 |  |  |
 |  press down crust |  before baking crust |  after baking crust |
 towel or splash-guard while making filling |  beat filling until thick & smooth |  Fill 10" springform pan |  Ready to chill in fridge |
A perfect dessert for St. Patrick's Day ~ or any other day throughout the year. Although this is a no-bake cheesecake, I did bake my chocolate cookie crust for 10 minutes before filling, which gives the bottom crust more of a "soft chocolate cookie" texture and taste (and it slides down the sides about 1" too).
I used a 10" springform pan to make a BIG, TALL cheesecake, but the measurements for a smaller 9" springform pan are at the bottom of the recipe.
BAILEY’S No-Bake CHEESECAKE
CRUST:
About 20 crushed chocolate cookies (Oreo-type sandwich cookies are good)
3/4 cup finely chopped almonds
4 TB melted butter...........................1 TB Bailey's Irish Cream
FILLING:
4 8-oz. pkg cream cheese, room temp
2 cups heavy or extra-heavy cream (i.e. whipping cream)
2/3 cup sugar...................................2/3 cup Bailey's Irish Cream
2/3 cup white chocolate melting wafers or chips
1/2 tsp. almond extract
Decorations:
Shamrock sprinkles ~ shaved chocolate ~ chocolate curls or "bark" ~ as desired
***
NOTE: I used my smaller 5-qt. Kitchenaid mixer for this, but should have used my 7-qt. If you have a smaller mixer, you will need to use a splash-guard when you do the filling ~ or cover it with a towel (I have a photo above) because the filling will completely fill the bowl. ***
Generously spray a 9" springform pan with non-stick baking spray. (Even if it's non-stick, this is still a good idea). Preheat oven to 350.
Combine crust ingredients. (I did this by pulsing everything in my food processor, which also crushed / grated them at the same time ~ just switching from grating to mixing blade as needed.) Press onto bottom and up about 2” of the sides of the springform pan. (I used my tin measuring cup to press down.) I baked my crust for 10 minutes @ 350, then let it cool before filling (but you may decide to skip this step if your crust is dry enough). When it comes out of the oven, it will have puffed up on the bottom ~ I took my tin measuring cup and pressed it back down and a little.
Beat cream cheese, sugar and cream in bowl until thickened. Scrape down sides frequently. Add Baileys, melted white chocolate and almond extract ~ beat until well blended (This may take a few minutes ~ enough time to get all your ingredients put away and straighten up your kitchen.) Spoon into pan and smooth the top. Decorate as desired. Chill for at least 2 hours ~ remove sides.
Measurements for 9" Springform pan:
15 crushed chocolate cookies ............................1 TB Bailey's Irish Cream
3/4 cup finely chopped almonds........................3 TB melted butter
9" pan FILLING:
3 8-oz. pkg. cream cheese........................................2-3/4 cup heavy whipping cream
1/2 cup sugar..........................................................1/2 cup Bailey's Irish Cream
1/2 cup melted white wafers or white chocolate chips
1/2 tsp. almond extract
I used a 10" springform pan to make a BIG, TALL cheesecake, but the measurements for a smaller 9" springform pan are at the bottom of the recipe.
BAILEY’S No-Bake CHEESECAKE
CRUST:
About 20 crushed chocolate cookies (Oreo-type sandwich cookies are good)
3/4 cup finely chopped almonds
4 TB melted butter...........................1 TB Bailey's Irish Cream
FILLING:
4 8-oz. pkg cream cheese, room temp
2 cups heavy or extra-heavy cream (i.e. whipping cream)
2/3 cup sugar...................................2/3 cup Bailey's Irish Cream
2/3 cup white chocolate melting wafers or chips
1/2 tsp. almond extract
Decorations:
Shamrock sprinkles ~ shaved chocolate ~ chocolate curls or "bark" ~ as desired
***
NOTE: I used my smaller 5-qt. Kitchenaid mixer for this, but should have used my 7-qt. If you have a smaller mixer, you will need to use a splash-guard when you do the filling ~ or cover it with a towel (I have a photo above) because the filling will completely fill the bowl. ***
Generously spray a 9" springform pan with non-stick baking spray. (Even if it's non-stick, this is still a good idea). Preheat oven to 350.
Combine crust ingredients. (I did this by pulsing everything in my food processor, which also crushed / grated them at the same time ~ just switching from grating to mixing blade as needed.) Press onto bottom and up about 2” of the sides of the springform pan. (I used my tin measuring cup to press down.) I baked my crust for 10 minutes @ 350, then let it cool before filling (but you may decide to skip this step if your crust is dry enough). When it comes out of the oven, it will have puffed up on the bottom ~ I took my tin measuring cup and pressed it back down and a little.
Beat cream cheese, sugar and cream in bowl until thickened. Scrape down sides frequently. Add Baileys, melted white chocolate and almond extract ~ beat until well blended (This may take a few minutes ~ enough time to get all your ingredients put away and straighten up your kitchen.) Spoon into pan and smooth the top. Decorate as desired. Chill for at least 2 hours ~ remove sides.
Measurements for 9" Springform pan:
15 crushed chocolate cookies ............................1 TB Bailey's Irish Cream
3/4 cup finely chopped almonds........................3 TB melted butter
9" pan FILLING:
3 8-oz. pkg. cream cheese........................................2-3/4 cup heavy whipping cream
1/2 cup sugar..........................................................1/2 cup Bailey's Irish Cream
1/2 cup melted white wafers or white chocolate chips
1/2 tsp. almond extract
RSS Feed
