Easy Baileys Cheesecake (No Bake)
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!
Servings 12 slices
Calories 450kcal
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.
Nutrition
Calories: 450kcal | Carbohydrates: 27g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 293mg | Potassium: 122mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1203IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 1mg