5 Ingredient Bourbon Cheesecake
Made with just 5 ingredients, this no bake cheesecake is eggless and SO easy to put together. It’s one of those desserts that feels like a cheat code casue you need no oven, no eggs, no fuss and the result is just so, so good!
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This eggless no bake bourbon cheesecake has bourbon biscuits in every stage. The biscuity base is made with crushed bourbon and melted butter, forming a cookie like crust that’s chocolatey and crisp. The cheesecake layer is soft and creamy with chopped bourbon biscuits folded right in, so you get little bites of biscuit throughout. And finally, it’s topped with even more bourbon biscuits for that perfect finish. It’s rich, nostalgic and has just the right mix of smooth and crunchy.
Pro tip: freeze a slice for an hour and it turns into the best ice cream sandwich situation you didn’t know you needed 😉
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5 Ingredient Bourbon Cheesecake
servings
4 big bars
prep time
15 min
chill time
3 hrs minimum
Ingredients
Biscuit Layer
- 1½ cups (about 17 biscuits) bourbon biscuits, crushed
- ¼ cup (60 g) salted butter, melted
Cheesecake Layer
- ¾ cup (200g) cream cheese, softened
- ¼ cup (60 ml) whipping cream
- ⅓ cup (80 ml) condensed milk
- ½ cup bourbon biscuits, chopped
- 1 tsp vanilla extract, optional
Garnish
- whipped cream
- bourbon biscuits
Instructions:
- Make the biscuit base: Add bourbon biscuits to a blender and pulse till they turn into fine crumbs. Transfer to a bowl, add melted butter and mix till it’s evenly combined. Take a parchment lined square dish and press this biscuit mixture into the base using the back of a spoon. Press it down firmly and evenly so it sets well. Let this set in the fridge while you work on the cheesecake filling.
- Make the cheesecake batter: In a mixing bowl, combine cream cheese, vanilla and condensed milk. Whisk until smooth and lump free. In a separate bowl, whip the whipping cream until you get stiff peaks. Gently fold the whipped cream into the cream cheese mixture in batches.
- Add chopped biscuits: Roughly chop more bourbon biscuits and fold them into the cheesecake mixture. These add a nice bite and more of that chocolatey biscuit flavour in every slice.
- Assemble and chill: Pour the cheesecake batter over the biscuit base and smooth out the top. Cover and refrigerate for at least 3 hours or preferably overnight till set.
- Finish and serve: Once set, top with whipped cream, more biscuits, slice and enjoyy!
Recipe Video
Leave a Comment
looks so tempting
your recipes are so so good
you should open a cafe
