Light Baileys No Bake Cheesecake (Printer-Friendly)

A smooth, creamy dessert blending Baileys Irish cream and white chocolate for a light indulgence without baking.

# What You’ll Need:

→ Crust

01 - 2 cups chocolate baking crumbs
02 - 2/3 cup unsalted butter, melted
03 - 3 tablespoons white granulated sugar

→ Filling

04 - 1 package (7 grams) unflavored gelatin crystals
05 - 1/2 cup water, divided
06 - 2 packages (8 ounces each) light cream cheese, softened to room temperature
07 - 1 cup light sour cream
08 - 3 ounces white chocolate baking bar, chopped
09 - 1/4 cup Baileys Irish Cream
10 - 3/4 cup white granulated sugar
11 - 1/2 cup non-fat Greek yogurt

→ Garnish (optional)

12 - Chocolate sprinkles
13 - Gold sprinkles

# Steps to Follow:

01 - Spray an 8 or 9-inch springform pan with non-stick cooking spray. In a medium bowl, combine chocolate baking crumbs, melted butter, and 3 tablespoons sugar. Mix until crumbs are evenly moistened and form a thick, crumbly paste. Press mixture firmly into the bottom and up the edges of the prepared pan using a spatula. Cover with plastic wrap and refrigerate for 15 minutes.
02 - In the bowl of a stand mixer fitted with a paddle attachment, beat softened cream cheese and 3/4 cup sugar on low speed for 30 seconds. Increase to medium speed and continue mixing for 1 minute until smooth and creamy. Scrape down the sides of the bowl.
03 - Add light sour cream, Baileys Irish Cream, and non-fat Greek yogurt to the cream cheese mixture. Mix on medium speed for 30 seconds or until combined and smooth.
04 - Place chopped white chocolate in a microwave-safe bowl. Melt at 50% power for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring between each, until fully melted and smooth.
05 - Pour melted white chocolate into the cream cheese mixture. Mix on medium speed for 30 seconds, scrape the bowl, then beat on medium-high speed for 2 minutes until light and fluffy.
06 - In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let it bloom undrained for 5 minutes. Heat the remaining 1/4 cup water in the microwave for 30 seconds, then add to the gelatin and stir until fully dissolved. Allow to cool slightly.
07 - With mixer on low speed, slowly pour the dissolved gelatin into the cream cheese mixture. Increase to medium speed and mix for 1 minute, scraping the sides halfway through until fully incorporated.
08 - Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Lightly tap the pan on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight until firm.
09 - Remove the springform pan rim. If needed, smooth edges with a knife. Just before serving, sprinkle chocolate and gold sprinkles as desired.
10 - For clean slices, heat a sharp knife under hot water, dry it, and slice the cheesecake. Clean the knife between cuts for neat portions.

# Helpful Hints:

01 - Use room temperature cream cheese to ensure a smooth and lump-free filling.
02 - Gelatin must be properly bloomed and dissolved to achieve the best set without heavy cream.
03 - A springform pan is essential to maintain the delicate texture and to ease removal.
04 - Do not add garnishes until just before serving to prevent melting.

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