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Baileys No Bake Cheesecake Recipe

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4 from 13 reviews

This no-bake Baileys Cheesecake combines a rich, buttery cocoa biscuit base with a velvety cream cheese and Baileys Irish Cream topping. Lightly sweetened and whipped to perfection, the cheesecake is chilled until set and finished with a delicate drizzle of melted milk chocolate and decorative sprinkles or chocolates, creating an indulgent dessert that's perfect for any occasion.

Ingredients

Base

  • 300 g Digestive biscuits, crushed
  • 150 g Butter, melted
  • 3 tbsp Cocoa powder

Topping

  • 100 g Icing sugar
  • 680 g Cream cheese, softened
  • 300 ml Double cream
  • 90 ml Baileys Irish Cream Liqueur (about 5 tablespoons)

Decoration

  • 150 ml Milk chocolate
  • Chocolates, sprinkles, or Baileys truffles to decorate

Instructions

  1. Prepare the base: Combine the crushed digestive biscuits with the melted butter and cocoa powder in a bowl. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the base of a springform tin or equivalent. Chill the base in the fridge to set while preparing the topping.
  2. Mix the cream cheese and sugar: In a separate bowl, beat the cream cheese with the icing sugar until just combined. Be careful not to overmix to maintain a smooth texture.
  3. Whip the cream and Baileys: Add the double cream and Baileys Irish Cream Liqueur to the cream cheese mixture. Whisk using an electric whisk or by hand until the mixture thickens and becomes very thick and fluffy.
  4. Assemble the cheesecake: Remove the base from the fridge and spread the cheesecake mixture evenly on top, smoothing the surface with a spatula.
  5. Chill to set: Place the assembled cheesecake back into the fridge for at least 3 hours, though leaving it overnight is preferable to ensure it sets firmly and flavors meld.
  6. Melt the chocolate: When ready to serve, gently melt the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl does not touch the water to prevent burning.
  7. Cool the melted chocolate: Let the melted chocolate cool at room temperature for about 10 minutes until it reaches body temperature, meaning it feels neutral to the touch.
  8. Decorate the cheesecake: Remove the cheesecake from the fridge and carefully release it from the tin. Quickly drizzle the tempered melted chocolate over the top and immediately add chocolates, sprinkles, or Baileys truffles as decoration.

Notes

  • Use softened cream cheese for easier mixing and a smoother texture in the topping.
  • The butter must be melted but slightly cooled so it doesn't cook the biscuit base.
  • Chilling the cheesecake overnight enhances the flavor and firmness.
  • When melting chocolate, avoid direct heat contact to prevent burning or seizing.
  • To remove from the tin easily, run a knife around the edges before releasing the springform.
  • Decorations are optional but add visual appeal and extra flavor.

Find it online: https://cookedbygrace.com/baileys-no-bake-cheesecake-recipe/