This no bake Baileys cheesecake is packed full of chocolate and Irish Cream; making it an impressive dessert for all occasions, including Christmas and St. Patrick’s Day! The silky, smooth and creamy Baileys cheesecake filling is encased in an Oreo crust, and topped with a decadent Baileys chocolate ganache and whipped cream. And the best bit, it’s super easy to make!
When it comes to decadence and desserts, there’s really nothing that beats the rich, creamy and smooth taste of Bailey’s Irish Cream.
Add in a super simple cheesecake filling and a dark chocolate ganache that you’ll want to eat by the spoon; and I’m pretty sure you’ve got decadence nailed!
You guys already can’t get enough of my no bake cheesecake recipes, and you’re absolutely loving the Maltesers one, the Biscoff version, Mint Aero and my favourite Chocolate Orange. But now I’m stepping things up a notch with this utterly indulgent and truly decadent no bake Baileys cheesecake!
What’s more, is this chocolate ganache topped cheesecake isn’t just sat on a cookie crust. No. It’s encased in a crushed Oreo crust, so you get more of that buttery crust, that everyone loves, in every bite!
Now trust me, this cheesecake is absolutely the perfect no bake Christmas dessert. However that said, it’s just too good to keep for once a year, so please feel free to indulge in this decadence at any time!
You’ll love this Baileys cheesecake because…
I just know that you’re going to fall in love with this Baileys cheesecake; but if you need any extra encouragement to give it a go then here it is!
- That beautiful, silky smooth and creamy filling with a hit of Baileys
- The rich, chocolatey Oreo cookie crust that encases the filling
- It’s super quick and easy to make, the hardest part is waiting for it to set
- There’s no baking, so there’s no messing with water baths or gelatine
- And it’s topped with the most amazing Baileys chocolate ganache!
What you’ll need to make this cheesecake
View my Amazon shopping list with equipment and ingredients.
This cheesecake recipe uses just basic ingredients, and once you’ve got the base filling recipe sorted you can tweak the flavours into almost any combination you fancy.
But for this Baileys Irish Cream cheesecake, this is what you’ll need…
- Full-Fat Cream Cheese – Full-fat cream cheese is important to help the filling set and give you that smooth texture. For the best results use either a block cream cheese or Philadelphia cream cheese. Bring it up to room temperature, 15 minutes before you need to use it to avoid lumps in your filling.
- Baileys Irish Cream – For that indulgent kick! A little goes a long way, so don’t be tempted to add too much into your filling as it will cause it to slacken and not set properly.
- Oreo Cookies – I love the unique Oreo taste for this cheesecake as it balances so well with the creamy Baileys filling, without overpowering it. You could use Dark Chocolate Digestives instead if you prefer.
If you want to decorate your cheesecake, you’ll also need to whip up my quick Baileys Chocolate Ganache.
TOP TIP: If you can’t find original Baileys Irish Cream, lots of stores have their own brand version, or you could try making it at home yourself.
Just like the ingredients, there’s no fancy specialist equipment here!
The main equipment you will need is a large mixing bowl and a handheld mixer, or a stand mixer. A springform cake pan is a must for getting the cheesecake out easily.
How to make no bake Baileys cheesecake
Full measurements and instructions can be found on the printable recipe card
Just as with all my other cheesecakes, I love the ‘keep it simple’ approach, especially the ease of whipping together double cream and full-fat cream cheese for that silky smooth filling!
Remember, this takes just 20 minutes to make, so when you’re ready let’s go!
The Oreo Crust
For this cheesecake, we’re going for a cookie crust on the base and the sides of the cheesecake – and I’m using Oreo cookies.
You can use any other chocolate cookie is you prefer, dark chocolate Digestive biscuits would work well too.
Using a food processor, crush the cookies to a fine sandy texture. Then, add the melted butter and mix together until you get a wet cookie crumb mixture (1-4)
TOP TIP: If you don’t have a food processor or mini chopper, break the Oreo cookies into pieces and pop in a Ziploc freezer bag and crush with a rolling pin.
Press the crumb mixture into a springform cake pan and push down onto the base.
With a glass or a measuring cup, gently move some of the cookie mixture to the sides of the pan; pushing it up the sides. Then, smooth over the crust with the back of a spoon (4-6).
Let the base firm up in the fridge for at least 30 minutes to an hour.
The Baileys Cheesecake Filling
As your your base is chilling, there’s plenty of time to make the cheesecake filling.
Grab a large mixing bowl, and add in the cream cheese and icing sugar. Gently mix together using a spatula, until you have a smooth creamy mixture (7 and 8).
Add the double cream and beat together using a handheld mixer or a stand mixer, with the balloon whisk attachment. The cream will thicken to form soft peaks (9).
Add in the Baileys Irish Cream, and whip again. The mixture will appear runny and possibly curdled to start, but don’t panic. Keep beating with the mixer until the mixture becomes thick and creamy; it will be heavier but smooth enough to spread easily (10 and 11).
Pour the filling into the chilled Oreo crust and smooth over with a spoon or offset spatula. Then pop back in the fridge to set for at least 6 hours or overnight (12 and 13).
The Chocolate Ganache
Once your cheesecake is set, it’s time to make the chocolate ganache.
Break the chocolate into chunks and piece in a heatproof bowl.
In a heavy bottomed saucepan, gently heat the double cream and Baileys, over a low to medium heat. When the cream starts to gently boil, pour over the broken chocolate and allow it to melt the chocolate for 1 minute.
Stir together the chocolate and cream, then leave to cool for at least 30 minutes before pouring over your cheesecake.
Now your cheesecake is set and the ganache is cooled, it’s time to decorate!
Pour the chocolate ganache into the centre of the cheesecake; this makes it easier to spread out to the edges. Using either an offset spatula or the back of a spoon, gently push it out until the ganache meets the cookie crust (14 and 15).
You can either leave the cheesecake here. Or, if you have some leftover double cream, whip it up with a splash of Baileys and sprinkle with pieces of dark chocolate (17-19).
Quick, easy and so indulgent! The hardest part is being patient whilst it sets.
Step by step video
Frequently asked questions
A 6-inch round springform pan will serve about 8-10 slices.
An 8-inch round springform pan will serve about 10-12 slices.
The Baileys cheesecake will keep for up to 3-4 days in the refrigerator.
Once the cheesecake has set, cover loosely with either plastic wrap/cling film or foil, and keep in the refrigerator.
Yes! Once the cheesecake is fully set, it can be frozen for up to 3 months. Wrap the cheesecake with cling film or plastic wrap, followed by a layer of aluminum foil to help protect it and prevent ice crystals forming. Remember to allow the cheesecake time to thaw in the fridge, before serving.
The ganache will keep in the fridge for up to 2 weeks. When you’re ready to use, reheat the ganache in the microwave in 30 seconds blasts, until its smooth and spreadable.
Tips and hints for the perfect Baileys cheesecake
The beauty of this no bake cheesecake is it’s simplicity; there’s no messing with waterbaths, gelatine or that ‘will it, won’t it’ cracking dilemma.
But to make sure you get the best cheesecake every time, make sure to follow these top tips…
- Start with room temperature cream cheese – Take the cream cheese out of the fridge 5-10 minutes before you want to use it. Cold cream cheese might cause lumps in your filling, and will also give a creamier texture when mixed in.
- Use full-fat cream cheese – Either a block-style cream cheese if available in your country, or Philadelphia. Full-fat is important as it helps to stabilise and set the cheesecake filling.
- Use double, heavy or whipping cream – Just like the cream cheese, the fat content is important for setting the filling. The higher the fat content, the thicker you can whip the cream which is needed to hold the filling together.
- Make sure to fully crush the cookies – To get a firm, solid cookie crust, that doesn’t fall apart, crush the cookies with a food processor or mini chopper. You want them to be a fine sandy texture with no big lumps; any lumps with cause the crust to break up when cut.
- Be patient and chill – It’s really important that you let the cheesecake chill in the fridge for at least 6-7 hours before serving. Remember you can always make the cheesecake the day before, and chill overnight.
- Use a springform cake pan – Have you ever tried to get a cheesecake out of a fixed base pan? It’s definitely not easy, and it makes such a mess. I highly recommend investing in a springform cake pan, and you can pop the cheesecake straight out. Check out the video for how to get your cheesecake out.
No Bake Baileys Cheesecake
For the Cheesecake
For the Chocolate Ganache
- 75 ml Double Cream or Heavy Cream
- 1 tsp Baileys Irish Cream
- Make the Oreo base – Add the Oreo cookies into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the cookie crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges.
- With a glass or a measuring cup, gently push the cookie mixture up the sides of the pan. Smooth over the crust with the back of a spoon. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling – Add the cream cheese and icing sugar into a large bowl and gently combine with a spatula until smooth and creamy.
- Add the double cream and using a hand held mixer beat the mixture on low to medium until it forms soft, thick peaks.
- Add in the Baileys Irish Cream, and beat again until the mixture becomes thick and creamy, but still smoother enough to spread around easily.
- Alternatively, use a stand mixer with the whisk attachment to make the cheesecake filling, following the same steps.
- Assemble the cheesecake – Pour the mixture into the chilled Oreo cookie crust, then smooth out to the edges and level. Chill the cheesecake in the fridge for at least another 6 hours or overnight.
- Make the chocolate ganache – Break the chocolate into pieces and place in a heatproof bowl.
- In a heavy bottomed saucepan, gently heat the double cream and Baileys, over a low to medium heat. When the cream starts to gently boil, pour over the chocolate and allow it to melt for 1 minute.
- Gently stir together the chocolate and cream, then leave to cool for at least 30 minutes before pouring over your cheesecake.
- Decorate the cheesecake – When ready to serve, pour the chilled chocolate ganache into the centre of the cheesecake, and smooth out to the edges with an offset spatula.
- Whip together the remaining double cream with a teaspoon of Baileys, until it forms soft, thick peaks. Add the whipped cream into a piping bag fitted with a nozzle and pipe around the top of the cheesecake. Decorate chocolate pieces if desired.
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must – a traditional cream cheese, either a block or something like Philadelphia. Don’t be tempted to overbeat your cream cheese, it will slacken and your filling won’t set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? – If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don’t overbeat your cream cheese!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.