This No-Bake Irish Cream Cheesecake is quick, easy and absolutely exquisite | The Irish Post

Step 1

Crush the crackers (or biscuits) 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.

Step 2

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.

Step 3

Transfer the pan into the freezer.

Step 4

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.

Step 5

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.

Step 6

Toppings are completely optional – use chocolate shavings, sprinkles, caramel sauce, whipped cream to decorate the cheesecake.