No-Bake Irish Cream White Chocolate Cheesecake

Yields: 1 cheesecake (around 12 slices)

Prep Time: 15 minutes (plus chilling time)
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes (or overnight)

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
Filling:
16 ounces cream cheese, softened
3/4 cup powdered sugar
1/2 cup Irish cream liqueur
12 ounces white chocolate, melted
1 cup heavy whipping cream, whipped

Instructions:

Prepare the Crust:

In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until everything is evenly coated.
Press the mixture firmly into the bottom of a springform pan. Refrigerate for at least 30 minutes.
Make the Filling:

Using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy.
Gradually add the Irish cream liqueur, beating well after each addition.
Incorporate the White Chocolate:

Slowly fold the melted white chocolate into the cream cheese mixture until just combined. Be careful not to overmix.
Fold in the Whipped Cream:

Gently fold the whipped heavy cream into the cheesecake filling using a spatula. Be careful not to deflate the whipped cream.
Pour and Chill:

Pour the filling over the chilled crust and smooth the top with a spatula.
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or until completely set.
Serve and Enjoy!

Once chilled, remove the cheesecake from the springform pan and slice it to serve.
Garnish with additional whipped cream, chocolate shavings, or drizzles of Irish cream liqueur.

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