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Cinnamon Irish Cream No-Bake Cheesecake

  • 15 minutes
  • Prep time15 minutes
  • Servings12 portions
recipe image Cinnamon Irish Cream No-Bake Cheesecake


  • 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 facts

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


  1. For the base, grease and line a 20cm loose-bottomed springform tin with parchment.
  2. Blend the biscuits in a food processor or bash with a rolling pin until they resemble a fine crumb.
  3. Mix in the Flora Buttery and tip into the tin, pressing down evenly. Chill in the freezer for 10min to set.
  4. 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.
  5. Cover and chill in the fridge for 2hrs or until set.
  6. Remove from the tin to serve and drizzle with the caramel mixed with 1tbsp Irish cream.
Make up to 2 days in advance