Print

Baileys Salted Caramel Cheesecake

Print Recipe

This easy no bake cheesecake is light and creamy and infused with Baileys Salted Caramel Irish Cream and topped with indulgent caramel sauce.

Ingredients

Scale
  • 200g digestive biscuits
  • 75g unsalted butter, melted
  • 300g cream cheese, softened
  • 100g icing sugar
  • 300ml double cream
  • 150ml Baileys Salted Caramel Irish Cream
  • 100g caramel sauce, plus extra to drizzle
  • Sea salt flakes, to garnish

Instructions

  1. Crush the digestive biscuits into fine crumbs and mix with the melted butter until combined.
  2. Press the biscuit mixture firmly into the base of a 9-inch springform cake tin and chill in the fridge for 30 minutes.
  3. In a large bowl, beat the cream cheese and icing sugar together until smooth.
  4. In a separate bowl, whip the double cream until soft peaks form.
  5. Gently fold the whipped cream and Baileys Salted Caramel Irish Cream into the cream cheese mixture until fully combined.
  6. Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
  7. Refrigerate the cheesecake for at least 4 hours or overnight to set.
  8. Before serving, drizzle with caramel sauce and sprinkle with sea salt flakes.

Notes

For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps. Chill the cheesecake overnight for a firmer set and enhanced flavors. Garnish with sea salt flakes to balance the sweetness of the caramel.

Nutrition

Find it online: https://www.rapidrecipes.blog/irish-cream-caramel-cheesecake/