Love cheesecake? Love Baileys? Then you are going to LOVE this easy peasy Baileys Cheesecake! It tastes like a dessert you’d get in a fancy restaurant… but only uses 7 simple ingredients and takes just 15 minutes hands on time!
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Need an easy-but-impressive dessert?
Then my easy, no bake Baileys Cheesecake is your answer…
It tastes like a dessert you’d get in a fancy restaurant… but only uses 7 simple ingredients and takes just 15 minutes hands on time!
Better still, it is a brilliant make ahead dessert. So it’s perfect for entertaining.
How to make Baileys Cheesecake
This Baileys Cheesecake really is so simple to make.
All you need to do is make a simple base from crushed digestive biscuits and melted butter. Then, while the base is chilling in the fridge, make the quick and easy topping by whisking together cream cheese, double cream, caster sugar and Baileys Irish Cream Liqueur.
When the topping is ready, remove the base from the fridge and spread the topping mixture on top of the base. Then sprinkle over some grated chocolate.
Cover with cling film and place in the fridge until set.
(Full recipe given in the recipe card below.)
Equipment you will need to make No Bake Baileys Cheesecake
This Baileys Cheesecake mostly uses ordinary kitchen equipment, like a small saucepan, a mixing bowl, a wooden spoon and a knife.
However, there are two things you might not currently have that you will need for this cheesecake:
- An electric hand whisk (for whisking up the topping)
- 20cm / 8inch springform tin (for assembling the cheesecake)
You could, at a pinch, get away without the springform tin, and just use a normal tin. (But it won’t look as pretty, as you’ll have to leave the cheesecake in the tin when you serve it.)
But you absolutely do need an electric whisk as this is pretty much impossible to make with a hand whisk… unless you have some serious muscles and a lot of perseverance!
What to drink with Baileys Cheesecake
Well, you might decide that this Baileys Cheesecake is boozy enough already – in which case it’s delicious with a cup of coffee!
But if you want to serve this with a sweet dessert wine, good options include Vin Santo from Tuscany, Passito di Pantelleria from Sicily, Rivesaltes or Banyuls from southern France, or a demi sec Chamapagne.
If none of those are possible (I realise they are all quite hard to get hold of, and some are quite expensive!), other options include sweet styles of Sherry, Tawny Port, Madeira or Moscato d’Asti.
I don’t really recommend serving a glass of Baileys with this cheesecake as – at least for me – that would be overkill… but if you really want to, don’t let me stop you!
Want more easy-but-impressive dessert inspo?
Then check out these recipes…
- Easy Peasy Tiramisù
- Easy Baileys Tiramisù
- Easy Sherry Trifle
- Easy Chocolate Traybake Cake
- Super Simple Carrot Cake
- Raspberry Bakewell Tart
Easy Baileys Tiramisù
Can you make Baileys Cheesecake ahead of time?
Yes, you can. In fact it needs to be made a little ahead of time (at least 3 hours, but ideally overnight), so it’s a great make ahead option.
How long will Baileys Cheesecake last?
Stored well (see below), this cheesecake will keep for 3-4 days in the fridge.
However, how long it keeps will also depend on the ‘use by’ dates on your cream cheese and double cream.
How should you store Baileys Cheesecake?
I recommend you place this cheesecake on a plate, then cover with clingfilm so it is more-or-less airtight (no gaps!)
You must store this cheesecake in the fridge, as it contains cream and cream cheese.
Can you freeze Christmas Cake Cheesecake?
No, I do not recommend freezing this cheesecake. It will not fare well in the freezer.
If you like this recipe…
…you might also like:
- Easy Baileys Tiramisù
- Iced Mince Pies
- Crumble Topped Mince Pies
- Christmas Tree Brownies
- Easy Christmas Rocky Road
Christmas Rocky Road
Easy Baileys Cheesecake (No Bake)
Equipment
- 1 small saucepan
- 1 Rolling pin
- 1 Wooden spoon
- 1 table knife
- 1 Electric hand whisk (use the 2 beaters attachment)
Ingredients
Base
- 100 g slightly salted butter
- 200 g digestive biscuits
Topping
- 560 g full fat cream cheese (I use Philadelphia)
- 300 g double cream (US - heavy cream)
- 100 g caster sugar
- 8 tablespoons Baileys Irish Cream Liqueur (120ml or 4oz – See Note 1)
Decoration
- 10 g dark chocolate grated
Instructions
Base
- Melt the butter in a small saucepan over a low heat. Turn off the heat as soon as all the butter has melted.
- Meanwhile place the biscuits in a bowl and bash with the end of a rolling pin until you have fine crumbs.
- Pour the butter into the bowl and stir so everything is well mixed.
- Tip the buttery biscuit crumbs into a 20cm / 8inch springform tin (See Note 2), smooth out with the back of a spoon making sure it is pressed into all the corners, then press down all over, until you have a nice flat base.
- Chill the base in the fridge while you make the topping.
Topping
- Place the cream cheese, double cream and caster sugar in a large bowl. Beat with an electric whisk until thick. (Take care not to over beat – you should stop immediately when you get to the point where the mixture is stiff and holds its shape / doesn’t fall off the beaters.)
- Stir in the Baileys, 1 tablespoon at a time until you reach your desired flavour – I recommend 8 tablespoons, or up to 12 tablespoons if you want a stronger flavour.
- Remove the base from the fridge and spoon the topping mixture on top of the base. Use a table knife to spread the topping out evenly and smooth over the top.
Decoration
- Top the cheesecake with 10g / ½oz grated dark chocolate (See Note 3).
- Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.
To Serve
- Remove the cheesecake from the springform tin and place on a serving plate or stand.
Notes
- You can very easily adjust the Baileys to your desired strength. Personally, I recommend 8 tablespoons, or up to 12 tablespoons if you want a stronger flavour. (1 tablespoon = 15ml / ½oz)
- Personally I find, with my springform tin, I don’t need to grease or line the tin and the cheesecake comes out just fine, so long as it has been in the fridge for long enough. However if you know your tin is prone to sticking, by all means lightly grease the tin (or line it, if that is what you usually do).
- I like to decorate the cheesecake BEFORE it goes into the fridge, as it’s one less job to do at serving time! But if you prefer, you can decorate the cheesecake right before you serve it.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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