Baileys No-bake Cheesecake with Raspberry
This no-bake Baileys cheesecake is so pretty we almost don't want to eat it...but we can't resist! Made with delicious Philadelphia cream cheese, you can easily customise this delightful no-bake dessert based on the season. If you're feeling Easter vibes - like we are - you can top it with mini-chocolate eggs to make an easter egg cheesecake as a centrepiece for your Easter table. Or you can use fresh fruit or berries for an equally showstopping Philadelphia cheesecake!
Ingredients
Shopping List
250g digestive biscuits
100g butter, melted
560g cream cheese
100g icing sugar
1tsp vanilla extract
350ml double cream, whipped
TO DECORATE:
Fresh whipped cream, fresh raspberries and sprigs of mint. White chocolate shavings (optional but encouraged!)
Allergies
Milk
Wheat
Directions
- STEP ONE
Pop the digestive biscuits into a food processor to grind them up. You can also use a plastic bag and a rolling pin. Then mix the biscuit crumbs with the melted butter and mix well. Press the mixture into a greased cake tin (approx. 20cm). Put it in the fridge for 1 hour.
- STEP TWO
In a large mixing bowl, cream the softened cream cheese, icing sugar and vanilla until smooth and light. Add in the double cream, followed by our favourite, silky smooth Baileys. Then whisk away until combined.
- STEP THREE
Now, pour the Baileys cheesecake filling over the biscuit base. Smooth out the top and put it back in the fridge for at least four hours to set - overnight is best.
- STEP FOUR
To decorate, use a separate bowl and an electric mixer (or do it by hand) to whip up the double cream until it reaches stiff peaks. Now pop the whipped cream into a piping bag and pipe dollops onto the cheesecake's top.
- STEP FIVE
For the finishing touches, add a fresh raspberry to each whipped cream dollop and sprinkle over sprigs of mint and some white chocolate.
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