Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
No-Bake Baileys Cheesecake
A creamy, smooth and indulgent cheesecake made with Baileys Irish Cream. Now this is a show-stopping dessert, and trust me, you can definitely taste the Baileys. Let’s go…
If there’s ever a dessert to make for Christmas or any special occasion, this Baileys cheesecake is definitely it! It’s so smooth, creamy and it’s a recipe that’s guaranteed to impress (especially lovers of Irish cream).
The Baileys in this dessert is not to be messed with, I’ve added the perfect amount (for me), but if you prefer a milder taste I’ve got you covered too!
The cheesecake filling sits upon a buttery, digestive cocoa base, and oh my, it’s the perfect pairing. And to finish it all off, I went for a simple yet effective topping using grated chocolate and squirty cream. Are you drooling yet?
Recipe Ingredients
Here are the few ingredients I used to make this recipe:
- Cheesecake Base: To make the base, I used unsalted butter, digestive biscuits and cocoa powder. If you want a classic cheesecake base, then you can skip adding cocoa powder.
- Filling Mixture: I whisked together double cream, cream cheese, icing sugar, vanilla extract and of course Baileys Irish cream.
- Decoration (Optional): To make the simple decoration like in my pictures, I used squirty cream and grated chocolate.
How To Make Baileys Cheesecake
Here’s a summary of how I make this cheesecake. You can get the full recipe instructions on the recipe card below:
I crush digestive biscuits in my food processor before mixing it together with melted butter and cocoa powder. I pour the base mixture into a lined 8″/ 20 cm cheesecake tin, press it down using the back of my spoon and keep it in the fridge whilst I make the filling.
To make the filling, I whisk together double cream, cream cheese, icing sugar and vanilla extract together until soft peaks start to form. Then I add Baileys and whisk the mixture again until it’s combined.
Next, I pour the filling on top of the biscuit base and keep the cheesecake in the fridge for a minimum of 6 hours (though, overnight for best results). Last but not least, before serving, I add squirty cream and grated chocolate to it.
My Top Tips
I put 150ml of Baileys in this cheesecake, and I would say the Baileys flavour is quite strong. To get the perfect intensity for you, I recommend starting with 100ml first, trying that, then if you want it stronger you can add more.
I like to line my tin with parchment paper because it makes removing the cheesecake so much easier! To get the parchment paper to stick to the tin, I brush a little bit of leftover melted butter on the base and around the sides. The parchment paper sticks right to it!
How To Serve Baileys Cheesecake
This dessert is indulgent enough for me that I mostly serve it by itself! Though, during the winter and Christmas period, I am one for doubling down with a Baileys hot chocolate too! But really, any hot chocolate or coffee would go well with this.
If you want to make this dessert look fancier, you can stick a biscuit on top of each slice`and/or drizzle over melted dark chocolate.
How To Store
To store, I place the cheesecake in an airtight container and keep it in the fridge for up to 3 days.
If you don’t have a container big enough to fit the cheesecake, you can place the cheesecake on a plate and cover it with cling film.
More Cheesecake Recipes
Here are a few more cheesecake recipes below:
- Christmas Gingerbread Cheesecake
- Biscoff Cheesecake
- Strawberry & White Chocolate Cheesecake
- Kinder Bueno Cheesecake
- Pistachio Cheesecake
Baileys Cheesecake (No Bake)
Ingredients
Cheesecake Base
- 300 g Digestive Biscuits
- 150 g Unsalted Butter
- 25 g Cocoa Powder
Cheesecake Filling
- 600 g Cream Cheese
- 300 ml Double Cream
- 110 g Icing Sugar
- 150 ml Baileys Irish Cream (Start by adding 100ml, then add more to taste)
- 1 tsp Vanilla Extract
Decoration (optional)
- Squirty cream
- 50 g Dark Chocolate (grated)
Instructions
Cheesecake Base
- Place the digestive biscuits into a large sandwich bag and bash it with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs. Once crushed, add it to a mixing bowl.300 g Digestive Biscuits
- Melt butter in the microwave and pour it over the crushed biscuits, then add the cocoa powder. Mix everything together until fully combined.150 g Unsalted Butter, 25 g Cocoa Powder
- Pour the mixture into a lined 8″/20cm tin and press it down using the back of a spoon or cup. Place it in the fridge whilst you’re making the cheesecake filling.
Cheesecake Filling
- Whisk cream cheese, double cream, vanilla extract and icing sugar until soft peaks form.600 g Cream Cheese, 300 ml Double Cream, 110 g Icing Sugar, 1 tsp Vanilla Extract
- Add Baileys to the mixture and whisk again until evenly combined.150 ml Baileys Irish Cream
- Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep it in the fridge for 6 hours or overnight for best results.
Decoration (Optional)
- Squirt circles of cream around the rim and top with grated chocolate.50 g Dark Chocolate, Squirty cream
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Leave a Reply