Cinnamon Irish Cream No-Bake Cheesecake
- 15 minutes
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Prep time ![]()
Ready in
- 12 portions
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Servings - Medium
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Difficulty
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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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
