This incredibly creamy and decadent no-bake Baileys cheesecake is an extra special treat for adults only! The addition of Irish cream liquor not only enhances the flavour, but it also makes the texture of the cheesecake even more creamy. As if that wasn't delicious enough, the cake is crowned with Baileys infused whipped cream, grated chocolate and Baileys truffles!
This baileys cheesecake is lush. I've shared it with neighbours who have said they would happily pay £5 per slice for it if seen in a shop. It really is lovely and I've made so many and will carry on doing so. Thank you for sharing it with us
- Jackie
This Irish cream cheesecake is great for Christmas and festive period, but is equally good to enjoy all year round. As this is a no-bake recipe, it is perfect for making ahead of time. It would also be great dessert for St Patrick's Day in March, along with my Guinness Chocolate Loaf Cake.
It's similar to my No-Bake Raspberry White Chocolate Cheesecake and my popular Strawberry White Chocolate Cheesecake recipe, and it is among my all-time favourite desserts. Crisp, buttery biscuit base along with an extra creamy chocolate and Baileys filling is a combination that's impossible to resist!
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Ingredients
With only 8 key ingredients, it's almost impossible to mess up this recipe! Here's what you will need to make this no bake baileys chocolate cheesecake:
- Digestive- style biscuits and unsalted butter to make the base of the cheesecake.
- Cream cheese - Full-fat cream cheese for the cheesecake filling. I always go with Philadelphia. The cheesecake filling - we are using a combination of cream cheese, double/ heavy cream, icing sugar, Baileys Irish cream, milk or dark chocolate and vanilla.
- Double cream (heavy cream) - For even creamier and better texture, and also for decorating the finished cheesecake.
- Icing sugar (powdered sugar or confectioners' sugar) - To add sweetness to the cheesecake.
- Vanilla - For that lovely sweet flavour.
- Baileys - Splash of Irish cream liquor for that incredible flavour!
- Grated chocolate - For an extra flavour. You can use dark chocolate or milk chocolate.
- Additionally, but this is completely optional, you may also use Baileys chocolate truffles.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Digestive biscuits - You could swap these for any of your favourite
- Cream cheese - It's important to use full-fat cream cheese, but you could also use mascarpone cheese instead. Make sure to use full-fat, as it will guarantee the right texture of the cheesecake, which low-fat options will simply not be able to produce.
- Double cream - In the UK, double cream is the equivalent of heavy or whipping cream.
- Instead of sprinkling it with grated chocolate, use some cocoa powder to dust the cheesecake with. You could also decorate it with some chocolate chips or use crushed Flake bars instead!
- Gluten free no bake Baileys cheesecake - make sure to use the gluten free biscuits for the base. The rest of the ingredients are naturally gluten free!
- Vegan Baileys cheesecake - did you know that Baileys comes also in a vegan version? Make sure to follow this Vegan Baileys Cheesecake recipe from Domestic Gothess if you would like to try plant-based edition of this dessert.
- Mini cheesecakes - instead of making one cheesecake, you could make an individual, mini-cheesecakes (just like my Mini Cheesecakes recipe). This recipe should make about 30 mini-cheesecakes, which is perfect for any festive gathering!
- More Baileys desserts? - If you enjoy Baileys flavoured desserts, be sure to check out these irresistible Baileys Cookies and Cream Parfaits recipe or this Baileys Chocolate Chip Cookies recipe.
Instructions
Step 1: Start by crushing the biscuits into finer crumbs to make the crust. Mix the biscuits with melted butter.
Step 2: Once the mixture resembles texture of wet sand, transfer it to the baking tin.
Step 3: Transfer this mixture into the cake tin and press firmly towards the bottom of the tin. Place in the fridge, while you prepare the filling.
Step 4: Whip the cream cheese with icing sugar until smooth.
Step 5: Add vanilla, double cream and Baileys, and whip the ingredients until soft peaks form.
Step 6: Fold in the grated chocolate. Reserve small amount of grated chocolate for decoration (optional).
Step 7: Remove the base from the fridge and spread the filling over the top.
Step 8: Smooth the top of the cheesecake and chill in the fridge.
Cheesecake topping
To make the whipped cream topping, mix together the double/ heavy whipping cream with about a tablespoon of icing sugar and a tablespoon of Baileys. Use an electric or hand-held whisk, and beat it until soft peaks form.
Hint: You want to avoid stiff peaks here, because at this stage, your cream will split and curdle. If you are using an electric mixer/ whisk, it's always safer to stop whipping it earlier, even if the texture is still loose and runny. At this point, finish it by hand, where you will have much more control over the texture.
Transfer the cream mixture into a piping bag fitted with a nozzle (I used Wilton 1M nozzle) and pipe it around your baileys chocolate cheesecake.
Sprinkle the remaining grated chocolate over the top of the cake. If using, cut the Baileys chocolate truffles in half and add them on top of the whipped cream.
How To Remove Cheesecake From The Tin
This part can sometimes be a little tricky, depending on the type of cake tin you use and how long the cheesecake have been chilling for. But follow these simple steps, and you should be able to remove it cleanly and without any mishaps:
- Run clean tea towel under the tap with warm water and wrap it around the sides of your tin for a minute or two. This will loosen-up the base and the cheesecake filling a bit.
- If you are using the springform pan, unclip the tin gently and slowly. Very slowly, run the butter knife or small palette knife around the edges of the cheesecake.
- Slowly lift the spring ring, making sure it is fully open.
- If you are using loose-bottom tin, then gently push the cheesecake up using your hand, supporting the base. Alternatively, place the cheesecake on a small ramekin or cup, and then gently push the side of the tin down.
- Use a palette knife to carefully loosen the biscuit base from the bottom of the tin. To lift the cheesecake into a plate or a cake stand, use the support of the cake lifter, two palette knifes or even a fish slice.
- Gently smooth the sides of the cheesecake with the butter/ palette knife.
Equipment
When it comes to cheesecakes recipes, the cake tin is always the most important piece of equipment. It is best to use springform or loose-bottom cake tin, as this will ensure the easy removal of the cake from the tin. I used deep, 23cm / 9 inch round springform tin here.
The filling is much easier to combine if you use electric hand-held mixer or standing mixer, but it can also be done by hand. Same goes for the whipped cream topping.
You will also need a piping bag fitted with a nozzle, for decorating the cake. I used Wilton 1M nozzle, but feel free to use your favourite nozzle instead.
Storage
This no bake Baileys cheesecake will keep well in your fridge for up to 3 days.
Plain and undecorated cheesecake can also be frozen for up to three months. Allow it to set in the fridge first, before freezing it. Transfer it into a freezer-friendly container or tupperware and then place in the freezer. You can also freeze individual slices.
Thaw it in the fridge overnight.
This is also a great recipe to be made ahead. The cheesecake needs time to chill and set properly, so it is ideal dessert to make in advance! I recommend making it a day ahead, and allowing it to chill overnight in the fridge, for the best results.
Top Tips
- For this recipe, there is no need to bring the cream cheese or double cream to room temperature. In fact, I recommend using both straight from the fridge.
- No food processor? Place the biscuits in a zipped bag and use rolling pin to crush them into crumbs.
- Use an offset spatula or palette knife to smooth the Baileys cheesecake over the top.
- Allow the cheesecake to chill in the fridge overnight. The longer you refrigerate it for, the more and the better it will set.
Frequently Asked Questions
This is probably because you didn't chill it for long enough. Allow at least 6 hours for the cheesecake to set, or ideally chill it overnight.
Yes you can. You can use smaller tin and adjust the quantity of the ingredients, or turn it into mini cheesecakes or cheesecake bites instead.
I tested this recipe in 23cm (9 inch) round springform tin, but you can use different size tin if you'd like. Using smaller size (I do not recommend anything bigger) will produce taller cheesecake.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag @anna_wierzbinska on Instagram!
📖 Recipe
No Bake Baileys Cheesecake
Equipment
- 23 cm springform cake tin (deep) or loose-bottom, deep round cake tin
- baking paper
- hand-held electric mixer or standing mixer with the paddle attachment
- piping bag with nozzle
Ingredients
For the cheesecake base:
- 300 g Digestive style biscuits
- 150 g unsalted butter melted
For the cheesecake filling:
- 680 g full-fat cream cheese
- 100 g icing sugar
- 300 ml double/ heavy cream chilled
- 1 teaspoon vanilla extract
- 100 ml Baileys Irish cream
- 100 g dark or milk chocolate grated
For the topping:
- 250 ml double/ heavy cream chilled
- 1 tablespoon icing sugar
- 1 tablespoon Baileys Irish cream
- 2 tablespoon dark or milk chocolate grated
- 1 box Baileys Chocolate Truffles optional
Instructions
- Lightly grease the springform or loose-bottom cake tin and line the base of it with baking paper. Set aside.
- Crush the biscuits (use food processor or do it by hand by placing the biscuits into a zip-lock style bag and use the rolling pin to crush them) into small crumbs and mix them well with melted butter. Transfer this mixture into prepared baking tin and press firmly towards the the bottom of the tin to make an even base ( I like to use the back of my measuring cup to do it, but you can also use the back of the spoon or heavy-bottom glass or jar). Place it in the fridge to chill, while you prepare the filling.300 g Digestive style biscuits, 150 g unsalted butter
- Place the cream cheese and the icing sugar in a large bowl and using an electric mixer, whisk it on medium speed until combined. Add the cream, vanilla and Baileys and continue to mix until all the ingredients are well incorporated and you have smooth, thick and creamy batter. Lastly, reserve about 2 tablespoons of the grated chocolate, then fold the rest of it into the cream cheese mixture.680 g full-fat cream cheese, 100 g icing sugar, 300 ml double/ heavy cream, 1 teaspoon vanilla extract, 100 ml Baileys Irish cream, 100 g dark or milk chocolate
- Remove the cheesecake base from the fridge and pour the cheesecake batter on top of it. Spread it evenly, then smooth out the top with spatula or a palette knife. Place the cheesecake in the fridge for at least 6 hours, or ideally, overnight.
To make the topping:
- Place the cream, icing sugar and 1 tablespoon of Baileys in a large bowl and using an electric mixer, whip until soft peaks. Transfer the whipped cream into a piping bag fitted with the nozzle.250 ml double/ heavy cream, 1 tablespoon icing sugar, 1 tablespoon Baileys Irish cream
- Remove the cheesecake from the fridge, and pipe the whipped cream on top of it. Sprinkle the top of the cheesecake with some grated chocolate and decorate it with Baileys truffles sliced in half (if using). Slice and enjoy!2 tablespoon dark or milk chocolate, 1 box Baileys Chocolate Truffles
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- For this recipe, there is no need to bring cream cheese or double cream into the room temperature first. In fact, I recommend using them both straight from the fridge.
- If you don't have food processor, place the biscuits in zipped plastic bag and use the rolling pin to crush them with.
- Use an offset spatula or a palette knife to smooth out the top of the cheesecake.
- Allow the cheesecake to chill in the fridge overnight.
Jacqueline Darby says
This is a 1st class baileys cheesecake. I have made quite a few and my friends can't get enough of it. It truly is lovely. Thank you for sharing it with us
Jackie says
This baileys Cheescake is lush. I've shared it with neighbours who have said they would happily pay £5 per slice for it if seen in a shop. It really is lovely and I've made so many and will carry on doing so. Thank you for sharing it with us