No Bake Baileys Cheesecake
No Bake Baileys Cheesecake
This no bake baileys cheesecake recipe is so easy to make and the can easily be made ahead of time and left to chill in the fridge before serving.
If you don’t fancy an irish cream cheesecake, just leave the alcohol out and you’ll have a delicious vanilla cheesecake.
The filling is so light and airy and Iâve topped it with some chocolate shavings around the edge to make it the perfect centrepiece for your dinner table. Â
Follow my video and step-by-step recipe to make this baileys irish cream cheesecake.
Want more cheesecake recipes? Check out my Cheesecake 101 and Baked Chocolate Cheesecake recipes.
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Ingredients
Method
Crush the biscuits to a fine crumb and add them into a bowl.
Add a pinch of sea salt flakes then pour in about 3/4 of the melted butter. Stir this through and add more butter if needed, you are looking for a consistency that resembles slightly wet sand, you may not need all the butter.
Line a 7x2.25â cake ring with acetate and place it onto a baking tray lined with a baking mat. You can also just use a cake tin with a removable base. Donât worry if you canât use acetate.
Tip the biscuits into the base and use the back of a glass to flatten it into a smooth, even base. Place it into the freezer while you make the filling.
Ensure all the ingredients are cold to start. Scrape the seeds from the vanilla pod and add this into a large bowl along with all the remaining ingredients for the cheesecake filling.
Use a hand whisk to whisk the cream cheese mixture together until you have quite a thick mixture that holds a firm peak. If you under whip it, it will be too soft to set in the fridge.
Remove the biscuit base from the freezer and scoop the whipped cheesecake mixture into the cake ring. Use a palette knife to firmly press it into the edges of the ring, then fill the middle.
Once you have filled the ring/cake tin, use a palette knife to smooth the top as best as possible so that it is flush. If your tin is slightly larger and the filling doesnât reach the top, simply use the back of a hot spoon, to âswooshâ the filling into a nice pattern. Chill the cheesecake in the fridge overnight or for a minimum of 6 hours.
Once chilled, remove it from the fridge and lift it onto your serving plate with a cake lifter.
Then use a heat gun or a hair dryer to quickly heat the edges of the cake ring/tin and lift the ring off. Peel away the acetate (if using) and smooth the edges of the cheesecake if needed with a palette knife. If you did not use acetate, you may need to heat the ring/tin ever so slightly longer so that it comes out easily.
Sprinkle chocolate shavings over the top and keep in the fridge until ready to serve. The cheesecake can also be kept in the fridge for 2 days ahead of time, before being removed from the tin.
Ingredients
Directions
Crush the biscuits to a fine crumb and add them into a bowl.
Add a pinch of sea salt flakes then pour in about 3/4 of the melted butter. Stir this through and add more butter if needed, you are looking for a consistency that resembles slightly wet sand, you may not need all the butter.
Line a 7x2.25â cake ring with acetate and place it onto a baking tray lined with a baking mat. You can also just use a cake tin with a removable base. Donât worry if you canât use acetate.
Tip the biscuits into the base and use the back of a glass to flatten it into a smooth, even base. Place it into the freezer while you make the filling.
Ensure all the ingredients are cold to start. Scrape the seeds from the vanilla pod and add this into a large bowl along with all the remaining ingredients for the cheesecake filling.
Use a hand whisk to whisk the cream cheese mixture together until you have quite a thick mixture that holds a firm peak. If you under whip it, it will be too soft to set in the fridge.
Remove the biscuit base from the freezer and scoop the whipped cheesecake mixture into the cake ring. Use a palette knife to firmly press it into the edges of the ring, then fill the middle.
Once you have filled the ring/cake tin, use a palette knife to smooth the top as best as possible so that it is flush. If your tin is slightly larger and the filling doesnât reach the top, simply use the back of a hot spoon, to âswooshâ the filling into a nice pattern. Chill the cheesecake in the fridge overnight or for a minimum of 6 hours.
Once chilled, remove it from the fridge and lift it onto your serving plate with a cake lifter.
Then use a heat gun or a hair dryer to quickly heat the edges of the cake ring/tin and lift the ring off. Peel away the acetate (if using) and smooth the edges of the cheesecake if needed with a palette knife. If you did not use acetate, you may need to heat the ring/tin ever so slightly longer so that it comes out easily.
Sprinkle chocolate shavings over the top and keep in the fridge until ready to serve. The cheesecake can also be kept in the fridge for 2 days ahead of time, before being removed from the tin.
Looks great! Love your work.
But should there be some gelatin to stabilise the mixture?
Thank you! So it doesn’t need any gelatin as long as you keep it refrigerated until you’re ready to serve it. If you leave it at room temperature for too long the sugar in the cheesecake will start to melt which will cause a slight pooling of sugar syrup at the bottom of the cheesecake. Hope this helps đ
Your cheesecake looks very good.
Do you use granulated or powdered sugar?
I used caster but granulated is fine too!
This will be my christmas dinner dessert no doubt! You are crear Matt! Metro christmas to you and your family
Ah thank you so much! It’s a showstopper that’s for sure – enjoy!
Will the Cheesecake become and remain so stiff post chilling and not melt away once out of the fridge in absence of any Gelatin or Agar-Agar?
Also am curious why don’t we use Salted butter straight than adding salt to the unsalted butter?
Hey! It will stay stiff at room temperature but I’d recommend keeping it in the fridge until you’re ready to serve it as if you leave it at room temperature for too long the sugar in the cheesecake will start to melt which will cause a slight pooling of sugar syrup at the bottom of the cheesecake. We use unsalted butter so we can control the amount of salt we’re adding đ
Looks great – can’t wait to give it a try. Can you post the link to the crazy palette knife please?!
Thank you! I’ve just added it to the equipment section đ
Fabulous as always! Thank you for sharing the recipe
Thank you so much!
How much gelatin would you add to this to make it a bit more stable, living in a bit country so usually need to add a stabiliser
Hey! If you’re going to give this a go I would try 3g powdered gelatin with 18g water. Stir it together and leave it for 5 minutes. Then heat up a small amount of double cream in the recipe until it’s steaming, then stir through the gelatin until it’s dissolved. Then stir through this cream with gelatin with the rest of the cream. Hope this helps and works!
Living in a not country usually need to add a stabiliser, how much gelatin would you add to this?
Hey! If you’re going to give this a go I would try 3g powdered gelatin with 18g water. Stir it together and leave it for 5 minutes. Then heat up a small amount of double cream in the recipe until it’s steaming, then stir through the gelatin until it’s dissolved. Then stir through this cream with gelatin with the rest of the cream. Hope this helps and works!
Matt,
Gorgeous cheesecake! Question: if you are making for a large gathering and want to make it into tray-non bake, would the measurements be the same? Thank you from Texas
Depends on the size of the tin but probably need to scale it up!
Can be frozen?
Unfortunately not
Hi Matt, I will definitely be making this over the festive break.
Do you know how many days in advance I can make this please?
Thanks, Meera
Hey! I’d probably say 2 days in advance is the max you’d want to make it đ
I made this for a Christmas Eve dinner. I started 2 days earlier and strained the cream cheese overnight. The cream cheese here in Portugal has a high water content. I used quark instead of sour cream (not available in Portugal) and strained that as well. I also whipped the Marscapone and eggs for about 10 minutes then added the rest of the ingredients to ensure maximum stability. This was SO GOOD and a real showstopper. I would love to make it with Kalhua. Do you think it will be a straight substitute or require additional tweaking?
So glad it worked for you! Yes you can absolutely use Kalhua – let me know how it tastes!
Hey Matt , if I add gelatin can I freeze it ?
I haven’t tried I’m afraid