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!
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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
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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.
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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 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.
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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 double cream and the icing sugar to soft peaks.
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Melt your dark chocolate, and drizzle over the cheesecake.
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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!
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© 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.
