Description
A decadent and creamy cheesecake with the rich flavors of Irish cream liqueur and white chocolate, all set on a buttery biscuit base without ever turning on the oven.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz (450g) full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup white chocolate chips, melted and cooled
- 1/2 cup Irish cream liqueur
- 1 cup heavy whipping cream, cold
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the melted white chocolate and Irish cream liqueur until fully incorporated.
- In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Pour the filling over the prepared crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until set.
- Before serving, carefully run a knife around the edge of the pan to loosen the cheesecake, then release the springform collar. Slice, serve, and enjoy.
Notes
You can customize the seasonings to taste.