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Creamy no-bake Baileys cheesecake with a biscuit base, topped with Baileys ganache, whipped cream, and golden stars for a decadent finish.

No-Bake Baileys Cheesecake 

No-Bake Baileys Cheesecake is a luxurious dessert that brings together the smooth richness of Baileys Irish Cream with a velvety, creamy cheesecake filling. This indulgent treat is set on a buttery biscuit base, topped with a decadent Baileys ganache, whipped cream, and golden stars for an extra touch of elegance. Perfect for special celebrations or simply when you’re in the mood for something special, this no-bake cheesecake is an easy yet impressive dessert that will leave everyone craving more.

Whether you’re a Baileys fan or a lover of creamy desserts, this cheesecake offers the perfect balance of flavours and textures, making it the ultimate indulgence for any occasion.

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Ingredient Notes

Choose the Right Cream Cheese – I always use a full fat cream cheese. It’s known for its high quality and smooth consistency, making it the perfect base for any cheesecake. Be sure to soften the cream cheese before mixing—allow it to sit out for about 30 minutes so it blends easily and eliminates any lumps.

Choose a Good Dark Chocolate for Ganache – For the Baileys ganache, it’s crucial to use good quality dark chocolate—I recommend using chocolate with 50-60% cocoa content. This range gives a deep, rich chocolate flavour without being overly bitter, perfectly complementing the sweetness of the cheesecake.

The Importance of Whipped Cream – To achieve a light, fluffy texture, you’ll want to whip the cream until it forms soft peaks before gently folding it into the mixture. This step is key to ensuring a light, airy filling.

Looking to explore more delicious recipes? Try my Vatapa, Butter Chicken, Triple Cheese Honey Quesadilla or my Bacon Wrapped Feta Bites.

Picture of Khaldun Nisbett

Khaldun Nisbett

A Londoner with a serious love for food and Arsenal. My favourite things are travelling, coffee, and hitting the gym!

No-Bake Baileys Cheesecake 
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No-Bake Baileys Cheesecake 

Course: DessertCuisine: InternationalDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

5

minutes
Total time

4

hours 

This No-Bake Baileys Cheesecake is a rich and indulgent dessert featuring a creamy, velvety filling infused with Baileys Irish Cream, set on a buttery biscuit base. Topped with a decadent Baileys ganache and finished with golden stars, it’s the perfect treat for any occasion, combining smooth, boozy sweetness with a crunchy base for the ultimate indulgence.

Ingredients

  • Biscuit Base

  • 100g digestive biscuits

  • 100g Oreo biscuits, crushed

  • 100g unsalted butter, melted

  • Cheesecake Filling

  • 600g Full fat cream cheese (softened)

  • 250ml double cream, whipped to soft peaks

  • 150g powdered sugar (icing sugar)

  • 1/4 cup Baileys Irish Cream

  • 1 tsp vanilla extract (optional)

  • Baileys Ganache Topping

  • 150g dark chocolate (50-60% cocoa)

  • 100ml double cream

  • 2 tbsp Baileys Irish Cream

  • Gold star sprinkles (optional)

Directions

  • Prepare Biscuit Base
  • In a food processor, pulse the digestive biscuits and Oreo biscuits until you get fine crumbs.
  • In a separate bowl, melt the butter and then pour it into the crushed biscuits. Mix until the crumbs are fully coated in butter.
  • Press the biscuit mixture firmly into the base of a 9-inch round springform pan. Use the back of a spoon to press it down tightly for a solid base.
  • Refrigerate the base for at least 30 minutes to set and firm up.
  • Make the Cheesecake Filling
  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • In a separate bowl, whip the double cream until soft peaks form.
  • Gradually add the powdered sugar to the cream cheese and mix until smooth.
  • Add the Baileys Irish Cream and vanilla extract (if using) and continue mixing until fully combined.
  • Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Be careful not to deflate the whipped cream.
  • Pour the cheesecake filling onto the chilled biscuit base. Spread it out evenly using a spatula.
    Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  • Make the Baileys Ganache
  • In a heatproof bowl, chop the dark chocolate and add the double cream.
    Heat the mixture in the microwave or over a double boiler, stirring occasionally, until the chocolate is completely melted and smooth.
  • Stir in the Baileys Irish Cream and mix until well combined. Let the ganache cool for a few minutes.
  • Once the cheesecake has set, pour the cooled Baileys ganache over the top of the cheesecake, spreading it evenly with a spatula. Return the cheesecake to the fridge for at least 30 minutes.
  • Garnish and Serve
  • Before serving, decorate with gold star sprinkles (optional) for a touch of elegance.

Recipe Video

Notes

  • Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.
  • Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape,
  • Oreo Base Variations: You can use all Oreo biscuits for the base if you prefer a more intense chocolate flavour.
  • Ganache Consistency: The Baileys ganache will thicken as it cools. If it becomes too thick to spread, simply warm it up slightly to achieve the right consistency.
  • Chill Time: While the cheesecake only needs 4 hours in the fridge to set, leaving it overnight will result in an even firmer filling.
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