The Only Boozy (No-Bake!) Dessert You Need on St. Paddy’s Day

No-Bake Bailey’s Irish Cream Cheesecake

Yield: One (nine-inch) or four (four-inch) cakes

Ingredients:

• 200 grams chocolate wafer cookies
• 100 grams unsalted butter, melted
• 200 grams heavy cream
• 150 grams Bailey’s Irish Cream
• 10 grams powdered gelatin
• 500 grams cream cheese, softened at room temperature
• 150 grams sugar
• 50 dark chocolate pearls

Preparation:

1. Process the chocolate wafer cookies in a food processor until they resemble fine crumbs.
2. Transfer crumbs into a large mixing bowl and stir in melted butter. Mix until combined. Press the mixture into the bottom of a parchment-lined cake pan or ring molds, and place them in the freezer while you prepare the filling.
3. In a stand mixer fitted with the whip attachment, or with an electric hand mixer, whip the heavy cream to medium peaks and set aside in your refrigerator.
4. In a medium bowl, add the Bailey’s Irish Cream and sprinkle the gelatin over. Set aside for two to three minutes.
5. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and sugar together until light and fluffy.
6. Over a double boiler or in a microwave, heat the gelatin-Bailey’s mixture slowly until gelatin is dissolved and liquid is smooth. While still warm, pour the gelatin mixture into the stand mixer bowl with the cream cheese mixture and mix together at low speed until combined. Use a rubber spatula to fold in the whipped cream, reserving a small amount of whipped cream for decoration (see next step).
7. Fill your prepared cake pan or molds with filling to the top. Using a piping bag filled with reserved whipped cream, pipe rosettes of whipped cream around the edges of the cake and top with chocolate pearls.
8. Refrigerate the cheesecake for at least four hours or preferably overnight before serving.

Master baking with Chef Sarah in ICE's Pastry & Baking Arts program — click here for information.