This grown-up Irish cream chilled cheesecake is a mixture of a delicious light mousse texture with the sweet crunch of digestive biscuits. This simple cheesecake is perfect for sharing and would feed 6-8 people with leftovers. Serve with fresh cream or ice cream so a naughty dessert treat. Top with grated chocolate. This cheesecake also avoids any of the cooking and is a no-bake recipe which means it’s so simple to make and just have to be popped into the fridge to chill.
Ingredients
- 6 digestive biscuits
- 50g melted butter
- 150ml whipping cream
- 300g chocolate cream cheese
- 75g icing sugar
- 20ml Irish cream e.g. Baileys
Method
You will need 6 to 8 serving dishes. Place the biscuits in a plastic sandwich bag and crush/hit with a rolling pin
Use three quarters of the crumbs, and sprinkle into the bottom of your serving dishes.Whip the cream until stiff
Beat the cream cheese and Irish Cream together until smooth. Add the icing sugar and beat until thick
Fold together the cream cheese mix and whipped cream together and pour over digestive crumbs in the serving dishes. Sprinkle with the remaining crumbs
Chill in the fridge for at least 2 hours or until the topping is set
Top tip for making Irish cream cheesecake
50g of grated chilled chocolate folded through the mix adds extra luxury to this dish
