Baileys Cheesecake (No Bake)

Baileys Cheesecake (No Bake)

Baileys is one of my favourite drinks around Christmas, and it’s definitely the drink I’ve missed most while being pregnant! I’ve wanted to make a Baileys Cheesecake for a while as I love to bake with Baileys, it has such a rich and creamy flavour that’s perfect for things like cheesecakes and buttercream. This is another easy no bake cheesecake recipe from me, I’ve added Baileys to both the filling and the whipped cream topping. I’ve decorated the Baileys Cheesecake with Baileys truffles, which if you are a Baileys fan like me you will love! They are fairly easy to get hold of in the UK, or you can order them through Amazon (see link below).

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar.

Once it was smooth with no lumps I added the double cream and the Baileys and whisked until it was very thick and held it’s shape.

Then I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

The next day I removed it from the tin, and melted the milk chocolate. I piped it all over the cheesecake.

Then I whipped up the double cream with the icing sugar and Baileys, and piped it all around the edges of the cheesecake.

Baileys Cheesecake

To decorate, I chopped the Baileys truffles in half and placed them around the cheesecake on top of the whipped cream. I added some sprinkles too!

Baileys Cheesecake

Oh my, this has to be one of my favourite cheesecakes as I am such a big fan of Baileys and you can taste it in every bite of the Baileys Cheesecake! This would make a fabulous dessert anytime of year, but especially at Christmas!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Zoale and Kat’s 9 Lives.

5 from 4 votes
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Baileys Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 8 tbsp Baileys

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 2 tbsp Baileys
  • 75 g Milk chocolate
  • 8 Baileys truffles optional
  • Sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Add the double cream and Baileys and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and Baileys, and pipe it all around the edges of the cheesecake

  9. Cut the Baileys truffles in half and place them on top of the cream, then add some sprinkles if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. this post is NOT sponsored by Baileys – I just love their product!

You can find more of my Cheesecake recipes by clicking here! Or click here for more Christmas recipes!

Baileys Cheesecake

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Baileys Cheesecake Chocolate Brownies

Baileys Cheesecake Chocolate Brownies

People often think I am from Irish descent due to my pale skin and red hair, but as far as I know, I don’t have any Irish in my blood. It is hard for me to be certain of this due to a rather tumultuous family history, but no one else in my direct family has the same colouring as me. This certainly led to a lot of musings about being adopted when I was younger! One thing I know for sure is that I love Irish food and drink, and Baileys Irish cream is one of my favourite drinks (I currently have three bottles in my cupboard). I love to bake with it, one of my favourite ever cakes is my Chocolate Guinness Cake with Baileys Buttercream, so I just had to find another way to put it in a bake and these Baileys Cheesecake Chocolate Brownies were created!

Jump straight to the recipe!

To make the Baileys cheesecake filling I mixed together the full fat cream cheese, caster sugar, egg and Baileys Irish cream liquor.

For the brownie mix I whisked together the dark brown sugar and eggs, I also added some more Baileys.

I added the melted dark chocolate and melted butter to the mixture, then added the plain flour and baking powder.

 

I poured about two third of the mixture into a lined tray bake tin, then I poured the cheesecake mixture on top.

  

Then I poured the rest of the brownie mix on top in blobs, and I used a butter knife to swirl the mixture around.

I then baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes.

Baileys Cheesecake Chocolate Brownies

I left it to cool completely before cutting into squares. The Baileys cheesecake chocolate brownies were divine and did not stick around for long at all! I even had to treat myself to a second piece. The Baileys really comes through in the cheesecake and it pairs perfectly with the soft chocolatey brownie.

I made a recipe video for these brownies with Cosmopolitan UK!

4.5 from 2 votes
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Baileys Cheesecake Chocolate Brownies

Ingredients

For the Baileys Cheesecake

  • 350 g Full fat cream cheese
  • 1 Egg large
  • 65 g Caster sugar
  • 3 tbsp Baileys

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter
  • 1 tbsp Baileys
  • 250 g Dark brown sugar
  • 3 Eggs large
  • 120 g Plain flour
  • 1 tsp Baking powder

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the Baileys cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Baileys with a hand whisk or electric hand whisk until smooth

  3. For the brownie mix start by melting the dark chocolate and butter in a glass bowl over simmering water (make sure the water does not touch the bowl), once melted, set aside to cool

  4. In a bowl, whisk together the dark brown sugar and the eggs until frothy, add the Baileys and mix in

  5. Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

  6. Add the plain flour and baking powder and mix in

  7. Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs

  8. Using a knife, swirl the mixture around a bit, then bake it for 35 minutes

  9. Leave it to cool completely before cutting into squares

  10. Store in the fridge and eat them within 3 days

You can find more of my Brownie recipes by clicking here!

Baileys Cheesecake Chocolate Brownies

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Chocolate Roulade with Baileys Cream

Chocolate Roulade with Baileys Cream

The Christmas season is here and I am loving it! Mostly because I made this Chocolate Roulade with Baileys Cream! I saw the fabulous Mary Berry make this at the BBC Good Food Bakes & Cakes Show back in 2014 and the whole audience was drooling. Although her original recipe doesn’t feature any Baileys, at the show she put a good glug of it into the cream and I thought it sounded delicious. When I was invited over for dinner at a friend’s house I took this over for dessert, much to everyone’s delight! It’s also naturally gluten free, so it’s a fabulous dessert for your coeliac friends too!

Jump straight to the recipe!

To start I whisked up the egg yolks and caster sugar until thick and creamy.

Then I whisked up the egg whites until stiff peaks formed.

  

I added melted chocolate into the egg yolk mixture. Then I mixed in one tablespoon of the egg whites. I folded in the rest of the egg whites gently, and then the cocoa powder.

I poured the mixture into a lined baking tray. If you have a swiss roll tin you can use that, but I just used a regular baking tray. It baked for 20 minutes and I left it to cool in the tin.

  

When it was completely cool I whipped up the double cream with icing sugar and Baileys. I tipped the sponge out onto a piece of baking paper dusted with icing sugar. Then I spread the cream over it, leaving a little gap at the end.

Chocolate Roulade with Baileys Cream

I gently rolled the sponge up. It will crack, this is meant to happen and also makes a nice effect! The Chocolate Roulade with Baileys Cream is so light and delicious, the sponge has a great fudgey texture and the hit of Baileys in the cream adds festive decadence.


Chocolate Roulade with Baileys Cream

Servings 8

Ingredients

For the roulade

  • 175 g Dark chocolate melted
  • 175 g Caster sugar
  • 6 Eggs large, separated
  • 2 tbsp Cocoa powder sieved
  • Icing sugar to dust

For the Baileys cream

  • 275 ml Double cream
  • 2-3 tbsp Baileys
  • 1 tbsp Icing sugar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a swiss roll tin or large baking tray with a lip with baking paper.

  2. Melt the dark chocolate in a glass bowl over water, or in the microwave. If melting in the microwave make sure to use a microwave safe bowl, start with a 30 second blast, stir the chocolate, then continue with 10 second blasts stirring in between until melted

  3. Whisk up the yolks of the eggs and the caster sugar until thick and creamy
  4. Use an electric food mixer or electric hand whisk to whisk up the whites from the eggs until stiff peaks form

  5. Whisk the melted chocolate into the egg yolk mixture
  6. Fold in half of the egg whites, then add the rest and fold in gently

  7. Finally fold in the sieved cocoa powder

  8. Pour the mixture into the baking tray. Bake for 20 minutes then leave to cool in the tin

  9. Whip up the double cream with the ciing sugar and the Baileys

  10. Tip the sponge out onto a piece of baking paper dusted with icing sugar and spread the cream over it, leave about a 2 cm space at one end of the sponge

  11. Gently roll the sponge up starting with the cream filled end, don't worry if it cracks as it is supposed to. Trim the ends with a sereated knife for a neater finish. Dust it with more icing sugar if you like

  12. Serve immediately, store leftovers in the fridge and eat within 2 days

You can find more of my Dessert recipes by clicking here!  Or click here for more Christmas recipes!

Chocolate Roulade with Baileys Cream

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Chocolate Guinness Cake with Baileys Buttercream

Chocolate Guinness Cake with Baileys Buttercream
I made this Chocolate Guinness Cake for the first time on St. Patrick’s Day. It was so yummy that it I knew I would be making it again and again. I’ve now made it countless times! This Chocolate Guinness Cake has the perfect moist chocolate sponge, and the Baileys buttercream is to die for! I could swim in a vat of the stuff! This would go in my top five favourite cakes of all time without a doubt, and I always want it as my birthday cake every year without fail. Best of all, it’s so easy to make and decorate.

Jump straight to the recipe!

First I creamed together the dark brown sugar and butter until pale and fluffy. Then I added the melted dark chocolate and mixed in. I then added the eggs one at a time.

I measured out the Guinness and added it bit by bit, mixing after each addition.

Using a sieve I added into the mixture the self raising flour, cocoa powder, baking powder and bicarbonate of soda, and folded in.

I poured the mixture into a lined and greased circular loose-bottomed deep 8″ cake tin.

And baked for 40 minutes. I always use my cake tester (a very thin skewer) to check my cakes are done in the middle. I left it to cool on a wire rack.

To make the Baileys buttercream I mixed together the butter, icing sugar and Baileys irish cream. Try not to eat it all before you put it on the cake!

Chocolate Guinness Cake

I smoothed it on top using a palette knife. To decorate, I made a cardboard stencil of the Guinness harp logo by tracing an image from my laptop onto paper, sticking it onto a piece of card, then using a craft knife to cut it out. I held the cardboard over the cake and sprinkled cocoa powder over it. I was so pleased with how this looked! I’ll be keeping hold of my homemade stencil for future use, but you can just dust it with cocoa powder or sprinkles of your choice.

Chocolate Guinness Cake

I love this Chocolate Guinness Cake so much! It just has everything I want from a cake. My friends and family love it too, it is my most requested cake and everyone gets so excited when I make it, including me!

 


Chocolate Guinness Cake with Baileys Buttercream

Servings 12

Ingredients

For the sponge

  • 200 g Dark brown sugar
  • 250 g Butter or baking spread
  • 100 g Dark chocolate melted
  • 2 Eggs large
  • 200 ml Guinness
  • 275 g Self raising flour
  • 30 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda

For the buttercream

  • 85 g Butter or baking spread
  • 210 g Icing sugar
  • 3 tbsp Baileys

Instructions

  1. Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, grease and line a deep 8" tin

  2. Cream together the dark brown sugar and the butter

  3. Add the melted dark chocolate and mix in

  4. Add the eggs, one at a time, mixing well after each addition

  5. Add the Guinness bit by bit, mixing well after each addition

  6. Measure the self raising flour, cocoa powder, baking powder and bicarbonate of soda out in a separate bowl and sieve into the mixture, then mix in

  7. Pour the mixture into the tin and bake on for 40 minutes or until a skewer inserted in the centre comes out clean

  8. Leave it to cool fully on a wire rack

  9. To make the Baileys buttercream mix together the butter and the icing sugar. When it starts to come together, add the Baileys and mix until smooth

  10. Smooth the buttercream on top of the cake using a palette knife and decorate as you wish

You can find more of my Cake recipes by clicking here!

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