November 25, 2015
No-Bake Baileys Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
A DELICIOUS no-bake cheesecake that is PERFECT for the Christmas table – a no-bake Baileys cheesecake!
Baileys Cheesecake
Yes. That’s right. BAILEYS CHEESECAKE! I can explain why there is another cheesecake recipe – I had oodles and oodles of requests for a Christmas/Baileys cheesecake so how on earth could I disappoint?! Plus – I made this just in time for my Mums birthday, so it doubled up as her birthday cake! See – the perfect excuse.
Recipe
This recipe seemed like the perfect way to kick off my Christmas baking and recipe stint on my blog after the recent success of my no-bake chocolate orange cheesecake that is spreading across social media like wildfire (which to me is also a Christmas recipe!) – I really hope you all agree because I am damned chuffed with this one – it really is so yummy!
Cheesecake
I figured, with the help of my lovely Facebook followers, that Baileys would be a delicious flavour for a Christmas cheesecake – I don’t know about anyone else, but there is always a bottle of Baileys around at my Christmas events, and this is a delicious way to use some up!
The cheesecake is delicious and super creamy, and if you’re a Baileys/Irish Cream lover than you will LOVEEEE this one. You may also like my Baileys truffles recipe! Basically, if you love Baileys then you have plenty of choice on this blog.
Chocolate drizzle
This cheesecake does not use chocolate to help it set – I tried it a couple of times with chocolate in, but I felt like it overpowered the flavour of the baileys, and drizzling the chocolate on top worked far better!
Simple!
It is super simple to make too – crush the biscuits & mix with melted butter – press into the base and the base is already done! Whisk together the cream cheese & sugar, whisk in the Baileys, whisk in the double cream… pour on and set! Decorate how you please!
Tin
I really recommend using an 8″/20cm Deep Springform Tin for this recipe as it makes life so much easier. If you use a Springform tin, it helps when you unclip as the tin comes away from the edge of the cheesecake making it less awkward to come out! I personally don’t line my tin, however, but you can if you wish!
RECIPE UPDATED OCTOBER 2018
This recipe was updated mostly for new pictures that I liked, but also to be in keeping with my Baileys strawberries & cream cheesecake! The only difference to this recipe now is using 600g of mascarpone, instead of 750g, but you can still use 750g if you wish!
No-Bake Baileys Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 25 g cocoa powder (optional)
Cheesecake Filling
- 600 g mascarpone (or full-fat cream cheese)
- 100 g icing sugar
- 300 ml double cream
- 125 ml Baileys Original
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g dark chocolate
- Sprinkles
Instructions
Biscuit Base
- Blitz your biscuits in a food processor, or bash them up as finely as you can. Add in your cocoa powder if using and blitz again.
- Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm deep springform tin.
- Leave to set in the fridge whilst you do the rest.
Cheesecake Filling
- In a stand mixer, add your mascarpone and icing sugar and whisk until smooth.
- Add in your double cream and Baileys and whisk again until thick and combined. It doesn't take that long at all, and it's better to be slightly under whisked than over whisked.
- If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.
- Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
Decoration
- Whip up the double cream and the icing sugar to soft peaks.
- Melt your dark chocolate, and drizzle over the cheesecake.
- Pipe the cream around the edges, and sprinkle on your favourite sprinkles!
Notes
- I used the new Baileys Original, but you can easily use the strawberry one, chocolate one, or even try the almond one, etc!
- If you are unsure if it has set correctly, you can add in gelatine to help it set. Use packet instructions to do this.
- The cream on top is optional, but I think it looks pretty!
- If you're worried its not set properly, you can freeze it for an hour or so before serving!
- I recommend using this 8″/20cm Deep Springform Tin!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane is there a way to half the mixture to make a smaller Bailey’s cheesecake cause I’ve made it before but there was too much cheesecake
You can half it if you want x
Made this cheesecake and it’s in the fridge now, but the Bailey’s seems to have separated and is dripping out from the bottom of the springform pan. Any idea why it separated please??
Oh this is odd. Sometimes it’s actually the sugar that has split and is coming out as a liquid, but I’ve never seen the baileys split. How did you mix the cheesecake?
Would it be possible to add coffee to this recipe? If so, how would you suggest I do this?
Id add coffee to the baileys. I warm mine up slightly so I can dissolve the gelatine, so coffee granules would definitely dissolve.
Would I be able to use baileys extra thick cream as a substitute to pouring baileys in?
It won’t be as strong and may not set the same x
Hi can I use light Philadelphia cheese instead of mascarpone to make the baileys cheesecake?
Thanks
Using the baileys extra thick cream worked really well and tasted about the same as the one with the baileys it set just as well if not better so it can make a cheaper alternative if you don’t want to buy a bottle!!
Chloe how much extra thick cream did you use as I’m interested in doing it
this way
Made this yesterday. I used full fat cream cheese and double cream. I whipped it all together with the baileys until it became thick. I’ve got to say it out brilliantly and loved it, so did my husband and friends. Thank you Jane, I can always rely on your recipes turning out perfectly
Hi Jane,
I havn’t made this yet but I am going to for Christmas . Could I add white chocolate into the cheesecake mixture?
My family love white chocolate and your white chocolate and raspberry cheesecake always goes down a treat.
Thank you.
Hiya! Yes absolutely, 200g melted white chocolate should work well! Hope this helps! x
I followed this exactly and i don’t think it is going to set. Why is that if I followed it? Gutted as it’s not cheap to buy all those ingredients …. This is a practice run for Christmas. Is it better to use the cream cheese rather rather than the mascarpone?
Hiya! Either cream cheese or mascarpone would be fine providing it is full fat! Try whipping the cream before adding it, or you could try using a setting agent! Hope this helps! x
I used extra thick double cream from Lidl. Works wonders xx
I made the baileys cheesecake today using gelatine as l was worried it wouldn’t set .
I made it as it said above and on packet but l think l still went wrong .
It stated 1 pint of hot water to gelatine and add to recipe .
I think that made it too liquid .
It’s been in fridge now for 5 hours , any advice for next time guys .
Thanks
Sharon
It should say on the gelatine pkt just a few tablespoons water to dissolve the gelatin then you add it to a pint of mixture stir it and it will set . I used a 200g bar of chocolate melted then I stired it through and it set perfectly
Loved the recipe, made it with 160ml of Baileys and left out the base, served in Sundae dishes with grated chocolate on top dark or Terrys Chocolate Orange. I gave my neighbour and her friends some and they said I was a Legend, so thank you Jane
Super easy. No geletine needed as long as you whip for long enough it will go thick enough to set! Delicious too!
I made this last year with a biscoff base and it was so yummy but it ended up runny so I had to freeze it as it just fell apart otherwise. I probably underwhipped it but see you’ve said you can add gelatine to help it set. I want to make this again this Christmas because it was so delicious – if I added gelatine, would this change the consistency of the cheesecake? And at what stage would I add the gelatine?
Hiya! Yes, gelatine will set the cheesecake, just follow packet instructions as some can vary! Hope this helps! x
Can I use whipping cream instead of double
Hiya! You can, but you would have to use gelatine to set it, as it has a lower fat content. Hope this helps! x
Hi Jane.
Making this today for a pre-christmas trial, and want to use chocolate digestives as a base. Would you adjust the butter quantity for this or stick with your usual 1:2 ratio?
Cheers x
Hiya! For this i would reduce the butter quantities by 1/3, because of the chocolate. Hope this helps! x
It worked! Looks fab – wish I could send you a pic! Not sliced it yet – but set enough to get out the tin! Think I might pop a bit of gelatine in for the Christmas Day version! Great recipes as always Jane 😀
If I was to make this in a 6” round tin instead of 8” how much should I reduce the ingredients by?
Hi Jane! Looking forward to making this for my husband’s birthday next week! In the description you mention a mixture of Christmassy biscuits but in the ingredients I only see digestives. Would you mind telling me what you used?
Hi Jane, I love this Bailey’s cheesecake and so does my other half, in fact he has me making it on a weekly basis lol. But I was wondering would it work using amaretto liquor instead of Bailey’s just to mix it up a bit. Thanks
Hey, I have personally never tried it but it is worth a go – maybe add gelatine to ensure it sets xx
Hi Jane, If i want to use 500g of mascarpone instead of 600g how much double cream, icing sugar and baileys would i need? I only have 500g of mascarpone there 🙂
Hello! Reduce everything by 1/4 xx
Hi. Can these cheesecakes be frozen for a week until needed?
Hellooo! I would make sure to set it in the fridge first, but then yes you can freeze it!xx
Hi Jane
I’m planning on making this at the weekend and wanted to do a milk chocolate baileys ganache drip for the top. Is that possible? If so how much cream, chocolate and baileys would I need to use? X
Thankyou 🤗
Hello! I haven’t made a ganache with baileys before but have a look at my creme egg cheesecake for a ganache for a cheesecake!x
Absolutely gorgeous recipe! I added a shot of coffee and some chocolate to make it more of a mocha baileys flavour and was delicious 🙂 Thank you!
Can you use any flavour Baileys?
Yes absolutely you can! Enjoy! x
Hi Jane do you know what I can do / use to stop the cheesecake from sliding of the board in the box when transporting the cake in the car please.
I would glue it down with a little melted chocolate maybe!
Hi Jane! Planning on making this tomorrow- should I whisk/whip the double cream before adding to the mixture? Or just pour it in and whisk when I add it in alongside the baileys? Thank you!
I pour it in and then whisk, but if you prefer to whisk separately that’s totally fine too! Some prefer it that way! xx
I made this for Christmas as none of my family are big Xmas pudding fans and it was beautiful. Super easy, I made the cheesecake on Christmas Eve and it set perfectly for the big day. It leaked liquid a bit in the fridge but I think it was just the liquid in the cream cheese and the icing sugar reacting. It didn’t effect the taste or presentation though. Thanks Jane for the great recipe, I’ll be giving your mint aero one a go next!
Recipe even! 🤣
Merry Christmas to you and yours Jane!
Followed the receipt exactly and let set in fridge over night. Decorated today however base fine but the top hasn’t set as it should. Well it looks fine and it looks set but when I cut into it it’s gone soft and a bit runny! Can’t understand it. Looks great until I cut in. I’ve popped in freezer now as see you said can put in freezer for an hour before serving but it had already set overnight in fridge and and take it the base will be hard after freezer?
Not sure what could do? Do you add gelatine to that part? So I can try again.
For the future you can definitely use gelatine (you can dissolve a satchet of powder gelatine in boiling water and add to the mix) but for now the freeze trick is the only thing possible to do unfortunately! Because of the added liquid from the baileys this cheesecake will never set completely solid unfortunately, but it shouldn’t melt or go runny x
Hi Jane, I’m in the middle of making your delicious baileys cheesecake, however I’ve only 400gms soft cheese. Do I need to reduce the icing sugar, double cream and baileys and if so by how much?
Yes – I would reduce the other ingredients by 1/3 as well so the proportions are the same x
Hi Jane – I’m planning to make this yummy dessert for Christmas! If I wanted to make it more chocolatey would you recommend melting some chocolate and folding through the cheesecake mixture? If so, how much do you recommend? Thank you for all of your amazing posts!
I would use about 200g, and it would be so tasty!
Going to make this recipe tomorrow but I was wondering how long does it last?
As long as the fresh product dates are good, I say 3 days in the fridge x
Hi Jane
Does the double cream need to be whipped on its own first prior to combining with the other ingredients?
Thanks!
Yes for sure!
Thanks Jane. I didn’t see your reply until today and made it last night without whipping the cream first; I put the unwhipped cream and baileys with the whisked mascarpone and icing sugar, and whisked them all together. It turned out perfect and set fine! I’ll try whipping the cream first next time. Great recipe- thanks for sharing it!
Gutted I followed the recipe but it didn’t set, left in the fridge overnight and tried putting it in the freezer for a few hours too but when I took the tin off it ran down the drain. Such a waste of time and money. The mixture I salvaged didn’t taste of much either. So sad as I’ve never been disappointed with any of Jane’s recipes before
That sounds like it wasn’t whipped correctly unfortunately – if you wanted to make it again it would be worth using gelatine if you struggle with it. x
Did you use full fat cream cheese? If you use low fat it won’t set and just goes runny
Hi, I’m going to try and combine this recipe but using my GU glass pots to make mini versions, would I have to change this recipe at all or just distribute it out into the glass containers??
I would just distribute it!
My go to baileys cheesecake which I get asked a lot for 😁
Hi Jane,
Love your recipes! I want to make this but in a smaller version. If I want to half this recipe what size tin would you recommend?
I usually say 6″ round is good for half the recipe!
Thank you so much for all your delicious recipes. Will the extra thick baileys cream work in this recipe in replacement of the baileys and double cream?
Thanks.
I haven’t tried this, but as long as the cream can whip it should be fine!
Did you try this? Did it work?
Hi Jane. Love this recipe and plan on making it for Christmas treat boxes.
Would it be possible to make this and use mini plastic pots instead of a tin? So I can make lots of mini ones Instead?
Also is Philadelphia cheese okay to use?
Hey! Yes you can indeed! And yes, as long as it’s the full-fat one x
Hi Claire, I’ve been wondering the same, did this work?
OMG scrummy, this was very easy to make and got a thumbs up from everyone, will definitely make this again without a doubt
Wow! Simple recipe and tastes divine❤️. Will definitely be making again….. and again….. and again!
Hi how much agar agar powder could I use?
I would have a look at the packet instructions as it can vary! X
[…] 3. No-Bake Bailey’s Cheesecake […]
Hi Jane,
I’ve made this before many times and it’s absolutely delicious and works perfectly every time. I was wondering if you have any thoughts on transporting it by car? I’m travelling to a family birthday about 6 hours from home and was wondering if it would be safe to take it in a cooler? Any advice would be greatly appreciated. Thanks so much for all your recipes, just going to make your oatmeal raisin cookies now😁
Hey! So that is a VERY long time for a cheesecake to be out of the fridge. Like, I have done two hours, and I even felt risky doing that. When I traveled mine, I had set it in the fridge, and then froze it till solid, and then when transporting I used freezer blocks in a thermos bag so a whole lot of cold! It was fine when I got to my location, but 6 hours is quite a bit longer so I’m not sure! x
This is now going to replace my 30-year old recipe. Thank you. It was delicious and got many compliments.
Omg I have only just found your amazing site and am.super excited! I have finally found a cheesecake filling that tastes amazing. So thank you. I made the baileys cheesecake yesterday and it tastes amazing. Just one question. Mine didnt set very solid? Could this be a little too much liquid? Or a little to much beating? I only beat until it held. What would make it stiffen more? Many thanks
As this one has quite a lot of baileys in, it won’t ever be completely solid – however it should still set firm! It might just be under whisked slightly! You can add gelatine in for example, but I don’t personally as I prefer not to!
Hi can you freeze baileys cheesecake?
Yes you can!
My goodness, what a winner this cheesecake has turned out to be!! My only problem? I *may* have got a little carried away with the Baileys… But the melted Nutella over the top worked a treat.
Hi Jane, thanks for sharing these amazing recipes!
Just wondering how early in advance can make this….
also note it mentions baileys cream in the comments- did you use this instead of double cream? Would it still work with double cream and baileys?
Thanks!
I don’t use baileys cream – I use double cream as specified in the recipe. And it lasts three days as mentioned in the post – as long as the ingredients have a good date! X
Hi! This looks amazing and I’m planning to make it for Christmas. However, I’d be travelling for about 3 hours and since it has dairy, I’m worried it’ll turn bad by the time I get there. So I noticed you can freeze it. Which I’m hoping will do the trick for travelling! Question is, do you know how long it takes to defrost? Any help is much appreciated as I’d love to make this for Christmas!
I’ve had to take cheesecakes to London before and they’ve been out of the fridge for about 2.5 hours – I tend to set the cheesecakes in the tins, and then freeze till solid. Then I use freezer blocks in a thermal bag, put the cheesecake (still in it’s tin) in a storage tin surrounded by the freezer blocks, and then travel with it! It’s never failed me, but obviously it can’t really be decorated!
Hey Jane, I want to add caramel to this recipe but unsure how much to add or if it would work well? thanks!
As this cheesecake already has a lot of liquid in I wouldn’t recommend adding in caramel as well. You could drizzle it on top easily however!
Hi Jane,
Can you adapt to a 10in tin and by how much do I increase the ingredients. Thanks.
Made this with Baileys Chocolate Luxe for a Mother’s Day family gathering and it went down a storm (changed the base to a chocolatey shortbread one), so much so that I had to make it again at Easter. Amazing recipe. Thank you!
This size is too big though for everyday and for trials so I found that halving the quantity and using a 6” tin works well. So there is no stopping me now. Just made a small Baileys Strawberries and Cream Cheesecake – looks set to become a summer favourite – 😋
Looking forward to trying more of your recipes
Great recipe, if I were to add coffee how much would you suggest?
I would personally add Camp Coffee as it’s already got a lot of liquid in the mix so it risks not setting amazing if you add any more – or you can take out 25ml of baileys, and add in 25ml of espresso!
Thank you for getting back to me, can’t wait to try it.
Tried what you suggested Jane and it worked amazingly well. Thank you so much for the recommendation.
Sorry me again! I want to add maltesers to the top of the baileys cheesecake (my sisters favourite) –
Could I possibly put some into the cheesecake itself? Whole or even crushed? Or would that stop it setting
It wouldn’t stop it setting, but they’d dissolve so it wouldn’t be worth it. You can definitely cover the top with them though! x
Amazing thanks!!
Hey I know I’m your strawberry Baileys cheesecake recipe you said this one is outdated – if I want to make a plain Baileys one should I follow your strawberry baileys one just with regular baileys? x
You can follow either, I just prefer the strawberry version, if you did want to do that version then use just switch the amount to the regular baileys 🙂 X
Ok brilliant thank you! And for begging back to me so quickly xx
[…] in my cheesecake but so far I’ve only experimented with Rum Raisin. So when Jane posted her No Bake Bailey’s Cheesecake it left a solid impression. YES! Jane, I’m finally trying one of yours […]
[…] know Baileys is always a hit around Christmas as my No-Bake Baileys Cheesecake and Baileys Cupcakes recipes for example go a little crazy, and even my Baileys Cake which I […]
Hi Jane, how would you transport a cheesecake? if you were giving it to someone, do you think a regular cake box would do? i get paranoid that the cheesecake will somehow collapse hence why ive never made one lol xx
Hiya. Yeah a cake box will do, its best to stick the cheesecake to the cake board though with a bit of melted chocolate for example though so it doesn’t fly everywhere. And just make sure its fully set and goes straight back into a fridge at the other end.
I’ve transported it before by keeping it in the cake tin and then putting it in a heroes/celebrations round tub and taking it out of the tin at the location.
I do this when taking them into bake days at work.
Hi Jane. I have posted a pic to Instragam with my version of this and tagged you in it.
At Christmas (in the UK) they sell double cream with Bailey’s in it and I used this in the mixture as well as the Bailey’s liqueur. I thought it might overpower it but it really doesn’t and might be an alternative to someone who doesn’t want to buy a bottle of Bailey’s for this recipe.
Hi, did you use 300ml baileys extra thick cream as well as 125ml baileys liqueur? Did it whip and set well?
Hi, Sorry I have only just seen your reply to this as I am thinking of making this recipe again this year!
I used the large Baileys extra thick cream which is just under 300ml I think but it is so thick it whips really well. I think I did use the 125ml of Baileys as well but just add a little at a time to check the consistency is still right and the strength you want it to be.
Can you make this in smaller amounts?
Yes, if you like!
Looks delicious. I plan to make it this weekend. Just wondering whether you think it would be best to stick with original baileys or try chocolate or salted caramel flavour?
Any flavour of baileys would work well! ☺️
Do you use the centre of the Oreo biscuits or do I scrape the cream filling off the biscuit before using them.
Use the centre – I would say to remove the centre if you needed to.
[…] in my cheesecake but so far I’ve only experimented with Rum Raisin. So when Jane posted her No Bake Bailey’s Cheesecake it left a solid impression. YES! Jane, I’m finally trying one of yours […]
I can’t find your rolo cheesecake recipe now! Promised my family this for Christmas can you mail it to me
Thanks!
Celia
>
Go on to my recipes page, go to cheesecakes, the recipe is there. Or search the recipe 🙂
You’ve outdone yourself once again on the decor! You have such a talent for cake decor!! Wish I could learn from you personally 😉
Aww haha thanks Cher! I was happy with this one I must admit! 🙂
You kidding? You should be happy with all your cakes! I would be if mine turned out half as good as yours. A colleague asked me to bake a cake for her yesterday, I’m going to lurk around your site for inspiration!
Aww haha thank you so much! 🙂
JANE!! I made this cheesecake with my own little twists this week for birthdays! I want to thank you for sharing this wonderful recipe, my January babies were very very happy 🙂 I also blogged about it here: http://www.cherthatdish.com/irish-cream-cheesecake/ in case you want to see my results…of course I lack your decorating skills….gotta work on that >///<
Sounds like the perfect Christmas cheesecake
Hehe thank you!!
Love it 🙂
Thanks Marisa! 🙂
Maybe I’ll do a test run and try a comparison. A great excuse to make it 😉
Hahaha yes! I like your style! Let me know how you get on 🙂
Would you be able to make this in advance and freeze it to defrost on the day? ?
I wouldn’t recommend it – its always best made fresh, but you can if you like, it might not have quite the same texture though 🙂
Never ever stop blogging. love every single post Jane:)
Aww haha thank you!!
Hi ,
Ive not made your cheesecake yet but i was wondering the difference between using cream cheese and mascarpone??
Also is it possible to make the base out of oreos instead of digestives?
Thank you xx
Hiya! Cream Cheese would be more of a classic cheesecake, whereas marscapone would be slightly sweeter! And yes absolutely you can use Oreos, just use 2/3 of the butter! x
This looks amazing and I love Baileys…so…?
Hahah you should definitely make it then!
Think it’s a plan ?
Going to give this cheesecake a go but like your others can you use part cream cheese and part mascarpone?
Yes you can – as long as its full-fat! 🙂
WOW! Baileys and look how beautiful it is! 🙂
Hehe thanks Claire! 🙂 It was so yummy!
Beautiful!
Thank you! 🙂
Super easy, tasty and impressive!! Used 750g of Mascarpone an baileys original. No problem with it setting. Used bigger tin, 10” was what I had. Didn’t decorate with extra cream, just crushed and sprinkled some Twirl instead. Rich and creamy, will definitely make again. Didn’t last long 😋😋