Frozen mocha Baileys cheesecakes

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Frozen mocha Baileys cheesecakes easy food

Serves 12 


300g bourbon creams

100g butter, melted

500g soft cream cheese

200ml double cream

100g caster sugar

500g vanilla ice cream, softened

200ml Baileys

50ml shot espresso, cooled

20g dark chocolate, grated


  1. Line a 20cm tin with parchment paper or place eight 8cm stainless steel rings on a tray. Put the biscuits into a zip lock bag and crush with a rolling pin, leaving some chunks. In a bowl, combine the crushed biscuit with the melted butter. Press the biscuit into the prepared tin and leave to set in the freezer.
  2. In a large bowl, beat the cream cheese until creamy. Pour in the cream and sugar, beat until smooth.
  3. Put the softened ice cream into a large bowl. Add the cream cheese mixture bit by bit and fold between each addition. Fold in the Baileys and the cooled coffee until just combined. Pour the mixture over the frozen biscuit base, cover with cling film and freeze for 3 hours or up to one month.
  4. Remove the cheesecake from the freezer 20 minutes before serving and decorate with grated chocolate.

Per serving: 537kcals, 38.4g fat (20.9g saturated), 38.6g carbs (18.5g sugars), 6.4g protein, 0.8g fibre, 0.215g sodium.

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