Description
This No Bake Baileys Cheesecake features a deliciously creamy Baileys-infused filling set on a crunchy Oreo crust. Topped with a smooth Baileys chocolate ganache, this indulgent dessert requires no oven and is perfect for festive occasions or anytime you want a rich, boozy treat.
Ingredients
Crust
- 28 standard stuffed Oreos, crushed to fine crumb
- 7 tbsp butter, melted
Filling
- 11.5 oz spreadable cream cheese, at room temperature
- ¼ cup superfine granulated sugar (or caster sugar)
- ½ cup crème fraîche (or mascarpone cream)
- ⅓ cup Baileys Irish cream (or other whisky cream liqueur)
- 1 cup heavy cream (or double cream)
- ⅓ cup powdered sugar (or icing sugar)
Ganache
- 2 tbsp Baileys Irish cream (or other whisky cream liqueur)
- 1 oz semi-sweet chocolate chips (or dark or milk chocolate, chopped finely)
Instructions
- Prepare the Pan: Line the base and sides of an 8″ or 9″ springform cake pan with parchment or wax paper to prevent sticking and make removal easier.
- Make the Oreo Crust: In a mixing bowl, combine the crushed Oreo biscuits with the melted butter. Press this mixture firmly into the base and about 1 inch up the sides of the prepared pan. Refrigerate to chill while preparing the filling.
- Mix Cream Cheese Filling: In a large bowl, whisk together the spreadable cream cheese, crème fraîche, and granulated sugar until smooth and creamy. Add the Baileys Irish cream and whisk until fully incorporated.
- Whip the Cream: In a separate bowl, combine the heavy cream and powdered sugar. Using a handheld electric beater, whip the cream to stiff peaks. Take care not to over-whip, which can make the filling stiff.
- Combine Mixtures: Add a dollop of the whipped cream to the cream cheese mixture, stirring to loosen it. Then fold in the remaining whipped cream gently until smoothly combined.
- Assemble Cheesecake: Spoon the Baileys cream cheese filling into the chilled Oreo crust, smoothing the top with an offset spatula or knife. Refrigerate for at least 4 hours, preferably overnight, to set firmly.
- Make Baileys Chocolate Ganache: Once set, carefully remove the cheesecake from the springform pan and peel away the parchment. In a small saucepan, heat the 2 tablespoons of Baileys until it simmers, about 2-3 minutes. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit briefly, then stir until the ganache is smooth and glossy.
- Decorate: Drizzle the Baileys chocolate ganache over the cheesecake using a piping bag or spoon while still runny. The ganache will firm up as it cools.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- Use superfine sugar for easy dissolving in the filling.
- Do not over-whip the cream to maintain a light and creamy texture.
- Chill the crust thoroughly before adding the filling to prevent sogginess.
- You can substitute Baileys with any other whisky cream liqueur of your choice.
- Allow the cheesecake to set overnight for best flavor and texture.
- Ganache can be made ahead and stored covered, but reheat gently before drizzling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
