Easy No Bake Baileys Cheesecake – super creamy and insanely delicious with Baileys Irish Cream and chocolate ganache topping. Simply divine!
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Ahhh no bake cheesecakes, how I LOVE you! They are the perfect make ahead desserts and so easy to throw together….
Add Baileys Irish Cream into the mix and you have a truly show stopping treat that’s perfect for Christmas, St. Patrick’s Day, birthdays and celebrations.
This is a grown up dessert of course – Baileys clocks in at 17% ABV – but don’t worry, this cheesecake won’t get you tipsy 😉
WHAT’S IN BAILEYS?
Baileys Irish Cream Original, to give it its full name, is a creamy liqueur made with Irish whisky, Irish dairy cream, cocoa and vanilla.
It’s smooth, sweet without being overpowering and incredibly easy to drink. I love adding it to cocktails like my Baileys White Russian or the Mudslide.
I love it EVEN MORE in desserts! Baileys pairs so well with chocolate – just take a look at my Baileys Chocolate Mousse, Baileys Chocolate Ice Cream and Cheat’s Chocolate Trifle.
A Baileys cheesecake recipe is LONG OVERDUE on this site, am amazed I neglected posting one for so many years!
HOW TO MAKE MY BAILEYS CHEESECAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
This No Bake Baileys Cheesecake uses the base ingredients in Irish Cream Liqueur – with a rich creamy filling made with mascarpone cheese, cream, Baileys, sugar, vanilla and cocoa. But let’s break it down to its parts…
COOKIE CRUMB BASE
Simply combine cookie crumbs with melted butter to make your cheesecake crust. You can use Digestive / graham crackers or Oreos / bourbon biscuits. Or, frankly, whatever you like!
Blitz the cookies in a food processor or mini chopper until you have fine crumbs. Or crush in a ziplock bag using a rolling pin.
Add melted butter and stir together then press down firmly into a lined cake tin. Chill the base in the fridge or freezer to firm up while you make the filling.
CHEESECAKE FILLING
Add the mascarpone and vanilla bean paste into a mixing bowl. Sift the icing sugar and cocoa powder into the bowl and add the Baileys. Use an electric hand mixer to beat on the lowest speed setting to combine the ingredients.
Gradually add the cold cream once mascarpone is creamy, slowly increasing speed to medium until the filling thickens and forms peaks.
The filling should be creamy and spreadable but not stiff. Go ahead and have a taste – so yummy, right?
Spoon the cheesecake filling over the chilled base and level using the back of a spoon. Make sure the filling is packed down properly otherwise air pockets can form! Chill your cheesecake for at least eight hours or, ideally, overnight.
Run a thin knife blade around the edge of the cheesecake then gently remove from the tin and transfer to a plate or cake stand.. You can place the cheesecake in the freezer for 30 minutes to make it firmer before doing this!
MAKE THE CHOCOLATE GANACHE TOPPING
Your Baileys Irish Cream cheesecake is ready to eat as is, but you can make it even more delicious by topping with chocolate ganache made with dark chocolate chips and Baileys.
Place both in a bowl and microwave for 30-40 seconds or until the chocolate chips start to melt. Leave to stand for a minute then stir so that the chocolate melts and you have a smooth ganache.
Leave this to cool down and then drizzle over the cheesecake, allowing it to drip prettily down the sides. Spread the ganache to cover the whole cheesecake.
Top your cheesecake with Baileys chocolate truffles and cookie crumbs or chocolate shavings, whipped cream, chocolate sprinkles – whatever you like!
TOP TIP – PLEASE READ!
If you are located in North America or you use cream cheese, like Philadelphia, instead of mascarpone, then I suggest you whip the cream to stiff peaks first. Use COLD cream and a metal bowl and whisk on medium speed until cream thickens and holds peaks.
Gently fold the cream into the beaten cream cheese / other ingredients taking care not to deflate the filling.
HOW TO MAKE THE BEST BAILEYS CHEESECAKE
This is such an easy recipe but there’s a few things to keep in mind for no bake cheesecake success!
- Use full fat mascarpone or cream cheese. This isn’t the time for low fat anything – the high fat content is essential for setting the cheesecake. Take the cream cheese out of the fridge to soften slightly before using and drain any liquid, if present.
- Use high fat double cream / heavy cream. I have beaten the cream and mascarpone together because I am confident that the fat content is high enough. Fun fact: the fat content of cream is higher in Europe and the UK where I am based – see top tip above.
- Don’t rush it!! Allow the cheesecake to set by chilling for AT LEAST 8 hours but ideally overnight, 12 hours or longer. This is definitely a make-ahead dessert, not a last minute recipe. If you try to slice the cheesecake before it has had a chance to set it will likely be too liquid and you will end up frustrated and disappointed! You can tell your cheesecake is set properly if it is firm to the touch.
- Use a springform cake tin or a loose bottom cake tin. I prefer the latter as it allows for perfectly straight edges. Don’t worry if your cake pan is slightly bigger than the one I have used. It just means the cheesecake will be a bit less tall.
Storing your cheesecake
This Baileys cheesecake will keep for up to four days in the fridge, unless it is devoured immediately that is!
You can also freeze it whole or in slices, wrapped well in cling film and foil for up to three months. Make sure to thaw overnight in the fridge before serving.
HAVE YOU MADE MY BAILEYS CHEESECAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
No Bake Baileys Cheesecake
Ingredients
For the base
- 200 g (7 oz) digestive biscuits or graham crackers
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 500 g (1.3 pounds) full fat mascarpone or cream cheese
- 2 tsp vanilla bean paste or vanilla extract
- 210 g (1 ¾ cups) icing sugar (powdered sugar)
- 4 tbsp cocoa powder unsweetened
- 60 ml (¼ cup) Baileys or other Irish Cream Liqueur
- 240 ml (1 cup) double cream (at least 40% fat)
For the topping
- 80 g (½ cup) dark chocolate chips
- 80 ml (⅓ cup) Baileys or other Irish Cream Liqueur
Decorations
- Baileys chocolate truffles or whatever you like!!
Instructions
COOKIE CRUMB BASE
- Blitz the cookies in a food processor or mini chopper until you have fine crumbs. Or crush in a ziplock bag using a rolling pin.
- Spray the sides of a 7inch (or 8 inch) loose bottom cake pan (or springform tin) with cake release and line bottom and sides with baking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. Chill in the fridge while you prepare the filling.
CHEESECAKE FILLING
- Add the mascarpone and vanilla bean paste into a mixing bowl. Sift the icing sugar and cocoa powder into the bowl and add the Baileys. Use an electric hand mixer to beat on the lowest speed setting to combine the ingredients. Increase speed slightly until mascarpone is softened.
- Gradually add the cold cream once mascarpone is creamy, increasing speed until the filling thickens and forms peaks. The filling should be creamy and spreadable but not stiff. Go ahead and have a taste – so yummy, right?
- Spoon the cheesecake filling over the chilled base and level using the back of a spoon. Make sure the filling is packed down properly otherwise air pockets can form! Chill your cheesecake for at least eight hours or, ideally, overnight.
- Run a thin knife blade around the edge of the cheesecake then gently remove from the tin and transfer to a plate or cake stand. You can place the cheesecake in the freezer for 30 minutes to make it firmer before doing this!
MAKE THE TOPPING
- Place chocolate chips and Baileys in a bowl and microwave for 30-40 seconds or until the chocolate chips start to melt. Leave to stand for a minute then stir so that the chocolate melts and you have a smooth ganache.
- Leave this to cool down and then drizzle over the cheesecake, allowing it to drip prettily down the sides. Spread the ganache to cover the whole cheesecake.
- Top your cheesecake with Baileys chocolate truffles and cookie crumbs or chocolate shavings, whipped cream, chocolate sprinkles – whatever you like!
Video
Notes
- Use full fat mascarpone or cream cheese. This isn’t the time for low fat anything – the high fat content is essential for setting the cheesecake. Take the cream cheese out of the fridge to soften slightly before using and drain any liquid, if present. Use high fat double cream / heavy cream.
- Allow the cheesecake to set by chilling for AT LEAST 8 hours but ideally overnight, 12 hours or longer. This is definitely a make-ahead dessert, not a last minute recipe. If you try to slice the cheesecake before it has had a chance to set it will likely be too liquid and you will end up frustrated and disappointed! You can tell your cheesecake is set properly if it is firm to the touch.
- Use a springform cake tin or a loose bottom cake tin. I prefer the latter as it allows for perfectly straight edges. Don’t worry if your cake pan is slightly bigger than the one I have used. It just means the cheesecake will be a bit less tall.
- This Baileys cheesecake will keep for up to four days in the fridge, unless it is devoured immediately that is! You can also freeze it whole or in slices, wrapped well in cling film and foil for up to three months. Make sure to thaw overnight in the fridge before serving.
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