This No-Bake Irish Cream Cheesecake is quick, easy and absolutely exquisite

WHO doesn't love a good cheesecake?

Well, in our view, there's no such thing as a bad cheesecake, and Ireland produces some of the finest around. (It's not a brag if it's an absolute fact!)

Now, adding a little booze to any dessert is always a good idea, but we here at the Irish Post believe simplicity rules when it comes to pudding, and we've found a recipe which offers both in abundance.

Bailey's Irish Cream is an absolute winner. You can drink it, you can bake with it - heck - you can even shower in it and it'd probably be fantastic. But Bailey's cheesecakes in particularly offer a magnificent blend of creamy deliciousness and boozy goodness ... the perfect pudding.

We've championed a few in the past, and today we're adding another to the list.

To make one, here's everything you need to know, courtesy of Happy Foods Tube:

Pic: Happy Foods Tube

What you will need:

For the crust

6 ounces Graham Crackers (170 grams) (or Digestive biscuits if you can't find any)
A pinch of Salt
3 tablespoons Unsalted Butter, melted
2 tablespoons Bailey's Irish Cream

For the cream cheese layer

8 ounces Cream Cheese (225 grams)
⅓ cup Powdered Sugar
⅓ cup Irish Cream (80 ml)
1 teaspoon Vanilla Extract
½ cup Heavy Cream (120 ml)

Toppings (optional)

Chocolate Shavings
Caramel Sauce
Chocolate Sauce
Whipped Cream
Pic: Happy Foods Tube

How to make it:

Crush the crackers (or biscuits) in a food processor (or in a Ziploc bag using rolling pin). Transfer them into a bowl. Add a pinch of salt, melted butter and Irish cream. Mix together with a spatula until well combined.
Press the mixture into a 7-inch springform pan, lined with baking parchment (ideally bottom + sides). Make sure it is pressed well. If it’s not, the crust won’t hold its shape after slicing.
Transfer the pan into the freezer.
Meanwhile: In a mixing bowl, combine all the ingredients apart from heavy cream. Use a hand mixer to achieve a smoother texture. Then whip the cream until stiff peaks form and fold it into the cream cheese mixture.
Take the spring-form pan out of the freezer and pour the cream cheese mixture over the crust. Spread around evenly. Cover with cling film and refrigerate for about 3 hours (or overnight) before serving.
Toppings are completely optional – use chocolate shavings, sprinkles, caramel sauce, whipped cream to decorate the cheesecake.