This easy No Bake Baileys Cheesecake is a stunning dessert that’s perfect for any special occasion! For a festive flourish, decorate with whipped cream, Baileys Irish Cream truffles, chocolate shavings or gold sprinkles.
I am mad for a no-bake cheesecake. They are so quick and easy to make. I love the light, creamy texture and the crunchy, buttery base. Baked cheesecake can sometimes be quite dense and heavy, so I’m definitely in the chilled cheesecake camp.
They are the perfect choice for a make-ahead dessert – my no bake chocolate orange cheesecake and no bake white chocolate and raspberry cheesecake recipes are also super popular.
Being quite fond of Baileys Irish Cream, I decorated the cheesecake with Baileys chocolate truffles! I also added a Crushed Crunchie bar I stole from my son’s Christmas selection box – shhhhhh don’t tell!
Feel free to decorate the cheesecake with your favourite chocolates – or you could simply drizzle melted chocolate all over it instead.
I do love a pudding with Baileys – I also have recipes for Baileys Chocolate Mousse, no churn Baileys ice cream, Baileys Brioche Pudding, Baileys Cream Yule Log, Guinness Brownies with salted caramel Baileys Glaze and Chocolate Guinness cupcakes with Baileys buttercream.
Prefer a baked cheesecake? Try this classic Burnt Basque cheesecake recipe!
Equipment needed to make this recipe
You’ll need a 20cm loose-bottomed springform cake tin. A loose-bottomed tin is essential for making cheesecake – if you use one with a fixed bottom, you’ll never get the cheesecake out of the tin in one piece!
You will also need a long handled palette knife to release the cheesecake from the base of the springform tin – if you do this carefully, the whole cheesecake should come away from the tin without half the base being stuck to the base.
how to make a baileys cheesecake
šPlease scroll to the bottom of this post for a printable recipe card with ingredient amounts and detailed instructions – the steps below are just a visual guide š
1.Crush the digestive biscuits in a food processor or by placing them in a large food bag and smashing them to smithereens with a rolling pin. The food processor method is quicker, but the other way is quite fun (and good for relieving stress!)
2. Combine the crushed biscuits with the melted butter. Press into a 20cm round springform cake tin. Refrigerate while you make the filling.
3. Lightly beat the cream cheese until smooth, then beat in the icing sugar, vanilla extract and Baileys. Fold in the grated chocolate, if using.
4. In a separate bowl, whisk the double cream until it holds a soft peak.
5. Fold the cream into the cream cheese mixture.
6. Remove the base from the fridge and spoon the cheesecake mixture on top. Smooth using a small spatula, then wrap the whole tin in cling film and transfer to the fridge. Allow to set for a minimum of 6 hours or overnight.
7. Once the cheesecake has set, carefully release it from the tin and place it on a serving plate.
8. Decorate with whipped cream or melted chocolate, chocolate truffles or sprinkles of your choice.
Tips and commonly asked questions
Why did my baileys cheesecake not set?
If the cheesecake has been in the fridge for several hours and it has still not set, simply give it a bit more time – it can take at least 6-8 hours for it to set properly. I usually make the cheesecake in the evening and leave it in the fridge overnight.
can i use low fat cream cheese to make a no bake cheesecake?
I’m afraid not. Using low fat or fat free cream cheese can also prevent the cheesecake from setting properly. It’s crucial to use full fat cream cheese. Philidelphia is my favourite brand.
Can you make a no bake cheesecake in advance?
Yes, you can make the cheesecake up to two days in advance. I wouldn’t add the whipped cream topping and chocolates that far in advance though – a few hours ahead would be fine.
why is my no bake cheesecake grainy?
If the cream cheese is fridge cold, it could result in a grainy mixture with tiny little lumps that no amount of beating will fix. Removing the cream cheese from the fridge about an hour before making the cheesecake will help prevent this.
šIt’s also a good idea to sieve the icing sugar before adding it to the cream cheese to stop any pesky lumps from ruining your lovely smooth textured cheesecake š
Why did my biscuit base crumble to pieces when I cut it?
The biscuit base possibly wasn’t packed down firmly enough into the tin. I use a metal spoon to pack the biscuits down as firmly and evenly as possible.
How do I release a no bake cheesecake from the tin?
I always run a long handled palette knife all around the edge of the cheesecake before unclipping the tin – this helps loosen the cheesecake from the tin and ensures it comes out in one piece.
To remove the cheesecake from the base of the tin, the palette knife works wonders again – carefully slide it underneath to release the cheesecake. Using a large spatula, transfer the cheesecake to a serving plate.
Can I freeze a baileys cheesecake?
Yes you can, although it will slightly alter the texture of the cheesecake. Wrap the whole undecorated cheesecake or slices in plastic wrap and freeze for up to two months. Defrost thoroughly in the fridge overnight and eat within 24 hours.
No Bake Baileys Cheesecake
This easy no bake Baileys cheesecake is the perfect celebratory dessert! A light and creamy chilled cheesecake with Baileys Irish cream and topped with whipped cream and indulgent chocolate truffles.
Ingredients
- 250g digestive biscuits, crushed finely
- 125g unsalted butter, melted
- 500g Full Fat Cream Cheese, at room temperature
- 100g Icing Sugar, sifted
- 1 teaspoon Vanilla Extract
- 80ml Baileys Irish Cream
- 100g finely grated or chopped milk or dark chocolate (optional)
- 300ml double cream
- FOR THE DECORATION:
- 125ml double (heavy) cream
- Baileys chocolate truffles or Baileys Truffle bar
- A Cadbury's crunchie bar (optional) or sprinkles of your choice
Instructions
- Place the crushed biscuits in a large mixing bowl. Pour over the melted butter and using a wooden spoon, stir until well combined. Tip the buttery crumbs into a deep 20cm springform tin and using a spoon or the palm of your hand, press the crumbs firmly and evenly into the tin. Place the tin in the fridge while you make the cheesecake filling.
- Place the cream cheese in a large bowl and using an electric whisk, beat on low to medium speed for a minute or so until creamy. Turn the mixer/whisk off, add the icing sugar, vanilla extract and Baileys and beat until the mixture is creamy and smooth. Fold in the finely grated chocolate, if using.
- In a separate bowl, lightly whip the double cream until it just holds a soft peak - don't over whip it. Fold the cream into the cream cheese mixture.
- Pour the mixture on top of the chilled base and smooth the top. Place in the fridge for around 8 hours or until the cheesecake has set.
- When you're ready to serve the cheesecake, remove it from the fridge and run a long handled palette knife all around the side of the cheesecake - this helps to loosen the cheesecake from the tin. Unclip the tin and carefully remove. To release the cheesecake from the base, run the palette knife underneath it.
- Lightly whip the double cream to soft peaks. Place the cream in a piping bag fitted with a star nozzle and pipe the cream around the edges of the cheesecake. Decorate the cheesecake with the chocolates.
Notes
Make in advance: Make the cheesecake up to two days ahead of time, but don't decorate it until the day you intend to serve it.
Storing: Store any leftover cheesecake (does such a thing exist??) in the fridge and eat within 3 days of making.
Freezing: No bake cheesecake can be frozen, but please be aware it will affect the texture slightly. Wrap the whole cheesecake in a double layer of cling film and tin foil and freeze for for up to 2 months. Defrost in the fridge overnight and eat within 24 hours.
Instead of decorating the top with whipped cream, you could drizzle it with melted chocolate and decorate with gold sprinkles.
My favourite brand for making cheesecake is Philadelphia (always full fat.) I've used budget supermarket brands of cream cheese, but I always go back to good old Philly because I've never had a problem with the cheesecake not setting!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 540Total Fat: 41gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 100mgSodium: 222mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.