This easy no bake Baileys cheesecake decorated with rich, decadent chocolate truffles is a stunning dessert that’s fit for any special occasion!
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.
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.
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.
Tips and commonly asked questions
Why did my 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 around 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.
It’s also a good idea to sieve the icing sugar before adding it to the cream cheese.
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 no bake 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.
more recipes to use up a bottle of Baileys
did you make this recipe?
I really hope you loved it! Let me know what you thought by leaving a comment below and please rate the recipe by clicking on the stars in the recipe card below.
- 250g digestive biscuits, crushed finely
- 125g unsalted butter, melted
- 450g Full Fat Cream Cheese, at room temperature
- 100g Icing Sugar, sifted
- 1 tsp Vanilla Extract
- 75ml Baileys Irish Cream
- FOR THE DECORATION:
- 125ml double (heavy) cream
- Baileys chocolate truffles or Baileys Truffle bar
- A cadbury's crunchie bar (optional)
- 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 lump free.
- 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.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 471Total Fat 32gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 11gCholesterol 76mgSodium 213mgCarbohydrates 36gFiber 1gSugar 27gProtein 4g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.