No Bake - Baileys Irish Cream Cheesecake

April 10, 2021

No Bake - Baileys Irish Cream Cheesecake

Prep time: 30 minutes

Resting time: Chill in refrigerator overnight

Ingredients:

For the Cheesecake:

* 1 + 1/2cups Oreo Crumbs

* 5tbsp Unsalted Butter, melted

* 4 (8oz) blocks of Cream Cheese at room temperature

* 3/4cup Granulated Sugar

* 1/4cup Baileys Irish Cream

* 2cups White Chocolate chips, melted

* 3/4cup Semi-sweet Chocolate chips, melted

* 1cup Whipping Cream, whipped to stiff peaks

For the Topping:

For the White Chocolate Ganache:

* 1/2cup Whipping Cream

* 3/4cup White Chocolate Chips

For the Garnish:

* Chocolate Shavings

* Whipping Cream

Directions:

1. Combine the oreo crumbs and the melted butter, in a bowl. Using a fork, mix the ingredients up, until the crumbs are well coated with the butter.

2. Line a 9inch springform pan with parchment paper on the bottom of the pan. Transfer the oreo mixture to the pan and using the back of a spoon or the bottom of a measuring cup, press down the oreo crumbs, forming a base for the cheesecake. Place in refrigerator to chill and set, until you make the cheesecake filling.

3. To make the cheesecake filling, whip the creamcheese and granulated sugar in the bowl of a stand mixer (with paddle attachment). Add the baileys cream and whip on low to combine.

4. Add in the melted white chocolate and semi-sweet chocolate either simultaneously or one afer the other and whip on low to combine. Using a rubber spatula scrape the sides and bottom of the bowl, ensuring the mixture is well whipped and combined.

5. Change to whisk attachment, and using a fresh bowl, whip the whipping cream until stiff peaks form. Fold the whipping cream into the baileys cream cheese mixture. Pour the mixture into the prepared pan in the refrigerator. Leave to set in the refrigerator for a minimum of 6 hours or overnight.

Note: You can also freeze it for 2 hours and it should set.

6. Once set and ready to garnish, make the chocolate ganache. To make the ganache warm the whipping cream in a pan on medium heat. Place the chocolate in a heat proof bowl. Pour the warmed whipping cream over the chocolate and leave for about a minute. Whisk with a hand whisk until fully melted and combined. Pour the ganache over the cheesecake while the cheesecake is still in the springform pan.

7. Place the springform pan in the refrigerator for the ganache to set. Leave for an hour or two for it to set. Garnish with chocolate shavings and whipped cream prior to serving.