I spent some time browsing through possible recipes for St. Patrick’s day, but the one that really caught my attention was this no-bake cheesecake, subtly flavoured with irish cream and grated chocolate. It looked absolutely delicious, and it required very few ingredients. Not to mention the no-bake base made it very simple to transform this cheesecake into a gluten-free one. So I ducked out this morning, grabbed the groceries, and got started.
The one thing about this cheesecake is that it is time-consuming. It requires about a minimum of three hours of chilling time before it’s ready to serve, and it’s important to remember that when making the base, different biscuits require different amounts of butter. The biscuits I used were extremely dry, hence why I added extra butter. So don’t be afraid to experiment, and have a wonderful day!
EDIT: Just a note, this cheesecake can be quite soft. I don’t mind that, as I like mixing together the soft filling and the base, but for those who prefer something firmer I would recommend giving freezing it a go.
Adapted from Rob Burns’
Serves: 8-10, Prep: 45 mins, Chill: 3 hrs min
- 150g unsalted butter, melted
- 250g plain, gluten-free biscuits (e.g. digestive/tea biscuits), crushed
- 600g cream cheese, softened
- 2.5 tbsp irish cream liqueur (or to taste)
- 100g icing sugar
- 300ml double thick cream, whipped
- 100g grated dark/milk chocolate (plus extra to garnish)
- Melt the butter in a pan and combine it with the biscuit crumbs. Mix well until the crumbs have absorbed all the butter. Then press this mix into the bottom of a lined 18cm springform cake tin.
- Place in the refrigerator and allow to set for one hour.
- Prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth and well combined, spoon evenly onto the biscuits.
- Refrigerate for a further two hours minimum. Once set, remove and decorate with more grated chocolate, and serve.