Crust: Crush the crackers in a food processor (or in a Ziploc bag using rolling pin). Transfer them into a bowl. Add a pinch of salt, melted butter and Irish cream. Mix together with a spatula until well combined.
Press the mixture into a 7-inch springform pan, lined with baking parchment (ideally bottom + sides). Make sure it is pressed well. If it’s not, the crust won’t hold its shape after slicing.
Transfer the pan into the freezer.
Meanwhile: In a mixing bowl, combine all the ingredients apart from heavy cream. Use a hand mixer to achieve a smoother texture. Then whip the cream until stiff peaks form and fold it into the cream cheese mixture.
Take the spring-form pan out of the freezer and pour the cream cheese mixture over the crust. Spread around evenly. Cover with cling film and refrigerate for about 3 hours (or overnight) before serving.
Toppings are completely optional – use chocolate shavings, sprinkles, caramel sauce, whipped cream to decorate the cheesecake.
Either Graham Crackers (US) or Digestive Biscuits (UK) can be used.
I used Baileys Irish cream.
Use a 7-inch (18cm) wide spring form pan.
This recipe yields 6-8 portions.
I always use unsalted butter as I like to control the amount of sodium we eat. You can use salted butter, if you prefer. If you do, there is no need to add a pinch of salt to the crust.
For more tips I recommend reading the whole post.
Keyword: Irish Cream Cheesecake Recipe, No Bake Cheesecake Recipe
No Bake Irish Cream Cheesecake
Amount Per Serving
Calories 341Calories from Fat 207
% Daily Value*
Saturated Fat 13g81%
Vitamin A 735IU15%
* Percent Daily Values are based on a 2000 calorie diet.
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