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).
How to make Baileys Cheesecake…
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.
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!
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!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Wilton 2D Piping nozzle||Baileys Truffles||Piping bags|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Baileys recipes…
|Chocolate Roulade with Baileys Cream||Baileys Cheesecake Chocolate Brownies||Chocolate Guinness Cake with Baileys Buttercream|
|Baileys Chocolate Traybake||Baileys Creme Caramel|
Baileys Cheesecake (No Bake)
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
- 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
- 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
- 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
- Add the double cream and Baileys and whisk until it is very thick and holds it's shape
- 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
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake
- Then whip up the double cream with the icing sugar and Baileys, and pipe it all around the edges of the cheesecake
- Cut the Baileys truffles in half and place them on top of the cream, then add some sprinkles if you like
- 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!
If you like this, check out more of my Cheesecake recipes!
Or check out more of my Christmas recipes!
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