No Bake Baileys Cheesecake Recipe

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(This post has been updated from the original November 2020 version to provide a better experience for you)

Love a boozy dessert? Want to really impress? Whip up this indulgent no bake Baileys cheesecake, and you won’t be disappointed! This light, creamy dessert is ideal for making ahead of time. Taking all the stress out of hosting! Keep reading for the full recipe and lots of helpful tips…

How much alcohol is in a Baileys cheesecake?

There are about 1.4 units of alcohol in this whole no bake Baileys cheesecake. Which equates to approximately 0.14 units per serving.

If you choose to make the Baileys chocolate sauce, this contains 1 unit of alcohol. Which is around 0.10 units per serving.

The two together makes around 0.24 units of alcohol per serving.

Rather not make the boozy sauce? Use the chocolate fudge sauce instead. It’s just as delicious!

Can children eat Baileys cheesecake?

The alcohol content is so little, I would say yes, it’s ok for them to have a small serving. However, do exercise caution and common sense. I would avoid giving Baileys cheesecake to toddlers/small children, just to be safe. And limit the portion size.

How long for no bake Baileys cheesecake to set?

As a Baileys cheesecake contains alcohol, it takes a little longer to set than a regular no bake cheesecake.

It needs at least 6 hours for a firm set. Ideally, if you have the time, allowing it to set overnight in the fridge will give the best results.

What makes no bake Baileys cheesecake so good?

If you’re not already convinced that this would be the perfect dessert for you – here are a few more great reasons to make a Baileys cheesecake…

• It’s really light in texture, making it an ideal dessert after a meal.
• You can make it ahead of time and freeze for later (making Christmas day a breeze!).
• The Baileys chocolate sauce adds a real boozy kick that’s perfect for Baileys fans!
• The decoration is super simple but really effective. Giving you a show-stopping dessert without the hard work!

Can I freeze Baileys cheesecake?

Yes! Here’s how you do it…

1. Set in the pan in the fridge as per this recipe.
2. Cover in a layer of cling film followed by a layer of foil.
3. Freeze for up to 3 months.
4. Thaw thoroughly in the fridge for a few hours before decorating and serving.

Why is my no bake cheesecake not firm?

This could happen for a number of reasons. If you added more alcohol, this can prevent it from setting.

You also need to allow ample time for it to set properly. As it contains alcohol, this slows the process down.

It could also be that you used a less stable cream cheese. I always use full fat Philadelphia original cream cheese. Yes, it can be expensive (stock up when it’s on offer to save money!), but its worth it to ensure your Baileys cheesecake sets properly.

Not much of a baker? Check out Baking for Beginners to boost your knowledge and confidence! (Plus bag yourself some awesome freebies!)

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

• Biscuits – Golden Oreos are my fave for flavour and texture as a cheesecake base. They’re also more sturdy than digestives! Although, digestives will also work well if you want to use those instead.
• Butter – Always use unsalted butter in baking as it gives you complete control over the salt content and flavour.
• Cocoa Powder – Make sure you do NOT use drinking chocolate as it’s pre-sweetened. 
• Cream Cheese – Full fat Philadelphia original cream cheese is the best one to use. Do not use lighter versions or it may not set properly! An expensive mistake I’ve made many times before.
• Sugar – Icing sugar (confectioners) works best in this recipe as it dissolves quickly and easily. Don’t substitute for granulated.
• Cream – It needs to be whipped to stiff peaks, so use double cream (heavy cream in the US).
• Baileys – If you’re making a Baileys cheesecake use the real stuff. Imitation Irish cream liqueurs are never quite as good!

No bake Baileys cheesecake recipe tips

I made the mistakes so you don’t have to! Here’s some tips that I think will help you make the perfect no bake Baileys cheesecake first time round…

• Make sure you line your tin, or you will have one hell of a job removing it once it’s set!
• Allow enough time to chill this overnight, to ensure it will set properly. It needs at least 6 hours.
• When whipping the Baileys with the cream, be aware this will take longer than usual due to the alcohol. Keep going until it reaches stiff peaks. You should be able to turn the bowl upside down and nothing fall out.
• Don’t be tempted to add more booze! This is important. It’s more powerful in flavour than you think, and doesn’t set easily.
• When folding the Baileys whipped cream into the cream cheese, do it gently, being careful not to knock out any of the air.
• Decorate just before serving for optimum effect and flavour.

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• The biscuit base will take around 15 minutes to make.
• The Baileys cheesecake filling should take approximately 20-25 minutes. Depending on how long it takes for the Baileys and cream to whip to stiff peaks.
• You need to allow at least 6 hours to fully set your cheesecake. Overnight will give the best results. (It takes longer than normal, due to the alcohol content.)
• Making the Baileys chocolate sauce will only take about 5 minutes, and can be made in advance.
• To save time, you can freeze your Baileys cheesecake for up to 3 months. See can I freeze Baileys cheesecake? for more details.

If you like this recipe…

…you might also like:

• Easy no bake chocolate orange cheesecake recipe
• The BEST no bake chocolate cheesecake
• No bake Kinder Bueno cheesecake

No Bake Baileys Cheesecake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

I RECOMMEND YOU MAKE THIS THE NIGHT BEFORE TO ALLOW IT TO SET PROPERLY

Ingredients

Here is what you will need to serve 10

Biscuit base

• 90g (1/3 Cup + 1 tbsp) Unsalted Butter
• 250g (8.8 oz) Golden Oreos
• 2 tbsp Cocoa Powder

Baileys cheesecake

• 550g (2 + 3/8 Cup) Full Fat Philadelphia Original Cream Cheese
• 100g (3/4 Cup) Icing/Confectioners Sugar
• 200ml (3/4 Cup + 1 tbsp) Double/Heavy Cream
• 80ml (1/3 Cup) Baileys Irish Cream

Baileys chocolate sauce

• 85g (3 oz) Milk Chocolate
• 60ml (1/4 Cup) Baileys Irish Cream
• 50ml (3 – 4 tbsp)Double/Heavy Cream
• 2 tbsp Caster/Superfine Sugar
• Knob of Butter
• Pinch of Salt

To decorate (optional)

• 6 x Mini Meringues
• Baileys Chocolates

Essential equipment

• 20cm (8″) Round Springform Pan
• 2 x Small Microwavable Bowls
• Food Processor
• 2 Large Mixing Bowls
• Spatula
• Electric Hand Whisk
• Small Saucepan
• Disposable Piping Bag

Biscuit base instructions

First, lightly grease and line your springform pan with baking paper. And yes, it needs to be the base and the sides. (Sorry, I know it’s time consuming but it’ll be worth it!)

Now weigh the butter (90g | 1/3 Cup + 1 tbsp) out into a small microwavable bowl and heat in 10 second intervals until completely melted.

Next, tip the Golden Oreos (250g | 8.8 oz) and cocoa powder (2 tbsp) into your food processor, fillings and all, and blitz until it resembles fine breadcrumbs.

Then pour the melted butter into the biscuit crumbs and blitz briefly until it comes together into a ‘wet sand’ like consistency.

Finally, press the biscuit crumbs into the base of the lined springform pan and chill until we need it later.

Cheesecake instructions

Put the cream cheese (50g | 2 + 3/8 Cup) into a large mixing bowl and mix gently with a spatula to soften it a little.

Next, add the icing sugar (100g | 3/4 Cup) into the bowl and carefully mix it in. If you’re not careful, you’ll end up in a mushroom cloud of sugar, which is never fun to clean up!

In another large mixing bowl, measure out the cream (200ml | 3/4 Cup + 1 tbsp) and Baileys (80ml | 1/3 Cup).

Using an electric hand whisk, whisk until it forms stiff peaks. And I do mean, stiff peaks. You should be able to tip the bowl upside down and nothing fall out. It will take longer than usual due to the alcohol content, about 10 mins or so, but stick with it – it will whip.

Be careful not to overdo it though or it will begin to churn into a more butter like consistency.

Tip half the Baileys whipped cream into the cream cheese mixture and gently fold it through using a spatula. Be careful not to beat out all that air you spent ages putting into it!

Now fold through the remaining Baileys cream until the mixture is blended evenly and smooth.

(You can totally stick your finger in at this point and have a taste!) Time to pour that lovely Baileys cheesecake filling over the biscuit base you prepared earlier and smooth it out as best as you can with a spatula.

Finally, place your Baileys cheesecake into the fridge to set. It needs at least 6 hours but I highly recommend leaving it in there overnight to guarantee a firmer setting. Due to the alcohol, everything takes a little longer than usual.

Baileys chocolate sauce instructions

You can make this in advance too, in fact, I actually think it’s better to!

Put the milk chocolate (85g | 3 oz), Baileys (60ml | 1/4 Cup), cream (50ml | 3 – 4 tbsp) and sugar (2 tbsp) into a small saucepan. Place it over a low heat on the stove.

Stirring continuously, heat gently for a few minutes until it’s all melted then add in the butter (knob) and salt (pinch).

Stir until everything is melted and evenly blended in. Pour into a small bowl and allow to cool completely before covering and chilling until needed.

When you’re ready to serve, simply spoon the sauce into a disposable piping bag and heat in the microwave for 10-20 seconds to soften. Snip the end and drizzle all over your Baileys cheesecake.

To decorate (optional)

Once your cheesecake is completely set, carefully remove it from the tin and place on a cake stand or serving plate.

Evenly space the mini meringues around the edges and place a Baileys chocolate between each one. Lastly, drizzle over that beautiful Baileys chocolate sauce, slice and serve.

How to store no bake Baileys cheesecake

Store any uneaten cheesecake in the fridge and consume within 3 days. If you want to make this in advance, it’s possible to freeze it. See Can I freeze Baileys cheesecake? for step by step instructions.

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Continue to Content

No Bake Baileys Cheesecake - Printable Recipe

Yield: 10

Prep Time: 50 minutes

Chilling Time: 6 hours

Total Time: 6 hours 50 minutes

Love a boozy dessert? Want to REALLY impress? This indulgent no bake Baileys cheesecake is light, creamy and ideal for making ahead of time!

Print

Ingredients

For the biscuit base

• 90g (1/3 Cup + 1 tbsp) Unsalted Butter
• 250g (8.8 oz) Golden Oreos
• 2 tbsp Cocoa Powder

For the cheesecake filling

• 550g (2 + 3/8 Cup) Full Fat Philadelphia Original Cream Cheese
• 100g (3/4 Cup) Icing/Confectioners Sugar
• 200ml (3/4 Cup + 1 tbsp) Double/Heavy Cream
• 80ml (1/3 Cup) Baileys Irish Cream

For the Baileys chocolate sauce

• 85g (3 oz) Milk Chocolate
• 60ml (1/4 Cup) Baileys Irish Cream
• 50ml (3 – 4 tbsp)Double/Heavy Cream
• 2 tbsp Caster/Superfine Sugar
• Knob of Butter
• Pinch of Salt

To decorate (optional)

• 6 x Mini Meringues
• Baileys Chocolates

Essential equipment

• 20cm (8″) Round Springform Pan
• 2 Small Microwavable Bowls
• Food Processor
• 2 Large Mixing Bowls
• Spatula
• Electric Hand Whisk
• Small Saucepan
• Disposable Piping Bag

Instructions

The Biscuit Base

1. Grease and line the base and sides of a springform pan.
2. Melt the butter in a small bowl in 10 second intervals in the microwave.
3. Blitz the Oreos and cocoa powder in a food processor (including the fillings) until fine crumbs.
4. Pour in the melted butter and pulse until it's like wet sand.
5. Press the biscuit mixture into the base of your tin and chill in the fridge.

The Cheesecake Filling

1. Gently beat the cream cheese in a large mixing bowl until softened.
2. Add the icing sugar and carefully mix together until blended.
3. In another mixing bowl, add the cream and Baileys. Whisk for about 10 mins with an electric hand whisk until it reaches stiff peaks. (You should be able to turn the bowl upside down and nothing fall out.)
4. Fold half the Baileys cream into the cream cheese until smooth, then fold in the remaining half. Be careful not to knock out the air in the cream.
5. Pour the cheesecake filling over the biscuit base and smooth out with a spatula. Chill for at least 6 hours, overnight is better.
   

The Baileys Chocolate Sauce

1. Place the milk chocolate, baileys, cream and sugar into a small saucepan and set over a low heat.
2. Stir continuously until melted then add in the butter and salt.
3. Keep mixing until completely smooth then pour into a small bowl and cool to room temperature. Cover a refrigerate until just before serving. When completely set, carefully remove the cheesecake from the tin, peel off the baking paper and place on a cake stand or serving plate.

To Decorate (optional)

1. Evenly space out mini meringues and Baileys chocolates on the top around the edge. Spoon the Baileys chocolate sauce into a disposable piping bag and heat in the microwave for 10-20 seconds until pipeable. Snip the end and drizzle all over the cheesecake. Slice and serve!

Notes

I RECOMMEND YOU MAKE THIS THE NIGHT BEFORE NEEDED TO ALLOW IT TO SET PROPERLY

Store your cheesecake in the fridge and consume within 3 days. You can also freeze it in advance, see Can I freeze Baileys cheesecake? for details.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  ProCook Glass Mixing Bowl Set 3 Piece
• 
  Springform Cake Tin with Loose Base, 20 cm (8 Inch)

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 623Total Fat: 44gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 108mgSodium: 298mgCarbohydrates: 45gFiber: 1gSugar: 35gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Other tasty Baileys recipes

• Baileys hot chocolate
• Baileys chocolate dessert pots