No Bake Irish Cream Cheesecake
No gelatin and no-bake cheesecake with delicate Irish cream liqueur flavor and chocolate cookies as the base. This no-bake Irish cream cheesecake is creamy and not overly sweet, just how we like it. Do try :)
???? Make cheesecakes like a pro, learn the secrets, and get all our recipes ➡️
▶ Printable recipe, tips, and instructions
Say HI to us here:
▶Instagram:
▶Facebook Page:
▶Pinterest:
THANK YOU for watching and have a lovely day!
Baileys No-Bake Cheesecake | Recipe | GoodtoKnow
Subscribe to GoodtoKnow here:
Baileys No-Bake Cheesecake | Recipe | GoodtoKnow
Baileys no-bake cheesecake makes a seriously impressive dessert when you’re entertaining friends and family, and this particular recipe is SO easy! It’s so simple to make by combining very few ingredients, including double cream and Baileys for the topping and digestive biscuits and butter for the base. There’s no need to bake this Baileys cheesecake, all you have to do is pop it in the fridge and wait a few hours or overnight for it to set. Sprinkled with grated chocolate or cocoa powder and topped with cream, this cheesecake makes a delicious dessert than everyone will love - and be asking you for the recipe!
Get the full recipe:
More at:
GoodtoKnow:
Facebook:
Instagram:
Google+:
Twitter:
Baileys Cheesecake | Delish
Whether or not you're celebrating St. Patty's Day, you deserve this fudgy cheesecake.
DIRECTIONS
1. Preheat oven to 325º and butter an 8 or 9 springform pan.
2. Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
3. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.
4. Pour batter into crust and place on a large baking sheet.
5. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven 1 hour, then refrigerate until completely cool, at least 4 hours and up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
6. When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain. Refrigerate ganache until slightly thick, 15 minutes and spread all over cheesecake. Let set 10 minutes, then serve.
INGREDIENTS
FOR THE CRUST
26 oreos
4 tbsp. unsalted butter, melted
pinch of salt
FOR THE CHEESECAKE
4 8-oz. bars cream cheese, softened
1 1/2 c. sugar
1/4 c. cornstarch
4 large eggs
2/3 c. Baileys Irish Cream
1 tsp. vanilla extract
FOR THE GANACHE
2/3 c. heavy cream
2 c. semisweet chocolate chips
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
Mini Baileys Cheesecakes
#baileys #cheesecake #nobake
Mini Baileys Cheesecakes (No Bake) Recipe
What a delicious combination. Baileys Irish Cream. Cheesecake and Chocolate, individual portions and to make things even better there is no baking. No oven is required. The full recipe follows:
*Timings:*
Prep Time: 10 mins.
Chill Time: 7 hours.
Total Time: 7 hours 10 mins.
*Servings.*
Makes 12 individual cheesecakes.
*Ingredients.*
_For the biscuit base:_
• 2 cups (200g/7oz) Hobnobs/Digestive Biscuits/Graham Crackers.
• ¼ cup + 3 tbsps (100g/2½oz) Unsalted Butter.
_For the cheesecake filling:_
• 1¼ cups + 1 tbsp (300g/10½ z) Full Fat Cream Cheese/Mascarpone (Room Temp).
• ¼ cup + 2 tbsps (50g/1½oz) Icing Sugar, sieved.
• ½ cup + 2 tbsps (150ml/5 fl oz) Double/Heavy Cream.
• ¼ cup (65ml/2 fl oz) Baileys Irish Cream Liqueur.
• ½ cup (75g/2½oz) Grated Milk/Dark/White Chocolate [Optional].
_For the decoration:_
• ¾ cup + 1 tbsp (200ml/6½ fl oz) Double/Heavy Cream.
• 2 tbsp Grated Milk/Dark Chocolate.
• 12 Baileys Truffles/Lindt Lindor Truffles.
• Gold Edible Glitter [Optional].
• 12 Pipettes filled with Chocolate Sauce/Baileys Irish Cream Liqueur [Optional].
*Method.*
_For the biscuit base:_
1. Using a food processor blitz the biscuits into crumbs. Alternatively, place the biscuits in a bowl and use the bottom of a glass to break them up.
2. Now add the melted butter and mix it together.
3. Line a cupcake tin with cupcake liners. Alternatively, I use a mini sponge cake tin with removable bottoms.
4. Divide the biscuit mixture evenly and press the crumb down with a spoon.
_For the cheesecake filling:_
1. Place the mascarpone and sieved icing sugar in a medium-sized bowl and mix until smooth.
2. Pour in the double cream and baileys and whip until thick. You will know when the mixture is done when you see ripples from the whisk in the mixture.
3. Be careful not to over mix or the mixture will split, this can happen very quickly. You may also whip the cream separately in another bowl to stiff peaks and gently fold it through the mix.
4. If you wish to add grated chocolate to the mixture you can do so at this stage and gently fold it in.
5. Divide the mixture evenly between the 12 mini sponge holes/cupcake cases and smooth over with a spoon.
6. Place in the fridge for at least 7 hours but preferably overnight.
7. Place in the freezer for 1 hour as this will make removing the cheesecakes from the tin and cupcake liners easier.
8. Remove from the tin by pushing the cheesecake up from below or peel off the cupcake cases.
9. Allow it to defrost for 30 minutes before serving.
_For the decoration:_
1. Whip the cream until it forms soft peaks.
2. Place the cream in a piping bag with your favourite tip and pipe cream swirls on each cheesecake.
3. Sprinkle grated chocolate on top, add a chocolate truffle and if you have edible gold glitter (optional) spray a little on the chocolate truffle.
4. Fill the pipettes (optional) with chocolate sauce or baileys liqueur and place one on the side of each mini cheesecake.
5. Keep refrigerated until ready to serve, this helps them to keep their shape.
6. Mmm Scrummy!!!
*Storage.*
• This will keep in the fridge for up to 3 days.
• This will keep in the freezer for up to 3 months.
If you have any questions about these No-Bake Mini Baileys Cheesecakes then please leave me a comment and I will reply to you ASAP.
Happy Baking Everyone!
How to Make The Best Bailey's Irish Cream Chocolate Cake
???????? GET THE FULL RECIPE HERE:
???? PIN THIS RECIPE ON PINTEREST:
???? THANKS FOR WATCHING!
Visit my blog at for more healthy and delicious recipes!
???? FOLLOW ME ON SOCIAL MEDIA!
???? CHECK OUT OUR E-COOKBOOKS:
✉️ Sign-up for our FREE No-Fail Guide to Healthy Summer Entertaining e-course:
BEST EVER BAILEYS IRISH CREAM CHOCOLATE CAKE
Ingredients
For the cake:
* 1 1/2 cup granulated sugar
* 1 3/4 cup all purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoon baking powder
* 1 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup milk at room temperature
* 1/4 cup Baileys Irish Cream Liqueur
* 1/2 cup vegetable oil
* 2 large eggs at room temperature
* 2 teaspoons vanilla extract
* 1 cup boiling water or piping hot coffee
For the frosting:
* 1 cup unsalted butter softened to room temperature
* 3 1/2 cups powdered sugar sifted to remove lumps
* 1 teaspoon cocoa powder
* a pinch of salt
* 2 tablespoons Baileys Irish Cream Liqueur
* 1-2 tablespoons heavy whipping cream
* shaved chocolate for garnish
Instructions
* Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular cake pan with butter and line the bottom with parchment paper. Set aside.
* In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
* Add the milk, Baileys, vegetable oil and the eggs and vanilla to a large liquid measuring cup, whisking them together with a fork.
* Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear.
* Add the boiling water or hot coffee a little bit at a time, whisking until blended.
* Pour the batter (it will be very liquid) into the prepared pan and baked at 350 degrees Fahrenheit for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
For the frosting:
* Beat the butter on medium-high speed with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment) until the butter is light and fluffy. Add the powdered sugar and cocoa powder and mix until blended (add the powdered sugar about 1 cup at a time).
* Add the salt and Baileys and whip on medium-high speed until incorporated.
* Add the whipping cream (start with 1 tablespoon, adding more if necessary to reach a spreadable consistency) and mix well until the frosting is fluffy and smooth.
* Spread the frosting over the cake after it has cooled completely in the pan and smooth out the top.
* Shave some dark chocolate over the top of the frosting, slice and serve.
???? KITCHEN TOOLS USED IN THIS RECIPE:
????ALL-TIME FAVOURITES:
Instant Pot Duo 6QT:
KItchen Aid Hand Mixer:
Le Creuset Dutch Oven Pot:
Cast Iron Skillet:
Baking Sheet Pan:
Springform Cake Tin:
Cutting Board Set:
Mixing Bowl Set:
Balloon Whisk:
Spatula Set:
Garlic Press:
Instant Read Thermometer:
OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:
♥️ Backdrops:
♥️ Dishes & Ceramics:
♥️ Cookware and props:
♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)
???? OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D:
Canon 6D Mark II:
50mm Lens:
Photography lens:
Video/Photography lens:
Tripod:
Light stand:
Video/photography light:
Softbox:
**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**
BAILEYS IRISH CREAM CHEESECAKE
Baileys Irish cream cheesecake ....SUBSCRIBE so you never miss a new video:
To make your own Baileys Irish Cream check out the link below
Check out more Cheesecakes on my channel
How to Make Rainbow Cheesecake -
STRAWBERRY CHEESECAKE -
How to Make No Bake Mango Cheesecake -
BERRY CHRISTMAS CHEESECAKE -
NUTELLA No Bake CHEESECAKE -
………………………………………………
Support the Steve’s Kitchen channel on Youtube to make great content!
Thank you ????
………………………………………………
You will Need
250g / 9oz of Digestive Biscuits
125g / 4.5oz of Melted Butter
300ml / 11oz of Thick Cream
500g / 1lb of Soft Cream Cheese
125g / 4.5oz of Superfine Powdered / Icing Sugar
2 teaspoons of Gelatin in a little hot Water
1/2 a cup of Baileys Irish Cream
1/4 of a cup of Grated Chocolate
Made in an 8 inch Spring Form Pan
For full written Instructions check out my Website here:
Coming Soon
Share the Love, Share the Video and Say Hello to #StevesKitchen
………………………………………………
If you enjoyed this video, please Subscribe to my channel (it’s Free).
►Subscribe:
………………………………………………
Why not check out my Vlog Channel here:
………………………………………………
Social media - Interact with me here :
Facebook: Join my community on Facebook.
Twitter: Tweet me and share what you have been making.
Instagram: Yummy Photos of all my Recipes.
Pinterest: My Recipes Pinned.
Google+: My Google+ profile page
Website: The Official Website of ‘Steve’s Kitchen’
………………………………………………
Check out some of the other videos on this channel (over 600+ and counting)
………………………………………………
Check out the complete SK playlists here:
Samples of some of my playlists:
BREAD
I want to show that making bread is not as difficult as it sometimes seems…….
GOLDEN SYRUP
I made Homemade Golden Syrup…….
ALL THINGS CHOCOLATE
Looking for Chocolate in your Recipes……
Have a Chocoholic Day :o)
CHEESECAKES
Who doesn't love a cheesecake…….
Why not try them all???
………………………………………………
Music wanted!!!
If you are a music producer and would like me to use your music (any funky tunes and songs, love acoustics) please email me at socialmedia@steves-kitchen.com
Steve's Kitchen is sharing the love and having fun in the Kitchen on Youtube