No baking required; very boozy; very thick; very creamy. Yum.
I made these cheesecake babies (I called them “babies” because they are small, only 3.5-inch in diameter) around 2 weeks ago. I have always been looking for reasons to not study, hence when my friends’ birthdays are looming, I seized the opportunity to “take a break” and made something for them.
Start with 200 grams of Oreo. The original recipe actually calls for digestive biscuits but I can’t find it in the supermarket, so I used Oreos.
Crush, crush crush.
Melt 100 grams of butter, and mix it into the crushed biscuits.
Divide the biscuit mixture among 7 3.5-inch (diameter) x 1.5-inch (height) rings, or one 8-inch round tin (preferably spring-form). Freeze them until needed.
Whip 200ml of whipping cream and store it in the refrigerator.
Pour 150 ml of Baileys Irish Cream into a small bowl. Sprinkle 5 teaspoon of gelatine on top of the Baileys. Let stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat over low heat, stirring constantly until the gelatine has all dissolved and the mixture is smooth. Leave it aside to cool slightly.
I used only 2.5 teaspoon of gelatine, and the resulting cheesecake softens very fast at room temperature.
Grab a new bowl, dump in 500 grams softened cream cheese.
Beat it up with 130 grams sugar – original recipe calls for 150 grams – add more if you own a sweet tooth.
My friends and I don’t really own a sweet tooth, so less sugar is the way to go.
Once fluffy, add in the Baileys mixture. Fold in gently.
Follow by the whipped cream… then transfer into the frozen crust layer (no pictures here, whoops).
Melt a little chocolate in the microwave, then spoon dollops of it onto the cheesecake. Swirl with a skewer until a pretty pattern is formed.
Refrigerate the cheesecake until firm, at least 4 hours.
Smooth, creamy, rich, boozy. So yummy-licious.
Non-Bake Baileys Cheesecake
- Using a food processor, process the Oreo cookies until they resemble fine crumbs. Alternatively, place the Oreo cookies in a ziploc bag, seal it halfway, and use a rolling pin to bash the cookies until they resemble fine crumbs.
- Add the melted butter into the cookie crumbs and stir until they are all combined. Transfer into a loose-bottom baking tin, pressing it down to form an even layer over the bottom of the pan. Chill the crust layer while you prepare the remaining ingredients.
- Whip the cream until medium-stiff peaks form. Chill the cream in the refrigeratorwhile you prepare the other ingredients.
- Place the Baileys into a small bowl. Sprinkle the gelatin evenly over the surface of the Baileys and let stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat gently, stirring constantly until the gelatin has dissolved and the mixture is smooth.
- Using an electric mixer, beat the cream cheese and the sugar until light and fluffy. Strain the gelatin mixture into the cream cheese mixture and mix together gently. Fold in the whipped cream gently. Pour the mixture immediately on top of the Oreo crust, don't bother smoothing the surface if you are going to do a chocolate decoration.
- Scoop dollops of the melted dark chocolate over the cream cheese mixture. Using a skewer and swirl decorations on the cheesecake, taking care not to remove the skewer/satay stick/tooth pick until you are done swirling.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan carefully and gently. Place it on a serving plate and serve.
- Using the same recipe, I made mini cheesecakes using 3.5-inch (diameter) x 1.5-inch (height) ring moulds. I lay a piece of baking parchment on a baking tray and place the ring moulds on top of it, then add in the Oreo cookie crumbs as per normal. I made 7 baby cheesecakes.
- When whipping cream, make sure all your equipment and the cream are extremely cold, otherwise the cream will separate and you won’t be able to use it.