Baileys Cheesecake {No Bake}

Baileys Cheesecake with chocolate topping on a plate.

4.98 from 106 votes

Baileys Cheesecake {No Bake}

This No Bake Baileys Cheesecake is a must-make. Totally decadent and delicious, with Irish cream flavours, whipped up in just 15 minutes. Simply divine!

Prep Time15

Cook Time5

Chilling Time3

Total Time3 20

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the base:

300 g Digestive biscuits Crushed
150 g Butter Melted | See notes
3 tbsp Cocoa powder

For the cheesecake mixture:

100 g Icing sugar
680 g Cream cheese See notes
300 ml Double cream
90 ml Baileys Irish Cream Liqueur About 5 tbsps

For the topping:

150 ml Milk chocolate
Chocolates, sprinkles or Baileys truffles to decorate

Metric - Imperial

Instructions

Combine the crushed biscuits with the melted butter and cocoa and press into a tin. Chill in the fridge while you make the topping.
Beat the cream cheese with the icing sugar until it's just combined, don't overmix.
Add in the double cream and Baileys and whisk until very thick. Use an electric whisk if you have one.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
When you are almost ready to serve the cheesecake, melt the chocolate very gently in a bowl, sitting over a pan of simmering water. (Don't let the bowl touch the water!)
When the chocolate is melted, allow to cool for about 10 minutes. It should be body temperature (so you can't feel it when you touch it with your finger).
Remove the cheesecake from the fridge and take out of the tin (see tips above). Gently drizzle over the chocolate, working quickly. Add decorations. (See notes).

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Notes

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Digestive biscuits: If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent.

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). If you are in the US you can use heavy cream as the equivalent to double cream.

Decorating: When the chocolate has cooled, pour it gently over the cheesecake or you can pour it into a piping bag first to decorate for a fancier design. I used Baileys Truffles and some sprinkles but you can use whatever you have.

Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.

Type of tin: The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin.

Storing: You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

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