A delicious white chocolate Baileys Malteser Cheesecake that is completely no-bake! Chocolate... Baileys... Maltesers = the perfect boozy dessert!

Baileys Malteser Cheesecake (No-Bake)

A delicious white chocolate Baileys Malteser Cheesecake that is completely no-bake! The perfect boozy dessert!
4.67 from 6 votes
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 30 minutes
Servings: 16 pieces
Calories: 542kcal

Equipment

  • Beaters, stand-mixer or Thermomix

Ingredients

  • 250 g chocolate ripple biscuits or any plain chocolate biscuit
  • 80 g butter melted
  • 300 ml cream lightly whipped
  • 500 g cream cheese softened
  • 1/2 cup caster sugar
  • 150 ml Baileys liquor
  • 3 tsp gelatine dissolved in ¼ cup water (see note)
  • 200 g white chocolate melted and cooled
  • 150 g Maltesers
  • 280 g extra Maltesers to decorate (optional)

Instructions

Conventional Method

  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
  • Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
  • Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
  • Add the melted butter and mix until well combined.
  • Press the mixture firmly into the base of the pan and place into the fridge.
  • Whip cream and set aside.
  • Dissolve gelatine in water (see note). 
  • Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and beat until well combined.
  • Melt the white chocolate and set aside to cool.
  • Beat the melted chocolate and the whipped cream through the cream cheese mixture.
  • Fold through the Maltesers. 
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
  • Place into the fridge for 15 minutes.
  • Lightly press the extra Maltesers into the top of the cheesecake to decorate. 
  • Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Thermomix Method

  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
  • Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
  • Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1.
  • Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds.
  • Scrape down the sides of the bowl and repeat until well combined.
  • Press the mixture firmly into the base of the pan and place into the fridge.
  • Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
  • Dissolve the gelatine and set aside to cool (see notes). 
  • Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
  • Place the white chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
  • Fold the melted chocolate, whipped cream and Maltesers through the cream cheese mixture.
  • Spoon the mixture into the prepared tin. Spread out evenly with a spoon.Place into the fridge for 15 minutes.
  • Decorate with the extra Maltesers. Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Video

Notes

To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. 

Nutrition

Calories: 542kcal | Carbohydrates: 45g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 204mg | Fiber: 2g | Sugar: 37g | Vitamin A: 825IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 2.3mg