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…
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?
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…
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?
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!
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.
Yes! Here’s how you do it…
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.
It’s much easier than you think!
Here’s what you need to know about the ingredients needed for this recipe…
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…
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
For the cheesecake filling
For the Baileys chocolate sauce
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!)
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.
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.
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. True story!
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.
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.
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.
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.
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.
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 email@example.com.
You need the right equipment! Check out my favourite Products That Make Baking Easier!
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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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.