No-Bake Baileys Cheesecake!

A DELICIOUS No-Bake Cheesecake that is PERFECT for the Christmas Table – a No-Bake Baileys Cheesecake!


Yes. Thats right. BAILEYS CHEESECAKE! I can explain why there is another cheesecake recipe – I had oodles and oodles of requests for a Christmas/Baileys Cheesecake so how on earth could I disappoint?! Plus – I made this just in time for my Mums birthday, so it doubled up as her Birthday Cake! See – perfect excuse.

This recipe seemed like the perfect way to kick off my Christmas baking and recipe stint on my blog after the recent success of my No-Bake Chocolate Orange Cheesecake that is spreading across social media like wildfire (which to me is also a Christmas recipe!) – I really hope you all agree because I am damned chuffed with this one – it really is so yummy!


I figured, with the help of my lovely Facebook followers, that Baileys would be a delicious flavour for a Christmas Cheesecake – I don’t know about anyone else, but there is always a bottle of Baileys around at my Christmas events, and this is a delicious way to use some up! The Cheesecake is delicious and super creamy, and if you’re a Baileys/Irish Cream lover than you will LOVEEEE this one. You may also like my Baileys Truffles recipe!

This cheesecake does not use Chocolate to help it set – I tried it a couple of times with Chocolate in, but I felt like it overpowered the flavour of the baileys, and drizzling the chocolate on top worked far far better! The base is made up of a mix of biscuits that I love to eat, especially round Christmas time. It is super simple to make too – crush the biscuits & mix with melted butter – press into the base and the base is already done! Whisk together the cream cheese & sugar, whisk in the Baileys, whisk in the Double Cream… pour on and set! Decorate how you please!


So Simple, so elegant, so delicious… Perfect dessert for your Christmas Dessert table!


This recipe serves 8-10!


Biscuit Base
– 200g Chocolate Digestives
– 100g Oreos
– 125g Unsalted Butter, melted

Cheesecake Filling
– 2x 280g Philadelphia Full-Fat Cream Cheese
– 125g Icing Sugar
– 3tbsps Baileys
– 300ml Double Cream

– Melted Dark Chocolate
– Christmas Sprinkles
– Freeze Dried Raspberries



1) Blitz the biscuits in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!

2) Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, and icing sugar until smooth and then gradually add in the Baileys a spoonful at a time and whisk again until smooth and lump free – this won’t take too long, but at first it make look a little split or a little odd, but whisk/beat the Baileys in on a low speed and it’ll be dandy!

3) Pour in the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium speed, level 5/10) –  it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough, but don’t get impatient and whisk it really quick because that’ll make it split! If you’re nervous about this step, whip the cream separately and then fold the two mixes together! Spread over the biscuit base and leave to set in the fridge overnight.

4) Remove the Cheesecake from the tin carefully and decorate the cheesecake – I drizzled over some melted dark chocolate (as it marries with the flavour sooo well), and then sprinkled on some Christmas Sprinkles and Freeze Dried Raspberries to give it some colour!


If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!


Tips and Ideas

I only used 3tbsps of Baileys in this as you don’t want to add so much that it will be impossible for it to set, and you can still taste it very well with the 3tbsps!

You have to make sure that it is Full-Fat cream cheese that  you use so you know its going to set – I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip the ingredients up enough! 🙂

I used a mixture of Chocolate Digestives & Oreos on the bottom because I love the flavour of them combined with the Baileys filling, but you can easily use whatever biscuits you like such as Graham Crackers, or even regular Digestive biscuits!

I recommend using a 8″/20cm Deep Springform Tin in this recipe!

This recipe will last for 3 days, covered, in the fridge.



Find my other Cheesecake/Christmas recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Looks delicious. I plan to make it this weekend. Just wondering whether you think it would be best to stick with original baileys or try chocolate or salted caramel flavour?

  2. I can’t find your rolo cheesecake recipe now! Promised my family this for Christmas can you mail it to me


      1. You kidding? You should be happy with all your cakes! I would be if mine turned out half as good as yours. A colleague asked me to bake a cake for her yesterday, I’m going to lurk around your site for inspiration!

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