Baileys and Coffee Cheesecake
A no-bake Irish cream cheesecake with a chocolate biscuit base. Chilling the biscuit base for a full 30 minutes before the filling goes on keeps it firm enough to hold together once sliced.
Ingredients
Instructions
Mix biscuit crumbs with melted butter. Press into a lined 23cm springform tin. Chill 30 minutes.
Beat cream cheese and icing sugar until smooth.
Fold in Baileys and dissolved coffee.
Whip cream to soft peaks and fold into cream cheese mixture.
Spread over base. Refrigerate at least 4 hours. Top with chocolate shavings before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.