A delicious no-bake cheesecake made with the new Baileys strawberries & cream!
Baileys
So… the new Baileys finely came to the UK! Honestly, I am in heaven. To summarise the taste? An alcoholic strawberry milkshake. Honesty, its SO GOOD. Having it straight isn’t really my thing when its the normal Baileys, but when its one of the flavoured ones such as the chocolate version, or the almond one I am definitely a fan.
I obviously love to bake with Baileys, and this is a straight up new version of my regular no-bake Baileys cheesecake, but much more up to date. The older one does need an update (especially on the photos because they’re just awful) but I felt like this particular strawberries and cream beauty needed a post of its own.
Cheesecake
I did struggle to let this cheesecake set properly, because it literally just tasted so good. The mix itself, tastes like strawberry milkshake, and its like a dreamy pink mousse so its hard to resist. It does of course set once in the fridge, but you could try and make a mousse version and I’m sure it’ll still be utterly delicious. Reduce the cream cheese, and add in more double cream and you’ll have a winner!
I used mascarpone in this recipe as I thought it went really nicely with the Baileys. You can of course use full fat cream cheese if you would prefer but, like always, it must be FULL FAT! This cheesecake mixture is so silky and so smooth I am just completely obsessed with it!
Colour
You can see from the bottle of the Baileys, that its an utterly beautiful pink colour. It makes you think of strawberry milkshake as well as the taste and I’m not complaining. However, when you mix the Baileys into the rest of the ingredients, the shade of pink goes away… which is why I put in a little more pink. This is completely optional, but I wanted to stick to the theme of the colour, so it was a necessity!
Baileys strawberries and cream
I ordered my Bailey’s strawberries and cream on DrinkSupermarket as my local Asda stores didn’t have any, and it arrived really quickly so I probably saved myself a lot of hassle. I do think maybe I should have ordered two bottles now though because I’ve already made this cheesecake twice which as used up 1/3 of the bottle! And a couple of drinks… so yeah… I need another.
Decoration
I did my usual sort of decoration for this, but because it looks quite similar to my no-bake white chocolate & strawberry Cheesecake I didn’t want to add a drizzle of white chocolate or anything. I’m glad I didn’t, as I think the swirls of cream, fresh strawberries, and freeze dried strawberries I had enough impact as it was. I honestly think this cheesecake just looks delicious, and if you’re a fan of Baileys, and strawberries, you will utterly adore the taste as well.
I’m sure you could make something similar to this using the regular Baileys, but I’m not sure on the addition of strawberries as well as it might end up being a little tooooo much moisture, but thats up to you. I think this cheesecake is perfect as it is, but I am a Baileys fan. Have a go yourself, and enjoy! x
Baileys Strawberries & Cream Cheesecake!
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Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 600 g mascarpone (or full-fat cream cheese)
- 100 g icing sugar
- 300 ml double cream
- 125 ml Baileys strawberries & cream
- Pink food colouring (optional)
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Fresh strawberries
- Freeze dried strawberries
Instructions
Biscuit Base
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Blitz your biscuits in a food processor, or bash them up as finely as you can.
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Mix in the melted butter, and press down firmly into the bottom of an 8″/20cm deep springform tin.
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Leave to set in the fridge whilst you do the rest.
Cheesecake Filling
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In a stand mixer, add your mascarpone and icing sugar and whisk until smooth.
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Add in your double cream and Baileys, with the pink food colouring if using, and whisk again until thick and combined. It doesn’t take that long at all, and its better to be slightly under whisked than over whisked.
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If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.
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Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
Decoration
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Whip up the 150ml double cream and the icing sugar to soft peaks.
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Pipe the cream around the edges, and add a fresh strawberry to each swirl.
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Sprinkle over some freeze dried strawberries and serve!
Video
Notes
- I used the new Baileys strawberries & cream, but you can easily use the regular one, chocolate one, or even try the almond one!
- If you are unsure of it setting 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 the fruit is good, the cheesecake will last for 3 days after setting!
- If you’re worried its not set properly, you can freeze it for an hour or so before serving!
- I recommend using THIS pink food colouring for this cheesecake!
- I used this tin!
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J x
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