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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Hi Jane. I have posted a pic to Instragam with my version of this and tagged you in it.
At Christmas (in the UK) they sell double cream with Bailey’s in it and I used this in the mixture as well as the Bailey’s liqueur. I thought it might overpower it but it really doesn’t and might be an alternative to someone who doesn’t want to buy a bottle of Bailey’s for this recipe.
Hi, did you use 300ml baileys extra thick cream as well as 125ml baileys liqueur? Did it whip and set well?
Hi, Sorry I have only just seen your reply to this as I am thinking of making this recipe again this year!
I used the large Baileys extra thick cream which is just under 300ml I think but it is so thick it whips really well. I think I did use the 125ml of Baileys as well but just add a little at a time to check the consistency is still right and the strength you want it to be.
Can you make this in smaller amounts?
Yes, if you like!
Looks delicious. I plan to make it this weekend. Just wondering whether you think it would be best to stick with original baileys or try chocolate or salted caramel flavour?
Any flavour of baileys would work well! ☺️
Do you use the centre of the Oreo biscuits or do I scrape the cream filling off the biscuit before using them.
Use the centre – I would say to remove the centre if you needed to.
I can’t find your rolo cheesecake recipe now! Promised my family this for Christmas can you mail it to me
Thanks!
Celia
>
Go on to my recipes page, go to cheesecakes, the recipe is there. Or search the recipe 🙂
You’ve outdone yourself once again on the decor! You have such a talent for cake decor!! Wish I could learn from you personally 😉
Aww haha thanks Cher! I was happy with this one I must admit! 🙂
You kidding? You should be happy with all your cakes! I would be if mine turned out half as good as yours. A colleague asked me to bake a cake for her yesterday, I’m going to lurk around your site for inspiration!
Aww haha thank you so much! 🙂
JANE!! I made this cheesecake with my own little twists this week for birthdays! I want to thank you for sharing this wonderful recipe, my January babies were very very happy 🙂 I also blogged about it here: http://www.cherthatdish.com/irish-cream-cheesecake/ in case you want to see my results…of course I lack your decorating skills….gotta work on that >///<
Sounds like the perfect Christmas cheesecake
Hehe thank you!!
Love it 🙂
Thanks Marisa! 🙂
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
Maybe I’ll do a test run and try a comparison. A great excuse to make it 😉
Hahaha yes! I like your style! Let me know how you get on 🙂
Would you be able to make this in advance and freeze it to defrost on the day? ?
I wouldn’t recommend it – its always best made fresh, but you can if you like, it might not have quite the same texture though 🙂
Never ever stop blogging. love every single post Jane:)
Aww haha thank you!!
Hi ,
Ive not made your cheesecake yet but i was wondering the difference between using cream cheese and mascarpone??
Also is it possible to make the base out of oreos instead of digestives?
Thank you xx
Hiya! Cream Cheese would be more of a classic cheesecake, whereas marscapone would be slightly sweeter! And yes absolutely you can use Oreos, just use 2/3 of the butter! x
This looks amazing and I love Baileys…so…?
Hahah you should definitely make it then!
Think it’s a plan ?
Going to give this cheesecake a go but like your others can you use part cream cheese and part mascarpone?
Yes you can – as long as its full-fat! 🙂
WOW! Baileys and look how beautiful it is! 🙂
Hehe thanks Claire! 🙂 It was so yummy!
Beautiful!
Thank you! 🙂
Super easy, tasty and impressive!! Used 750g of Mascarpone an baileys original. No problem with it setting. Used bigger tin, 10” was what I had. Didn’t decorate with extra cream, just crushed and sprinkled some Twirl instead. Rich and creamy, will definitely make again. Didn’t last long 😋😋