In collaboration with Waitrose
This No Bake Baileys Cheesecake recipe is the perfect pudding for parties or a delicious dessert for Christmas dinner! A light, easy make treat combining Irish cream liqueur with a chocolate topping.
Just like that here we are on the cusp of Christmas. How did that sneak up? My faithful festive favourite book from Nigella is now firmly sitting by my bed and it’s food planning GO (yes, I read recipe books in bed – what can I say, my hunger never ends).
As is my seasonal trend, I’m popping in with this No Bake Baileys Cheesecake recipe to share (you know how I like to celebrate the seasons with a gooey treat – remember the No Bake Creme Egg Cheesecake?)
Waitrose have asked me to share three recipes this week that make me think of the joy of celebrating Christmas with friends and loved ones. Oh Waitrose, how do you manage to get me with the Christmas feels every year?
They have launched the most gorgeous, festive spirited campaign to encourage us to all share food this December.
All you need to do is share a photo on Instagram, Twitter or Facebook of how you’re spending #ChristmasTogether (using that hashtag and tagging them) and you could win an amazing prize or experience to share with a pal. Please pop over and read more about #ChristmasTogether from Waitrose. I would LOVE for one of my readers to win (I’m available to share the experience you win with obvs. Just saying..)
Anyway, onto the No Bake Baileys Cheesecake.
A couple of years ago, I had made a new friend. Yes. A new friend, as an adult. Get me. Anna and I met through our children being at school together and it was friendship love at first chitchat. We became hardcore shopping and eating friends. If I’m not messaging her a photo of me in a changing room for advice on a directional sleeve, she is asking me the difference between brands of butter for baking. She’s changed my life immeasurably for the better.
As newish friends, one Christmas Anna invited us over for Boxing Day with the family.
She made THE most amazing foodie spread for us to share, such a treat when I’m normally the one cooking.
However, there was a minor Baileys Cheesecake disaster. I won’t go into the gory detail, but just to say, it still tasted delicious when eaten from the tablecloth. Arrghh! Poor Anna. She was mortified. I promised that at some point I would come up with a more reliable No Bake Baileys Cheesecake recipe for her. It’s only taken me a couple of years, but Anna my darling pal – here we go and here’s to much more festive sharing together.
Who will you be sharing food with this festive season? Don’t forget to share your snaps using #ChristmasTogether and tagging Waitrose. Please let me know if you’re a winner!
Tips for making the No Bake Baileys Cheesecake:
- Do not refreeze the cheesecake after it’s been brought to room temperature. You can store it in the fridge for a day or two, it will just be much softer than the ideal temperature.
- For the sprinkles I used a combination I made myself of these green stars, green balls and white edible glitter. (These are my favourites after lots of searching! All available on Amazon.)
- Do sift the icing sugar, it helps to give the smooth consistency.
- Use a tin with either a springform (the type where the side unclips) or a removable base.
- Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
- The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
- One final tip, don’t forget to sign up to our newsletter to find out when we post new recipes!
What equipment I used to make the No Bake Baileys Cheesecake:
How to make the No Bake Baileys Cheesecake:
No Bake Baileys Cheesecake Recipe
- 200 g Oreos (crushed)
- 80 g essential Waitrose Unsalted Butter (melted)
- 450 ml essential Waitrose Double Cream
- 100 g Icing Sugar
- 600 g essential Waitrose Full Fat Cream Cheese
- 150 ml Baileys Irish Cream Liqueur
For the topping
- 200 g Dark Chocolate
- 1 tbsp Sunflower Oil
- Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
- Meanwhile beat 450ml of the cream until stiff and mix with the icing sugar, cream cheese and Baileys.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the freezer for at least 2 hours (or overnight if it makes if you don’t need it until the next day).
- When you are almost ready to serve the cheesecake, melt the dark chocolate and sunflower oil very gently in a bowl, sitting over a pan of simmering water. (Don’t let the bowl touch the water!)
- When the chocolate is melted and combined with the oil, allow to cool for about 10 minutes. It should be body temperature (so you can’t feel it when you touch it with your finger).
- Remove the cheesecake from the freezer and take out of the tin (see tips above). Gently drizzle over the chocolate, working quickly. Add decorations.
- Serve immediately.
Pin the No Bake Baileys Cheesecake recipe for later:
Disclosure: This post was sponsored by Waitrose but as always, all opinions are my own. This post contains affiliate links.
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