How to Make a No Bake Baileys Cheesecake!

This glorious, no bake Baileys cheesecake recipe makes a boozy dessert that will never go out of style! Lighter than other recipes out there, this Baileys cheesecake is perfect after a big meal, even Christmas dinner! Read on for the recipe, tons of helpful tips and more…

Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

After the absolute craziness that has been 2020, I feel like we really need to celebrate what matters most in life this Christmas. On some level, I can’t help but feel like we all took our friends and family for granted before now. And after being told you are no longer allowed to see them or hug them? Well that certainly makes you realise how just how much you love and miss them doesn’t it?

Flat lay view of a Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. There are Baileys chocolates and chocolate chips scattered around.

I for one cannot WAIT to be able to hug the people I love again and tell them exactly how much I care for them. In the meantime, no matter what happens on Christmas Day itself, there’s one thing I know for sure…

Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

Food spreads joy and brings people together. With that principle in mind, you can guarantee that I will be making this no bake Baileys cheesecake and leaving delicious, boozy, dessert parcels on my loved one’s doorsteps! Will you be doing the same?

A slice of no bake Baileys cheesecake on a dark grey plate with a fork that's set over a deep blue background and a red linen napkin. There's a bottle of Baileys in the back and Baileys chocolates / chocolate chips scattered around.

What makes this Baileys cheesecake better than all the others?

I realise there’s some stiff competition out there but hear me out. I spent a lot of time researching and testing this recipe to make it perfect for you!

  • 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!

 

Flat lay view of a Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. There are Baileys chocolates and chocolate chips scattered around.

What soft cheese is best for cheesecake?

Here’s where me making many mistakes over the years comes in handy for you! In my experience, making cheesecakes with a cheap supermarket own brand or ‘light’ version is an absolute no go. The only one that has never failed me is Philadelphia full fat original cream cheese. It’s the only one that’s stable enough to set a no bake cheesecake. 

Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

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.

 

A slice of no bake Baileys cheesecake on a dark grey plate with a fork that's set over a deep blue background and a red linen napkin. There's a bottle of Baileys in the back and Baileys chocolates / chocolate chips scattered around.

How many calories in Baileys cheesecake?

This particular Baileys cheesecake comes in at around 620 calories per slice. As I always say though, of you’re going to do something wrong – do it right! Please do remember, all things in moderation.

Flat lay view of a Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. There are Baileys chocolates and chocolate chips scattered around.

How do you make a no bake Baileys cheesecake?

It’s much easier than you think!

  1. Blitz golden Oreos, cocoa powder and melted butter to wet crumbs, press into a lined springform pan and refrigerate.
  2. Beat cream cheese gently to soften then mix in icing sugar.
  3. Whip together Baileys and double cream to stiff peaks.
  4. Fold the Baileys cream into the cream cheese.
  5. Pour the filling onto the base and smooth out.
  6. Chill overnight to set.
  7. Remove from the tin and decorate with mini meringues, Baileys chocolates and Baileys chocolate sauce.

 

A close up of a no bake Baileys cheesecake on a cake stand set over a blue background with a red linen napkin

Baileys cheesecake ingredients

Here’s what you need to know about the ingredients needed for this recipe…

  • Biscuits/Cookies – Golden Oreos are my fave for flavour and texture as a cheesecake base. They’re also more sturdy than digestives!
  • Butter – Always use unsalted butter in baking as it gives you complete control over the salt content/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 won’t set properly!
  • Sugar – Icing sugar (confectioners) works well in this recipe as it dissolves quickly and easily.
  • 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!

 

Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

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.
  • 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! It’s more powerful in flavour than you think and doesn’t set easily. Trust my balance of ingredients to ensure it sets and tastes great!
  • 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.

 

A slice of no bake Baileys cheesecake on a dark grey plate with a fork that's set over a deep blue background and a red linen napkin. There's Baileys chocolates and chocolate chips scattered around.

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Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

No Bake Baileys Cheesecake Recipe

Here is what you will need to serve 10.

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

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

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

  • 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

 

How to Make the Biscuit Base

First thing’s 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!)

A springform baking tin greased and lined on the base and sides with baking paper

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.

Melted butter in a small blue bowl with a metal spoon

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.

Golden Oreos and cocoa powder in a food processor ready for blending

Golden Oreos and cocoa powder blitzed together in a food processor

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

Golden Oreos, cocoa powder and melted butter blitzed together in a food processor

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

Biscuit base pressed into the bottom of a lined springform pan

How to Make the Cheesecake Filling

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

Cream cheese that's been beaten slightly to soften it in a glass bowl with a green spatula

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!

Softened cream cheese and icing sugar in a glass bowl with a green spatula

Cream cheese and icing sugar that's been mixed together in a glass bowl with a green spatula

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

Baileys and double cream in a glass bowl

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. True story!

Baileys and double cream that's been whipped to stiff peaks in a glass bowl with an electric hand whisk

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!

Baileys whipped cream being folded into cream cheese in a glass bowl with a green spatula

Baileys whipped cream being folded into cream cheese in a glass bowl with a green spatula

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

Baileys whipped cream being folded into cream cheese in a glass bowl with a green spatula

(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.

Baileys cheesecake filling being spread over the biscuit base in a lined springform pan

No bake Baileys cheesecake in a lined springform pan ready to be set in the fridge

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.

How to Make the Baileys Chocolate Sauce

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

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

Milk chocolate chips, Baileys, double cream and sugar in a saucepan over a low heat

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

Baileys milk chocolate sauce in a saucepan over a low heat with butter and salt being stirred through

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.

How to Decorate Baileys Cheesecake

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.

Flat lay view of a Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. There are Baileys chocolates and chocolate chips scattered around.

How to Store 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 the ‘can I freeze Baileys cheesecake’ section towards the top of this post for step by step instructions.

A slice of no bake Baileys cheesecake on a dark grey plate with a fork that's set over a deep blue background and a red linen napkin. There's Baileys chocolates and chocolate chips scattered around.

Have you made this recipe?

Have you made this insanely indulgent no bake Baileys cheesecake? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.

A close up of a no bake Baileys cheesecake on a cake stand set over a blue background with a red linen napkin

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A slice of no bake Baileys cheesecake on a dark grey plate with a fork that's set over a deep blue background and a red linen napkin. There's a bottle of Baileys in the back and Baileys chocolates / chocolate chips scattered around.

 

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Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

A slice of no bake Baileys cheesecake on a dark grey plate with a fork that's set over a deep blue background and a red linen napkin. There's Baileys chocolates and chocolate chips scattered around.

Baileys cheesecake on a cake stand set over a deep blue background with a red linen napkin. A bottle of Baileys sits in the background and Baileys chocolates/chocolate chips are scattered around

How to Make a No Bake Baileys Cheesecake!

Yield: 10
Prep Time: 50 minutes
Chilling Time: 6 hours
Total Time: 6 hours 50 minutes

Creamy, indulgent and boozy - this no bake Baileys cheesecake is a luxuriously show-stopping dessert that's guaranteed to wow your guests!

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

  • 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.

How to Decorate

  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 main post for details.

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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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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.