Baileys Malteser Cheesecake

A delicious white chocolate Baileys Malteser Cheesecake that is completely no-bake! The perfect boozy dessert!

5 from 28 votes

Print Pin

Course: Dessert

Cuisine: Cheesecake

Prep Time: 30

Chilling time: 6

Total Time: 30

Servings: pieces

Calories: 542kcal

Cost: $15

Grease and line the base and sides of a 20cm springform 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 almond meal and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip the cream and set aside.
Dissolve gelatine in water (see notes).
Melt the white chocolate and set aside to cool.
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.
Fold 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).

Grease and line the base and sides of a 20cm springform pan with baking paper and set aside.
Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1.
Add the chocolate ripple biscuits and almond meal 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 Thermomix 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 Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5.
Place the white chocolate into the Thermomix bowl and melt for 3 minutes on 50 degrees, Speed 2. 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).

RECIPE NOTES & TIPS

Ingredients Info:

to ensure a smooth cheesecake - make sure all ingredients are at room temperature before starting.
chocolate biscuits - you can use any brand of plain sweet chocolate biscuits/cookies you like. I generally use Arnott's Choc Ripple biscuits.
almond meal - also known as ground almonds. This helps to bind the base together.
cream cheese - I recommend using blocks of full fat cream cheese (not light or spreadable). I recommend Philly brand cream cheese for the best results.
Baileys Irish Cream - a rich and creamy alcoholic liqueur that can be bought from liquor stores worldwide. Alternatively, you can make your own homemade Bailey Irish Cream.
cream - choose a cream that is suitable for whipping (ie. thickened, heavy or whipping).
Maltesers - also known as Whoppers in the US. These chocolate covered malted milk balls are used in both the filling and to decorate.

More Recipe Tips:

Dissolving gelatine - sprinkle 3 teaspoons of gelatine powder over ¼ cup boiling water. Quickly whisk with a fork until dissolved and no lumps remain.
Chilling - chill for a minimum of 6 hours chilling time. For best results and if time allows, chill the cheesecake overnight.
Storing - store the cheesecake in the fridge and consume within 3 days.
Freezing - freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.