Go Back

No-Bake Baileys Cheesecake

With a buttery biscuit base and a creamy Baileys flavoured filling, this no-bake Baileys cheesecake is an ideal make-ahead festive dessert!
5 from 1 vote
Prep Time 40 mins
Chill time (at least): 8 hrs
Total Time 8 hrs 40 mins
Course Dessert
Servings 14 slices (approx.)

Equipment

  • 20cm/8inch deep springform cake pan
  • Electric stand or hand mixer
  • Spatula

Ingredients
  

Biscuit Base

  • 250 g digestive biscuits/Graham crackers
  • 130 g unsalted butter melted
  • 30 g light brown sugar

Cheesecake Filling

  • 310 ml double cream cold
  • 650 g full-fat cream cheese (I use Philadelphia) room temperature
  • 140 g icing sugar sifted
  • 140 ml Baileys Irish cream liqueur

Decoration

  • 200 ml double cream cold
  • 50 g dark or milk chocolate melted
  • 1 square of dark or milk chocolate grated over the cheesecake to finish

Instructions
 

  • Firstly, cut your cream cheese into rough small cubes and set aside in a small bowl to come to room temperature.
  • Crush your digestive biscuits/Graham crackers by pulsing in a food processor. Alternatively, you can place them in a sandwich/ziplock bag and bash into crumbs with the end of a rolling pin!
  • Pour the biscuit crumbs and light brown sugar into a medium bowl and whisk or stir to combine.
  • Add the butter and fold through the biscuit mixture with a spatula until well combined.
  • Pour the biscuit mixture into your 20cm/8inch deep springform cake pan.
  • Pack the biscuit crumbs as firmly as possible into the base of the cake pan as this ensures your biscuit base sets firmly in the fridge. I do this by using the base of a glass to press firmly down into the pan base.
  • Place the cake pan in the fridge to chill while you make the cheesecake filling.

Cheesecake Filling

  • Using an electric stand or hand mixer with a whisk attachment, whisk your cold double cream on medium-high speed until thick as shown. This takes around 1-2 minutes with my stand mixer. This step is important to ensure your cheesecake sets firmly!
    Pour the whipped cream into a smaller bowl and set aside. You can now use the same mixing bowl for the next step; don't worry about washing it!
  • Add the room temperature cream cheese and sifted icing sugar to the mixing bowl and now swap to your beater attachment. Beat the mixture on medium speed until combined and smooth. This takes around 30 seconds with my mixer.
  • With the mixer still running on medium speed, slowly pour the Baileys into the mixing bowl. Once all added, continue mixing for around 20 more seconds to ensure it's thoroughly combined.
  • Now by hand, fold the whipped cream into the cream cheese mixture with a spatula until thoroughly combined.
  • The mixture should be thick enough that your spatula stands upright in it!
  • Pour the mixture into your springform pan and level the top with your spatula; the mixture will come almost to the very top of your pan.
    Chill in the fridge for at least 8 hours or ideally overnight to allow it to firm up well.
  • Once firm, slowly remove it from the springform pan and place onto your serving plate or cake stand.
    The biscuit base can be a little awkward to lift from the cake pan base after chilling. Run a sharp knife under warm water, dry it and then run the warmed knife slowly and gently under the cheesecake base all the way around. Then push the cheesecake base onto your serving plate gently and slowly!
  • You can smooth out the sides and top of your cheesecake by going around it with a small pallet knife.

Cheesecake Decoration

  • Whip some more double cream on medium-high speed until thickened and pipeable.
  • Melt some dark/milk chocolate and drizzle it across the cheesecake. I simply dipped a fork in the melted chocolate and quickly ran it across the top of the cheesecake in different directions to make this pattern!
  • Pipe swirls of whipped cream around the edge of your cheesecake and then finely grate a square of dark/milk chocolate across the cheesecake to finish.
  • Keep your cheesecake in the fridge between servings. Best eaten within 5 days (though check the expiry dates on your double cream and cream cheese as if they expire sooner, so will your cheesecake!)

Notes

If you’ve tried this recipe, tag @bakerjoblog on Instagram, Facebook, Pinterest or Twitter and/or use #bakerjoblog!
Keyword Baileys, Baileys cheesecake, cheesecake, easy no bake recipe, no bake Baileys cheesecake, no bake cheesecake