Our Baileys no-bake cheesecake has a smooth, creamy texture and tastes as good as it looks.
This unique Baileys no-bake cheesecake has a delicious buttery Digestives biscuit base, a rich Baileys infused filling and is topped with whipped cream and grated dark chocolate. The creamy center is made with full-fat cream cheese, whipped double cream, and a couple of generous spoonfuls of Baileys. It’s an indulgent dessert that is simple to make and serves 12 – perfect for special occasions.
- 100g butter
- 250g digestives, crushed
- 600g full-fat cream cheese
- 2tbsp Baileys
- 100g icing sugar
- 300ml carton double cream, whipped
- 100g dark chocolate, grated
- 200ml whipped cream chocolate, for grating
- 20cm round springclip tin, buttered and lined with baking parchment
To make the base: Melt the butter in a pan and add the crushed biscuits. Mix well until they’ve absorbed all the butter. Remove from the heat and press into the bottom of the tin. Place in the fridge for 1 hour.
To make the topping: Lightly whip the cream cheese and beat in the Baileys and icing sugar. Fold in the whipped cream and chocolate. Spoon onto the biscuit base.
Put in the fridge for another couple of hours or overnight. Once set, decorate with whipped cream and a little extra chocolate, if you like.
Top tips for making Baileys no-bake cheesecake
How do I get Baileys no-bake cheesecake to stay firm?
A no-bake cheesecake is much simpler to make than a cooked one as there is little chance of error due to the lack of eggs and oven time. The best way to make sure your no-bake cheesecake stays firm is to make sure when whipping your cream you allow it to form stiff peaks. It helps if your cream is cold rather than room temperature when whipping. You also want to allow it to set for as long as possible; 6-8 hours is a good start but overnight is much better to ensure the cheesecake is nice and firm.
What's the best container to make this no-bake cheesecake in?
A loose-bottomed cake tin is a perfect choice when making a cheesecake as it's the easiest way to release the cheesecake from the mould with minimal chance of breakage. Simply place your cake tin on top of a tinned can and gently pull the sides of the cake tin down. You can then use a palette knife or spatula to release the cheesecake from the base of the tin. Make sure you still grease the base and sides of the tin to reduce the chances of sticking.