No-Bake Baileys Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Wow! Simple recipe and tastes divine❤️. Will definitely be making again….. and again….. and again!
Hi how much agar agar powder could I use?
I would have a look at the packet instructions as it can vary! X
Hi Jane,
I’ve made this before many times and it’s absolutely delicious and works perfectly every time. I was wondering if you have any thoughts on transporting it by car? I’m travelling to a family birthday about 6 hours from home and was wondering if it would be safe to take it in a cooler? Any advice would be greatly appreciated. Thanks so much for all your recipes, just going to make your oatmeal raisin cookies now😁
Hey! So that is a VERY long time for a cheesecake to be out of the fridge. Like, I have done two hours, and I even felt risky doing that. When I traveled mine, I had set it in the fridge, and then froze it till solid, and then when transporting I used freezer blocks in a thermos bag so a whole lot of cold! It was fine when I got to my location, but 6 hours is quite a bit longer so I’m not sure! x
This is now going to replace my 30-year old recipe. Thank you. It was delicious and got many compliments.
Omg I have only just found your amazing site and am.super excited! I have finally found a cheesecake filling that tastes amazing. So thank you. I made the baileys cheesecake yesterday and it tastes amazing. Just one question. Mine didnt set very solid? Could this be a little too much liquid? Or a little to much beating? I only beat until it held. What would make it stiffen more? Many thanks
As this one has quite a lot of baileys in, it won’t ever be completely solid – however it should still set firm! It might just be under whisked slightly! You can add gelatine in for example, but I don’t personally as I prefer not to!
Hi can you freeze baileys cheesecake?
Yes you can!
My goodness, what a winner this cheesecake has turned out to be!! My only problem? I *may* have got a little carried away with the Baileys… But the melted Nutella over the top worked a treat.
Hi Jane, thanks for sharing these amazing recipes!
Just wondering how early in advance can make this….
also note it mentions baileys cream in the comments- did you use this instead of double cream? Would it still work with double cream and baileys?
Thanks!
I don’t use baileys cream – I use double cream as specified in the recipe. And it lasts three days as mentioned in the post – as long as the ingredients have a good date! X
Hi! This looks amazing and I’m planning to make it for Christmas. However, I’d be travelling for about 3 hours and since it has dairy, I’m worried it’ll turn bad by the time I get there. So I noticed you can freeze it. Which I’m hoping will do the trick for travelling! Question is, do you know how long it takes to defrost? Any help is much appreciated as I’d love to make this for Christmas!
I’ve had to take cheesecakes to London before and they’ve been out of the fridge for about 2.5 hours – I tend to set the cheesecakes in the tins, and then freeze till solid. Then I use freezer blocks in a thermal bag, put the cheesecake (still in it’s tin) in a storage tin surrounded by the freezer blocks, and then travel with it! It’s never failed me, but obviously it can’t really be decorated!
Hey Jane, I want to add caramel to this recipe but unsure how much to add or if it would work well? thanks!
As this cheesecake already has a lot of liquid in I wouldn’t recommend adding in caramel as well. You could drizzle it on top easily however!
Hi Jane,
Can you adapt to a 10in tin and by how much do I increase the ingredients. Thanks.
Made this with Baileys Chocolate Luxe for a Mother’s Day family gathering and it went down a storm (changed the base to a chocolatey shortbread one), so much so that I had to make it again at Easter. Amazing recipe. Thank you!
This size is too big though for everyday and for trials so I found that halving the quantity and using a 6” tin works well. So there is no stopping me now. Just made a small Baileys Strawberries and Cream Cheesecake – looks set to become a summer favourite – 😋
Looking forward to trying more of your recipes
Great recipe, if I were to add coffee how much would you suggest?
I would personally add Camp Coffee as it’s already got a lot of liquid in the mix so it risks not setting amazing if you add any more – or you can take out 25ml of baileys, and add in 25ml of espresso!
Thank you for getting back to me, can’t wait to try it.
Tried what you suggested Jane and it worked amazingly well. Thank you so much for the recommendation.
Sorry me again! I want to add maltesers to the top of the baileys cheesecake (my sisters favourite) –
Could I possibly put some into the cheesecake itself? Whole or even crushed? Or would that stop it setting
It wouldn’t stop it setting, but they’d dissolve so it wouldn’t be worth it. You can definitely cover the top with them though! x
Amazing thanks!!
Hey I know I’m your strawberry Baileys cheesecake recipe you said this one is outdated – if I want to make a plain Baileys one should I follow your strawberry baileys one just with regular baileys? x
You can follow either, I just prefer the strawberry version, if you did want to do that version then use just switch the amount to the regular baileys 🙂 X
Ok brilliant thank you! And for begging back to me so quickly xx
Hi Jane, how would you transport a cheesecake? if you were giving it to someone, do you think a regular cake box would do? i get paranoid that the cheesecake will somehow collapse hence why ive never made one lol xx
Hiya. Yeah a cake box will do, its best to stick the cheesecake to the cake board though with a bit of melted chocolate for example though so it doesn’t fly everywhere. And just make sure its fully set and goes straight back into a fridge at the other end.
I’ve transported it before by keeping it in the cake tin and then putting it in a heroes/celebrations round tub and taking it out of the tin at the location.
I do this when taking them into bake days at work.