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Baileys Cheesecake (No Bake)

Baileys infused cheesecake with Baileys truffles
Course Dessert
Cuisine European
Keyword Cheesecake
Prep Time 30 minutes
Setting time 4 hours
Total Time 4 hours 30 minutes
Servings 16
Calories 512kcal
Author thebakingexplorer


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


  • 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


  • 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.


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