Baileys No Cook Cheesecake

Overhead view of a part-sliced Irish cream cheesecake topped with chopped chocolates.

5 from 3 votes

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. You can also use the recipe to make Baileys mini cheesecakes.

Prep Time30

Total Time30

Course: Dessert

Cuisine: British, Worldwide

Diet: Vegetarian

Servings:

Calories: 415kcal

Author: Jane Coupland

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.

Video

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.

Storage Instructions

Keep this Irish cream cheesecake refrigerated at all times. It will stay fresh for up to 5 days.

This cheesecake is not suitable for freezing as the texture is adversely affected.

Nutrition