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.
Amazing no-bake Baileys chocolate cheesecake (recipe)
Prep
Total
Yield 16
Creamy, decadent Baileys cheesecake with flecks of creamy milk chocolate.
Ingredients
- 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
Instructions
- Crush the biscuits (either with the end of a rolling pin or in a food processor)
- Melt the butter and mix into the biscuits until all the butter is absorbed.
- Press into the bottom of a large springform tin, then refrigerate until set (at least an hour)
- To prepare the filling, lightly whip the cream cheese then beat in the Baileys and icing sugar.
- Whip the cream until stiff and crumble the flakes into it
- Whip the cream cheese with the icing sugar
- Fold the cream cheese mix into the whipped cream gently until fully combined
- Spoon the filling onto the biscuit base and smooth over the surface
- Refrigerate for at least two hours but ideally over night
- Once set remove and decorate with cocoa powder dusted over the top
Courses Desserts and sweet treats
And what does recipe creator 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.
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?
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.
how big of a tin is it plz?
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.
Oooohhh this looks delicious. Needed a reciepe for a stunning pudding to take to the mother in laws after Christmas, and this is perfect thanks.
Beautiful recipe!!! sooo tasty!! :)
How many calories do you think are in a slice? (If i slice it into 8)
I put the recipe into myfitnesspal and it told me it would be 5,455 a slice!!!! :O
I hope thats not true! :'(
Thanks x
Hi. Oh, you’d get far more than eight slices out of it. It’s a big, BIG cheesecake. I’d say 16 slices. I’m not a nutritionist, but according to my calculations, that’s about 398 calories per slice.
100g butter = 720 cals
250g digestive biscuits crushed = 1183 cals
600g cream cheese = 2052 calories
40ml Baileys = 131 calories
100g icing sugar = 389 calories
300ml double cream = 1335 calories
100g Cadbury flakes = 535 calories
Cocoa powder to dust = 28 calories
= 6373 / 16 = 398 calories
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!
I used a sprinform 9″ (23cm) cake tin for this, I think. It would be fine to use a smaller one, you’ll just get slightly taller biscuit and cheesecake layers, and it might take a little longer to set enough to cut.
Thanks very much for the reply!
What an amazing cheesecake!!
I’d say it has quite a unique taste according to the recipe and I really wish I could taste it – sounds wonderful
I was wondering how far I’m advance can this be made? Could I make it the night before?
It will last a couple of days if well wrapped in the fridge x
I get asked to make this all the time. So easy so delicious. I double the base ingredient tho’.
Made this cheescake today..will be definitely making it again thanku so much for the recipe..
Excellent – so glad you enjoyed it :)
Hi, I made this cheesecake for a new year party last night – thank you for the idea! I used Oreo biscuits instead of plain digestives and it was gorgeous!
wonderful topped with cherry filling! naughty
This cheesecake recipe looks wonderful.
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.
How strange! I wonder if you beat the cream enough so that it was stiff? I know a lot of people have had success with the recipe – sorry you didn’t have much luck x
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.
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.
Love Baileys, and love cheese cake…. what’s not to love about this!!
I don’t like Bailey’s but that does look fab! If I have any rum left I’ll make this for new year.
Looks delicious, but unfortunately there’s never enough Baileys left in our home at Christmas!
Ha. Yes you have to make it with a brand new, just opened bottle, I think. Then you can swig the rest while the cheesecake is chilling. :D