Description
This no-bake Baileys Cheesecake combines a rich, chocolatey biscuit base with a creamy, boozy Baileys-flavored topping. Perfectly chilled for hours to set, it delivers a decadent dessert experience without the need for an oven, making it ideal for easy entertaining or a luxurious treat.
Ingredients
Base
- 300 g Digestive biscuits (Crushed)
- 150 g Butter (Melted)
- 3 tbsp Cocoa powder
Cheesecake Topping
- 100 g Icing sugar
- 680 g Cream cheese
- 300 ml Double cream
- 90 ml Baileys Irish Cream Liqueur (About 5 tbsps)
Decoration
- 150 ml Milk chocolate
- Chocolates, sprinkles or Baileys truffles to decorate
Instructions
- Prepare the base: Combine the crushed digestive biscuits, melted butter, and cocoa powder thoroughly. Press this mixture firmly into the base of a suitable tin to form an even layer. Chill in the fridge while preparing the topping to allow it to set.
- Make the cheesecake mixture: Beat the cream cheese with the icing sugar until just combined; avoid overmixing to keep texture smooth. Then add the double cream and Baileys Irish Cream Liqueur. Whisk the mixture until it becomes very thick and light, using an electric whisk if available for best results.
- Assemble the cheesecake: Remove the biscuit base from the fridge and pour the cheesecake mixture evenly on top. Smooth the surface using a spatula or the back of a spoon for a neat finish.
- Chill to set: Place the assembled cheesecake in the fridge and chill for at least 3 hours. For optimal flavor and firmness, chilling overnight is recommended.
- Melt the chocolate: When ready to decorate, gently melt the milk chocolate by placing a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until smooth and remove from heat.
- Cool the melted chocolate: Let the melted chocolate cool for about 10 minutes until it reaches body temperature—meaning it won’t feel hot when you touch it.
- Decorate the cheesecake: Take the cheesecake out of the fridge and carefully remove it from the tin. Quickly drizzle the cooled melted chocolate over the top, spreading it while it is still fluid. Add chocolates, sprinkles, or Baileys truffles as decoration to finish.
Notes
- Make sure to use softened cream cheese for easier mixing and better texture.
- Melted butter should be cooled slightly before mixing with the crushed biscuits to prevent melting the cocoa powder.
- For a firmer cheesecake, refrigerate overnight instead of just 3 hours.
- If you don’t have an electric whisk, whisk vigorously by hand but expect it to take longer.
- Removing the cheesecake from the tin carefully helps preserve the edges—use a springform tin if possible.
- Use body-temperature chocolate for drizzling to avoid cracking or hardening too quickly on the surface.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
