fridge or somewhere cool until you need it. Warm weather will make the cream soften.-It should take about 20 minutes for the Guinness to reduce down. You want it to reduce to at least half and the Guinness mixture should be thickening up.