No-Bake Baileys Cheesecake!

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

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! The base is made up of a mix of biscuits that I love to eat, especially around 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!

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!

RECIPE UPDATED OCTOBER 2018 – 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!
4.84 from 6 votes
Print Pin Rate
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 till smooth. 
  • Add in your double cream and Baileys, with the pink food colouring if using, and whisk again till 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 150ml 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!
Nutrition Facts
No-Bake Baileys Cheesecake!
Amount Per Serving
Calories 508 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 26g163%
Cholesterol 110mg37%
Sodium 140mg6%
Potassium 108mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 5g10%
Vitamin A 1340IU27%
Vitamin C 0.2mg0%
Calcium 93mg9%
Iron 1.5mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Olivia
    July 30, 2020 at 4:17 pm

    Hi how much agar agar powder could I use?

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

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

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

  • Jo
    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
      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

  • Nettie
    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.

  • Natalie farmer
    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
      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!

  • Alana
    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.

  • Jo
    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
      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

  • Erika
    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
      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!

  • Mary
    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
      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!

  • Yvonne Bergin
    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.

  • Joan Chuck
    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

  • Jena
    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
      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
      February 24, 2019 at 7:25 pm

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

    • Jena
      April 1, 2019 at 1:14 pm

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

  • Louise
    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
      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
      August 30, 2018 at 6:10 pm

      Amazing thanks!!

  • Louise
    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
      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
      August 30, 2018 at 3:10 pm

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

  • […] 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 […]

  • Bailey's Fudge! - Jane's Patisserie
    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 […]

  • Lena
    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
      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
      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.

  • Nicola
    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
      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
      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.

  • Sophie Shaw 🌷
    December 21, 2017 at 9:07 pm

    Can you make this in smaller amounts?

  • Jess
    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
      February 10, 2017 at 10:30 am

      Any flavour of baileys would work well! ☺️

  • Jonathan
    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
      January 15, 2017 at 8:13 pm

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

  • […] 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 […]

  • Celia Gentry
    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
      November 26, 2015 at 8:40 pm

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

  • Cher|cherthatdish
    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
      November 26, 2015 at 8:40 am

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

    • Cher|cherthatdish
      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
      November 27, 2015 at 10:55 am

      Aww haha thank you so much! 🙂

    • Cher
      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: in case you want to see my results…of course I lack your decorating skills….gotta work on that >///<

  • jabrush1213
    November 26, 2015 at 2:41 am

    Sounds like the perfect Christmas cheesecake

  • Marisa's Italian Kitchen
    November 25, 2015 at 11:51 pm

    Love it 🙂

  • katie
    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
      November 25, 2015 at 10:36 pm

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

  • katie
    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
      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 🙂

  • This Cake is Desi
    November 25, 2015 at 9:21 pm

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

  • Frances ?
    November 25, 2015 at 11:29 am

    This looks amazing and I love Baileys…so…?

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

      Hahah you should definitely make it then!

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

      Think it’s a plan ?

  • Debbie Allan
    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
      November 25, 2015 at 8:10 pm

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

  • Claire | Art and Soul
    November 25, 2015 at 9:34 am

    WOW! Baileys and look how beautiful it is! 🙂

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

      Hehe thanks Claire! 🙂 It was so yummy!

  • AnaLuciaSilva
    November 25, 2015 at 9:32 am



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