Amazing no-bake Baileys chocolate cheesecake (recipe)

My mum will love this – me

This simple, delicious recipe for Baileys cheesecake (courtesy of Kara aka Chelsea Mamma) is actually incredible!

This recipe makes a truly delicious dessert for grown ups. The addition of flake to the creamy filling is a smart one, as it not only gives a nice chocolatey flavour that works great with the subtle tones of the Baileys, it also gives the occasional extra chocolatey kick when you bite into particularly Flake-filled bit.

The base was a bit crumbly when we tried our first slice but after sitting it the fridge over night, the biscuit and filling had set perfectly, so patience is key if you can stand waiting.

I really enjoyed making this as part of the ‘A Mummy Too cooks with’ series. Here’s what to do…


  •  100g unsalted butter
  • 250g digestive biscuits crushed
  • 600g cream cheese
  • 40ml Baileys
  • 100g icing sugar
  • 300ml double cream
  • 100g Cadbury flakes
  • Cocoa powder to dust


  1. Crush the biscuits (either with the end of a rolling pin or in a food processor)
  2. Melt the butter and mix into the biscuits until all the butter is absorbed.
  3. Press into the bottom of a large springform tin, then refrigerate until set (at least an hour)
  4. To prepare the filling, lightly whip the cream cheese then beat in the Baileys and icing sugar.
  5. Whip the cream until stiff and crumble the flakes into it
  6. Fold the cream mix into the cream cheese fold into the mixture, mixing until fully combined
  7. Spoon the filling onto the biscuit base and smooth over the surface
  8. Refrigerate for two hours
  9. Once set remove and decorate with cocoa powder dusted over the top

And what does Kara make of our efforts?

Wow – it looks fab – now why didn’t I take a picture like that? Glad you enjoyed it, it’s always a hit I’m my house and I agree about the flake!! Just wish I were closer to pop in for a slice.

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  1. says

    This recipe looks fab – may I know what size of a cake tin you used? I only have an 8″ one and wonder if I need to adjust the recipe.

    Thank you!

  2. Ian rockett says

    I get asked to make this all the time. So easy so delicious. I double the base ingredient tho’.

  3. Aimee says

    I followed this recipe exactly but my cheesecake turned out like a bowl of melted ice cream. Would not set even after a full 24 hours. The flavor is delicious, but I couldn’t get the texture right. I’m so glad I made this as a treat for my boyfriend and I, not for a party or special occasion.

  4. says

    I think this is one of the best cheesecake recipe I have ever seen. This is great for the holidays since everyone loves a little bit of sweetness. The best part of this recipe is that it is simple and everyone can try it.

  5. barbara burnett says

    here’s the easiest cheesecake ever,but it’s more delicious than the rest:make your biscuit base,any flavour you like,bourbon biscuits are good as are ginger or plain digestives.
    Make up a packet of birds dream topping,instead of milk use baileys or any other whiskey cream,add a tablespoon of icing sugar or to taste.
    Stir in a packet of philedelphia cream cheese,low fat if you want to save calories,blob onto crumb base,in a springform tin.
    I like to sprinkle the top with crumbled flakes or even crumble them into the bailey’s mixture,before puting onto the base of course.
    Leave in the fridge to set overnight if you can.Enjoy.