Baileys No Cook cheesecake is an easy and decadent treat to make. This soft set Irish cheesecake boasts the unmistakable flavour of Baileys Irish Cream and includes chunks of Irish cream truffles within the filling.
Try a Baileys espresso martini alongside this delicious dessert.
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Why I Love This Baileys Dessert
- Taste: This no bake Baileys dessert is creamy, indulgent and gently flavoured with the joy that is Baileys Irish cream.
- Texture: The cheesecake is soft, smooth and decadently creamy. However, there's the crunch of the biscuit base plus nuggets of Irish cream truffles mingled into the cheesecake to add contrast and interest.
- Appearance: This Irish cream cheesecake is understated, elegant and sure to please.
- Easy: No bake cheesecakes are usually a breeze to make and this Irish cheesecake is no exception. It's a quick and easy recipe.
- Feeds a crowd: expect 12-15 portions from this bake.
Jump to:
This Baileys no cook cheesecake recipe is a must for lovers of Irish cream liqueur. You can enjoy this Baileys dessert year round but it's particularly popular over the winter months.
In the mood for a few more recipes involving Baileys? I've got an Irish coffee cake, Baileys hot chocolate, Baileys & coffee ice cream and Baileys latte, plus many more Irish cream treats.
Ingredients Notes
Irish Cream: For me, there is no substitute to Baileys when it comes to Irish cream liqueur. Call me a snob if you like, I won't be offended. If you prefer a different brand of this creamy liqueur, feel free to use it.
Butter: Real butter rather than baking margarine makes a big difference to the biscuit crumb base of this dessert.
Biscuits: I've used classic digestive biscuits for my base and included a handful of milk chocolate chips to create a lovely base to my Irish cheesecake.
Cream Cheese: I cannot stress enough how crucial it is to use full-fat cream cheese rather than lower-fat versions in this no bake Baileys Irish cream cheesecake recipe. Only the former will enable the dessert to set properly. I always choose Philadelphia for my no bake desserts as it's thick, creamy, has great flavour and, in my opinion, it sets better than any other brand.
Cream: you'll need to use double cream to ensure that the batter can be whipped sufficiently to set. Double cream has a fat content of 48%, so if you are elsewhere in the world, ensure you seek out a cream of around this level too.
Chocolates: I've used a crushed Cadbury Flake and Irish cream truffles in my cheesecake. Baileys, Lindor and M&S make Irish cream truffles, but these can be hard to find outside of the Christmas period. If you can't buy them either leave them out entirely or substitute with alternative chocolates. Caramel chocolates are a good option.
Equipment notes
You'll need electric beaters to whip the ingredients well (or a balloon whisk and a very strong arm).
For best results use a springform 8-inch (20cm) baking tin. Using a smaller tin will result in a deeper cheesecake (and there may be too much filling to fit into the tin). Using a larger tin will result in a flatter cheesecake and a very thin biscuit base.
Step by Step Instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
This Baileys no cook cheesecake recipe is very easy and it should take you no more than 30 minutes to assemble it. Just follow these steps:
- Step 1: Put the biscuits and chocolate chips into a food processor and blitz to crumbs. (If you do not have a food processor put the biscuits into a freezer bag and crush them using a rolling pin and then roughly chop the chocolate.
- Step 2: Melt the butter in a small pan and mix it into the biscuit crumbs. Tip the mixture into a prepared baking tin and press it down using the back of a metal spoon.
- Step 3: Put the cream cheese into a large mixing bowl with the icing sugar and vanilla bean paste. Use electric beaters to whisk until just combined.
- Step 4: Pour in the Baileys Irish cream and whisk briefly.
- Step 5: Now add the double cream and whisk until the cheesecake batter is very thick. It is ready when it needs encouragement to fall off of a metal spoon.
- Step 6: Scoop a third of the cheesecake batter onto the biscuit base and spread it out all the way to the edge of the tin. Roughly chop 3 of the chocolates. Lightly press them into the filling. Repeat with half of the remaining batter and another 3 chocolates.
- Step 7: Add the remaining batter and spread it out. Smooth the top. Cover the tin and place the cheesecake in the fridge for a minimum of 6 hours, but preferably overnight, to set.
- Step 8: Crush the flake and sprinkle it over the cheesecake. Chop the 4 remaining chocolates and scatter them over the top. Remove the dessert from the baking tin carefully (see instructions below) and serve.
How to Remove your No Bake Cheesecake From the Baking Tin
I always use springform cake tins when making no bake cheesecakes as they are easier when it comes to removing the cheesecake from the tin than loose-bottomed tins. Here is an easy way to remove it from the tin:
- Slowly run a blunt knife around the edge of the tin to loosen the cheesecake (wipe the knife clean once or twice if you need to).
- Unclip the springform mechanism slowly and lift off the tin.
- Transfer the cheesecake to a serving plate, removing the baking parchment from the biscuit base if you can do so.
- If you have not used baking parchment you will need to slide a palate knife between the cheesecake crust and the base of the tin to loosne it before sliding the cheesecake onto a serving plate.
- If the side of your cheesecake has been damaged when unmolding it from the tin use the palate knife to repair it.
Expert tips
- Don't alter the ingredient quantities: Be meticulous when it comes to measuring the ingredients in this Baileys no cook cheesecake recipe. The alcohol makes it softer set than most no bake cheesecakes, so do not alter the quantities of the cream cheese, double cream or alcohol. If you do, it may not set sufficiently.
- Use digital kitchen scales and gram measures: This is by far the most accurate way of measuring ingredients for baking. Please do not convert the measurements to cups as this is a highly inaccurate method of measuring ingredients out.
- Use a springform cake tin (if possible): You can use a loose bottomed tin but it will be harder to remove the cheesecake from it.
- Whip the cheesecake filling until it is very thick: It should need encouragement to fall off of a metal spoon (a tap or shake). If it is not sufficiently thickened then the cheesecake simply will not set.
- Make Baileys mini cheesecakes: If you are worried about removing the cheesecake from the tin consider making Baileys mini desserts in glass bowls, jars or ramekins.
Frequently asked questions
There is no gelatine because the cream cheese and double cream are thick enough to enable it to set without it. This means that this Irish cream cheesecake recipe can be enjoyed by vegetarians.
There are several reasons your no bake Irish cheesecake didn't set:
1. The wrong type of cream cheese was used: You need to use full-fat cream cheese rather than lower-fat versions which do not set as firmly. I only ever recommend using Philadelphia as it is reliably firm.
2. The ingredients were not whipped sufficiently: Keep on whipping the cheesecake batter until it needs encouraging to fall off of a large spoon by shaking it slightly.
3. Incorrect measurements: Measure the ingredients accurately. Too much Baileys or too little cream cheese or cream can cause this no bake Baileys Irish cream cheesecake not to set fully.
I don't advise adding more alcohol to this Baileys dessert. This is already a soft set cheesecake, due to the inclusion of alcohol which makes it harder to firm up. Adding more Irish cream would make it looser and likely to fall apart as it is served.
Yes, you can!
Yes, you can. You'll need to swap the biscuits for gluten-free biscuits (or you can make your own gluten-free digestives). Ensure that any chocolates you decide to include are gluten-free too and check the labels on the other ingredients to ensure they do not contain gluten.
Yes, that's possible. In fact, Domestic Gothess has created the perfect recipe for vegan Baileys cheesecake.
Variations
- Leave out the Irish cream truffles: These can be hard to find outside of the Christmas period, so if you cannot find them, it doesn't matter.
- Swap the truffles: Use caramel chocolates instead.
- Fold an entire crushed flake into the cheesecake filling: This is in place of the Irish cream truffles.
- Replace the digestive biscuits with an alternative: Biscoff, Hobnobs and gingernuts would all work well.
- Pipe rosettes of double cream onto the top of the cheesecake: Press chocolates into it. You can even add a splash of Baileys into the cream before whipping it.
- Dredge the top of the cheesecake with sieved cocoa powder.
- Turn it into a St Patrick's Day Cheesecake: Decorate it with green shamrock sprinkles.
- Make Baileys mini cheesecakes: Divide the mixture between numerous small ramekins or glass jars. Aim for 10-12 portions.
More Baileys Desserts & Drinks to Enjoy
Have you made this Baileys Irish cream cheesecake recipe? I hope you enjoyed it. Please let me know how you got along with the recipe by leaving a rating and/ or comment below.
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Baileys No Cook Cheesecake
Equipment
- 1 x 8-inch (20cm) deep-sided springform cake tin
Ingredients
For the biscuit base
- 200 g Digestive biscuits
- 100 g Butter
- 30 g Milk chocolate chips
For the cheesecake filling and topping
- 525 g Cream cheese full-fat
- 85 g Icing sugar
- 1½ teaspoons Vanilla bean paste or vanilla extract
- 100 ml Baileys Irish cream
- 300 ml Double cream
- 1 Cadbury Flake bar or 2 tablespoon grated milk chocolate
- 10 Irish cream chocolate truffles or other chocolates of choice
Instructions
Make the biscuit base
- Prepare your baking tin by flipping the base over if it has a lip and securing the springform mechanism. Now lightly grease the base of the tin and line it with baking parchment.
- Next break up the biscuits. It's easy to do this in a food processor and add the chocolate chips at the same time. Process until the biscuits are reduced to fine crumbs. If you do not have a food processor then put the biscuits into a freezer bag and crush them using a rolling pin. You'll need to roughly chop the chocolate before adding to the biscuit crumbs.
- Melt the butter in a small pan and pour it into the biscuit crumbs.
- If using a food processor, pulse until it is well mixed and the chocolate has melted. If not using a processor mix the biscuit crumbs, chocolate and melted butter together in a bowl.
- Tip the mixture into the prepared baking tin and press it down using the back of a metal spoon. Avoid pressing it down really hard thought as it will be difficult to cut when served.
Make the Cheseecake filling
- Put the cream cheese into a large mixing bowl with the icing sugar and vanilla bean paste. Use electric beaters to whisk until just combined.
- Now pour in the Baileys Irish cream and whisk briefly.
- Add the double cream and whisk until the cheesecake batter is very thick. It is ready when it needs encouragement to fall off of a metal spoon (a shake or a light tap of the spoon).
Assemble the cheesecake
- Scoop a third of the cheesecake batter onto the biscuit base and spread it out all the way to the edge of the tin. A small offset palate knife is a good tool for this task.
- Roughly chop 3 of the chocolates and scatter them over the filling. Lightly press them into the batter.
- Add another third of the batter, spread it out and scatter 3 more roughly chopped chocolates over it.
- Spoon the remaining batter over the top and spread it out. Smooth the top.
- Cover the tin and place the cheesecake in the fridge for a minimum of 6 hours, but preferably overnight, to set.
Decorating the cheesecake
- Crush the flake and chop the 4 remaining chocolates.
- Sprinkle the crushed chocolate over the top of the cheesecake and scatter the chopped chocolates over the top.
- To remove the dessert from the baking tin run a blunt knife around the edge of the tin to loosen the cheesecake. Now slowly unclip the springform mechanism and remove the tin. Transfer the cheesecake to a serving plate, removing the baking paper from the base if you can.
Notes
- Be meticulous when it comes to measuring the ingredients in this Baileys no cook cheesecake recipe. The alcohol makes it softer set than most no bake cheesecakes, so do not alter the quantities of the cream cheese, double cream or alcohol. If you do, it may not set sufficiently.
- For this reason, use digital kitchen scales and use them to measure in grams. This is by far the most accurate way of measuring ingredients for baking. Please do not convert the measurements to cups as this is a highly inaccurate method of measuring ingredients out.
- Use a springform cake tin if possible. You can use a loose bottomed tin but it will be harder to remove the cheesecake from it.
- Whip the cheesecake filling until it is very thick and needs encouragement to fall off of a metal spoon (a tap or shake). If it is not sufficiently thickened then the cheesecake simply will not set.
- If you are worried about removing the cheesecake from the tin consider making Baileys mini cheesecakes in glass bowls, jars or ramekins.
Jane Coupland says
I fed this cheesecake to my family at Christmas and they all loved it - I hope you get the same response when you make it.