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!
As this is a no-bake recipe, it would make a great make-ahead dessert for any festive gatherings, allowing you to spend more time entertaining your guests. Quick, easy and fuss-free dessert, which you can also turn into an individual, mini-cheesecakes!
This irish cream cheesecake is great for the festive / holiday season, but it is equally good to enjoy all year round. It would be perfect for St Patrick's Day in March too, along with my Guinness Chocolate Loaf Cake.
It's another adaptation of 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!
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:
- To make the base - you will need digestive- style biscuits and unsalted butter.
- 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.
- For the topping - double cream, icing sugar, Baileys, and some more chocolate. Additionally, but this is completely optional, you may also use Baileys chocolate truffles.
As with any cheesecake recipe, it is important to make sure your ingredients are at room temperature before starting the recipe.
Hint: The only exception to the above will be the double cream for the topping/ whipped cream. I recommend storing the cream in the fridge, until you need it.
Start by crushing the biscuits into finer crumbs to make the crust. Use the food processor, or do it by hand, with the rolling pin. Mix the biscuits with melted butter. The mixture should resemble the texture of the wet sand.
Next, transfer this mixture into the cake tin and press firmly towards the bottom of the tin. Make sure you have an even base layer, then place it in the fridge to firm up, while you start preparing the filling.
Place the room temperature cream cheese into a large bowl together with the icing/ powdered sugar. Mix until well combined, then follow up with addition of cream, baileys irish cream and vanilla.
Whip the ingredients until soft peaks form. Lastly, fold in the grated milk or dark chocolate.
Transfer the cream cheese mixture into the cake tin and smooth it out with the spatula or a palette knife. Place the cheesecake in the fridge for the minimum of 4 hours, or ideally, an overnight chill.
Allowing enough time for this no bake Irish cream cheesecake to chill is really important. It firms up the texture, making sure the dessert holds together really well. When slicing the cheesecake, the last thing you want is for it to collapse and fall apart. Chilling it for long enough will prevent it from happening.
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.
Below you will find few ideas for some ingredient swaps and substitutions:
- 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.
- Digestive biscuits - You could swap these for any of your favourite biscuits, shortbread or even Oreo cookies!
- Baileys chocolate truffles - These are totally optional. You can buy them in larger supermarkets, mainly during the holiday season, or on Amazon. They can be swapped for any type of chocolate truffles.
- Use some cocoa powder to dust the cheesecake with, instead of sprinkling it with grated chocolate. You could also decorate it with some chocolate chips.
One of the things I love the most about this irish cream cheesecake, is how easily you can adapt it to accommodate different dietary requirements. Here are some suggestions on how to do it:
- 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!
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.
If you use bigger tin, you need to be aware that the cheesecake will be flatter, but it will still taste delicious! Smaller tin may also be used (and it will yield taller cheesecake), but you will more likely not need full amount of biscuit base mixture or the cheesecake filling.
The filling is much easier to combine if you use electric 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.
Store any leftovers in the airtight container in your fridge for up to 3 days. This no bake cheesecake can also be frozen for up to three months. 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.
No Bake Baileys Cheesecake
- 23 cm springform cake tin (deep) or loose-bottom, deep round cake tin
- baking paper
- hand-held electric mixer or freestanding mixer with the paddle attachment
- piping bag with nozzle
For the cheesecake base:
- 300 g Digestive style biscuits
- 150 g unsalted butter melted
For the cheesecake filling:
- 680 g full-fat cream cheese room temperature
- 100 g icing sugar
- 300 ml double/ heavy cream
- 1 teaspoon vanilla extract
- 100 ml Baileys Irish cream
- 100 g dark or milk chocolate grated
For the topping:
- 250 ml double/ heavy cream
- 1 tablespoon icing sugar
- 2 tablespoon dark or milk chocolate grated
- 1 tablespoon Baileys Irish cream
- 1 box Baileys Chocolate Truffles optional
- 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 the side of the glass). Place it in the fridge to chill, while you prepare the filling.
- 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.
- 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 4 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.
- 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!
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.
- Make sure the cheesecake ingredients are at room temperature before starting the recipe.
- Do not overbeat the cream for the topping, as it will split and curdle. Whip it until soft peaks only!
- Store any leftover cheesecake in the airtight container in the fridge for up to 3 days.
- The cheesecake can be frozen for up to three months. Thaw it in the fridge overnight.