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Boozy Mudslide Cheesecake (No Bake)

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"A super rich, boozy chocolate cheesecake. No bake, because no way are we going to risk cooking off any of that alcohol. Try not to eat it all."
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Ingredients

4 h 20 m servings 590
Original recipe yields 10 servings

Directions

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  1. Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.
  2. Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.
  3. Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.
  4. Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.

Footnotes

  • Cook's Notes:
  • A food processor or a plastic bag and brute force can be used to crush the cookies, if desired.
  • A springform pan can be substituted for the loose bottom pan.

Nutrition Facts


Per Serving: 590 calories; 40.2 47.4 6.5 83 300 Full nutrition

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