This no-bake Baileys Cheesecake is an absolute must-make! Totally decadent and delicious, with Irish cream flavours, whipped up in just 15 MINUTES.
This is an impressive showstopper of a dessert. Your guest will be so impressed, but they need not know it’s actually super easy. Shhh.
Dessert at Christmas is always a big decision, and year after year this Baileys Cheesecake comes out on top for me. It ticks all the boxes – festive flavours, something special, always a crowd-pleaser AND you can make it ahead of time, saving precious time in the kitchen.
Did I mention there’s no baking involved either? Just a crunchy, biscuit base with a whip up of creamy filling and a quick topping. That’s it! If you’re making this to finish off your Christmas Day feast, you can make it as part of your prep on Christmas Eve and keep it in the fridge until it’s time to serve.
It’s not just for Christmas Day though – this is an ideal dessert for wowing guests at any get-together in winter (although who’s going to argue if you serve it up in summer too?!)
Why you’ll love this recipe
⭐️ So quick and easy to whip up
⭐️ Great for making in advance
⭐️ Everyone LOVES this classic
About this Baileys Cheesecake
In case you don’t already know… Are cheesecakes really made with real cheese? Yes. Do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
AND you can mix up the flavours (try my White Chocolate Cheesecake, my Chocolate Orange Cheesecake or my Ferrero Rocher Cheesecake too).
This boozy, festive Baileys Cheesecake is just perfect for the whole season of Christmas, when indulgence and pushing the boat out are crucial.
What you’ll need
- Digestive biscuits
- Butter – I prefer unsalted here if you have it.
- Cocoa powder
- Icing sugar
- Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat.
- Double cream
- Baileys Irish cream liqueur
- Milk chocolate – I buy Callebaut in bulk as then it’s the same price as supermarket chocolate. It’s amazing to melt and makes such a difference to the recipe.
- Chocolates, sprinkles or Baileys truffles – To decorate
How to make it
- Crush the digestive biscuits and mix in the other base ingredients. Press into a tin and chill in the fridge.
2. Beat the cream cheese and icing sugar, then add the cream and Baileys. Whisk until thick.
3. Remove the base from the fridge and add the cheesecake mixture, smoothing on top. Refrigerate for at least 3 hours, ideally overnight.
4. Make the topping when you’re almost ready to serve. Melt the chocolate gently, allow to cool and decorate.
Hint: Whip the cream straight from the fridge and whip enough so it holds its shape (to the texture of ice cream).
STORING
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
Top tips
Whipping cream
Make sure you whip the cream straight from the fridge as room temperature cream doesn’t whip as well. Be sure to whip it enough to that it holds its shape – more like the texture of ice cream. HOWEVER, don’t over-whip it or it can split!
Type of tin
The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it’s a great size and very easy to use.H
FAQ
Use a tin with either a springform (unclippable sides) or 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 it. Remove the knife and wipe as you work your way around the cake.
If you have a removable base, 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.
Once it’s out of the tin, it will start to lose its shape a little, so I like to do this no more than 3 hours before serving it. Keep it uncovered in the fridge on a plate or serving platter. You can decorate then or just before serving.
When the chocolate has cooled, pour it gently over the cheesecake or you can pour it into a piping bag first to decorate for a fancier design.
Then carefully add the chocolates and sprinkles of your choice.
Any green sprinkles will look great but I use these ones from Amazon.
I used Baileys truffles like these ones, but you could use any chocolate or truffle you fancy.
Let me know how you got on and what you thought of this recipe. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Baileys Cheesecake {No Bake}
Ingredients
For the base:
- 300 g Digestive biscuits Crushed
- 150 g Butter Melted | See notes
- 3 tbsp Cocoa powder
For the cheesecake mixture:
- 100 g Icing sugar
- 680 g Cream cheese See notes
- 300 ml Double cream
- 90 ml Baileys Irish Cream Liqueur About 5 tbsps
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 while you make the topping.
- 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. Use an electric whisk if you have one.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for at least 3 hours (or overnight is much better 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 fridge and take out of the tin (see tips above). Gently drizzle over the chocolate, working quickly. Add decorations. (See notes).
Notes
Nutrition
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