Guinness Punch Style Cheesecake
Indulge in a festive twist with our Guinness Punch Cheesecake, a dreamy no-bake dessert that captures the essence of holiday cheer! This creamy delight combines velvety cream cheese, rich Guinness, and a hint of chocolate, all set on a buttery biscuit crust. Perfect for impressing guests at your Christmas gathering, it's a festive treat that's as easy to make as it is delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- some melted butter (114 g)optionaladd more for a firmer cheesecake
- condensed milk (240 ml)
- double cream (240 ml)
- soft cheese (227 g)can use mascarpone cheese
🫙Pantry Staples(1)
- 1 cup of sugar (200 g)
🧂Spices & Seasonings(1)
- some nutmeg
📦Other(2)
- Guinness (240 ml)
- some shirley biscuits
👨🍳 Instructions
- 1
Start by getting your Guinness and letting it simmer until it reduces to a syrup.
- 2
Blend the shirley biscuits and mix in the melted butter and grated nutmeg.
- 3
Load the mixture into a cake tin, smooth it out, and pop it into the fridge to set.
- 4
For the filling, whip the double cream, then add the soft cheese, sugar, and nutmeg.
- 5
Once mixed, add the Guinness syrup and pour it on top of the biscuit base.
- 6
Put it back in the fridge to set. If you have leftovers, you can make mini cheesecake balls.
💡 Pro Tips
- ✓Reduce Guinness to exactly 1/3 of its original volume (about 15-20 minutes simmering) to concentrate flavors without creating bitterness from over-reduction.technique1/3 volume reduction
- ✓Whip double cream to soft peaks only (ribbon stage at 2-3 minutes) before folding in other ingredients - overwhipped cream will cause the filling to split and become grainy.technique2-3 minutes to soft peaks
- ✓Allow cream cheese to reach 65-70°F room temperature for 2-3 hours before mixing to prevent lumps and ensure smooth incorporation with the whipped cream.ingredient65-70°F, 2-3 hours
- ✓Cool the Guinness syrup to room temperature before adding to the cream mixture - hot syrup will deflate the whipped cream and create a dense, heavy texture.timing
- ✓Set the cheesecake for minimum 4-6 hours at 35-40°F because no-bake cheesecakes rely on fat crystallization at proper refrigeration temperatures to achieve firm structure.timing4-6 hours at 35-40°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Guinness Punch Style Cheesecake
Indulge in a festive twist with our Guinness Punch Cheesecake, a dreamy no-bake dessert that captures the essence of holiday cheer! This creamy delight combines velvety cream cheese, rich Guinness, and a hint of chocolate, all set on a buttery biscuit crust. Perfect for impressing guests at your Christmas gathering, it's a festive treat that's as easy to make as it is delicious!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- some melted butter (114 g)optionaladd more for a firmer cheesecake
- condensed milk (240 ml)
- double cream (240 ml)
- soft cheese (227 g)can use mascarpone cheese
🫙Pantry Staples(1)
- 1 cup of sugar (200 g)
🧂Spices & Seasonings(1)
- some nutmeg
📦Other(2)
- Guinness (240 ml)
- some shirley biscuits
👨🍳 Instructions
- 1
Start by getting your Guinness and letting it simmer until it reduces to a syrup.
- 2
Blend the shirley biscuits and mix in the melted butter and grated nutmeg.
- 3
Load the mixture into a cake tin, smooth it out, and pop it into the fridge to set.
- 4
For the filling, whip the double cream, then add the soft cheese, sugar, and nutmeg.
- 5
Once mixed, add the Guinness syrup and pour it on top of the biscuit base.
- 6
Put it back in the fridge to set. If you have leftovers, you can make mini cheesecake balls.
💡 Pro Tips
- ✓Reduce Guinness to exactly 1/3 of its original volume (about 15-20 minutes simmering) to concentrate flavors without creating bitterness from over-reduction.technique1/3 volume reduction
- ✓Whip double cream to soft peaks only (ribbon stage at 2-3 minutes) before folding in other ingredients - overwhipped cream will cause the filling to split and become grainy.technique2-3 minutes to soft peaks
- ✓Allow cream cheese to reach 65-70°F room temperature for 2-3 hours before mixing to prevent lumps and ensure smooth incorporation with the whipped cream.ingredient65-70°F, 2-3 hours
- ✓Cool the Guinness syrup to room temperature before adding to the cream mixture - hot syrup will deflate the whipped cream and create a dense, heavy texture.timing
- ✓Set the cheesecake for minimum 4-6 hours at 35-40°F because no-bake cheesecakes rely on fat crystallization at proper refrigeration temperatures to achieve firm structure.timing4-6 hours at 35-40°F