Mini Irish Cream Cheesecake Recipe

No Bake Irish Cream Cheesecake Recipe Happy Foods …

WEBMar 9, 2019 · To make this no bake Irish cream cheesecake you can use either Graham crackers (available in the US) or digestive biscuits …

Rating: 4.7/5(29)
1. Crust: Crush the crackers 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.
2. 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.
3. Transfer the pan into the freezer.
4. 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.

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Lighter No Bake Cheesecake Gimme Some Oven

WEBFeb 7, 2014 · To Make The Cheesecake: Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once …

Rating: 5/5(3)
1. Stir graham cracker crumbs and oil/butter together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar or serving dish, and use your fingers or a spoon to pack it down firmly.
2. Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about 2/3 cup of the mixture into each jar or serving dish on top of the graham cracker crust.

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No Bake Irish Cream Cheesecake A Classic Twist

WEBMay 20, 2020 · Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the cream cheese, milk and vanilla extract until …

1. For crust
2. Preheat your oven to 350 degrees F. Grease a KitchenAid® Nonstick 9″ Springform Pan and set aside. Combine the Oreos in the bowl of a food processor and pulse until finely ground. Drizzle the melted butter over the mixture and pulse until combined and the mixture looks like wet sand. Press into the bottom of the prepared Springform Pan. Bake the crust until set, about 10-12 minutes. Transfer to a rack and let cool completely.
3. For filling
4. Meanwhile, in the bowl of a KitchenAid® Stand Mixer, whisk the heavy cream on medium-high speed until soft peaks form. Transfer to a small bowl and refrigerate until ready to use. In a clean bowl, beat the cream cheese, milk and vanilla extract until smooth, about 2-3 minutes on medium speed. Reduce speed to low and add in the powdered sugar and Irish cream. Mix until combined. Using a rubber spatula, gently fold in half of the whipped cream until just incorporated. Continue to fold in the rest of the whipped cream. Spoon the filling onto the crust and smooth the top.

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