Name: 📋 No Bake Baileys Cheesecake recipe
Prep time: 15 min
Total time: 375 min
Cuisine: Irish
Ingredients: 2 cups Oreo baking crumbs; 2/3 cup unsalted butter (melted * measure the MELTED butter); 3 tbsp white granulated sugar; 1 -7 gram package of unflavored gelatin crystals; 1/2 cup water (divided into 2); 2 - 8 oz packages of light cream cheese room temperature (softened); 1 cup light sour cream; 3 ounces white chocolate squares (**do NOT use white chocolate chips); 1/4 cup baileys irish cream; 3/4 cup white granulated sugar; 1/2 cup non- fat Greek yogurt; chocolate sprinkles; gold sprinkles

Irish

Springform pan

Bowl

Spatula

Spray an 8 or 9 inch springform pan with non- stick cooking spray.

Combine Oreo cookie crumbs with melted butter and 3 tablespoons of white granulated sugar in a medium bowl.

Mix until all the crumbs are moistened and a thick, crumbly paste forms.

Press crumb mixture into the greased springform pan. Level and press to the bottom of the pan using a silicone spatula and neatly taper at the edge.

Cover the pan with plastic wrap and place in the fridge for 15 minutes.

Place softened cream cheese, 1 cup white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (alternatively, you can use a hand electric mixer and a large mixing bowl).

Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another1 minute.

Scrape the sides of the bowl and add sour cream, Baileys Irish cream and Greek yogurt.

Melt the white chocolate in the microwave on ½ power for 1 minute, then check, stir and put back in to microwave for 30 second intervals. *Ensure that you stir each time, as the stirring helps to melt it further.

Then stir the melted white chocolate into the cream cheese mix. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy.

Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes.

Heat the other ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and allow to cool.

Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.

Pour cheesecake batter into the springform pan with crust and level with a spatula.Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8+ hours) *Do NOT add garnish yet.

Unhinge rim of springform pan and remove. If necessary, smooth edges of cake with a knife (I didn&#39;t need to do this)

Add extra chocolate and gold sprinkles to the top of the cake, as desired. *Do not do this until just before serving (or the sprinkles will melt and run)

📋 No Bake Baileys Cheesecake recipe

Utensils needed:

Overview

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