No Bake Baileys Cheesecake
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5.0
3 reviews
Excellent
No Bake Baileys Cheesecake
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My Baileys cheesecake is so easy to make, insanely delicious and, best of all, it’s no bake! Incredibly creamy cheesecake flavoured with Baileys Irish Cream and topped with chocolate – simply divine. Please check the notes if you are using cream cheese or are located in North America.
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Ingredients
For the base
- 200 g (7 oz) digestive biscuits or graham crackers
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 500 g (1.3 pounds) full fat mascarpone or cream cheese
- 2 tsp vanilla bean paste or vanilla extract
- 210 g (1 ¾ cups) icing sugar (powdered sugar)
- 4 tbsp cocoa powder unsweetened
- 60 ml (¼ cup) Baileys or other Irish Cream Liqueur
- 240 ml (1 cup) double cream (at least 40% fat)
For the topping
- 80 g (½ cup) dark chocolate chips
- 80 ml (⅓ cup) Baileys or other Irish Cream Liqueur
Decorations
- Baileys chocolate truffles or whatever you like!!
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Instructions
COOKIE CRUMB BASE
- Blitz the cookies in a food processor or mini chopper until you have fine crumbs. Or crush in a ziplock bag using a rolling pin.
- Spray the sides of a 7inch (or 8 inch) loose bottom cake pan (or springform tin) with cake release and line bottom and sides with baking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. Chill in the fridge while you prepare the filling.
CHEESECAKE FILLING
- Add the mascarpone and vanilla bean paste into a mixing bowl. Sift the icing sugar and cocoa powder into the bowl and add the Baileys. Use an electric hand mixer to beat on the lowest speed setting to combine the ingredients. Increase speed slightly until mascarpone is softened.
- Gradually add the cold cream once mascarpone is creamy, increasing speed until the filling thickens and forms peaks. The filling should be creamy and spreadable but not stiff. Go ahead and have a taste - so yummy, right?
- Spoon the cheesecake filling over the chilled base and level using the back of a spoon. Make sure the filling is packed down properly otherwise air pockets can form! Chill your cheesecake for at least eight hours or, ideally, overnight.
- Run a thin knife blade around the edge of the cheesecake then gently remove from the tin and transfer to a plate or cake stand. You can place the cheesecake in the freezer for 30 minutes to make it firmer before doing this!
MAKE THE TOPPING
- Place chocolate chips and Baileys in a bowl and microwave for 30-40 seconds or until the chocolate chips start to melt. Leave to stand for a minute then stir so that the chocolate melts and you have a smooth ganache.
- Leave this to cool down and then drizzle over the cheesecake, allowing it to drip prettily down the sides. Spread the ganache to cover the whole cheesecake.
- Top your cheesecake with Baileys chocolate truffles and cookie crumbs or chocolate shavings, whipped cream, chocolate sprinkles – whatever you like!
Notes
- TOP TIP
- If you are located in North America or you use cream cheese, then I suggest you whip the cream to stiff peaks first then gently fold it into the beaten cream cheese / other ingredients. Heavy cream has lower fat content in the US (vs Double Cream in the UK).
- Whisk cold cream on medium speed until it forms peaks – gently does it!
- Use full fat mascarpone or cream cheese. This isn’t the time for low fat anything – the high fat content is essential for setting the cheesecake. Take the cream cheese out of the fridge to soften slightly before using and drain any liquid, if present. Use high fat double cream / heavy cream.
- Allow the cheesecake to set by chilling for AT LEAST 8 hours but ideally overnight, 12 hours or longer. This is definitely a make-ahead dessert, not a last minute recipe. If you try to slice the cheesecake before it has had a chance to set it will likely be too liquid and you will end up frustrated and disappointed! You can tell your cheesecake is set properly if it is firm to the touch.
- Use a springform cake tin or a loose bottom cake tin. I prefer the latter as it allows for perfectly straight edges. Don’t worry if your cake pan is slightly bigger than the one I have used. It just means the cheesecake will be a bit less tall.
- This Baileys cheesecake will keep for up to four days in the fridge, unless it is devoured immediately that is! You can also freeze it whole or in slices, wrapped well in cling film and foil for up to three months. Make sure to thaw overnight in the fridge before serving.
Nutrition Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
23g
(115%)
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
198mg
(8%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
1053IU
(21%)
Vitamin C
1mg
(1%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 198mg | 8% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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