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Indulge in the ultimate grown-up dessert with this exceptionally rich and velvety no-bake Baileys cheesecake. Crafted for discerning palates, this adult-only treat marries the luscious creaminess of traditional cheesecake with the unmistakable warmth and depth of Irish cream liqueur. The infusion of Baileys doesn’t just impart its iconic flavor; it magically transforms the texture, making an already smooth cheesecake even more luxuriously decadent. To crown this masterpiece, a generous swirl of Baileys-infused whipped cream, a delicate dusting of grated chocolate, and irresistible Baileys truffles complete a truly unforgettable culinary experience.
This Baileys cheesecake is lush. I’ve shared it with neighbors 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 exquisite Irish cream cheesecake is not only a fantastic dessert for the festive season, including Christmas and New Year’s celebrations, but its enchanting flavor profile makes it a delightful choice for any time of the year. Its no-bake nature makes it an ideal candidate for preparing in advance, significantly reducing stress when entertaining guests. Consider serving this magnificent dessert for St. Patrick’s Day in March, perhaps alongside a hearty treat like my Guinness Chocolate Loaf Cake, for a truly Irish-themed feast.
Fans of my popular No-Bake Raspberry White Chocolate Cheesecake and beloved Strawberry White Chocolate Cheesecake recipe will find a new favorite in this Baileys rendition. It confidently holds its place among my all-time top desserts. The combination of a crisp, buttery biscuit base with an incredibly creamy, chocolate and Baileys-infused filling creates a harmony of textures and flavors that is truly impossible to resist. Each bite is a journey into rich indulgence, perfect for sophisticated dessert lovers.
Essential Ingredients for Your Baileys Cheesecake
Creating this irresistible no-bake Baileys chocolate cheesecake requires only a handful of staple ingredients. With just 8 key components, this recipe is incredibly straightforward, promising delicious results even for novice bakers. Here’s a closer look at what you’ll need to assemble this decadent dessert:
Digestive-style biscuits and unsalted butter: These two form the foundational crisp, buttery base of the cheesecake. Digestive biscuits provide a classic, slightly sweet crunch, while melted unsalted butter binds them together beautifully.
Cream cheese: For the filling, using full-fat cream cheese is absolutely crucial. Brands like Philadelphia are highly recommended for their consistent quality and rich texture, ensuring your cheesecake sets perfectly and boasts that signature smooth, luxurious mouthfeel.
Double cream (heavy cream): This ingredient contributes significantly to the cheesecake’s incredible creaminess and superior texture. It’s also vital for crafting the fluffy whipped cream topping that crowns the finished dessert.
Icing sugar (powdered sugar or confectioners’ sugar): This finely milled sugar is essential for sweetening the cheesecake filling and topping, dissolving effortlessly to create a perfectly smooth consistency without any graininess.
Vanilla extract: A splash of high-quality vanilla extract enhances the overall sweet flavor profile, adding a subtle warmth that complements the Baileys beautifully.
Baileys Irish Cream: The star of the show! A generous measure of this iconic Irish cream liqueur infuses the cheesecake filling with its distinctive, incredible flavor, elevating it to an adult-only indulgence.
Grated chocolate: Whether you prefer the intensity of dark chocolate or the sweetness of milk chocolate, grated chocolate adds an extra layer of flavor and visual appeal, both within the filling and as a garnish.
Baileys chocolate truffles (optional): For an extra touch of extravagance, consider decorating your cheesecake with halved Baileys chocolate truffles. They provide a delightful textural contrast and double down on the Irish cream theme.
For precise quantities and detailed instructions, please refer to the comprehensive recipe card located further down the page.
Customizing Your Baileys Cheesecake: Substitutions and Creative Variations
This no-bake Baileys cheesecake recipe is wonderfully adaptable, allowing for various substitutions and creative twists to suit your preferences or dietary needs. Explore these ideas to make this decadent dessert uniquely yours:
Biscuit Base Alternatives: While Digestive biscuits offer a classic taste, feel free to experiment with other favorites. Graham crackers, shortbread, or even chocolate cookies like Oreos (crushed with their filling) can create delightful and distinct bases for your cheesecake.
Cream Cheese Options: The importance of using full-fat cream cheese cannot be overstated, as it’s fundamental for achieving the correct firm yet creamy texture. If traditional cream cheese isn’t available, mascarpone cheese makes an excellent, equally rich substitute. Avoid low-fat alternatives, as they contain more water and will prevent your cheesecake from setting properly.
Cream Consistency (Double vs. Heavy/Whipping): In the UK, “double cream” is widely used and provides a high-fat content crucial for stability and richness. If you’re in the US or elsewhere, “heavy cream” or “heavy whipping cream” are the equivalent products that will deliver the same desired creamy texture and volume when whipped.
Creative Toppings: Beyond grated chocolate, the possibilities for decoration are endless! Dust your finished cheesecake with a fine layer of unsweetened cocoa powder for a sophisticated, slightly bitter contrast. Alternatively, sprinkle with mini chocolate chips, chocolate curls, or even crushed Flake bars for added texture and visual appeal. A drizzle of chocolate sauce or caramel could also elevate the presentation.
Gluten-Free No-Bake Baileys Cheesecake: Adapting this recipe for a gluten-free diet is straightforward. Simply ensure you use certified gluten-free biscuits for the base. All other core ingredients in this recipe are naturally gluten-free, making it easy to create a delicious and safe dessert for everyone to enjoy.
Vegan Baileys Cheesecake: Yes, a plant-based version is absolutely possible! Baileys offers a delicious vegan Irish cream liqueur. To create a fully vegan cheesecake, you’ll need to use vegan cream cheese alternatives, plant-based double/heavy cream, and vegan biscuits. For a tested and reliable recipe, I highly recommend following this Vegan Baileys Cheesecake recipe from Domestic Gothess.
Mini Cheesecakes: For elegant individual portions or a festive party spread, transform this recipe into charming mini cheesecakes. This recipe typically yields about 30 mini cheesecakes, perfect for gatherings where guests can enjoy a personalized treat, similar to my popular Mini Cheesecakes recipe.
Explore More Baileys Desserts: If you’re captivated by the allure of Baileys-flavored treats, you’ll be thrilled to discover other irresistible desserts. Don’t miss these amazing Baileys Cookies and Cream Parfaits, delightful Baileys Frosted Guinness Cupcakes, or the wonderfully simple yet satisfying Baileys Chocolate Chip Cookies.
Step-by-Step Guide to Crafting Your Baileys Cheesecake
Creating this stunning no-bake Baileys cheesecake is a straightforward process, broken down into simple steps. Follow along to achieve perfect results every time.
Step 1: Prepare the Biscuit Base. Begin by crushing your chosen biscuits (like Digestive style) into very fine, even crumbs. A food processor makes this quick and easy, but a zip-lock bag and a rolling pin work just as well. Once finely crushed, combine the biscuit crumbs thoroughly with the melted unsalted butter. This mixture should resemble wet sand, ready to form a stable base.
Step 2: Press into the Tin. Transfer the moist biscuit mixture into your prepared baking tin (preferably a springform or loose-bottom tin). Press the mixture down very firmly and evenly across the bottom of the tin. Using the back of a measuring cup, a spoon, or a heavy-bottomed glass can help achieve a compact and level base. Once pressed, place the tin in the refrigerator to chill and firm up while you prepare the creamy filling.
Step 3: Begin the Filling. In a large mixing bowl, combine the full-fat cream cheese with the icing sugar. Using an electric mixer (handheld or stand mixer), beat these two ingredients together until the mixture is completely smooth and free of any lumps. This step ensures a silky-smooth foundation for your cheesecake filling.
Step 4: Incorporate Liquids and Flavor. To the cream cheese mixture, add the vanilla extract, chilled double/heavy cream, and, of course, the Baileys Irish cream liqueur. Continue to whisk with the electric mixer on a medium speed until all the ingredients are well incorporated, resulting in a thick, smooth, and wonderfully creamy batter. Ensure no liquid remains separate from the cream cheese mixture.
Step 5: Fold in Chocolate. Gently fold in the majority of your grated chocolate into the creamy cheesecake filling. Reserve a small amount of grated chocolate to use later as a beautiful garnish for the top of the cake. This step adds a delightful chocolatey dimension throughout the cheesecake.
Step 6: Assemble the Cheesecake. Retrieve the chilled biscuit base from the refrigerator. Carefully pour the Baileys cheesecake filling over the firm base. Use a spatula or palette knife to gently spread the filling evenly across the base, ensuring a smooth and level top surface.
Step 7: Chill to Perfection. Once the filling is spread, return the cheesecake to the refrigerator. This is a critical step for a no-bake cheesecake! Allow it to chill for a minimum of 6 hours, or ideally, overnight. The longer it chills, the firmer and more perfectly set your cheesecake will be.
Step 8: Final Preparations. With the cheesecake perfectly set, it’s time to prepare the exquisite topping and decorate your masterpiece!
Crafting the Luxurious Cheesecake Topping
To prepare the delightful whipped cream topping, combine the chilled double/heavy whipping cream with approximately one tablespoon of icing sugar and one tablespoon of Baileys Irish Cream in a large bowl. Using an electric or hand-held whisk, beat the mixture until soft peaks form. The cream should hold its shape but still be light and somewhat fluid.
Expert Tip: When whipping cream, it’s essential to avoid over-whipping. You’re aiming for soft peaks – a stage just before the cream becomes stiff and starts to curdle. If you’re using an electric mixer, it’s often safer to stop when the cream is still slightly loose and finish by hand. This gives you greater control and prevents accidental splitting, ensuring a smooth, luscious topping.
Once your Baileys-infused whipped cream is ready, carefully transfer it into a piping bag fitted with your preferred nozzle (a Wilton 1M nozzle works wonderfully for classic swirls). Pipe the whipped cream decoratively around the edge or over the entire surface of your chilled Baileys chocolate cheesecake.
Finish by sprinkling the reserved grated chocolate generously over the top of the cake. For an extra touch of indulgence and visual flair, cut Baileys chocolate truffles in half and strategically place them on top of the piped whipped cream. Your stunning no-bake Baileys cheesecake is now ready to impress and delight!
Effortlessly Removing Your Cheesecake from the Tin
Successfully removing a chilled cheesecake from its tin can sometimes feel like a delicate operation, especially depending on the type of tin used and how long the cheesecake has set. However, by following these precise steps, you can ensure a clean and elegant release without any frustrating mishaps:
Warm Water Method: Gently run a clean tea towel under warm tap water until it’s comfortably warm but not soaking wet. Wrap this warm towel around the sides of your cake tin for one to two minutes. The gentle heat will slightly warm the butter in the biscuit base and the edges of the cheesecake filling, making it easier to separate from the tin.
For Springform Pans: After the warm towel treatment, carefully unclip the springform pan. Slowly and steadily, run a thin butter knife or a small palette knife around the inner edges of the cheesecake. This helps to loosen any parts of the filling that might be sticking to the sides. Once loosened, slowly lift the spring ring upwards, ensuring it’s fully open and clear of the cheesecake.
For Loose-Bottom Tins: If you are using a loose-bottom tin, place the entire tin onto a smaller ramekin or an inverted cup. Then, gently and evenly push the sides of the tin downwards, allowing the cheesecake to lift cleanly away from the base. Alternatively, you can support the base with one hand and gently push the cheesecake up with the other.
Transferring to a Serving Plate: To move the cheesecake from the tin’s base to a serving plate or cake stand, employ the support of a cake lifter, two palette knives, or even a wide fish slice. Slide these carefully underneath the biscuit base and lift with steady, even pressure.
Finishing Touches: Should the sides of your cheesecake appear a little rough after removal, use the flat side of a butter knife or palette knife to gently smooth them out. This creates a polished, professional finish, ready for decorating and serving.
Essential Equipment for Your No-Bake Baileys Cheesecake
Having the right tools can make all the difference in the ease and success of your cheesecake creation. Here’s a breakdown of the key equipment you’ll need for this no-bake Baileys cheesecake:
When it comes to crafting cheesecakes, the cake tin is undoubtedly the most critical piece of equipment. For no-bake recipes, it is highly recommended to use either a springform or a loose-bottom cake tin. These designs are specifically engineered to allow for effortless removal of the delicate cheesecake without damaging its pristine structure. For this particular recipe, a deep, 23cm / 9-inch round springform tin was used, which provides ample space for a generous, tall cheesecake.
Combining the ingredients for the creamy filling is significantly easier and more efficient with the aid of an electric hand-held mixer or a standing mixer equipped with a paddle attachment. These tools ensure that your cream cheese and other ingredients are thoroughly combined and whipped to a silky-smooth consistency. However, if you don’t have access to an electric mixer, don’t despair! The filling can absolutely be prepared successfully by hand with a sturdy whisk and a little elbow grease. The same applies to achieving the perfect whipped cream topping; it’s achievable with a hand whisk, albeit with a bit more effort.
Finally, for that professional and appealing finish, you will benefit from a piping bag fitted with a nozzle for decorating the cake. While a Wilton 1M nozzle was used here for classic swirls, feel free to use any of your favorite decorative nozzles to personalize the presentation of your Baileys cheesecake. This allows for beautiful control over your whipped cream application, elevating the visual appeal of your dessert.
Storage & Make-Ahead Tips for Your Baileys Cheesecake
Proper storage is key to enjoying your delicious no-bake Baileys cheesecake to its fullest. This section provides guidance on how to store, freeze, and even prepare your cheesecake in advance for optimal freshness and convenience.
Once prepared and chilled, this no-bake Baileys cheesecake maintains its exquisite flavor and texture beautifully when stored in the refrigerator. Ensure it is covered tightly with plastic wrap or placed in an airtight container to prevent it from absorbing any odors from other foods. When properly stored, it will keep well in your fridge for up to 3 days.
For longer preservation, the plain and undecorated cheesecake (before adding the whipped cream topping and garnishes) can be successfully frozen for up to three months. To do so, first allow the cheesecake to fully set in the fridge overnight. Once firm, transfer it carefully into a freezer-friendly container or wrap it securely in several layers of plastic wrap followed by aluminum foil. This method also works perfectly for freezing individual slices, allowing you to enjoy a single portion whenever a craving strikes. When you’re ready to indulge, simply thaw the frozen cheesecake in the refrigerator overnight. Avoid thawing at room temperature to maintain its creamy texture.
This recipe is truly a marvel for those who love to plan ahead. Since the cheesecake requires a significant amount of time to chill and set properly, it is an ideal dessert to make in advance. For the best possible results – ensuring maximum firmness and a fully developed flavor profile – I highly recommend preparing the cheesecake a day before you plan to serve it, allowing it to chill in the fridge overnight. This extended chilling period guarantees a perfectly set, easy-to-slice, and utterly delightful dessert, making entertaining a breeze.
Expert Tips for a Perfect Baileys Cheesecake
Achieve cheesecake perfection with these invaluable tips designed to ensure your no-bake Baileys masterpiece is flawless every time:
Temperature of Dairy: Unlike many baking recipes, there’s no need to bring your cream cheese or double cream to room temperature for this recipe. In fact, for optimal whipping and setting, it’s highly recommended to use both dairy products straight from the fridge. Their cold temperature helps them stabilize and achieve the desired thickness more effectively.
Biscuit Crushing Without a Food Processor: If you don’t own a food processor, don’t worry! Simply place your digestive biscuits in a sturdy zip-top bag, seal it, and use a rolling pin to crush them into fine crumbs. Ensure the crumbs are as uniform as possible for an even base.
Smoothing the Top: For a beautifully smooth and professional-looking cheesecake top, use an offset spatula or a palette knife. These tools allow you to evenly spread the filling and create a sleek, unblemished surface before chilling.
Patience with Chilling: The most crucial step for any no-bake cheesecake is adequate chilling time. While a minimum of 6 hours is suggested, allowing your Baileys cheesecake to chill in the refrigerator overnight (or for at least 8-12 hours) will yield the best results. The longer it refrigerates, the more firmly and perfectly it will set, making for cleaner slices and a superior texture.
Frequently Asked Questions About No-Bake Baileys Cheesecake
Why is my no-bake cheesecake not firming up?
The most common reason for a cheesecake failing to firm up is insufficient chilling time. This cheesecake needs at least 6 hours to set properly in the refrigerator. For the best and most reliable results, we strongly recommend chilling it overnight.
Can I adjust the recipe quantity?
Absolutely! This recipe is scalable. You can use a smaller tin and adjust the ingredient quantities proportionally to make a smaller cheesecake. Alternatively, you can divide the mixture into individual servings to create charming mini cheesecakes or cheesecake bites.
Can I use a different size baking tin?
While this recipe was tested using a 23cm (9 inch) round springform tin, you can certainly use a different size. Opting for a smaller tin (avoid anything larger, as it might make the cheesecake too thin) will result in a taller, thicker cheesecake with the same delicious flavor profile.
Discover More Irresistible Cheesecake Recipes You’ll Love
If you enjoyed the luxurious flavors and easy preparation of this no-bake Baileys cheesecake, explore these other delightful cheesecake creations that are sure to become new favorites in your repertoire:
No-Bake Raspberry & White Chocolate Cheesecake
Burnt Basque Cheesecake
Devil’s Food Cheesecake
Honey Cheesecake
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag@anna_wierzbinska on Instagram! We love seeing your culinary creations!
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4.75 from 27 votes
No Bake Baileys Cheesecake
Creamy, decadent and utterly delicious no-bake cheesecake infused with Baileys Irish cream for an extra special adult treat! Ideal dessert for your Christmas table and beyond!
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:
300gDigestive style biscuits
150gunsalted buttermelted
For the cheesecake filling:
680gfull-fat cream cheese
100gicing sugar
300mldouble/ heavy creamchilled
1teaspoonvanilla extract
100mlBaileys Irish cream
100gdark or milk chocolategrated
For the topping:
250mldouble/ heavy creamchilled
1tablespoonicing sugar
1tablespoonBaileys Irish cream
2tablespoondark or milk chocolategrated
1boxBaileys Chocolate Trufflesoptional
Metric –
US Customary
Instructions
Lightly grease a 23cm springform or loose-bottom cake tin and line the base with baking paper. This prevents sticking and aids in easy removal. Set aside.
Crush the Digestive-style biscuits into very fine, even crumbs. You can use a food processor for speed or place them in a zip-lock bag and crush with a rolling pin. Combine these crumbs thoroughly with the melted unsalted butter until the mixture resembles wet sand. Transfer this mixture into the prepared baking tin and press it down very firmly and evenly across the bottom to create a compact base. The back of a measuring cup, spoon, or heavy glass works well for this. Place the tin in the fridge to chill and firm up while you prepare the filling.
300 g Digestive style biscuits, 150 g unsalted butter
In a large bowl, place the full-fat cream cheese and icing sugar. Using an electric mixer, whisk on medium speed until the mixture is smooth and well combined. Then, add the chilled double/heavy cream, vanilla extract, and Baileys Irish cream. Continue mixing until all ingredients are fully incorporated, and you have a smooth, thick, and creamy batter. Finally, set aside about 2 tablespoons of the grated chocolate for decoration, then gently fold the remaining grated chocolate 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 chilled cheesecake base from the fridge and carefully pour the creamy Baileys filling over it. Spread the filling evenly across the base, then use a spatula or a palette knife to smooth out the top surface for a polished finish. Return the cheesecake to the fridge and chill for at least 6 hours, or ideally, overnight, to allow it to set completely.
To make the topping:
In a large bowl, combine the chilled double/heavy cream, 1 tablespoon of icing sugar, and 1 tablespoon of Baileys Irish cream. Using an electric mixer, whip the mixture until soft peaks form. The cream should hold its shape but still be light and fluffy. Transfer the whipped cream into a piping bag fitted with your desired nozzle.
250 ml double/ heavy cream, 1 tablespoon icing sugar, 1 tablespoon Baileys Irish cream
Once chilled, remove the cheesecake from the fridge. Pipe the Baileys-infused whipped cream decoratively over the top. Sprinkle with the reserved grated chocolate and, if using, arrange halved Baileys chocolate truffles on top of the whipped cream for an extra special touch. Slice, serve, and enjoy this decadent treat!
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
Storage and Freezing: This no-bake Baileys cheesecake will keep well in the fridge for up to 3 days when stored in an airtight container.Plain, undecorated cheesecake can also be frozen for up to 3 months. First, allow it to firm up completely in the fridge, then wrap it securely in plastic wrap and aluminum foil, or place it in a freezer-friendly container. You can also slice it and freeze individual portions. Thaw it in the fridge overnight before serving.Top Tips:
For this recipe, there is no need to bring cream cheese or double cream to room temperature. For best results, use both dairy ingredients straight from the fridge.
If you don’t have a food processor, place the biscuits in a zip-top plastic bag and use a rolling pin to crush them into fine crumbs.
Use an offset spatula or a palette knife to achieve a perfectly smooth top surface for your cheesecake.
For optimal setting and firmness, allow the cheesecake to chill in the fridge overnight. The longer the chilling time, the better it will set.
Did you make this?Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!
