Light Baileys No Bake (Printer-Friendly)
A creamy dessert featuring Baileys Irish Cream, white chocolate, and a chocolate crumb base with a light texture.
# What You'll Need:
→ Crust
01 -
2 cups chocolate baking crumbs
02 -
2/3 cup melted unsalted butter
03 -
3 tablespoons white granulated sugar
→ Filling
04 -
1 (7 g) package unflavored gelatin crystals
05 -
1/2 cup water, divided
06 -
2 (8 oz) packages light cream cheese, room temperature
07 -
1 cup light sour cream
08 -
3 oz white chocolate baking bar
09 -
1/4 cup Baileys Irish Cream
10 -
3/4 cup white granulated sugar
11 -
1/2 cup non-fat Greek yogurt
→ Garnish (optional)
12 -
Chocolate sprinkles
13 -
Gold sprinkles
# Steps to Follow:
01 -
Spray an 8 or 9-inch springform pan with non-stick cooking spray. In a medium bowl, combine chocolate baking crumbs, melted unsalted butter, and 3 tablespoons of sugar. Mix until evenly moistened and crumbly. Press mixture firmly into the bottom of the prepared pan, smoothing edges. Cover with plastic wrap and chill in refrigerator for 15 minutes.
02 -
In the bowl of a stand mixer fitted with the paddle attachment, beat softened cream cheese and 3/4 cup sugar on low speed for 30 seconds. Increase to medium speed and whip for 1 minute until smooth. Scrape sides of bowl.
03 -
Add light sour cream, Baileys Irish Cream, and non-fat Greek yogurt to the cream cheese mixture. Mix on medium speed until smooth, about 30 seconds.
04 -
Melt white chocolate in microwave at 50% power for 1 minute. Stir, then continue to microwave in 30-second intervals, stirring each time until completely smooth.
05 -
Pour melted white chocolate into the cream cheese mixture. Mix on medium speed for 30 seconds, scrape the bowl, then beat on medium-high speed for 2 minutes until fluffy and smooth.
06 -
In a small bowl, sprinkle gelatin crystals over 1/4 cup cold water and let bloom for 5 minutes without draining.
07 -
Heat remaining 1/4 cup water in the microwave for 30 seconds until hot. Pour over bloomed gelatin and stir until fully dissolved. Let cool slightly.
08 -
With mixer running on low, slowly pour gelatin mixture into cream cheese filling. Increase speed to medium and mix for 1 minute, scraping bowl sides after 30 seconds.
09 -
Pour filling over chilled crust in springform pan. Smooth surface with a spatula and gently tap pan on countertop to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
10 -
Remove the springform pan's sides carefully. If needed, smooth edges with a knife. Just before serving, garnish with chocolate and gold sprinkles as desired. For clean slices, heat a sharp knife under hot water, dry it, and wipe between cuts.
# Extra Suggestions:
01 -
Ensure cream cheese is at room temperature before mixing to achieve a smooth, lump-free texture.
02 -
Use a springform pan for easier cake removal and a custard-like texture.
03 -
Proper gelatin blooming and dissolving is critical for the cheesecake to set correctly.
04 -
Chill the cheesecake sufficiently; premature removal will result in a soft texture and messy slices.
05 -
Use high-quality white chocolate baking bar, not chips, to ensure smooth melting and firmness.