Baileys Cheesecake (No Bake)

Baileys is one of my favourite drinks around Christmas, and it's definitely the drink I 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).

Ingredient Tips & Equipment Information

• It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
• I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
• I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
• You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
• I decorated the cheesecake with Baileys Truffles, I usually get them from shops like B&M Bargains, Quality Save or Home Bargain. They always seem to have them around Christmas time! You can also get them from Amazon.
• You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Baileys Cheesecake

To make the base, use a food processor to whizz up the biscuits into crumbs. 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 an electric whisk to mix together the cream cheese and icing sugar.

Once it is smooth with no lumps, add the double cream and the Baileys and whisk until it is very thick and holds it’s shape. Then smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set.

Remove it from the tin, and melt the milk chocolate. Pipe 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. To decorate, chop the Baileys truffles in half and place them around the cheesecake on top of the whipped cream. Add some sprinkles too if you like!

How do you 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!

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

Can this recipe be made in a different sized tin?

This recipe is for a 23cm (9") springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.

Can this cheesecake be made gluten free or dairy free?

Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. Unfortunately this recipe cannot be made dairy free.

Where can you get the Baileys Truffles from?

I usually get them from shops like B&M Bargains, Wilko, Quality Save or Home Bargain. They always seem to have them around Christmas time! You can also buy them online from places like Amazon, see the recommend equipment & ingredients section below for a link.

More tips for making the Baileys Cheesecake:

• These would be great with another Baileys flavour like the coffee, orange or mint versions.
• You could also try other cream based liqueurs like Amarula for example.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended Equipment and Ingredients*

• 23cm Springform tin
• Electric hand mixer
• Mixing bowls
• Angled palette knife
• Kitchen scales
• Food processor
• Wilton 2D Piping nozzle
• Piping bags
• Baileys Irish Cream
• Baileys Truffles

*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...

Baileys Cheesecake (No Bake)

Baileys infused cheesecake with Baileys truffles

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: European

Keyword: Cheesecake

Prep Time: 30 minutes

Setting time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 16

Author: thebakingexplorer

Ingredients

For the biscuit base

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

For the cheesecake filling

• 750 g Full fat cream cheese I use Philadelphia
• 125 g Icing sugar
• 300 ml Double cream
• 8 tbsp Baileys Irish Cream

For the decoration

• 200 ml Double cream
• 1 tbsp Icing sugar
• 1 ½ tbsp Baileys Irish Cream
• 75 g Milk chocolate melted
• 8 Baileys truffles optional
• Sprinkles optional

Metric - US Customary

Instructions

• 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 3 days

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

• It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
• I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
• I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
• You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
• I decorated the cheesecake with Baileys Truffles, I usually get them from shops like B&M Bargains, Quality Save or Home Bargain. They always seem to have them around Christmas time! You can also get them from Amazon.
• You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 512kcal | Carbohydrates: 31g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 120mg | Sodium: 311mg | Potassium: 132mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1376IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

If you like this, check out more of my Cheesecake recipes!

Or check out more of my Christmas recipes!

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