Baileys cheesecake recipe (no-bake!)

It takes hardly any time at all to whip up this truly delicious no-bake Baileys chocolate cheesecake for grownups. It's smooth and decadent with a crisp, buttery base everyone will love.

To make this Baileys cheesecake, you'll start with the base, which is a simple case of crushing digesting biscuits (or graham crackers), mixing them with melted butter and then pressing into the base of a cake tin.

While the base chills, you'll quickly mix up the filling by whipping cream, folding in cream cheese, sugar and Baileys and then finally folding in some melted chocolate to bring the whole gorgeous mix together.

From there, all you'll need to do is spoon the mix into your tin and then drum you fingers impatiently while it chills overnight. The next day, dust with cocoa and serve! It tastes INCREDIBLE and is 100% worth the wait.

With its creamy, chocolatey filling, rich with tones of the Baileys, this cheesecake is as tasty as it is beautiful. It's perfect for special occasions and we love serving it at Christmas especially, as that's when there tends to be a lot of Baileys around!

This simple, delicious Baileys cheesecake recipe wouldn't exist without Kara aka Chelsea Mamma, who originally taught me her version almost a decade ago! Since then, it's evolved to the beautiful cheesecake thousands of you have made and it will always be a firm favourite in my book.

Who could resist? Here's how to make it.

Ingredients

Equipment

Instructions

Put the crushed biscuits in a bowl.

Add the melted butter. 

Stir together.

Tip the biscuit mix into the bottom of a large, greased springform tin.

Press down firmly all over, then pop in the fridge to firm up while you make the filling.

Melt the chocolate and set aside to cool a bit.

Put the double cream in a large bowl.

Whisk until very thick but before it turns buttery.

Add the cream cheese and sifted icing sugar.

Fold together gently then add the Baileys.

Fold through.

Add the chocolate.

Fold through. Since the filling is cold, the chocolate will form creamy speckles in the mixture, which looks great and tastes amazing.

Spoon the filling onto the biscuit base.

Smooth over the surface. Refrigerate overnight.

Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake.

Sift cocoa powder over the top, then transfer to a stand, board or plate.

Pointers, tricks and troubleshooting tips for the perfect Baileys chocolate cheesecake

Is Baileys chocolate cheesecake easy to make?

The best thing about this Baileys chocolate cheesecake is that it’s a no bake recipe! So all you need to do is put the ingredients together and let the cheesecake set. This means this recipe should be a super easy one. 

If you get lost along the way I’ve got some clear pictures that go with each step of the recipe, so you can see how your cheesecake should look as it comes together.

Will I need any special equipment to make Baileys chocolate cheesecake?

To make this recipe you’ll need some fairly standard cooking equipment including weighing scales, measuring spoons, a mixing bowl and an electric whisk or stand mixer. If you aren’t a big baker, the only equipment which you might not have already is a 23cm (9 inch) springform cake tin.

You can usually find 9-inch cake tins on the kitchenware aisle of your supermarket. However, this recipe calls for a springform cake tin. A springform cake tin is the type of cake tin with a removable bottom and sides, usually, it looks like the cake tin is wearing a little belt around the rim which you unbuckle. This lets you gently release your bakes (or in this case, no-bake!) from the tin without having to lift it out or risk damaging it.

So make sure you find one with a springform base so you can remove the cheesecake once it sets, otherwise you’ll destroy all your hard work trying to remove it from a standard cake tin.

There is a full list of suggested equipment on the recipe card below.

How can I tell if Baileys has gone off?

Baileys has such a long shelf life because the alcohol in the whiskey acts as a preservative to keep the fresh cream from spoiling. Most bottles of Baileys come with a Best Before date of around 24 months from the production date. So you’ll usually have at least a year when you buy a bottle. 

It’s important to remember, a Use By date is used to mark when food becomes unsafe to consume and it should never be exceeded. Whereas a Best Before End date is more like a rough guide for when the food or drink will taste it’s best. So Baileys can be safely consumed beyond the Best Before date as long as it has been stored correctly and there are no signs of spoilage.

Some unofficial sources say that the 24-month shelf life applies even if your bottle has been opened, and whether or not it has been kept in the fridge. However, there’s no advice on this from Baileys at the time of writing (December 2021).

If you’re using an older bottle of Baileys, there are a few tests you can do to check if it is safe to use. Open your Baileys and pour some into a glass. If it has changed colour, smells strange or has split or curdled in any way, then it won’t be safe to use. If it looks and smells normal, give it a little taste. If it tastes sour or unpleasant, it isn’t safe to drink and you should discard it.

So it might be safe for you to use a bottle of Baileys you got as a present last Christmas, as long as it’s been stored safely and looks, smells and tastes like regular Baileys. 

Though you should never risk it with food or drink you aren’t sure about. I would always recommend keeping Baileys in the fridge or in a cool cupboard, and always keep the lid firmly screwed on.

How can I tell if cream cheese has gone off?

If your cream cheese looks unusual in any way you shouldn’t use it. With its mix of water, sugar and fat, cream cheese is the perfect breeding ground to harbour germs and bacteria which cause food poisoning. So it’s especially important to make sure that your cream cheese is safe to eat.

Cream cheese should always be stored in the fridge and never left out on the counter. If your cream cheese has been left out on the counter all day, then it’s best to discard it and use a fresh pack.

If your cream cheese is unopened and within the Use By then it should be fine. However, if your cream cheese is opened then you might be able to use it - as long as you have stored it according to the packet’s instructions.

In the UK cream cheese comes with a Use By date. This date tells you when it will no longer be safe to use your cream cheese. However, this date is only valid if you store your cream cheese in the way that that label instructs you to. 

If you’re using an opened packet of cream cheese and you can see that it has been contaminated with food crumbs then you shouldn’t use it. This is because these contaminants might be harmful, or might contain allergens (like gluten or nuts from bread) that you’re unaware of.

Is Baileys chocolate cheesecake suitable for vegetarians?

Yes, this Baileys chocolate cheesecake contains no meat, fish or poultry. So it’s a perfect treat for a vegetarian! 

However, you should check the labels of your biscuits and other pre-made ingredients to make sure they’re vegetarian. If you use an alternative to Baileys you should check that it is vegetarian Irish cream. This is because sometimes drinks or biscuits can contain animal-derived products and additives like gelatin or thickening products made from animals. The Vegetarian Society has a great list here of ingredients to look out for.

Double-check all of your ingredients labels to make sure that they are suitable for vegetarians. Don't forget to check anything extra that you intend to serve the recipe with.

Is Baileys chocolate cheesecake suitable for vegans?

This recipe contains dairy so it isn’t suitable for vegans, but feel free to try and make a vegan version of the recipe!

There are plenty of great vegan alternatives for cream, cream cheese and chocolate widely available in many supermarkets, plus Baileys have their own plant-based version called Baileys Almande. So it should be quite easy to adapt this recipe into a vegan version.

Double-check all of your ingredients labels to make sure that they are suitable for vegans. Don't forget to check anything extra that you intend to serve the recipe with.

Is Baileys chocolate cheesecake gluten-free?

No, this Baileys chocolate cheesecake is made with digestive biscuits (or Graham crackers) which contain wheat flour. Wheat contains gluten, so this ingredient makes this recipe unsuitable for a gluten-free diet.

However, biscuits are the only ingredient containing gluten. So if you use gluten-free biscuits then this recipe would be safe for someone who is gluten intolerant. Many supermarkets around the world have a “free from” section where various gluten-free products are available. If you can’t find gluten-free biscuits in-store then you can usually find them on Amazon. 

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.

Is Baileys chocolate cheesecake keto-friendly?

This Baileys chocolate cheesecake recipe isn’t keto-friendly as it has ingredients that would be too high in carbohydrates for a ketogenic diet. 

I usually recommend ways to adapt recipes for dietary restrictions. However, you wouldn’t be able to adapt this recipe for a ketogenic diet as it is so reliant on sugar, alcohol and biscuits. 

Is Baileys chocolate cheesecake healthy?

This cheesecake contains a fair amount of sugar and fat so it’s best enjoyed as a treat. 

So while it’s not going to make a healthy breakfast, it would make a perfect show-stopping dessert for a special occasion or seasonal get together.

Is Baileys chocolate cheesecake safe to eat while pregnant?

This cheesecake contains alcohol and as it isn’t cooked, the alcohol content will remain in the cheesecake, so according to medical advice it isn’t suitable for someone who is pregnant. 

The cheesecake also contains sugar and chocolate, and pregnant people are also advised to limit their sugar intake. 

Make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Baileys chocolate cheesecake?

This decadent cheesecake is moist enough to be served on it’s own, but feel free to enjoy it with any sort of sauce or ice cream you prefer.

It might be nice to have this cheesecake with some toasted nuts or extra crumbled biscuits, to give a bit of a contrast between the soft cheesecake and the crunchy biscuits. 

Or if you really love Baileys, you could always enjoy your cheesecake with a small glass of Baileys.

Can I make Baileys chocolate cheesecake without Baileys?

Yes, that's completely fine! 

If you don’t like Baileys or you can’t drink alcohol feel free to skip the Baileys. It shouldn’t affect the texture too much. 

However, you might need to add the same amount of milk to compensate for the loss of liquid, and bear in mind that the cheesecake might not be as sweet without the Baileys.

If you just don’t like the flavour of Baileys but still want a liqueur cheesecake feel free to substitute Baileys for another cream-based liqueur. Just make sure you use a cream-based liqueur, as a non-cream based liqueur might cause the cheesecake topping mixture to split.

You’ll also need to think of a new name, as it won’t be a Baileys chocolate cheesecake anymore!

Can I make Baileys chocolate cheesecake in a different quantity?

If you want to make more or less of this recipe then go right ahead.

I have a really easy to use tool in the recipe card below that can help you change the portion size. On the recipe card, you'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

It could be a good recipe to make as individual portions in ramekins, especially if it’s for a special occasion or dinner.

Can I make Baileys chocolate cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

This recipe relies on mixing your ingredients really well, so using a stand mixer would be ideal. You want to whisk up your cream cheese until it turns thick and cloud-like, but not so much that it becomes like butter or there’s a risk your cheesecake topping will split. 

So if you do use a stand mixer, don’t leave it unattended or you might overmix it.

Can I make Baileys chocolate cheesecake with a food processor?

A food processor would probably be too powerful for mixing your cream cheese and could cause your cheesecake topping to split, so it’s not suitable for this recipe.

How can I make sure my Baileys chocolate cheesecake turns out perfectly?

If you want to make sure your cheesecake is perfect the main thing to watch out for is how well you mix your cream cheese. If you undermix the cream cheese then it might be lumpy, and if you overmix it then it can become too thick or even cause your cheesecake topping to split when mixed with the chocolate. 

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 chance you overmixed the cream cheese. Over mixing will interfere with the delicate structure of the cream cheese, so mix briefly and don’t be too rough.

Why is my Baileys chocolate cheesecake lumpy?

If your cheesecake is lumpy, it’s most likely because the cream cheese wasn’t beaten enough to loosen it properly. This can happen if your cream cheese is very cold when you beat it. So it’s always best to let your cream cheese sit for a few minutes when it comes out of the fridge as this will make it easier to beat. 

If you haven’t assembled the full cheesecake yet feel free to give the topping another mix to try and get any lumps out. 

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 Baileys chocolate cheesecake set faster in the freezer?

Possibly, but you’ll run the risk of freezing the outside of the cheesecake if it’s in there for several hours, which will negatively affect the texture.

So make sure you have plenty of time to let your cheesecake set in the fridge before you need to serve it. Otherwise, when you take off the cake tin belt you might end up with something more like a puddle of cream cheese!

My cheesecake base fell apart, how can I make it stick together more?

The most common cause is that the biscuit base was not packed down firmly enough. So make sure you press it down firmly to ensure a nice tight and strong base.

Another possibility is that you used a tin that is too big, resulting in a weak and thin base. If you only have a large tin and you have enough extra ingredients, you could try increasing the serving size by 2 portions in the recipe card below. This should compensate for the wider base.

Another tip is to make sure your quantities of biscuit and butter are correct and that your biscuit crumbs are the right consistency. 

If the crumbs are too big there will be too much space between the crumbs, which will make the base loose and crumbly.

Or if the crumbs are too small, then the base will be too dense and difficult to cut without applying a lot of pressure and running the risk of cracking.

Will my Baileys chocolate cheesecake set without gelatin?

Many no-bake cheesecake recipes use gelatin to set the cheesecake top. However, this is a gelatin-free recipe, designed to give you a firm but creamy no bake cheesecake. The cheesecake top holds together thanks to the whisked cream cheese and the melted chocolate giving some extra body.

 So as long as you make sure to whip your cream cheese well, you won’t need to use gelatin to set your cheesecake.

Equally, if you use gelatin in this recipe it will no longer be suitable for vegetarians, as gelatin is an animal-derived product.

Why did my 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. Or you could try using a hairdryer on a warm setting to loosen the tin.

If you’re still having trouble getting it off the base of the tin then using a warm, dry palette knife to slide around the edges and underneath can help loosen it. And remember to slide the cheesecake gently onto the plate (a large spatula can help here).

If you used a fixed bottom cake tin, 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 this Baileys chocolate cheesecake be made in advance?

Yes, you should make this cheesecake the day before you want to serve it, as it needs to be left to set in the fridge overnight. 

However, if you wanted to make it two days before then that’s fine and it will make sure your cheesecake has more than enough time to set.

It’s probably not the best idea to make it any further in advance than two days, as the biscuit base might become soggy or a skin could develop on the cheesecake.

Can a no-bake cheesecake be left out of the fridge? Will the cheesecake melt?

As this cheesecake contains dairy it should be refrigerated as soon as it’s been made and eaten as soon as it’s out of the fridge. 

It won’t be safe to eat if left out of the fridge for more than two hours, as harmful bacteria may have flourished in the room temperature cheesecake.

Leaving it out of the fridge will also affect the texture negatively. This is because the cream cheese will begin to soften if it is left in a warmer temperature. So if you leave it out of the fridge you’ll end up with a sloppy and probably spoiled cheesecake.

Can you freeze no-bake cheesecake?

Yes, although you’ll lose a little of that rich, creamy texture, it should be fine to freeze this cheesecake. 

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.

When you want to defrost your slices just pop them into the fridge in an airtight container or covered plate and leave them overnight. 

Defrosting them in the fridge will ensure that they evenly defrost and don’t become too warm, which would happen if you defrosted the slices on the counter.

How can I add/change the flavours in my Baileys chocolate cheesecake?

If you want to change the flavours in your cheesecake there are a few points of the recipe you can change with little impact on the texture of the cheesecake. 

First, you could swap milk chocolate for white chocolate. Milk and white chocolate have very similar melting points, so you wouldn’t need to change the process for the recipe. However, dark chocolate has a higher melting point and lower fat content than milk and white chocolate, so if you use dark chocolate you will need to bear that in mind.

Baileys will be the most prominent flavour in this cheesecake, so if you want to change the main flavour of the cheesecake you could swap out the Baileys. If you use another liqueur or flavouring try to use something cream based, as for example, a coffee based liqueur might cause the cream cheese to split.

An easy way to add flavour is to season the cream cheese with spices. If you’re making this for a festive treat, using spices like nutmeg, cinnamon or mace can really pack in that festive flavour! 

Who invented cheesecake?

Cheesecake is much older than you might think! Some historians believe that the ancient Greeks invented cheesecake over 4000 years ago. In the 5th century a Greek doctor even wrote a book on “the art of making cheesecake”. However, this Baileys chocolate cheesecake would probably be unrecognizable to the ancient Greeks, because their version was a sort of sweetened cheese patty made with honey. 

It wasn’t until the 15th century that cheesecake was first given its name and the familiar format we know today. For a few hundred years the dish went through several iterations around Europe, including cheesecakes with yeast, almonds and fruit as thickeners and rising agents. When cream cheese was invented in America in the late 19th century it became a popular ingredient in cheesecake, resulting in the creamy yet light style cheesecake we know today. 

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4.5 from 24 votes

Baileys cheesecake recipe (no-bake!)

Creamy, decadent Baileys cheesecake with flecks of creamy milk chocolate.

Prep Time30 mins

Total Time30 mins

Course: Desserts and sweet treats

Cuisine: American

Diet: Vegetarian

Servings: 16 slices

Author: Emily Leary

Ingredients

• 250 g (8.8 oz) digestive biscuits graham crackers, crushed
• 100 g (3.5 oz) slightly salted butter melted (or finely grated, if you prefer)
• 600 g (1.3 lb) cream cheese
• 40 ml (1.4 floz) Baileys Original Irish Cream
• 100 g (3.5 oz) icing sugar (powdered sugar) powdered sugar
• 300 ml (10.1 floz) double cream (heavy cream) heavy cream
• 100 g (3.5 oz) milk chocolate melted
• 2-3 tbsp cocoa powder to top

Equipment

• Weighing scales
• Measuring spoons
• Mixing bowl
• Silicone whisk
• 23cm (9 inch) springform tin
• Electric whisk
• Kitchen knife

Instructions

• Put the crushed biscuits in a bowl and stir in the melted butter.
• Tip the biscuit mix into the bottom of a large, greased springform tin. Press down firmly all over, then pop in the fridge to firm up while you make the filling.
• Melt the chocolate and set aside to cool a bit.
• Put the double cream in a large bowl. Whisk until very thick but before it turns buttery.
• Add the cream cheese and sifted icing sugar and fold together gently.
• Add the Baileys and fold through.
• Add the chocolate and fold through. Since the filling is cold, the chocolate will form creamy speckles in the mixture, which looks great and tastes amazing.
• Spoon the filling onto the biscuit base and smooth over the surface. Refrigerate overnight.
• Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake.
• Sift cocoa powder over the top, then transfer to a stand, board or plate.

Video

Nutrition

Calories: 369kcal | Carbohydrates: 25g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 248mg | Potassium: 116mg | Fiber: 1g | Sugar: 16g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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