Baileys Cheesecake No Bake Recipe

Close-up of a no-bake Baileys cheesecake with a thick creamy filling on a golden biscuit base, topped with chopped chocolate pieces.

5 from 1 vote

This no bake Baileys cheesecake features a buttery digestive biscuit base and a smooth, creamy filling infused with Irish cream. Its easy to make and can be made ahead of time.

Prep Time30

Resting Time2

Total Time3

Course: Dessert

Cuisine: irish

Servings:

Calories: 702kcal

Author: Maria Lucey RD

Equipment

Ingredients

Base:

160 g butter I use unsalted
400 g digestive biscuits

Filling

600 g cream cheese at room temperature
40 mls Baileys Irish Cream
100 g icing sugar
300 mls double cream or heavy cream cold
100 g milk chocolate grated or finely chopped

To Decorate

Grated chocolate, Baileys truffles, Maltesers, chocolate buttons, or toppings of your choice

Metric - US Customary

Instructions

Line your springform tin: Place a sheet of parchment paper over the base of a 9-inch springform tin, then clip the sides together around it. This makes removal much easier later.
Crush the biscuits: Place the digestive biscuits in a large plastic bag and bash them with a rolling pin until they form fine crumbs. This keeps the mess contained.
400 g digestive biscuits
Make the base: Melt the butter in a pan over low heat or in the microwave (30-40 seconds). Remove from heat and add the crushed biscuits. Mix well until all the biscuits have absorbed the butter and the mixture looks like wet sand.
160 g butter
Press into tin: Press the biscuit mixture firmly and evenly into the bottom of your lined springform tin. Use the back of a spoon or the bottom of a glass to compact it. Place in the fridge for at least 1 hour to set.
Make the filling: In a large bowl, beat the cream cheese, Baileys, and icing sugar together with an electric hand whisk until smooth and completely lump-free. Make sure the cream cheese is at room temperature for best results.
600 g cream cheese, 40 mls Baileys Irish Cream, 100 g icing sugar
Whip the cream: In a separate bowl, whip the cold double cream (or heavy cream) with an electric whisk until it forms stiff peaks. The cream should be thick enough that you can turn the bowl upside down and nothing falls out.
300 mls double cream or heavy cream
Fold together: Gently fold the whipped cream and grated or finely chopped milk chocolate into the cream cheese mixture using a spatula. Fold carefully to keep as much air in the mixture as possible.
100 g milk chocolate
Assemble: Remove the biscuit base from the fridge and spoon the filling evenly over the top. Smooth the surface with a spatula.
Chill: Refrigerate for at least 3 hours, or overnight for best results, until the filling is completely set.
When ready to serve remove from the tin and decorate with grated chocolate, Baileys truffles, or your chosen decoration.
Grated chocolate, Baileys truffles, Maltesers, chocolate buttons, or toppings of your choice

Notes

Storage:

Fridge: Store covered in the fridge for up to 3 days. Keep it in the springform tin if possible, covered with cling film or a dinner plate (make sure it doesn't touch the surface).

Removing from tin: Do this no more than 2-3 hours before serving. The cheesecake will start to lose its shape at room temperature.

Clean slices: Dip your knife in hot water, dry it, then slice. Wipe clean between slices and re-warm for beautifully clean edges.

Nutrition