No Bake Baileys Cheesecake

No Bake Baileys Cheesecake


DifficultyBeginnerMakes8 Servings

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 I’ve topped it with some chocolate shavings around the edge to make it the perfect centrepiece for your dinner table.  

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.




 


 

Ingredients


For the biscuit base
 110 g Digestives / Graham Crackers
 55 g Unsalted Butter, Melted
 Pinch Sea Salt Flakes
For the cheesecake filling
 70 g Mascarpone
 45 g Sour Cream
 700 g Full Fat Cream Cheese
 120 g Double / Heavy Cream
 60 g Baileys
 125 g Caster Sugar
 1 Fresh Vanilla Pod or 1 Tsp Vanilla Bean Paste
To decorate
 Chocolate shavings
Shop the equipment

Method


Biscuit Base
1

Crush the biscuits to a fine crumb and add them into a bowl.

2

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.

3

Line a 7x2.25” 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. Don’t worry if you can’t use acetate.

4

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.

Cheesecake Filling
5

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.

6

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.

7

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.

8

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 doesn’t reach the top, simply use the back of a hot spoon, to ‘swoosh’ the filling into a nice pattern. Chill the cheesecake in the fridge overnight or for a minimum of 6 hours.

9

Once chilled, remove it from the fridge and lift it onto your serving plate with a cake lifter.

10

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.

11

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

For the biscuit base
 110 g Digestives / Graham Crackers
 55 g Unsalted Butter, Melted
 Pinch Sea Salt Flakes
For the cheesecake filling
 70 g Mascarpone
 45 g Sour Cream
 700 g Full Fat Cream Cheese
 120 g Double / Heavy Cream
 60 g Baileys
 125 g Caster Sugar
 1 Fresh Vanilla Pod or 1 Tsp Vanilla Bean Paste
To decorate
 Chocolate shavings
Shop the equipment

Directions

Biscuit Base
1

Crush the biscuits to a fine crumb and add them into a bowl.

2

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.

3

Line a 7x2.25” 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. Don’t worry if you can’t use acetate.

4

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.

Cheesecake Filling
5

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.

6

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.

7

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.

8

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 doesn’t reach the top, simply use the back of a hot spoon, to ‘swoosh’ the filling into a nice pattern. Chill the cheesecake in the fridge overnight or for a minimum of 6 hours.

9

Once chilled, remove it from the fridge and lift it onto your serving plate with a cake lifter.

10

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.

11

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.

No Bake Baileys Cheesecake