This no-bake Baileys cheesecake is a luxurious and creamy dessert that combines the smooth richness of cream cheese with the indulgent flavor of Baileys Irish Cream. With its buttery biscuit base and silky filling, it’s a show-stopping treat perfect for holidays, special occasions, or simply when you’re craving something sweet and elegant.
Why You’ll Love This Recipe
You’ll adore this Baileys cheesecake because it’s incredibly easy to make—no oven required! The combination of crunchy digestive biscuit base and creamy, Baileys-infused filling creates a perfect balance of texture and flavor. It’s a crowd-pleaser for parties and gatherings, and you can even prepare it ahead of time. Every bite delivers smooth, rich, and slightly boozy goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crush the digestive biscuits into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin.
Stir in the melted butter until the crumbs are evenly coated.
Press the mixture firmly into the base of a 23cm (9-inch) springform tin. Chill in the fridge for at least 30 minutes to set.
In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
Add the Baileys Irish Cream and continue mixing until fully incorporated.
In a separate bowl, whip the double cream until soft peaks form.
Gently fold the whipped cream into the Baileys mixture until fully combined and smooth.
Pour the filling over the chilled biscuit base and spread evenly.
Chill in the fridge for at least 6 hours, preferably overnight, to set.
Before serving, remove from the tin and decorate with whipped cream, chocolate shavings, or grated chocolate if desired.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 25 minutes
Chilling time: 6 hours (or overnight)
Total time: approximately 6 hours 25 minutes
Variations
Chocolate Baileys Cheesecake: Add 100g melted dark chocolate to the filling mixture for a richer, chocolatey twist.
Coffee Baileys Cheesecake: Mix in a teaspoon of instant coffee granules dissolved in a tablespoon of hot water for a coffee-flavored boost.
Mini Cheesecakes: Divide the mixture into individual serving glasses or ramekins for a no-fuss presentation.
Baileys Alternative: If Baileys isn’t available, try a non-alcoholic Irish cream-flavored syrup for a similar taste.
Storage/Reheating
Keep the cheesecake covered and refrigerated for up to 4 days.
For longer storage, freeze individual slices for up to 1 month. Thaw in the fridge overnight before serving.
This dessert should always be served chilled—no reheating required.
FAQs
1. Can I make this cheesecake without Baileys?
Yes, you can replace Baileys with an alcohol-free Irish cream or a splash of vanilla and cream for similar flavor.
2. How can I make this cheesecake firmer?
Use full-fat cream cheese and be sure to chill the cheesecake overnight to achieve the perfect texture.
3. Can I use whipped topping instead of double cream?
Double cream gives the best texture, but a stabilized whipped topping can work in a pinch.
4. What can I use instead of digestive biscuits?
You can use graham crackers or any plain tea biscuits as an alternative.
5. Can I make this cheesecake ahead of time?
Yes, it’s perfect for making a day or two in advance since it needs time to set.
6. How do I prevent lumps in the filling?
Make sure your cream cheese is at room temperature before mixing.
7. Can I add more Baileys for a stronger flavor?
Yes, but don’t exceed 150ml or the cheesecake may not set properly.
8. What size tin should I use?
A 23cm (9-inch) springform tin works perfectly for this recipe.
9. How do I slice the cheesecake neatly?
Use a warm, sharp knife and wipe it clean between slices.
10. Can I top the cheesecake with something else?
Absolutely—try grated chocolate, cocoa powder, or caramel drizzle for a decorative finish.
Conclusion
Mary Berry’s Baileys Cheesecake is a rich, creamy, and utterly indulgent dessert that’s as simple to prepare as it is to impress. With its buttery base and silky filling infused with Baileys, this no-bake delight is perfect for any special occasion—or just when you need a touch of luxury. Serve chilled and enjoy every decadent bite.
Mary Berry’s Baileys Cheesecake is a rich, no-bake dessert made with a buttery biscuit base and a creamy filling infused with Baileys Irish Cream. It’s easy to prepare, requires no oven, and delivers a luxurious flavor perfect for special occasions.
Author:Sophia
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:6 hours 25 minutes (including chilling)
Yield:10–12 servings
Category:Dessert
Method:No-Bake
Cuisine:British
Diet:Vegetarian
Ingredients
250g digestive biscuits
100g unsalted butter, melted
600g cream cheese (full-fat)
150g icing sugar
300ml double cream (cold)
100ml Baileys Irish Cream
1 teaspoon vanilla extract
Instructions
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
Mix the melted butter into the crumbs until evenly coated.
Press the crumb mixture firmly into the base of a 23cm (9-inch) springform tin and chill in the fridge for at least 30 minutes.
In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth.
Add the Baileys Irish Cream and mix until fully incorporated.
In a separate bowl, whip the double cream until soft peaks form.
Gently fold the whipped cream into the Baileys mixture until fully combined and smooth.
Spoon the filling over the chilled biscuit base and spread evenly.
Chill in the fridge for at least 6 hours or overnight until set.
Before serving, remove from the tin and decorate with whipped cream, chocolate shavings, or grated chocolate if desired.
Notes
Use full-fat cream cheese for the best texture and flavor.
Don’t exceed 150ml of Baileys or the cheesecake may not set properly.
Warm your knife for clean slices when serving.
This cheesecake is ideal for making a day ahead.
For an alcohol-free version, substitute Baileys with Irish cream-flavored syrup.
