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Amazing no-bake Baileys chocolate cheesecake

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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.

It takes hardly any time at all to whip up this truly delicious cheesecake for grown ups. It’s creamy, chocolatey and with subtle tones of the Baileys. Perfect for special occasions and best of all, it’s easy to make.

Who could resist?

Ingredients

  • 250g digestive biscuits, crushed
  • 100g butter, melted
  • 600g cream cheese
  • 40ml Baileys
  • 100g icing sugar
  • 300ml double cream
  • 100g 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.

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.

Want to print this recipe to make later? Just hit PRINT on the recipe card below.

Amazing no-bake Baileys chocolate cheesecake (recipe)

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 16 slices
Author: Emily Leary
Creamy, decadent Baileys cheesecake with flecks of creamy milk chocolate.
Print Recipe Pin Recipe

Ingredients

  • 250 g digestive biscuits crushed
  • 100 g butter melted
  • 600 g cream cheese
  • 40 ml Baileys
  • 100 g icing sugar
  • 300 ml double cream
  • 100 g 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.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Desserts and sweet treats
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  2. andrew francis says

    18 April, 2018 at 2.25pm

    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 ??

    Reply

    • Emily Leary says

      20 April, 2018 at 9.28am

      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 :)

      Reply

  3. andrena says

    26 June, 2017 at 1.29pm

    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?

    Reply

    • Emily Leary says

      26 June, 2017 at 3.37pm

      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.

      Reply

    • Emily Leary says

      19 December, 2016 at 11.07pm

      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.

      Reply

  6. Bessie says

    30 September, 2015 at 5.14pm

    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

    Reply

    • Emily Leary says

      30 September, 2015 at 5.27pm

      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

      Reply

  7. Joanne says

    15 January, 2015 at 2.30pm

    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!

    Reply

  8. Winnie says

    13 December, 2014 at 7.04pm

    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

    Reply

  10. Ian rockett says

    8 March, 2014 at 9.50am

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

    Reply

  14. Aimee says

    20 March, 2013 at 7.48pm

    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.

    Reply

  15. Javier Yellowhair says

    21 December, 2012 at 7.02pm

    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.

    Reply

  16. barbara burnett says

    17 December, 2012 at 4.34pm

    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.

    Reply
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