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 havn’t made this yet but I am going to for Christmas . Could I add white chocolate into the cheesecake mixture?
My family love white chocolate and your white chocolate and raspberry cheesecake always goes down a treat.
Thank you.
Hiya! Yes absolutely, 200g melted white chocolate should work well! Hope this helps! x
I followed this exactly and i don’t think it is going to set. Why is that if I followed it? Gutted as it’s not cheap to buy all those ingredients …. This is a practice run for Christmas. Is it better to use the cream cheese rather rather than the mascarpone?
Hiya! Either cream cheese or mascarpone would be fine providing it is full fat! Try whipping the cream before adding it, or you could try using a setting agent! Hope this helps! x
I used extra thick double cream from Lidl. Works wonders xx
I made the baileys cheesecake today using gelatine as l was worried it wouldn’t set .
I made it as it said above and on packet but l think l still went wrong .
It stated 1 pint of hot water to gelatine and add to recipe .
I think that made it too liquid .
It’s been in fridge now for 5 hours , any advice for next time guys .
Thanks
Sharon
It should say on the gelatine pkt just a few tablespoons water to dissolve the gelatin then you add it to a pint of mixture stir it and it will set . I used a 200g bar of chocolate melted then I stired it through and it set perfectly
Loved the recipe, made it with 160ml of Baileys and left out the base, served in Sundae dishes with grated chocolate on top dark or Terrys Chocolate Orange. I gave my neighbour and her friends some and they said I was a Legend, so thank you Jane
Super easy. No geletine needed as long as you whip for long enough it will go thick enough to set! Delicious too!
I made this last year with a biscoff base and it was so yummy but it ended up runny so I had to freeze it as it just fell apart otherwise. I probably underwhipped it but see you’ve said you can add gelatine to help it set. I want to make this again this Christmas because it was so delicious – if I added gelatine, would this change the consistency of the cheesecake? And at what stage would I add the gelatine?
Hiya! Yes, gelatine will set the cheesecake, just follow packet instructions as some can vary! Hope this helps! x
Can I use whipping cream instead of double
Hiya! You can, but you would have to use gelatine to set it, as it has a lower fat content. Hope this helps! x
Hi Jane.
Making this today for a pre-christmas trial, and want to use chocolate digestives as a base. Would you adjust the butter quantity for this or stick with your usual 1:2 ratio?
Cheers x
Hiya! For this i would reduce the butter quantities by 1/3, because of the chocolate. Hope this helps! x
It worked! Looks fab – wish I could send you a pic! Not sliced it yet – but set enough to get out the tin! Think I might pop a bit of gelatine in for the Christmas Day version! Great recipes as always Jane 😀
If I was to make this in a 6” round tin instead of 8” how much should I reduce the ingredients by?
Hi Jane! Looking forward to making this for my husband’s birthday next week! In the description you mention a mixture of Christmassy biscuits but in the ingredients I only see digestives. Would you mind telling me what you used?
Hi Jane, I love this Bailey’s cheesecake and so does my other half, in fact he has me making it on a weekly basis lol. But I was wondering would it work using amaretto liquor instead of Bailey’s just to mix it up a bit. Thanks
Hey, I have personally never tried it but it is worth a go – maybe add gelatine to ensure it sets xx
Hi Jane, If i want to use 500g of mascarpone instead of 600g how much double cream, icing sugar and baileys would i need? I only have 500g of mascarpone there 🙂
Hello! Reduce everything by 1/4 xx
Hi. Can these cheesecakes be frozen for a week until needed?
Hellooo! I would make sure to set it in the fridge first, but then yes you can freeze it!xx
Hi Jane
I’m planning on making this at the weekend and wanted to do a milk chocolate baileys ganache drip for the top. Is that possible? If so how much cream, chocolate and baileys would I need to use? X
Thankyou 🤗
Hello! I haven’t made a ganache with baileys before but have a look at my creme egg cheesecake for a ganache for a cheesecake!x
Absolutely gorgeous recipe! I added a shot of coffee and some chocolate to make it more of a mocha baileys flavour and was delicious 🙂 Thank you!
Can you use any flavour Baileys?
Yes absolutely you can! Enjoy! x
Hi Jane do you know what I can do / use to stop the cheesecake from sliding of the board in the box when transporting the cake in the car please.
I would glue it down with a little melted chocolate maybe!