This No Bake Baileys Cheesecake is a must make. Totally decadent and delicious, with Irish cream flavours, whipped up in just 15 minutes.
Just like that here we are on the cusp of Christmas. How did that sneak up?
My festive food notebook is now firmly sitting by my bed and it’s food planning GO (yes, I read recipe books in bed – what can I say, my hunger never ends).
Dessert on Christmas Day is always the biggest decision, and this year, this Baileys Cheesecake has come out as the winner. What will you be having for pudding?!
You’ll love this Baileys Cheesecake because:
So quick and easy to whip up.
Easy to make in advance.
Everyone LOVES this classic.
So quick and easy to whip up.
FAQs about the Baileys No Bake Cheesecake
How do I get the cheesecake out of the tin?
Use a tin with either a springform (the type where the side unclips) or a removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
If you have a removable base in, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
Which sprinkles did you use to decorate?
Any green sprinkles look pretty here but I used these ones from Amazon.
What type of chocolate is best to use?
I used my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe.
When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference.
What tin should I use for this cheesecake?
The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use).
You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
Can I make this cheesecake in advance?
Yes! Refrigerate in the tin for up to 3 days and then decorate on the day you will be serving.
What chocolates did you use to decorate?
I used Baileys truffles, available from Amazon here, but you could use any chocolate or truffle you fancy.
No Bake Cheesecake lover? Try these..
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
Originally published Nov 23, 2017 and republished with new photos Dec 12, 2021.
Baileys Cheesecake - The BEST No Bake Recipe
Ingredients
For the Base:
- 300 g Digestive biscuits Crushed
- 150 g Butter Melted (See Note 1.)
- 3 tbsp Cocoa powder
For the Cheesecake mixture:
- 100 g Icing sugar
- 680 g Cream cheese See Note 2.
- 300 ml Double cream
- 90 ml Baileys Irish Cream Liqueur (About 5 tablespoons)
For the topping
- 150 ml Milk Chocolate
- Chocolates, sprinkles or Baileys truffles to decorate
Instructions
- Combine the crushed biscuits with the melted butter and cocoa and press into a tin. Chill in the fridge.
- Beat the cream cheese with the icing sugar until it's just combined, don't overmix.
- Add in the double cream and Baileys and whisk until very thick.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the freezer for at least 2 hours (or overnight if it makes if you don't need it until the next day).
- When you are almost ready to serve the cheesecake, melt the chocolate very gently in a bowl, sitting over a pan of simmering water. (Don't let the bowl touch the water!)
- When the chocolate is melted, allow to cool for about 10 minutes. It should be body temperature (so you can't feel it when you touch it with your finger).
- Remove the cheesecake from the freezer and take out of the tin (see tips above). Gently drizzle over the chocolate, working quickly. Add decorations.
- Serve immediately.
Notes
I use unsalted butter for this and just melt it quickly in a mug in the microwave. Note 2 - Cream Cheese
I like to use Philadelphia brand cream cheese for this recipe, I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use Full Fat Cream Cheese.
Nutrition
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