Recipe: Non-Bake Amarula Cheesecake!

nbcc28It takes a bit of shamelessness to describe one’s recipe as perfect, but I would think this particular Non-Bake Amarula Cheesecake recipe is pretty much foolproof on every single level, honestly. As suggested from its name, no baking is required – making this fuss-free and easy! I personally regard this as one of my most well-received and successful bakes (or rather, non-bake?) which is why I am really excited to share this recipe.

In case you didn’t know, Amarula is a trademark South African cream liqueur. Texture-wise, just like Bailey’s Irish Cream, but its taste has a more fruity kick which I really enjoy. Of course, if you don’t have Amarula on hand, you can always substitute it with Bailey’s/any other liqueur, or simply omit the alcohol entirely for a classic original non-bake cheesecake.

As with all my other recipes, this one will be guided with step-by-step photos. Enjoy!


nbcc3Non-Bake Amarula Cheesecake
adapted from

Ingredients(Makes a 9-inch round cheesecake)

200 grams digestive biscuits(about 13 McVities)
100 grams butter, melted
200 ml whipping cream(very cold)
150 ml Amarula cream liqueur
4 teaspoon gelatine powder
500 grams cream cheese, softened to room temperature
130 grams caster sugar
30 grams dark chocolate, melted

Preparation Instructions

Step 1: Using a food processor, process the digestives into sandy crumbs. Alternatively, if you don’t have a food processor, you can put them in a big bowl and crush them slowly with a glass. So therapeutic!

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Step 2: Melt the butter over a low heat, then add the melted butter into the cookie crumbs. Stir till combined. The texture of this should be a little like damp sand.

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Step 3: Press the butter and biscuit crumb mixture into a 9-inch springform pan to form an even layer. I learnt that putting a cake base in place of a springform pan base under the pan rim is more effective, especially if you mean to give the cake as a gift! No fuss over transfer of the cake! Pop this crust layer in the freezer while you prepare the other ingredients.

nbcc8Step 4: Whip the whipping cream until stiff peaks form. Be very careful with this step, because it took me about 3 cartons of whipping cream and a conversation with a chef before I FINALLY learnt how to whip cream correctly. The key is simply to freeze all the equipment beforehand (i.e the beaters and mixing bowl) as everything needs to be extremely cold to prevent the cream from splitting into butter. My other secret is to whip the cream over a bowl of iced water. Also, make very sure not to over-beat.

nbcc9 nbcc10Step 5: Place the liqueur in a small bowl and sprinkle the gelatine powder all over the surface. Leave this to stand for 3 minutes. Following this, place the small bowl in a pan/pot of simmering water, heating gently while constantly stirring till ALL the gelatine has dissolved into the liqueur.

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Step 6: Using an electric mixer, beat the sugar and cream cheese until light and fluffy (texture as shown in the picture).

nbcc14 nbcc15 nbcc16Step 7: Strain the gelatine and liqueur mixture into the cream cheese and sugar mixture, mixing gently with a spatula.

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Step 8: Fold in the whipped cream gently, making sure that everything is well-incorporated.



Step 9: Remove the springform pan containing the crust from the freezer. Pour all of the mixture onto the crust and smooth it out with a spatula.


Step 10: Melt the dark chocolate in the same way that the gelatine was previously melted – put the chocolate into a small bowl over simmering water. The rationale for this is to prevent the chocolate from burning! Once the chocolate has melted, scoop 10 cent-sized dollops of it over the cream cheese mixture. Using a skewer/toothpick, make random swirls all over the cake, taking care not to remove the skewer/toothpick till you are done swirling.

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Step 11: Refrigerate the cake for a minimum of 5 hours, but preferably overnight to ensure that it is fully set. When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan rim gently.

…Aaaand here we have an effortlessly beautiful, creamy, boozy and comforting cheesecake with a hint of crunch. How’s THAT for dessert? nbcc27

Perfect for any occasion and a definite crowd-pleaser, this Non-Bake Amarula Cheesecake adapted from FoodieBaker is surely one of my most trusty recipes. If you’ve tried out this recipe, let me know what you think and how it goes! Have fun!

Edit: I realized this particular recipe has been receiving especially many hits, pretty please would you comment to let me know where you got the link to this post? I’m curious! 🙂

63 responses to “Recipe: Non-Bake Amarula Cheesecake!

  1. I need to have the measurements put in a regular form, such as 1tsp. or 1tbl. and 1cup or 1/4 cup. Can you change this for me?

  2. Oh man – this looks to die for and I’m a great big Amarula fan —
    So thank you – but….

    ….don’t suppose you’d like to present it with a print option? Yes, I know some folk use their phones but mine’s averse to being dropped in food I’m making and I like storing really good-looking recipes in my “best yummies” file for when I need something really nice.

    • Hi Mr FuzzKat 🙂
      I have the same problem on many different websites and this is what I do:
      create a Word document for the recipe, copy-paste all the text and even a picture or two if there is room for it, edit it if it’s needed and save it. After some practice, it takes only a minute or two and I have my recipe in a one page word doc 🙂
      It will be great from December to have printer-friendly versions though 😉

  3. My husband is from South Africa and we live in the states, I love you for this recipe! It’s amazing and relatively easy, we don’t have some of the ingredients so I had to improvise but overall so good!!! Thank you again!

  4. Har precis stoppat in den i frysen och ska äta den i kväll och fira in de nya året. Tog Baileys istället för Amarula få se hur de blir.

  5. Pingback: Amarula Cheesecake – a South African culinary favourite | The fun side of Hospitality·

  6. Hi smittenglutton,

    We get the liquid butter and margarine for baking here in the UK. Would the quantities/measurements differ much from using baking blocks to the liquid form?

    • I’m not sure, but it shouldn’t because the mass doesn’t change when the solid butter is melted to liquid. I wouldn’t recommend margarine though 🙂 Hope that helps Lindley!

  7. Looks amazing. For any others who are veggie like me though, did you know you can just leave out the gelatine. The air whipped in is enough to set it although it takes a little longer.

  8. This is the best cheese cake ever! Quick and easy! Making my 2nd one for my husband’s work bake off ! You don’t really taste the amarula, wanted to add more but don’t want to ruin the texture. Advice ???

  9. This cheesecake looks so delicious! I can’t wait to try the recipe! btw, I found your site by searching for amarula cheesecake via google

  10. I especially liked the way you explained and showed pics as im not a very good cook, seeing how, really gave me the passion to try the Amarula Cheesecake out. Thank you!😊x

  11. This looks absolutely delicious! I live in the Zambezi Valley in Zambia, where marula fruit grow wild. I’ve just written a blog on marulas, actually, with my main focus being on a jelly I made out of them. I’m definitely going to try this! All the best, Annabel

  12. Ooh yummy!! Will definitely try this out this weekend. (Stumbled across this recipe as it was trending in Facebook)

  13. Some of us lagging North Americans are just behind the rest of the world. My scale and measuring cups have both measurements, but the teaspoons are hard to figure out or weigh. Smittenglutton is very generous to help us overcome our shortcomings. Thank you.

    • Copy the url and paste it onto a website called – you can even choose to retain all the pictures or delete them all. Another option is

    • Okay I just made this. Really sublime and yes I used condensedmilk instead of sugar and did not have amarulla so used Nachtmusik chocolate liqueur instead. Delicious😄😄😄

  14. I found the link on the Facebook page of a friend who lives in Pretoria. I will make it for a Rotary friend’s 80th birthday in June. We live in Rotorua, New Zealand. Did you know that the very pure, highest quality cream in Amarula Cream comes from (or used to come from), Edgecumbe, a small village close to Rotorua?

  15. Hi, I live in Souh Africa and am already an Amarula fan! I tried making it this afternoon but was unsuccessful, had a little fight with the gelatine. It was my first time baking with gelatine. Any tips for next time how not to make gelatine Amarula toffee? Would really appreciate some advice. Thanks

    • The gelatine does take quite a while to dissove in the Amarula. I stirred it well, and then put it into the microwave for 15 seconds at a time, stirring well in between each burst of heating. Margriet, Rotorua, New Zealand.

  16. I attempted this last night it was very easy to make except that after the gelatine dissolved (I am pretty sure it had all dissolved) I strained it into the cheese and sugar mixture but then there were lumps that looked like ‘toffee gelatine’. Dido go wrong somewhere or does anyone have advice about the gelatine etc. thanks

  17. I have a similar recipe but it uses Kahlua liqueur and chocolate digestive biscuits. You split the filling in half, and mix half with chocolate. Then mix the two together to make a marbled cheesecake.

  18. Have just finished making, it all the tasting on the day, have longing to try it. I did not have Amarula, so used half OB Sherry and cream. I rekon a coffee liqueur would also be great.

  19. I made the recipe but also sadly fought with the gelatine and got toffee balls in my cake. Does anyone know if you could make this without the gelatine? I have read some recipes which say if the cream and cheese are beaten well it will still hold. Any suggestions?

  20. Pingback: A South African favourite: Amarula Cheesecake - International Hotel School·

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