It takes hardly any time at all to whip up this truly delicious no-bake Baileys chocolate cheesecake for grownups.
It’s creamy, chocolatey and with subtle tones of the Baileys. Perfect for special occasions and best of all, it’s easy to make.
This simple, delicious recipe for Baileys chocolate cheesecake is actually incredible! It was Kara aka Chelsea Mamma who originally taught me her version to feature and I’ve made it probably two-dozen times since, tweaking it just a little here and there.
Throwback to the first time I posted this recipe!
Who could resist?
Ingredients
- 250 g (8.8 oz) digestive biscuits crushed
- 100 g (3.5 oz) butter melted
- 600 g (1.3 lb) cream cheese
- 40 ml (1.4 floz) Baileys
- 100 g (3.5 oz) icing sugar
- 300 ml (10.1 floz) double cream
- 100 g (3.5 oz) chocolate flakes crumbled
- 2 tbsp cocoa powder to dust
Equipment
Instructions
Put the crushed biscuits in a bowl and stir in the melted butter until absorbed.
Press the biscuit mix into the bottom of a large, greased springform tin, then pop in the fridge (1 hour) or freezer (20 minutes) until set – it should feel very firm to the touch.
In a large bowl, lightly whip the cream cheese then whisk in the Baileys.
In a second large bowl, whip the double cream with the icing sugar until you have stiff peaks.
Tip the cream cheese mix into the whipped cream and gently fold until fully combined.
Fold in the flakes.
Spoon the filling onto the biscuit base.
Smooth over the surface. Refrigerate for at least two hours but ideally overnight.
Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake, transfer to a stand or plate and decorate with cocoa powder dusted over the top.
Some helpful hints for making the perfect no-bake cheesecake.
Why did my no-bake cheesecake not set?
If your ingredient quantities are correct and your fridge is suitably chilled the most common answer is ‘because it hasn’t been long enough’. Give it several more hours in the fridge, and preferably overnight, and it should set.
If you’ve left it overnight and it still hasn’t set there’s a good chance you overmixed the cream cheese. Over mixing will interfere with the delicate structure of the cream cheese, so mix by hand rather than a stand mixer and don’t be too rough.
Why is my no-bake cheesecake lumpy?
Usually this is a result of not beating the cream cheese enough first to loosen it properly. You can also give the cream cheese a few minutes to rest and come up to nearer room temperature first which should help get the lumps out.
Will no-bake cheesecake set faster in the freezer?
Possibly, but you’ll run this risk of freezing the outside of the cheesecake if it’s in there for several hours, which will negatively affect the texture.
My base fell apart, how can I make it stick together more?
The most common cause is the biscuit base was not packed down firmly enough, or a too big a tin was used, making the base too thin.
Another tip is to make sure your quantities of biscuit and butter are correct and that your biscuit crumbs are the right consistency. If they’re too big there will be too much space between the crumbs, which will make it crumbly (hah!), and if they’re too small the base will be too dense and difficult to cut without applying a lot of pressure and running the risk of cracking.
Will no-bake cheesecake set without gelatin?
Yes, absolutely, and for the best possible texture I would recommend not using any.
Why did my no-bake cheesecake stick to the pan?
Running a little hot water around the outside of the tin will work wonders when it comes to releasing it neatly from the base. If you’re worried about getting water on your cheesecake you can also run hot water over a clean tea towel and wrap it around the outside of the cake for a minute.
If you’re having trouble getting it off the base of the tin a warm, dry palette knife slid underneath will help. And remember to slide the cheesecake gently onto the plate (a large spatula can help here).
If you used a fix bottom rather than springform tin you will be in trouble though! Your best bet is to cut it into slices inside the tin and try to carefully lift it out with a spatula a slice at a time.
Can no-bake cheesecake be made in advance?
Yes, making the cheesecake the day before won’t impact the flavour or texture and will give it plenty of time to set overnight.
Can no-bake cheesecake be left out of the fridge? Will cheesecake melt?
As it’s a dairy product it should be refrigerated as soon as it’s been made and eaten as soon as it’s out of the fridge. It will not be safe to eat if left out of the fridge for more than two hours. Leaving it out of the fridge will also affect the texture negatively.
Can you freeze no-bake cheesecake?
Yes, although you’ll lose a little of that rich, creamy texture, it will work. Slicing the cheesecake first and carefully placing the sections a centimetre or so apart will let you only take out and defrost only what you need, and take a lot less time to defrost. Make sure to defrost in the fridge overnight and eat the next day.
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Amazing no-bake Baileys chocolate cheesecake (recipe)
Ingredients
- 250 g (8.8 oz) digestive biscuits crushed
- 100 g (3.5 oz) butter melted
- 600 g (1.3 lb) cream cheese
- 40 ml (1.4 floz) Baileys
- 100 g (3.5 oz) icing sugar
- 300 ml (10.1 floz) double cream
- 100 g (3.5 oz) chocolate flakes crumbled
- 2 tbsp cocoa powder to dust
Instructions
- Put the crushed biscuits in a bowl and stir in the melted butter until absorbed. Press the biscuit mix into the bottom of a large, greased springform tin, then pop in the fridge (1 hour) or freezer (20 minutes) until set – it should feel very firm to the touch.
- In a large bowl, lightly whip the cream cheese then whisk in the Baileys. In a second large bowl, whip the double cream with the icing sugar until you have stiff peaks.
- Tip the cream cheese mix into the whipped cream and gently fold until fully combined.Fold in the flakes.
- Spoon the filling onto the biscuit base and smooth over the surface. Refrigerate for at least two hours but ideally overnight.
- Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake, transfer to a stand or plate and decorate with cocoa powder dusted over the top.
Video
Nutrition
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Mary Sargeant says
Sounds lovely! Can it be frozen?
Emily Leary says
I haven’t tried, I’m afraid. It may crystallise so is better made a day or two before enjoying, so that it can store safely in the fridge.
andrew francis says
Hi Novice Male here –
I want to have a go – most of it i understand – then you throw a curved ball to me — “Press the biscuit mix into the bottom of a large, greased springform tin”,– what do i grease the base of the tin with ?? – this may be so basic to you experts – but as I have just found where the kitchen is this has got me ??
Emily Leary says
Hi! A little butter works well, or oil rubbed on with a piece of kitchen towel, or you can use a mist of spray oil, or even cake release spray! Happy baking (or no baking in this case!). Enjoy :)
andrena says
This is the best cheesecake recipe ever! I’ve done it a few times now for family birthdays as our family are not big fans of sponge cake and everybody loves it; even my mother who doesn’t like baileys or cream! but now little ones are popping up in the family, so wondering if it tastes just as good without the baileys or maybe replace the baileys with something else?
Emily Leary says
Hey. So glad you enjoyed it. It definitely works without the Baileys. You can also use different Baileys flavours. You could also add in some mint extract for a mint choc chip flavour.
Helen says
how big of a tin is it plz?
Emily Leary says
I used a 23cm springform tin – you can use a bit smaller though (e.g. a standard sandwich cake size tin) and it’lll still work, you’ll just get a taller cheesecake.