An Easy and Insanely Delicious No-Bake Baileys Irish Cream Cheesecake topped with Zobo (Sorrel) Sauce
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If Valentine’s Day is a celebration of romantic love, then this cheesecake is a celebration of soulmates. Much like soulmates, this no-bake Baileys Irish Cream cheesecake has it all together – A rich, buttery crust that holds everything together, and doesn’t lose its sweetness. A thick, custardy centre, sturdy and elegant enough to stand alone, that transcends into so much more when paired with the other ingredients. And just that little bit of Bailey’s Irish Cream, to bring out the flavours and keep things flirty and just a little bit naughty.
I am not a sweet-tooth, so come V-Day, I struggled to find the right sweet treat to tick all the boxes and hit the spot and boy, was I pleasantly surprised with this cheesecake. I couldn’t believe how wonderfully it came together, but more than that, how incredibly creamy, velvety, and seductive it turned out.“
Seductive cheesecake? You might be wondering? Yes. Seductive.
Every bite, with the crunch on the bottom and the smoothness of the top lures you in. Sweet and Salty – the perfect juxtaposition.
This cheesecake is begging to be consumed. Top it with black cherries and zobo syrup, and Oliver Twists’ “May I have some more?” comes to mind. Sink your fork into it and you’ll be overwhelmed with desire for more. Tempted repeatedly to enjoy more and more of this sinfully brilliant dessert.
A cheesecake for lovers.
Happy Valentine’s Day.
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- 300 g digestive biscuits
- 125 g butter
- 1 vanilla pod
- 2 tbsp Baileys Irish Cream
- 400 g Philadelphia Cream Cheese
- 200 g double cream
- 100 g icing sugar
- Prepare the tin Line a 20 cm baking tin with parchment paper. Ensure you line the base and sides with parchment so that it is easy to remove the cake from the tin after it has set.
- Make the base Crush the digestive biscuits with a rolling pin and melt the butter in a pan. Add the crushed biscuits to the melted butter and mix well until they’ve absorbed all the butter. You want a consistency that looks like wet sand. Place the compressed biscuit mix in the fridge to set for a minimum of 1 hour.
- Make the Filling Using an electric mixer whip the double cream until it forms peaks, then fold in the cream cheese and icing sugar. Add the Baileys Irish cream and vanilla pods and beat until you have a homogenous mix. Spoon onto the biscuit base, smoothing down with a spatula.
- Set the cake Leave to set in the refrigerator for at least 24 hours.
- Decorate and serve Decorate with cherries and serve with Zobo sauce
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