No Bake Baileys Chocolate Cheesecake

By srumbel

Here’s a No Bake Baileys Chocolate Cheesecake with a chocolate cookie crust. The chocolate cheesecake has a silky texture and added Baileys Irish Cream. This recipe couldn’t be easier!
from recipegirl.com

Ingredients

• For the crust:
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 5 ounces chocolate wafer cookies (I use Nabisco Famous Chocolate Wafers)
• 1 tablespoon granulated white sugar
• For the cheesecake:
• 16 ounces (good quality) semi-sweet chocolate, chopped
• 1/3 cup granulated white sugar
• 12 ounces cream cheese, room temperature
• 2 cups heavy cream, whipped to soft peaks
• 1/4 cup Irish Cream liqueur
• 2 teaspoons vanilla extract
• To serve (optional):
• Sweetened whipped cream
• Strawberries
• Chocolate curls or shaved chocolate

Details

Preparation time 30mins

Preparation

Step 1

Turn the base of an 8-inch springform pan upside down to make it easier to remove the cheesecake later. Line the bottom with parchment paper and secure the sides. Lightly grease the sides of the pan with butter. Set aside.

Place the chocolate wafer cookies into the bowl of a food processor. Pulse until cookies to a fine crumb. Add the butter and sugar and pulse again until combined. Spread the cookie mixture in the bottom of the prepared pan. Press down firmly (especially at the outside edges of the pan, and refrigerate for 1 hour.

While the crust is chilling, place the chocolate in a heat-proof bowl set over a pan of hot (not boiling) water. Heat until melted, stir occasionally. Remove the bowl from the saucepan and set aside to cool completely.

In a large mixing bowl, combine the granulated sugar and cream cheese. Beat until combined. Add the cooled chocolate and gently fold together until blended. In a separate bowl, with a clean whisk or beater attachment, beat the whipping cream until soft peaks form.

Gently mix the whipped cream mixture into the chocolate cream cheese mixture. Add the Irish cream and vanilla and blend on low until incorporated. Scrape down the sides of the bowl and blend another few seconds. Spoon the cheesecake mixture into the cake pan and smooth the top, an off-set spatula works best here. Lightly cover top with plastic wrap and chill until firm, at least 2 hours or overnight.

To serve, remove the sides of the pan and gently transfer to a serving plate. Cut into slices using a warm, dry knife. Serve immediately garnished with sweetened whipped cream and strawberries if desired.

Yield:
10-12 servings