Cinnamon Irish Cream No-Bake Cheesecake
Cooking time
Prep time
Servings12 portions
Ingredients
- 250 g custard cream biscuits
- 80 g Flora Buttery
- 1 tsp ground cinnamon
- 400 ml Elmlea double cream
- 600 g cream cheese
- 150 g icing sugar
- 2 tsp vanilla bean paste
- 90 ml Irish cream
- 3 tbsp salted caramel
| Energy (kcal) | 463 kcal |
| Energy (kJ) | 1940 kJ |
| Protein (g) | 5.0 g |
| Carbohydrate incl. fibre (g) | 33.5 g |
| Carbohydrate excl. fibre (g) | 33.0 g |
| Sugar (g) | 22.5 g |
| Fibre (g) | 0.6 g |
| Fat (g) | 35.0 g |
| Saturated fat (g) | 20.3 g |
| Unsaturated fat (g) | 9.0 g |
| Monounsaturated fat (g) | 7.9 g |
| Polyunsaturated fat (g) | 1.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 101 mg |
| Sodium (mg) | 232 mg |
| Salt (g) | 0.58 g |
| Vitamin A (IU) | 1162 IU |
| Vitamin C (mg) | 0.2 mg |
| Calcium (mg) | 73 mg |
| Iron (mg) | 0.23 mg |
| Potassium (mg) | 95 mg |
Instructions
- For the base, grease and line a 20cm loose-bottomed springform tin with parchment.
- Blend the biscuits in a food processor or bash with a rolling pin until they resemble a fine crumb.
- Mix in the Flora Buttery and tip into the tin, pressing down evenly. Chill in the freezer for 10min to set.
- For the filling, whisk together the Elmlea Double, cream cheese, icing sugar, vanilla bean paste and 75ml Irish cream until stiff and a spoon stands up vertically in the mix and pour on top of the biscuit base, smooth with the back of a dessert spoon.
- Cover and chill in the fridge for 2hrs or until set.
- Remove from the tin to serve and drizzle with the caramel mixed with 1tbsp Irish cream.
Make up to 2 days in advance
