No Bake Baileys Cheesecake
This homemade no bake Baileys cheesecake is full of luscious, creamy boozy Baileys flavor and buttery chocolate cookie base, yum!
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- Parchment paper or food safe acetate *clear food safe acetate is available from some baking shops and can help give smoother sides to the cheesecake.
Ingredients
For the cheescake base
- 2 & ⅓ cups (250gms) chocolate flavored cookies
- 1 stick (½ cup/ 115gms) unsalted butter
For the Baileys cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110 gms) granulated sugar
- ½ cup (125mls) Baileys
- 1 teaspoon (5gms) gelatin powder
- 2 tablespoons (40mls) room temperature water
- 1 cup (250mls) thickened cream
To decorate the cheesecake
- ½ cup (125mls) thickened cream
- 1 tablespoon powdered sugar
- 1 tablespoon Baileys
Instructions
To make the chesecake base
- Line the base and sides of a springform tin with parchment paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding it to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined springform tin and press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
- Chill in the fridge for at least one hour and up to overnight.
To make the Baileys cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the cream cheese briefly to soften it. Add the sugar to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved. Add the Baileys and beat until smooth and combined.
- In a separate microwave-proof bowl add the room-temperature water and sprinkle over the gelatin to bloom for five minutes.
- While the gelatin is blooming put your cream in a separate and whip until soft peaks form. Once the gelatin has bloomed, melt it by microwaving it for about ten to fifteen seconds. Mix well to ensure all the gelatin is mixed in and dissolved.
- Temper the gelatin by adding a couple of spoonfuls of the whipped cream and mix well. Add the tempered gelatin to the whipped cream by pouring it in slowly in batches while whipping the cream, ensuring it's mixed well between each addition.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least four hours.
To decorate the cheesecake
- Once the cheesecake is set remove it from the tin and carefully peel back the baking paper or acetate. Carefully slide a large knife between the base and baking paper to loosen it, then transfer it to a serving plate or board. Smooth the edges with a spatula.
- To make the Baileys whipped cream whip the cream until soft peaks form, then add Baileys and whip until mixed in.
- Then sift and add icing/powdered sugar. Whip until firm peaks form. Transfer to a piping bag with a star nozzle and pipe around the edges and you're done!
Notes
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Storage:
In a covered container in the fridge for up to five days, but will be fresher if eaten within three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
Gelatin:
Gelatin brands can vary widely in their strength.
I used McKenzie's Gelatin powder. If this is unavailable where you are you could try using enough to set 4 cups (1000mls) of liquid. Too much gelatin can make the cheesecake gummy and unpleasant so you may need to experiment with your brand to get the right balance.
Nutrition
Calories: 466kcalCarbohydrates: 60gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 42mgSodium: 374mgPotassium: 166mgFiber: 2gSugar: 41gVitamin A: 534IUVitamin C: 0.2mgCalcium: 61mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Tried this recipe?Let us know how it was!