Jamaican Guinness Punch Cheesecake

What is Guinness Punch?

Guinness Punch is a delicious, smooth, creamy cocktail crafted from Guinness beer, condensed milk, and warm spices like cinnamon and nutmeg. Known as a “strong back”, legend is, it provides relief from back pain and resolves impotency!

What is Guinness Punch Cheesecake?

Guinness punch cheesecake came about one night during one of my mindless scrolling sessions on Tik Tok. I saw this recipe first created by Nathan, of The Grub Works Kitchen and I knew I had to give it a try and put my own spin on it. It’s a no bake cheesecake whose mixture is solely inspired from the cocktail of Guinness Punch. The crust is made from a combination of two flavors of Shirley biscuits and Ovaltine biscuits. The filling is made of the same ingredients that the Guinness Punch drink is made from. Guinness beer, condensed milk, vanilla extract, almond extract, coconut milk. nutmeg, and cinnamon. Adding cream cheese and lemon juice is what makes the filling come together. Coconut milk isn’t traditionally placed in Guinness Punch, but it works in this recipe!

Important tips for this Guinness Punch Cheesecake

-Treat this cheesecake like an ice cream cake.

-Allow it to set overnight in the freezer.

-A food processor is a much more effective device to use in order to make a great crust.

-If making it for a pot luck or an event, store in the freezer until you’re ready to serve.

-Allow it to sit at room temperature for a minimum of 30 minutes to 1 hour before cutting, or cut with a hot knife. (Run the knife under hot water before cutting)

Ingredients

For the crust:

-350g of biscuits of your choice. (I used 1 pack of original Shirley biscuits, [105g], 1 pack of coconut Shirley biscuits, [105g], and 1 pack of Ovaltine cookies that come in a 4 pack [150g])

-1 tsp of ground nutmeg

-3/4 melted butter (salted)

For the filling:

-24 1/2 oz of cream cheese (room temperature)

-1 1/2 tsp ground nutmeg

-1 tsp ground cinnamon

-1 bottle of Guinness beer

-1 can of condensed milk

-4 tbsp Lemon juice

-1/4 cup of unsweetened coconut milk

-1 tsp Vanilla extract

-1 tsp Almond extract

-Optional: whipped cream and caramel sauce as topping

Directions

The first step of this recipe is to make your crust. I’d suggest using a food processor to chop the biscuits. Here is the one I used: https://amzn.to/3POw2zK Chop the biscuits until they’re very fine. Add your chopped biscuits to a mixing bowl, add 1 tsp of ground nutmeg and your melted butter and stir. Add it to your baking dish and use a cup or ramekin to shape and mold the crust to your baking dish. Refrigerate for 1 hour.
While your crust is setting in the refrigerator, place a saucepan on medium heat and add the bottle of guinness. Stir occasionally until it reduces to almost half the volume. In some cases, if you heat it long enough it’ll reduce to a syrup-like consistency. I heated the Guinness for approximately 15 minutes and I set it aside.

Next, make your filling. In a mixing bowl, add your softened cream cheese, ground nutmeg, vanilla & almond extract, and lemon juice. Using your mixer, begin mixing until the cream cheese is smooth, slowly adding in your condensed milk. Once you’ve fully mixed in your condensed milk, add your guinness and continue mixing.
Pour the filling into the crust. You may end up with leftover filling after the crust is filled. It’s ok to discard or save for cheesecake bites!
Place into your freezer and allow it freeze. It may take up to 5-6 hrs to freeze. Once it’s ready to serve, allow to sit at room temperature for an hour before cutting or cut with a hot knife! Enjoy!