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A DELICIOUS no-bake cheesecake that is PERFECT for the Christmas table – a no-bake Baileys cheesecake!

Baileys Cheesecake

Yes. That’s 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 – the 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! Basically, if you love Baileys then you have plenty of choice on this blog.


Chocolate drizzle

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 better! 


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!



I really recommend using an  8″/20cm Deep Springform Tin for this recipe as it makes life so much easier. If you use a Springform tin, it helps when you unclip as the tin comes away from the edge of the cheesecake making it less awkward to come out! I personally don’t line my tin, however, but you can if you wish!


This recipe was updated mostly for new pictures that I liked, but also to be in keeping with my Baileys strawberries & cream cheesecake! The only difference to this recipe now is using 600g of mascarpone, instead of 750g, but you can still use 750g if you wish!

No-Bake Baileys Cheesecake!

A DELICIOUS no-bake cheesecake that is PERFECT for the Christmas table - a no-bake Baileys cheesecake!
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Category: Dessert
Type: Cheesecake
Keyword: Baileys
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter
  • 25 g cocoa powder (optional)

Cheesecake Filling

  • 600 g mascarpone (or full-fat cream cheese)
  • 100 g icing sugar
  • 300 ml double cream
  • 125 ml Baileys Original


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 50 g dark chocolate
  • Sprinkles


Biscuit Base

  • Blitz your biscuits in a food processor, or bash them up as finely as you can. Add in your cocoa powder if using and blitz again. 
  • Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm deep springform tin.
  • Leave to set in the fridge whilst you do the rest. 

Cheesecake Filling

  • In a stand mixer, add your mascarpone and icing sugar and whisk until smooth. 
  • Add in your double cream and Baileys and whisk again until thick and combined. It doesn't take that long at all, and it's better to be slightly under whisked than over whisked. 
  • If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.
  • Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.


  • Whip up the double cream and the icing sugar to soft peaks. 
  • Melt your dark chocolate, and drizzle over the cheesecake. 
  • Pipe the cream around the edges, and sprinkle on your favourite sprinkles!


  • I used the new Baileys Original, but you can easily use the strawberry one, chocolate one, or even try the almond one, etc!
  • If you are unsure if it has set correctly, you can add in gelatine to help it set. Use packet instructions to do this. 
  • The cream on top is optional, but I think it looks pretty!
  • If you're worried its not set properly, you can freeze it for an hour or so before serving!
  • I recommend using this 8″/20cm Deep Springform Tin!

Find my other 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. Jennifer on December 17, 2023 at 7:42 pm

    Made this cheesecake and it’s in the fridge now, but the Bailey’s seems to have separated and is dripping out from the bottom of the springform pan. Any idea why it separated please??

    • Jane's Patisserie on December 27, 2023 at 1:20 pm

      Oh this is odd. Sometimes it’s actually the sugar that has split and is coming out as a liquid, but I’ve never seen the baileys split. How did you mix the cheesecake?

  2. Nat21 on December 10, 2023 at 7:30 pm

    Would it be possible to add coffee to this recipe? If so, how would you suggest I do this?

  3. Chloe Wood on December 5, 2023 at 11:23 am

    Would I be able to use baileys extra thick cream as a substitute to pouring baileys in?

    • Jane's Patisserie on December 6, 2023 at 10:47 am

      It won’t be as strong and may not set the same x

    • Noreen Kelly on December 11, 2023 at 8:58 am

      Hi can I use light Philadelphia cheese instead of mascarpone to make the baileys cheesecake?

    • Chloe Wood on December 13, 2023 at 4:40 pm

      Using the baileys extra thick cream worked really well and tasted about the same as the one with the baileys it set just as well if not better so it can make a cheaper alternative if you don’t want to buy a bottle!!

    • Sue Lynch on December 19, 2023 at 11:55 am

      Chloe how much extra thick cream did you use as I’m interested in doing it
      this way

  4. Susan Spalding-Knott on January 14, 2023 at 11:10 am

    5 stars
    Made this yesterday. I used full fat cream cheese and double cream. I whipped it all together with the baileys until it became thick. I’ve got to say it out brilliantly and loved it, so did my husband and friends. Thank you Jane, I can always rely on your recipes turning out perfectly

  5. Marianne on December 16, 2022 at 9:42 am

    Hi Jane,

    I havn’t made this yet but I am going to for Christmas . Could I add white chocolate into the cheesecake mixture?

    My family love white chocolate and your white chocolate and raspberry cheesecake always goes down a treat.

    Thank you.

    • Jane's Patisserie on December 23, 2022 at 12:06 pm

      Hiya! Yes absolutely, 200g melted white chocolate should work well! Hope this helps! x

  6. Donna on December 3, 2022 at 8:44 pm

    I followed this exactly and i don’t think it is going to set. Why is that if I followed it? Gutted as it’s not cheap to buy all those ingredients …. This is a practice run for Christmas. Is it better to use the cream cheese rather rather than the mascarpone?

    • Jane's Patisserie on December 6, 2022 at 9:35 am

      Hiya! Either cream cheese or mascarpone would be fine providing it is full fat! Try whipping the cream before adding it, or you could try using a setting agent! Hope this helps! x

    • Dominique on December 23, 2022 at 11:34 am

      5 stars
      I used extra thick double cream from Lidl. Works wonders xx

  7. Sharon on December 23, 2021 at 8:28 pm

    4 stars
    I made the baileys cheesecake today using gelatine as l was worried it wouldn’t set .
    I made it as it said above and on packet but l think l still went wrong .
    It stated 1 pint of hot water to gelatine and add to recipe .
    I think that made it too liquid .
    It’s been in fridge now for 5 hours , any advice for next time guys .

    • Janet on December 27, 2022 at 1:11 pm

      It should say on the gelatine pkt just a few tablespoons water to dissolve the gelatin then you add it to a pint of mixture stir it and it will set . I used a 200g bar of chocolate melted then I stired it through and it set perfectly

  8. Chris Edwards on December 21, 2021 at 9:21 pm

    5 stars
    Loved the recipe, made it with 160ml of Baileys and left out the base, served in Sundae dishes with grated chocolate on top dark or Terrys Chocolate Orange. I gave my neighbour and her friends some and they said I was a Legend, so thank you Jane

    • Sara on November 4, 2023 at 12:43 pm

      5 stars
      Super easy. No geletine needed as long as you whip for long enough it will go thick enough to set! Delicious too!

  9. Charlotte on December 20, 2021 at 7:58 pm

    I made this last year with a biscoff base and it was so yummy but it ended up runny so I had to freeze it as it just fell apart otherwise. I probably underwhipped it but see you’ve said you can add gelatine to help it set. I want to make this again this Christmas because it was so delicious – if I added gelatine, would this change the consistency of the cheesecake? And at what stage would I add the gelatine?

    • Jane's Patisserie on December 23, 2021 at 11:15 am

      Hiya! Yes, gelatine will set the cheesecake, just follow packet instructions as some can vary! Hope this helps! x

  10. Agatha Quarcoo-Brunt on December 17, 2021 at 7:59 pm

    Can I use whipping cream instead of double

    • Jane's Patisserie on December 20, 2021 at 10:45 am

      Hiya! You can, but you would have to use gelatine to set it, as it has a lower fat content. Hope this helps! x

  11. lisa keogh on December 9, 2021 at 8:55 am

    Hi Jane.
    Making this today for a pre-christmas trial, and want to use chocolate digestives as a base. Would you adjust the butter quantity for this or stick with your usual 1:2 ratio?
    Cheers x

    • Jane's Patisserie on December 9, 2021 at 10:29 am

      Hiya! For this i would reduce the butter quantities by 1/3, because of the chocolate. Hope this helps! x

    • Lisa keogh on December 10, 2021 at 8:56 am

      It worked! Looks fab – wish I could send you a pic! Not sliced it yet – but set enough to get out the tin! Think I might pop a bit of gelatine in for the Christmas Day version! Great recipes as always Jane 😀

  12. Melissa on December 9, 2021 at 8:10 am

    If I was to make this in a 6” round tin instead of 8” how much should I reduce the ingredients by?

  13. Emma on May 28, 2021 at 10:18 am

    Hi Jane! Looking forward to making this for my husband’s birthday next week! In the description you mention a mixture of Christmassy biscuits but in the ingredients I only see digestives. Would you mind telling me what you used?

  14. Carrie on May 23, 2021 at 3:56 pm

    Hi Jane, I love this Bailey’s cheesecake and so does my other half, in fact he has me making it on a weekly basis lol. But I was wondering would it work using amaretto liquor instead of Bailey’s just to mix it up a bit. Thanks

    • Jane's Patisserie on May 24, 2021 at 12:55 pm

      Hey, I have personally never tried it but it is worth a go – maybe add gelatine to ensure it sets xx

  15. Sandra on April 19, 2021 at 9:42 am

    Hi Jane, If i want to use 500g of mascarpone instead of 600g how much double cream, icing sugar and baileys would i need? I only have 500g of mascarpone there 🙂

    • Jane's Patisserie on April 19, 2021 at 5:10 pm

      Hello! Reduce everything by 1/4 xx

  16. Rachael on March 29, 2021 at 2:01 pm

    Hi. Can these cheesecakes be frozen for a week until needed?

    • Jane's Patisserie on March 29, 2021 at 2:10 pm

      Hellooo! I would make sure to set it in the fridge first, but then yes you can freeze it!xx

  17. Emma on March 28, 2021 at 9:36 pm

    Hi Jane
    I’m planning on making this at the weekend and wanted to do a milk chocolate baileys ganache drip for the top. Is that possible? If so how much cream, chocolate and baileys would I need to use? X

    Thankyou 🤗

    • Jane's Patisserie on March 29, 2021 at 2:28 pm

      Hello! I haven’t made a ganache with baileys before but have a look at my creme egg cheesecake for a ganache for a cheesecake!x

  18. Annie on March 14, 2021 at 4:14 pm

    5 stars
    Absolutely gorgeous recipe! I added a shot of coffee and some chocolate to make it more of a mocha baileys flavour and was delicious 🙂 Thank you!

    • Amanda on November 23, 2021 at 9:18 pm

      Can you use any flavour Baileys?

    • Jane's Patisserie on November 25, 2021 at 11:36 am

      Yes absolutely you can! Enjoy! x

  19. Jessica on March 4, 2021 at 6:36 pm

    Hi Jane do you know what I can do / use to stop the cheesecake from sliding of the board in the box when transporting the cake in the car please.

    • Jane's Patisserie on March 4, 2021 at 10:44 pm

      I would glue it down with a little melted chocolate maybe!

  20. Rachel on February 4, 2021 at 4:41 pm

    Hi Jane! Planning on making this tomorrow- should I whisk/whip the double cream before adding to the mixture? Or just pour it in and whisk when I add it in alongside the baileys? Thank you!

    • Jane's Patisserie on February 4, 2021 at 6:24 pm

      I pour it in and then whisk, but if you prefer to whisk separately that’s totally fine too! Some prefer it that way! xx

  21. Emma on December 28, 2020 at 10:48 pm

    I made this for Christmas as none of my family are big Xmas pudding fans and it was beautiful. Super easy, I made the cheesecake on Christmas Eve and it set perfectly for the big day. It leaked liquid a bit in the fridge but I think it was just the liquid in the cream cheese and the icing sugar reacting. It didn’t effect the taste or presentation though. Thanks Jane for the great recipe, I’ll be giving your mint aero one a go next!

  22. K on December 27, 2020 at 3:02 pm

    Recipe even! 🤣

  23. K on December 27, 2020 at 3:01 pm

    Merry Christmas to you and yours Jane!
    Followed the receipt exactly and let set in fridge over night. Decorated today however base fine but the top hasn’t set as it should. Well it looks fine and it looks set but when I cut into it it’s gone soft and a bit runny! Can’t understand it. Looks great until I cut in. I’ve popped in freezer now as see you said can put in freezer for an hour before serving but it had already set overnight in fridge and and take it the base will be hard after freezer?
    Not sure what could do? Do you add gelatine to that part? So I can try again.

    • Jane's Patisserie on December 30, 2020 at 12:08 pm

      For the future you can definitely use gelatine (you can dissolve a satchet of powder gelatine in boiling water and add to the mix) but for now the freeze trick is the only thing possible to do unfortunately! Because of the added liquid from the baileys this cheesecake will never set completely solid unfortunately, but it shouldn’t melt or go runny x

  24. Judith on December 24, 2020 at 8:39 am

    Hi Jane, I’m in the middle of making your delicious baileys cheesecake, however I’ve only 400gms soft cheese. Do I need to reduce the icing sugar, double cream and baileys and if so by how much?

    • Jane's Patisserie on December 27, 2020 at 11:24 am

      Yes – I would reduce the other ingredients by 1/3 as well so the proportions are the same x

  25. Rosy on December 23, 2020 at 2:33 pm

    Hi Jane – I’m planning to make this yummy dessert for Christmas! If I wanted to make it more chocolatey would you recommend melting some chocolate and folding through the cheesecake mixture? If so, how much do you recommend? Thank you for all of your amazing posts!

    • Jane's Patisserie on December 23, 2020 at 4:31 pm

      I would use about 200g, and it would be so tasty!

  26. Lucy on December 22, 2020 at 4:03 pm

    4 stars
    Going to make this recipe tomorrow but I was wondering how long does it last?

    • Jane's Patisserie on December 22, 2020 at 5:11 pm

      As long as the fresh product dates are good, I say 3 days in the fridge x

  27. Alli on December 16, 2020 at 4:00 pm

    Hi Jane

    Does the double cream need to be whipped on its own first prior to combining with the other ingredients?


    • Jane's Patisserie on December 16, 2020 at 6:42 pm

      Yes for sure!

    • Alli on December 17, 2020 at 5:41 pm

      Thanks Jane. I didn’t see your reply until today and made it last night without whipping the cream first; I put the unwhipped cream and baileys with the whisked mascarpone and icing sugar, and whisked them all together. It turned out perfect and set fine! I’ll try whipping the cream first next time. Great recipe- thanks for sharing it!

  28. Izzy on December 15, 2020 at 3:20 pm

    1 star
    Gutted I followed the recipe but it didn’t set, left in the fridge overnight and tried putting it in the freezer for a few hours too but when I took the tin off it ran down the drain. Such a waste of time and money. The mixture I salvaged didn’t taste of much either. So sad as I’ve never been disappointed with any of Jane’s recipes before

    • Jane's Patisserie on December 18, 2020 at 10:10 am

      That sounds like it wasn’t whipped correctly unfortunately – if you wanted to make it again it would be worth using gelatine if you struggle with it. x

    • Claire on December 24, 2020 at 9:18 pm

      Did you use full fat cream cheese? If you use low fat it won’t set and just goes runny

  29. Grace Reynolds on December 11, 2020 at 8:57 pm

    Hi, I’m going to try and combine this recipe but using my GU glass pots to make mini versions, would I have to change this recipe at all or just distribute it out into the glass containers??

  30. CLAIRE-LOUISE Wilson on December 10, 2020 at 10:15 pm

    5 stars
    My go to baileys cheesecake which I get asked a lot for 😁

  31. Nicole Lynch on December 2, 2020 at 9:39 pm

    Hi Jane,
    Love your recipes! I want to make this but in a smaller version. If I want to half this recipe what size tin would you recommend?

    • Jane's Patisserie on December 3, 2020 at 2:39 pm

      I usually say 6″ round is good for half the recipe!

  32. Claire on December 2, 2020 at 9:34 am

    Thank you so much for all your delicious recipes. Will the extra thick baileys cream work in this recipe in replacement of the baileys and double cream?

    • Jane's Patisserie on December 2, 2020 at 12:27 pm

      I haven’t tried this, but as long as the cream can whip it should be fine!

    • Caz on March 6, 2021 at 7:08 pm

      Did you try this? Did it work?

  33. Leah on November 17, 2020 at 10:45 pm

    5 stars
    Hi Jane. Love this recipe and plan on making it for Christmas treat boxes.
    Would it be possible to make this and use mini plastic pots instead of a tin? So I can make lots of mini ones Instead?
    Also is Philadelphia cheese okay to use?

    • Jane's Patisserie on November 18, 2020 at 11:18 am

      Hey! Yes you can indeed! And yes, as long as it’s the full-fat one x

    • Cate on December 14, 2022 at 7:12 pm

      Hi Claire, I’ve been wondering the same, did this work?

  34. Sharon on September 21, 2020 at 7:57 pm

    5 stars
    OMG scrummy, this was very easy to make and got a thumbs up from everyone, will definitely make this again without a doubt

  35. Marnies Mate on August 19, 2020 at 5:16 pm

    5 stars
    Wow! Simple recipe and tastes divine❤️. Will definitely be making again….. and again….. and again!

  36. Olivia on July 30, 2020 at 4:17 pm

    Hi how much agar agar powder could I use?

    • Jane's Patisserie on July 30, 2020 at 7:51 pm

      I would have a look at the packet instructions as it can vary! X

  37. […] 3. No-Bake Bailey’s Cheesecake […]

  38. Jo on July 3, 2020 at 5:03 pm

    5 stars
    Hi Jane,

    I’ve made this before many times and it’s absolutely delicious and works perfectly every time. I was wondering if you have any thoughts on transporting it by car? I’m travelling to a family birthday about 6 hours from home and was wondering if it would be safe to take it in a cooler? Any advice would be greatly appreciated. Thanks so much for all your recipes, just going to make your oatmeal raisin cookies now😁

    • Jane's Patisserie on July 3, 2020 at 8:17 pm

      Hey! So that is a VERY long time for a cheesecake to be out of the fridge. Like, I have done two hours, and I even felt risky doing that. When I traveled mine, I had set it in the fridge, and then froze it till solid, and then when transporting I used freezer blocks in a thermos bag so a whole lot of cold! It was fine when I got to my location, but 6 hours is quite a bit longer so I’m not sure! x

  39. Nettie on June 27, 2020 at 8:21 am

    5 stars
    This is now going to replace my 30-year old recipe. Thank you. It was delicious and got many compliments.

  40. Natalie farmer on April 27, 2020 at 8:30 am

    5 stars
    Omg I have only just found your amazing site and am.super excited! I have finally found a cheesecake filling that tastes amazing. So thank you. I made the baileys cheesecake yesterday and it tastes amazing. Just one question. Mine didnt set very solid? Could this be a little too much liquid? Or a little to much beating? I only beat until it held. What would make it stiffen more? Many thanks

    • Jane's Patisserie on April 27, 2020 at 9:22 am

      As this one has quite a lot of baileys in, it won’t ever be completely solid – however it should still set firm! It might just be under whisked slightly! You can add gelatine in for example, but I don’t personally as I prefer not to!

    • Jill summers on December 2, 2020 at 8:56 pm

      Hi can you freeze baileys cheesecake?

    • Jane's Patisserie on December 3, 2020 at 2:39 pm

      Yes you can!

  41. Alana on January 24, 2020 at 2:33 pm

    5 stars
    My goodness, what a winner this cheesecake has turned out to be!! My only problem? I *may* have got a little carried away with the Baileys… But the melted Nutella over the top worked a treat.

  42. Jo on December 23, 2019 at 7:06 pm

    Hi Jane, thanks for sharing these amazing recipes!
    Just wondering how early in advance can make this….
    also note it mentions baileys cream in the comments- did you use this instead of double cream? Would it still work with double cream and baileys?

    • Jane's Patisserie on December 23, 2019 at 7:16 pm

      I don’t use baileys cream – I use double cream as specified in the recipe. And it lasts three days as mentioned in the post – as long as the ingredients have a good date! X

  43. Erika on December 16, 2019 at 11:19 pm

    Hi! This looks amazing and I’m planning to make it for Christmas. However, I’d be travelling for about 3 hours and since it has dairy, I’m worried it’ll turn bad by the time I get there. So I noticed you can freeze it. Which I’m hoping will do the trick for travelling! Question is, do you know how long it takes to defrost? Any help is much appreciated as I’d love to make this for Christmas!

    • Jane's Patisserie on December 17, 2019 at 12:08 pm

      I’ve had to take cheesecakes to London before and they’ve been out of the fridge for about 2.5 hours – I tend to set the cheesecakes in the tins, and then freeze till solid. Then I use freezer blocks in a thermal bag, put the cheesecake (still in it’s tin) in a storage tin surrounded by the freezer blocks, and then travel with it! It’s never failed me, but obviously it can’t really be decorated!

  44. Mary on December 12, 2019 at 10:52 am

    Hey Jane, I want to add caramel to this recipe but unsure how much to add or if it would work well? thanks!

    • Jane's Patisserie on December 12, 2019 at 1:44 pm

      As this cheesecake already has a lot of liquid in I wouldn’t recommend adding in caramel as well. You could drizzle it on top easily however!

  45. Yvonne Bergin on June 19, 2019 at 6:42 pm

    Hi Jane,
    Can you adapt to a 10in tin and by how much do I increase the ingredients. Thanks.

  46. Joan Chuck on April 28, 2019 at 8:50 am

    5 stars
    Made this with Baileys Chocolate Luxe for a Mother’s Day family gathering and it went down a storm (changed the base to a chocolatey shortbread one), so much so that I had to make it again at Easter. Amazing recipe. Thank you!
    This size is too big though for everyday and for trials so I found that halving the quantity and using a 6” tin works well. So there is no stopping me now. Just made a small Baileys Strawberries and Cream Cheesecake – looks set to become a summer favourite – 😋
    Looking forward to trying more of your recipes

  47. Jena on February 18, 2019 at 6:41 pm

    4 stars
    Great recipe, if I were to add coffee how much would you suggest?

    • Jane's Patisserie on February 19, 2019 at 9:06 am

      I would personally add Camp Coffee as it’s already got a lot of liquid in the mix so it risks not setting amazing if you add any more – or you can take out 25ml of baileys, and add in 25ml of espresso!

    • Jena on February 24, 2019 at 7:25 pm

      Thank you for getting back to me, can’t wait to try it.

    • Jena on April 1, 2019 at 1:14 pm

      Tried what you suggested Jane and it worked amazingly well. Thank you so much for the recommendation.

  48. Louise on August 30, 2018 at 3:22 pm

    Sorry me again! I want to add maltesers to the top of the baileys cheesecake (my sisters favourite) –
    Could I possibly put some into the cheesecake itself? Whole or even crushed? Or would that stop it setting

    • Jane's Patisserie on August 30, 2018 at 6:00 pm

      It wouldn’t stop it setting, but they’d dissolve so it wouldn’t be worth it. You can definitely cover the top with them though! x

    • Louise on August 30, 2018 at 6:10 pm

      Amazing thanks!!

  49. Louise on August 30, 2018 at 11:58 am

    Hey I know I’m your strawberry Baileys cheesecake recipe you said this one is outdated – if I want to make a plain Baileys one should I follow your strawberry baileys one just with regular baileys? x

    • Jane's Patisserie on August 30, 2018 at 2:24 pm

      You can follow either, I just prefer the strawberry version, if you did want to do that version then use just switch the amount to the regular baileys 🙂 X

    • Louise on August 30, 2018 at 3:10 pm

      Ok brilliant thank you! And for begging back to me so quickly xx

  50. […] in my cheesecake but so far I’ve only experimented with Rum Raisin. So when Jane posted her No Bake Bailey’s Cheesecake it left a solid impression. YES! Jane, I’m finally trying one of yours […]

  51. Bailey's Fudge! - Jane's Patisserie on April 1, 2018 at 10:37 am

    […] know Baileys is always a hit around Christmas as my No-Bake Baileys Cheesecake and Baileys Cupcakes recipes for example go a little crazy, and even my Baileys Cake which I […]

  52. Lena on March 1, 2018 at 11:03 am

    Hi Jane, how would you transport a cheesecake? if you were giving it to someone, do you think a regular cake box would do? i get paranoid that the cheesecake will somehow collapse hence why ive never made one lol xx

    • Jane's Patisserie on March 1, 2018 at 7:48 pm

      Hiya. Yeah a cake box will do, its best to stick the cheesecake to the cake board though with a bit of melted chocolate for example though so it doesn’t fly everywhere. And just make sure its fully set and goes straight back into a fridge at the other end.

    • Nicola on March 1, 2018 at 8:22 pm

      I’ve transported it before by keeping it in the cake tin and then putting it in a heroes/celebrations round tub and taking it out of the tin at the location.
      I do this when taking them into bake days at work.

  53. Nicola on December 31, 2017 at 10:27 am

    Hi Jane. I have posted a pic to Instragam with my version of this and tagged you in it.
    At Christmas (in the UK) they sell double cream with Bailey’s in it and I used this in the mixture as well as the Bailey’s liqueur. I thought it might overpower it but it really doesn’t and might be an alternative to someone who doesn’t want to buy a bottle of Bailey’s for this recipe.

    • Anna on December 2, 2018 at 11:23 am

      Hi, did you use 300ml baileys extra thick cream as well as 125ml baileys liqueur? Did it whip and set well?

    • Nicola on January 4, 2019 at 12:42 pm

      Hi, Sorry I have only just seen your reply to this as I am thinking of making this recipe again this year!
      I used the large Baileys extra thick cream which is just under 300ml I think but it is so thick it whips really well. I think I did use the 125ml of Baileys as well but just add a little at a time to check the consistency is still right and the strength you want it to be.

  54. Sophie Shaw 🌷 on December 21, 2017 at 9:07 pm

    Can you make this in smaller amounts?

  55. Jess on February 10, 2017 at 9:25 am

    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?

    • Jane's Patisserie on February 10, 2017 at 10:30 am

      Any flavour of baileys would work well! ☺️

  56. Jonathan on January 15, 2017 at 7:40 pm

    Do you use the centre of the Oreo biscuits or do I scrape the cream filling off the biscuit before using them.

    • Jane's Patisserie on January 15, 2017 at 8:13 pm

      Use the centre – I would say to remove the centre if you needed to.

  57. […] in my cheesecake but so far I’ve only experimented with Rum Raisin. So when Jane posted her No Bake Bailey’s Cheesecake it left a solid impression. YES! Jane, I’m finally trying one of yours […]

  58. Celia Gentry on November 26, 2015 at 6:48 pm

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


    • Jane's Patisserie on November 26, 2015 at 8:40 pm

      Go on to my recipes page, go to cheesecakes, the recipe is there. Or search the recipe 🙂

  59. Cher|cherthatdish on November 26, 2015 at 5:04 am

    You’ve outdone yourself once again on the decor! You have such a talent for cake decor!! Wish I could learn from you personally 😉

    • Jane's Patisserie on November 26, 2015 at 8:40 am

      Aww haha thanks Cher! I was happy with this one I must admit! 🙂

    • Cher|cherthatdish on November 27, 2015 at 1:13 am

      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!

    • Jane's Patisserie on November 27, 2015 at 10:55 am

      Aww haha thank you so much! 🙂

    • Cher on January 14, 2016 at 3:19 pm

      JANE!! I made this cheesecake with my own little twists this week for birthdays! I want to thank you for sharing this wonderful recipe, my January babies were very very happy 🙂 I also blogged about it here: http://www.cherthatdish.com/irish-cream-cheesecake/ in case you want to see my results…of course I lack your decorating skills….gotta work on that >///<

  60. jabrush1213 on November 26, 2015 at 2:41 am

    Sounds like the perfect Christmas cheesecake

  61. Marisa's Italian Kitchen on November 25, 2015 at 11:51 pm

    Love it 🙂

  62. katie on November 25, 2015 at 10:34 pm

    Maybe I’ll do a test run and try a comparison. A great excuse to make it 😉

    • Jane's Patisserie on November 25, 2015 at 10:36 pm

      Hahaha yes! I like your style! Let me know how you get on 🙂

  63. katie on November 25, 2015 at 9:38 pm

    Would you be able to make this in advance and freeze it to defrost on the day? ?

    • Jane's Patisserie on November 25, 2015 at 9:39 pm

      I wouldn’t recommend it – its always best made fresh, but you can if you like, it might not have quite the same texture though 🙂

  64. This Cake is Desi on November 25, 2015 at 9:21 pm

    Never ever stop blogging. love every single post Jane:)

    • Jane's Patisserie on November 25, 2015 at 9:33 pm

      Aww haha thank you!!

    • Amy on December 11, 2021 at 2:03 pm

      Hi ,
      Ive not made your cheesecake yet but i was wondering the difference between using cream cheese and mascarpone??

      Also is it possible to make the base out of oreos instead of digestives?
      Thank you xx

    • Jane's Patisserie on December 20, 2021 at 9:58 am

      Hiya! Cream Cheese would be more of a classic cheesecake, whereas marscapone would be slightly sweeter! And yes absolutely you can use Oreos, just use 2/3 of the butter! x

  65. Frances ? on November 25, 2015 at 11:29 am

    This looks amazing and I love Baileys…so…?

    • Jane's Patisserie on November 25, 2015 at 8:10 pm

      Hahah you should definitely make it then!

    • Frances ? on November 25, 2015 at 8:18 pm

      Think it’s a plan ?

  66. Debbie Allan on November 25, 2015 at 10:27 am

    Going to give this cheesecake a go but like your others can you use part cream cheese and part mascarpone?

    • Jane's Patisserie on November 25, 2015 at 8:10 pm

      Yes you can – as long as its full-fat! 🙂

  67. Claire | Art and Soul on November 25, 2015 at 9:34 am

    WOW! Baileys and look how beautiful it is! 🙂

    • Jane's Patisserie on November 25, 2015 at 9:35 am

      Hehe thanks Claire! 🙂 It was so yummy!

  68. AnaLuciaSilva on November 25, 2015 at 9:32 am


    • Jane's Patisserie on November 25, 2015 at 9:34 am

      Thank you! 🙂

    • Emily O'Connor on April 3, 2021 at 9:19 pm

      5 stars
      Super easy, tasty and impressive!! Used 750g of Mascarpone an baileys original. No problem with it setting. Used bigger tin, 10” was what I had. Didn’t decorate with extra cream, just crushed and sprinkled some Twirl instead. Rich and creamy, will definitely make again. Didn’t last long 😋😋

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