Beer and cheese, when properly paired together, is a match made in heaven. Here at Old Yale, we’ve taken our award-winning Sasquatch Stout and incorporated it into a smooth and creamy, highly satisfying no-bake cheesecake dessert that’ll have your guests scraping at the bottom of their glasses and asking for more.
Using our 5 oz. flight glasses, this recipe easily makes six satisfying servings. Depending on what you choose to serve your cheesecakes in, you may want to adjust the amounts of graham cracker and whipping cream topping you use to achieve the look and ratios you’re going for.
Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter
Step 1:
In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.
Step 2:
In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.
Step 3:
Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.
Step 4:
While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.
Step 5:
Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.
Step 6:
Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.
Step 7:
Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.
Step 8:
Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!
Short-form Instructions:
Ingredients:
• 3/4 cup + 1/2 cup + 2 tbsp. cold whipping cream, divided
• 1/3 cup (60-70 grams) semi-sweet chocolate chips
• 8 oz. (1 brick) high-quality cream cheese, softened
• 1/2 cup icing sugar, plus extra to taste
• 1/4 cup + 1 tbsp. Old Yale Brewing Sasquatch Stout
• 6 HoneyMaid Wafers (approx. 90 grams), or similar
• 1 tbsp. salted butter
In a small pot over medium-low heat, combine together the chocolate chips and 2 tbsp. whipping cream. Heat, stirring often, until the chocolate has completely melted and combined with the cream. Set aside to cool.
In a stand mixer with whisk attachment, whip the remaining 3/4 cup of whipping cream on high until stiff peaks form. Transfer to a medium-sized prep bowl and refrigerate until needed.
Give your mixer bowl and whisk attachment a quick rinse and wipe-down, then toss in the cream cheese and the icing sugar. Cream together on medium-high until light and smooth.
While set to medium-low, add both our Sasquatch Stout and the melted chocolate to the mixer. Once added completely, turn up to high and whip until fully incorporated and smooth. Taste and mix in an additional 1 or 2 tbsp. of icing sugar if desired.
Remove the whipping cream from the fridge and pour the cream cheese mixture over the whipping cream. Carefully fold the mixture into the whipping cream until fully combined. Refrigerate until needed.
Place the wafers in a food processor and pulse until broken down to small crumbs. While set to low, add the melted butter and process just long enough to combine evenly.
Evenly distribute your wafer crumbs between six small (4-5 oz.) glasses and lightly pack down. Next, evenly distribute your cheesecake filling between the glasses, leaving room at the top for whipping cream. Cover with plastic wrap and refrigerate for about 2 hours.
Before serving, whip up your remaining 1/2 cup of whipping cream and add to the tops of your cheesecake cups. Enjoy!
Serves 6
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes - at his blog, From James to Jamie.