If you want to create something that looks and sounds fancy but it’s easy to make and you have leftover Baileys and biscuits from Christmas, this Peanut butter and Baileys cheesecake recipe is ideal for NYE. I’ve been meaning to share this recipe the last couple of days, but with the holidays I didn’t get the time to finish it. The recipe takes only 15-20 minutes to make and it’s a no-bake cheesecake, after is ready, just pop-it in the fridge and it will set in 1 hour or even less.

I used peanut butter biscuits, but you can use any biscuits you might have from Christmas or just plain shop-bought biscuits. You might find using peanut butter for the base a little difficult to mix, so switch to regular butter if you want to make your life easier.

Ingredients for the pastry:
– 120g peanut butter biscuits
– 80g peanut butter
Ingredients for the peanut butter layer:
– 250g mascarpone
– 70g icing sugar
– 70g peanut butter
Ingredients for the Baileys layer:
– 250g mascarpone
– 50ml Baileys
– 50g icing sugar
– chocolate to decorate

Put the biscuits in a sealed freezer bag and crush them with the rolling pin. Slightly heat the peanut butter and add it to the biscuits. Mix until the biscuits are coated in the peanut butter. Tip the biscuits into the baking tray and press them down. Put the tray in the fridge to cool while you are making the fillings.

In a bowl, soften the mascarpone by mixing it with a big spoon. It takes a minute or so. Add half of the sugar and half of the peanut butter and mix until incorporated. Add the rest of the sugar and peanut butter and incorporate them as well. You can do this with a mixer, but it can be done by hand easily.
Take the base out of the fridge and tip the peanut butter cream on top. Spread it evenly with a knife and put it back in the fridge.

Make the second cream by softening the mascarpone as before. Add the icing sugar and the Baileys and mix by hand or with the mixer. It takes only a minute to incorporate the sugar and the liqueur.
Taste and add more sugar or Baileys to suit your taste. Take the cheese out of the fridge and spread it over the first layer of cream. Grate chocolate on top and put the cake back in the fridge to set.

In an hour you can take it from the tray and put it on a serving plate. As an alternative, the cheesecake can be made in individual portions in jars, this way it’s easier to serve them. I hope you enjoyed my recipe.

Happy New Year!