No-Bake Baileys Cheesecake!
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A DELICIOUS chocolate biscuit base with a smooth thick Baileys cheesecake topping – a no-bake Baileys cheesecake!
Yes. That’s right. BAILEYS CHEESECAKE! I can explain why there is another cheesecake recipe – I had oodles and oodles of requests for a Christmas/Baileys cheesecake so how on earth could I disappoint?! Plus – I made this just in time for my Mums birthday, so it doubled up as her birthday cake! See – the perfect excuse.
This recipe seemed like the perfect way to kick off my Christmas baking and recipe stint on my blog after the recent success of my no-bake chocolate orange cheesecake that is spreading across social media like wildfire (which to me is also a Christmas recipe!) – I really hope you all agree because I am damned chuffed with this one – it really is so yummy!
Festive Baking
Festive baking is by far one of my favourite themes in the world, and I always just want to post more and more desperately fun festive recipes. Mainly, they should always taste great, but I have so many festive recipes that you will be spoilt for choice, I promise.
My Christmas NYC Cookies are always a festive treat, especially my gingerbread chocolate tart, with my Christmas drip cake, and my no-bake chocolate orange tart… there are endless ideas, to suit everyone and every taste you need to please.
Baileys Recipes
So when it comes to baileys, it’s just even better. I adore baking with Baileys and probably have too many baileys recipes already, if there even is such a thing? I doubt it. I love the thick strong flavours it brings to a bake, from rocky road, to a chocolate tart, to bread and butter pudding, and even my baileys fudge.
Often, baileys acts a bit like double cream in a recipe because of its thick dairy based nature, and it’s perfect. I use it to flavour and often thicken a recipe, but with this cheesecake it works wonderfully combined with the cream cheese, double cream and icing sugar.
The base
I figured, with the help of my lovely Facebook followers, that Baileys would be a delicious flavour for a Christmas cheesecake – I don’t know about anyone else, but there is always a bottle of Baileys around at my Christmas events, and this is a delicious way to use some up.
It is super simple to make too – crush the biscuits to a fine crumb, and mix with the cocoa powder. The, mix this with the melted butter to a wet sand texture, and press & mix with melted butter – press into the base of your tin. I really recommend using an 8″/20cm Deep Springform Tin for this recipe as it makes life so much easier. If you use a Springform tin, it helps when you unclip as the tin comes away from the edge of the cheesecake making it less awkward to come out! I personally don’t line my tin, however, but you can if you wish.
The topping
The cheesecake mix itself is four simple ingredients or a full fat mascarpone or soft cream cheese, icing sugar, double cream and then the baileys. It’s incredibly important to use full-fat product when making a cheesecake like this, but especially one where your flavour is also a liquid.
I mix together my cream cheese and icing sugar until smooth and combined, and then pour in my baileys and my double cream. I add the double cream in liquid, and then whip the entire bowl to stiff peaks. It can take some time, but just keep whisking and moving the mixture about to thicken evenly.
If you struggle to make cheesecakes set, you can whip the double cream to stiff peaks separately and fold through the mix, or you can use a setting agent such as gelatine. This cheesecake does not use chocolate to help it set – I tried it a couple of times with chocolate in, but I felt like it overpowered the flavour of the baileys, and drizzling the chocolate on top worked far better.
Tips & Tricks
This recipe was updated mostly for new pictures that I liked, but also to be in keeping with my Baileys strawberries & cream cheesecake! The only difference to this recipe now is using 600g of mascarpone, instead of 750g, but you can still use 750g if you wish!
The cheesecake is delicious and super creamy, and if you’re a Baileys/Irish Cream lover than you will LOVEEEE this one. You may also like my Baileys truffles recipe! Basically, if you love Baileys then you have plenty of choice on this blog.
- This cheesecake will last for 3+ days in the fridge
- This cheesecake will freeze for 3 months
- I used this springform tin for my recipe
No-Bake Baileys Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 25 g cocoa powder (optional)
Cheesecake Filling
- 600 g mascarpone (or full-fat cream cheese)
- 100 g icing sugar
- 300 ml double cream
- 125 ml Baileys Original
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g dark chocolate
- Sprinkles
Instructions
Biscuit Base
- Blitz your biscuits in a food processor, or bash them up as finely as you can. Add in your cocoa powder if using and blitz again.
- Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm deep springform tin.
- Leave to set in the fridge whilst you do the rest.
Cheesecake Filling
- In a stand mixer, add your mascarpone and icing sugar and whisk until smooth.
- Add in your double cream and Baileys and whisk again until thick and combined. It doesn't take that long at all, and it's better to be slightly under whisked than over whisked.
- If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.
- Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
Decoration
- Whip up the double cream and the icing sugar to soft peaks.
- Melt your dark chocolate, and drizzle over the cheesecake.
- Pipe the cream around the edges, and sprinkle on your favourite sprinkles!
Notes
- I used the new Baileys Original, but you can easily use the strawberry one, chocolate one, or even try the almond one, etc!
- If you are unsure if it has set correctly, you can add in gelatine to help it set. Use packet instructions to do this.
- The cream on top is optional, but I think it looks pretty!
- If you're worried its not set properly, you can freeze it for an hour or so before serving!
- I recommend using this 8″/20cm Deep Springform Tin!
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J x
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What would be the measurements for a 10″ cake?
Hi Jane, all your recipes are amazing. Looking forward to trying this one. Can you split this into 2x 4 inch tins? Looking to make a smaller version for Christmas
Hi, I was wondering if I could add hazelnuts to this recipe? And if I freeze it how long roughly does it take to defrost. Thanks so much. Merry Christmas 🎄
This turned out great. Just be sure to whip the double cream before mixing it with the marscapone/philadelphia.
Not sure how to get the cream on the top to come out holding the shape of the icing nozzle though!
Could you add more butter to the base?? Mine was very crumbly and difficult to cut. I added cocoa powder to the biscuits
You can definitely add more if you need!
Just made this for first time as a practice for Christmas, it seems to have set but when I cut into it it’s like it hasn’t set enough. I used all the brand of ingredients I would normally use it just seems a little sloppy. What could I have done wrong??
This one does take a little longer to whisk compared to others, but also some cream cheeses do contain more water content randomly in packets so it could also be that. If you’re worried it’s worth reducing the double cream by 150ml, or using a setting agent to guarantee a set! x
Hi Jane is there a way to half the mixture to make a smaller Bailey’s cheesecake cause I’ve made it before but there was too much cheesecake
You can half it if you want x
Hi Jane, would you use the same ingredients to line 6 Chef’s rings as I would like to make individual ones?
Made this cheesecake and it’s in the fridge now, but the Bailey’s seems to have separated and is dripping out from the bottom of the springform pan. Any idea why it separated please??
Oh this is odd. Sometimes it’s actually the sugar that has split and is coming out as a liquid, but I’ve never seen the baileys split. How did you mix the cheesecake?
Would it be possible to add coffee to this recipe? If so, how would you suggest I do this?
Id add coffee to the baileys. I warm mine up slightly so I can dissolve the gelatine, so coffee granules would definitely dissolve.
Would I be able to use baileys extra thick cream as a substitute to pouring baileys in?
It won’t be as strong and may not set the same x
Hi can I use light Philadelphia cheese instead of mascarpone to make the baileys cheesecake?
Thanks
Using the baileys extra thick cream worked really well and tasted about the same as the one with the baileys it set just as well if not better so it can make a cheaper alternative if you don’t want to buy a bottle!!
Chloe how much extra thick cream did you use as I’m interested in doing it
this way
Made this yesterday. I used full fat cream cheese and double cream. I whipped it all together with the baileys until it became thick. I’ve got to say it out brilliantly and loved it, so did my husband and friends. Thank you Jane, I can always rely on your recipes turning out perfectly