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!

4.67 from 3 votes
No-Bake Baileys Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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

Course: Dessert
Cuisine: Cheesecake
Keyword: Baileys
Servings: 14 Slices
Calories: 508 kcal
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
  1. 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. 

  2. Mix in the melted Butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.

  3. Leave to set in the fridge whilst you do the rest. 

Cheesecake Filling
  1. In a stand mixer, add your Mascarpone and Icing Sugar and whisk till smooth. 

  2. 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. 

  3. If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.

  4. Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.

  1. Whip up the 150ml Double Cream and the Icing Sugar to soft peaks. 

  2. Melt your Dark Chocolate, and drizzle over the cheesecake. 

  3. Pipe the Cream around the edges, and sprinkle on your favourite sprinkles!

Recipe Notes
  • 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%
* Percent Daily Values are based on a 2000 calorie diet.


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. 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.

  2. 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?

  3. 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!

    1. 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!

  4. 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

    1. 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!

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

  5. 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

  6. 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

  7. 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

    1. 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.

    2. 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.

  8. 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.

    1. 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.

  9. 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?

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


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

    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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