The Baileys No-Bake Cheesecake is a decadent treat that effortlessly combines the rich flavors of cream cheese and the iconic Baileys Irish Cream. This indulgent dessert starts with a buttery base made from crushed digestive biscuits, providing a satisfying crunch beneath the creamy filling. The process begins with finely crushing the biscuits, either using a food processor or by hand, then mixing them with melted butter to create a solid crust that is pressed into a 23cm springform tin and chilled to set.
The filling, the heart of this cheesecake, is a luxurious blend of softened cream cheese, powdered sugar, and a hint of vanilla extract. What sets this cheesecake apart is the addition of Baileys Irish Cream, which infuses the mixture with its distinctive, smooth, and slightly boozy flavor. This delightful concoction is lightened with folded whipped double cream, making each bite irresistibly smooth and velvety.
Once the filling is perfectly mixed, it is poured over the chilled biscuit base and evenly spread out. The cheesecake is then covered and refrigerated for at least 6 hours, allowing it to firm up for a flawless slice. For an extra touch of sophistication and flavor, the top is dusted with cocoa powder and optionally garnished with chocolate shavings and a dollop of whipped cream just before serving.
One of the great features of this cheesecake is that it requires no baking, making it a perfect dessert for days when you want to avoid using the oven. Not only does the Baileys No-Bake Cheesecake impress with its ease of preparation, but it also captures the perfect balance of creamy texture and rich, elegant flavors. Ideal for gatherings or as a sublime treat to end a meal, this cheesecake is sure to delight and impress your guests.
Ingredients
200g digestive biscuits
100g unsalted butter, melted
600g cream cheese, softened
100g powdered sugar
2 tsp vanilla extract
300ml double cream, whipped
100ml Baileys Irish Cream
2 tbsp cocoa powder (for dusting)
Chocolate shavings (optional, for decoration)
Whipped cream (optional, for decoration)
Directions
1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
2. Mix the crushed biscuits with the melted butter until well combined.
3. Press the biscuit mixture into the base of a 23cm springform tin, making sure it’s even and firm. Place in the fridge to set while you prepare the filling.
4. In a large bowl, beat the softened cream cheese until smooth.
5. Add the powdered sugar and vanilla extract to the cream cheese, mixing until thoroughly combined.
6. Slowly add the Baileys Irish Cream to the mixture while continuing to beat until smooth.
7. Fold in the whipped double cream gently until fully incorporated.
8. Pour the cream cheese mixture over the chilled biscuit base, spreading it evenly.
9. Smooth the top with a spatula, then cover with cling film and refrigerate for at least 6 hours, or preferably overnight, to set.
10. Just before serving, dust the top of the cheesecake with cocoa powder and decorate with chocolate shavings and whipped cream if desired.
11. Remove from the springform tin, slice, and serve.