|Recipe from: foodiebaker|
Image Credit: Jasline
No-Bake Baileys® Cheesecake
“I made these cheesecake babies (I called them "babies" because they are small, only 3.5-inch in diameter) around 2 weeks ago.” Jasline
200 grams (about 13 to 15 pieces) Oreo cookies (cream can be removed if desired)
100 grams (7 tablespoons) butter, melted
200 ml (3/4 cup + 1 tablespoon) whipping cream
150 ml (1/2 cup + 2 tablespoons) Bailey’s Irish Cream
4 teaspoon gelatin
500 grams (4 1/3 cups) cream cheese, softened at room temperature
130 to 150 grams (1/2 cup to 2/3 cup) caster sugar
30 grams (1/4 cup chopped) dark chocolate, melted
Using a food processor, process the Oreo cookies until they resemble fine crumbs.
Alternatively, place the Oreo cookies in a Ziploc bag, seal it halfway, and use a rolling pin to
bash the cookies until they resemble fine crumbs.
Add the melted butter into the cookie crumbs and stir until they are all combined.
Transfer into one 8-inch round pan (preferably with a loose bottom or a spring form pan),
pressing it down to form an even layer over the bottom of the pan.
Freeze the crust layer while you prepare the remaining ingredients.
Whip the cream until medium-stiff peaks form.
Refrigerate while you prepare the other ingredients.
Place the Baileys into a small bowl.
Sprinkle the gelatin evenly over the surface of the Baileys and let stand for 2 to 3 minutes.
Place the small bowl in a pot of simmering water and heat gently, stirring constantly until the
gelatin has dissolved and the mixture is smooth (I like to use this method when dealing with
gelatin as it will not give me any lumps in the liquid, but I still like to strain the mixture before
adding it into my other ingredients to remove any lumps.)
Using an electric mixer beat the cream cheese and the sugar until light and fluffy.
Strain the gelatin mixture into the cream cheese mixture and mix together gently.
Fold in the whipped cream gently.
Pour the mixture into the round pan; don't bother smoothing the surface if you are going to do a
Scoops dollops of the melted dark chocolate over the cream cheese mixture.
Using a skewer/satay stick/long tooth pick, swirl decorations on the cheesecake, taking care
not to remove the skewer/satay stick/tooth pick until you are done swirling.
Refrigerate the cheesecake for a minimum 4 hours, but preferably overnight.
When ready to serve: dip a palette knife into hot water and dry it.
Run the palette knife along the edges of the cheesecake and remove the pan carefully and
Place it on a serving plate and serve.
Using the same recipe, I made mini cheesecakes using 3.5-inch (diameter) x 1.5-inch (height)
ring moulds. I lay a piece of baking parchment on a baking tray and place the ring moulds on
top of it, then add in the Oreo cookie crumbs as per normal. I made 7 baby cheesecakes.
This recipe ideally should serve around 8 to 10 people.
I bought my Bailey’s Irish Cream liqueur at the airport, when I was back from a holiday. You can
substitute Baileys with other liqueurs that you like, I foresee I will be trying out with Kahlua in the
When whipping cream, make sure all your equipment and the cream are extremely cold, otherwise the cream will separate and you won't be able to use it.
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