Description
A delightful no-bake cheesecake combining creamy mascarpone, sweet strawberries, and the unique flavor of Baileys.
Ingredients
Scale
- 300g digestive biscuits
- 150g unsalted butter, melted
- 600g mascarpone cheese
- 100g icing sugar
- 300ml double cream
- 125ml Baileys Strawberries & Cream
- Pink food coloring (optional)
- 150ml double cream (for decoration)
- 2 tbsp icing sugar (for decoration)
- 12 fresh strawberries
- Freeze-dried strawberries for garnish
Instructions
- Prepare the Biscuit Base: Blitz the digestive biscuits in a food processor until finely crushed. Mix the crushed biscuits with melted butter until well combined, then press this mixture into the bottom of an 8-inch springform tin. Place the tin in the fridge to chill.
- Make the Cheesecake Filling: In a large bowl, whisk together the mascarpone cheese and icing sugar until smooth. Add the double cream and Baileys to the mixture and whisk until it becomes thick and creamy. Pour this cheesecake mixture over the chilled biscuit base and place it back in the fridge. Let it chill for 5-6 hours, or overnight, until set.
- Decorate: Whip the cream with the icing sugar until soft peaks form. Pipe this whipped cream onto the cheesecake. Arrange the fresh strawberries on top and sprinkle with freeze-dried strawberries for garnish. Slice the cheesecake and serve it chilled.
Notes
For best flavor, use good quality Baileys. This cheesecake can last for about 3-4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, Baileys, strawberries, no-bake