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A delicious no-bake cheesecake made with the new Baileys strawberries & cream!


So… the new Baileys finely came to the UK! Honestly, I am in heaven. To summarise the taste? An alcoholic strawberry milkshake. Honesty, its SO GOOD. Having it straight isn’t really my thing when its the normal Baileys, but when its one of the flavoured ones such as the chocolate version, or the almond one I am definitely a fan.

I obviously love to bake with Baileys, and this is a straight up new version of my regular no-bake Baileys cheesecake, but much more up to date. The older one does need an update (especially on the photos because they’re just awful) but I felt like this particular strawberries and cream beauty needed a post of its own.


I did struggle to let this cheesecake set properly, because it literally just tasted so good. The mix itself, tastes like strawberry milkshake, and its like a dreamy pink mousse so its hard to resist. It does of course set once in the fridge, but you could try and make a mousse version and I’m sure it’ll still be utterly delicious. Reduce the cream cheese, and add in more double cream and you’ll have a winner!

I used mascarpone in this recipe as I thought it went really nicely with the Baileys. You can of course use full fat cream cheese if you would prefer but, like always, it must be FULL FAT! This cheesecake mixture is so silky and so smooth I am just completely obsessed with it!


You can see from the bottle of the Baileys, that its an utterly beautiful pink colour. It makes you think of strawberry milkshake as well as the taste and I’m not complaining. However, when you mix the Baileys into the rest of the ingredients, the shade of pink goes away… which is why I put in a little more pink. This is completely optional, but I wanted to stick to the theme of the colour, so it was a necessity!

Baileys strawberries and cream

I ordered my Bailey’s strawberries and cream on DrinkSupermarket as my local Asda stores didn’t have any, and it arrived really quickly so I probably saved myself a lot of hassle. I do think maybe I should have ordered two bottles now though because I’ve already made this cheesecake twice which as used up 1/3 of the bottle! And a couple of drinks… so yeah… I need another.


I did my usual sort of decoration for this, but because it looks quite similar to my no-bake white chocolate & strawberry Cheesecake I didn’t want to add a drizzle of white chocolate or anything. I’m glad I didn’t, as I think the swirls of cream, fresh strawberries, and freeze dried strawberries I had enough impact as it was. I honestly think this cheesecake just looks delicious, and if you’re a fan of Baileys, and strawberries, you will utterly adore the taste as well.

I’m sure you could make something similar to this using the regular Baileys, but I’m not sure on the addition of strawberries as well as it might end up being a little tooooo much moisture, but thats up to you. I think this cheesecake is perfect as it is, but I am a Baileys fan. Have a go yourself, and enjoy! x


Baileys Strawberries & Cream Cheesecake!

A delicious no-bake cheesecake made with the new Baileys strawberries & cream!
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Category: Dessert
Type: Cheesecake
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling

  • 600 g mascarpone (or full-fat cream cheese)
  • 100 g icing sugar
  • 300 ml double cream
  • 125 ml Baileys strawberries & cream
  • Pink food colouring (optional)


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 12 Fresh strawberries
  • Freeze dried strawberries


Biscuit Base

  • Blitz your biscuits in a food processor, or bash them up as finely as you can. 
  • 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, with the pink food colouring if using, and whisk again until thick and combined. It doesn't take that long at all, and its 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. 
  • Pipe the cream around the edges, and add a fresh strawberry to each swirl.
  • Sprinkle over some freeze dried strawberries and serve!



  • I used the new Baileys strawberries & cream, but you can easily use the regular one, chocolate one, or even try the almond one!
  • If you are unsure of it setting 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 the fruit is good, the cheesecake will last for 3 days after setting!
  • If you're worried its not set properly, you can freeze it for an hour or so before serving!
  • I recommend using THIS pink food colouring for this cheesecake!
  • I used this tin!

Find my other recipes on my Recipes Page!

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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. Kim Munn on July 2, 2023 at 2:59 am

    How much gelatine would you add/make to set this cheesecake, I haven’t had much luck with it setting properly. Thanks

    • Jane's Patisserie on July 3, 2023 at 2:09 pm

      Hiya! You need to check packet instructions as all brands vary! x

  2. Susan Tribble on April 6, 2023 at 8:49 pm

    Can you help me change the ingredients to US measurements? Also what kind of biscuit is used for the crust?

  3. Emma on January 31, 2023 at 7:01 am

    Hello! Thinking of making a strawberry cheesecake for my brothers bday. I cant get hold of the baileys so wondering, if I left the baileys out and added nesquik strawberry power to the double cream, do you think this will work? Will I need to add 125mls of another liquid to replace the baileys do you think? Maybe replace the double cream 🤔??
    Thank you!

    • Jane's Patisserie on February 3, 2023 at 11:37 am

      Hiya! Yes, this should be fine! You can just leave it out. Hope this helps! x

  4. Rach on August 5, 2022 at 3:59 pm

    Those that used tequila rose – did the cheesecake taste good? And would I need gelatine? Cannot get hold of st he baileys and it’s a toss up between using tequila rose or baileys Eton mess…

  5. Carrie on December 9, 2021 at 8:57 pm

    Hi Jane, I would like to make just a plain Bailey’s cheesecake instead of using double cream do you think the Bailey’s extra thick cream would work? Also will adding gelatine help it to set firmer. Thanks

    • Jane's Patisserie on December 10, 2021 at 9:58 am

      Hiya! If you use the gelatine then the baileys cream would work – follow the gelatine packet instructions for the best bake! Hope this helps! x

  6. Gail on September 27, 2021 at 4:25 pm

    I would love to add mashed up strawberry’s through the cheesecake mix would this work ?

  7. Michelle Hodges on August 4, 2021 at 5:13 pm

    Hi I’ve never used mozzarella before. Was wondering what do I do with the liquid in the packet? Do I need to mix it with the cheese? Or just throw it away? 🤔

  8. Caitlyn on July 11, 2021 at 7:56 pm

    5 stars
    Do you think I could swap the baileys out for tequila rosè or would the recipe fail🥴

    • Michelle Hodges on August 4, 2021 at 5:09 pm

      I’m using it in mine 😍

    • Linda on March 3, 2023 at 9:36 am

      I just did and its lovely xx

  9. Nancy on May 14, 2021 at 9:41 am

    5 stars
    Desperate to make this but can’t get the Baileys strawberry anymore d cream liqueur. Oh hum …….. but they are doing Baileys pina colada. May have to pimp this recipe

    • Jane's Patisserie on May 15, 2021 at 11:26 am

      Hiya! Yes this will work in the same way you just may need to add gelatine to make it set xx

  10. Nickolay on February 11, 2021 at 10:09 pm

    Hello! How much fat was the double cream you chose for making your cheesecake?

    • Jane's Patisserie on February 12, 2021 at 8:18 am

      In the UK double cream has a fat content of 47-50% x

  11. Beth West on December 15, 2020 at 5:48 pm

    5 stars
    I’d love to make this for Christmas but id like to try a shortbread base have you ever made one like this?

    • Jane's Patisserie on December 18, 2020 at 10:01 am

      You can definitely use a shortbread base – I would do about 300g shortbread biscuits, and 90-100g butter x

  12. CLAIRE-LOUISE Wilson on December 10, 2020 at 10:12 pm

    5 stars
    A particularly nice strawberry cheesecake 😋

  13. Mike on November 24, 2020 at 4:15 pm

    If I want to add gelatine to help with the set do I still use hot water as the gelatine packet instructs too? It doesn’t sit right with me that adding more water to the recipe will aid the setting and I really don’t want to waste a batch!

    • Jane's Patisserie on November 25, 2020 at 11:21 am

      It depends on the gelatine – gelatine leaves can be soaked and just added in, whereas gelatine powder does need dissolving. I just tend to dissolve it in as little water as possible x

  14. Jeni on November 12, 2020 at 7:35 pm

    5 stars
    This looks delicious, I cannot wait to make. If I wanted to make just half of the recipe, what size tin would you recommend? Thanks x

  15. Caroline on October 10, 2020 at 1:39 pm

    Could this be made in glasses instead of a tin. So its individual portions.
    Also can you use any flavour of Baileys. There are so many i want to try. Found a lovely Gingerbread latte liqueur I would also like to use.
    Thank you

    • Jane's Patisserie on October 10, 2020 at 7:03 pm

      Yes they can, and yes any flavour!! x

    • Caroline Goodship on January 16, 2021 at 2:40 pm

      Also can all your cheesecakes be made in same tin as mini Terry’s chocolate orange cheesecake. I really enjoyed those and size was just right.
      Thank you x

    • Jane's Patisserie on January 16, 2021 at 5:41 pm

      Yes they can – follow the recipe guidance of the mini chocolate orange ones but change the flavours x

  16. Stephanie Tebbutt on September 30, 2020 at 1:19 pm

    Going to make this tomorrow but I’m going to throw some chopped up lindt strawberry and cream truffles in the filling, do I need to adjust any of the other ingredients if I do this. Also why do you use icing sugar in this instead of caster?

    • Jane's Patisserie on September 30, 2020 at 5:10 pm

      I use icing sugar in all of my cheesecake recipes – and if you are adding in chopped chocolate then no you don’t adjust anything!

  17. sharom on September 21, 2020 at 9:24 pm

    Hi Jane, My tins are 9″ how would I adjust the recipe? Thanks

    • Jane's Patisserie on September 22, 2020 at 9:09 am

      You can use the recipe as it is, and just have it thinner, or increase the recipe by about 1/3 x

  18. Jenna on September 18, 2020 at 2:05 pm

    Hi Jane

    Can I please make this without the baileys! Xx

    • Jane's Patisserie on September 18, 2020 at 8:41 pm

      Without baileys it’s just a plain cheesecake – so you can if you want but it’s not nearly the same xx

  19. veronica bellotti on August 24, 2020 at 4:29 pm

    Would a tiny tiny drop of red food colouring be okay?

  20. Lo on August 8, 2020 at 10:22 pm

    5 stars
    Absolutely divine!! Didn’t bother with the pink food colouring. Made a strawberry sauce with it which was made from blitzed strawberries with icing sugar. Yum yum. Love how easy it is too!

  21. Laura on July 8, 2020 at 2:46 pm

    5 stars
    Absolutely LOVED this cheesecake! It went down an absolute treat! THANK YOU!! I have made a few of your other cheesecakes too….just wondering why this one has mascarpone when the others tend to have full fat cheese e.g. Philadelphia? This one was lovely and light so was wondering if I could try mascarpone in your other recipes e.g. Terry’s orange cheesecake, white chocolate & rasp cheesecake, Neapolitan cheesecake?

    • Jane's Patisserie on July 8, 2020 at 6:28 pm

      I find the mascarpone works much better with the flavour of the baileys – but you can use either for any of the cheesecakes as long as they are full fat!

  22. Susan Baker on May 24, 2020 at 4:25 pm

    5 stars
    Made this yesterday for my mums birthday today. So easy to make. Went down a dream and tastes like angel delight! Delicious

  23. Roisin Crowe on May 10, 2020 at 5:23 pm

    5 stars
    Fantastic recipe, thanks a million Jane. As always easy to follow and worked perfectly.

  24. Natalie Core on May 2, 2020 at 11:18 pm

    5 stars
    Hi, I’ve made about 6 of these this week for a number of my key worker friends and family and they all love it!
    Are the calories mentioned per slice? I’m trying to be good but this is too good to resist!

    • Jane's Patisserie on May 3, 2020 at 9:23 am

      The calories are only an estimate as there are a number of attributing factors to it such as size of slice, brand of ingredients etc, and it should never dictate whether you enjoy a piece of dessert or not!

  25. Jackie on March 11, 2020 at 5:31 pm

      Hello I have made a few of your no bake cheesecakes which are always well received the last couple of times the butter has seeped out of the base is this usual ? I melt the butter in the microwave have you come across this or know how I can avoid this happening in the future? Many thanks

    • Jane's Patisserie on March 11, 2020 at 8:41 pm

      Hey! Oh that’s so strange. Are you freezing it? Are you using low fat biscuits? Are you definitely sure it’s butter?! (I’ve never had butter seep out, but I’ve once had a sugary liquid seep out when I froze the cheesecake without setting it prior!)

  26. Lydia on June 20, 2019 at 7:15 pm


    I was wondering could you add white chocolate to this cheesecake mix? I like chocolate in everything! I loved adding the chocolate into the honeycomb cheesecake so wanted to know if you can also add white chocolate to this?

    • Jane's Patisserie on June 20, 2019 at 7:32 pm

      I’ve never tried it with this one as I love it as it is – you’d have to be careful that the mixture doesn’t split as baileys is so thin a liquid in comparison to melted chocolate, but I don’t see why not!

  27. Hannah on May 20, 2019 at 6:28 am

    Is there anything I can replace the Bailey’s with so it’s just a statwberry flavour?

    • Jane's Patisserie on May 20, 2019 at 11:57 am

      Hiya! Probably not for this one as it’s designed for the Baileys – have a look at my Eton mess, or other fruity cheesecakes!

  28. Lyn on January 24, 2019 at 9:34 am

    3 stars
    Hi there. I made this cheesecake and it was beautiful. The only thing was that even though I let it set in the fridge overnight it was still quite soft and was messy when I tried to serve it HELP !

    • Jane's Patisserie on January 24, 2019 at 11:33 am

      It just needs to be whipped up thicker – if in doubt, put it in the freezer for an hour before serving! If you want, you can use gelatine – but I prefer it without! (See my G&T Cheesecake for details!) x

  29. Christina on December 19, 2018 at 10:43 am

    Hi there,
    Do you have to use the food colouring? Will it still be a slightly pink colour if you don’t?

    • Jane's Patisserie on December 19, 2018 at 2:30 pm

      There probably won’t be, the colour is very faint anyway so once mixed in with other ingredients it’s very very pale!

  30. Rachel D on December 10, 2018 at 5:16 pm

    What are digestives? Can I use graham crackers? What is double cream – perhaps heavy cream?

    • Jane's Patisserie on December 11, 2018 at 9:17 am

      Yes you can use graham crackers, and your nearest equivalent is heavy cream – although, the fat content is less in heavy cream so due to the amount of baileys, your cheesecake might set quite soft. I’d recommend using gelatine if you can!

  31. Kristin on July 17, 2018 at 4:08 pm

    This looks amazing, and I plan to try it soon! I don’t have much experience with food colouring though, and would like to get it to the same colour as in your pictures…please could you let me know the brand you used and how much?? thanks so much! 🙂

  32. Kristin on July 17, 2018 at 10:46 am

    Plan to try this soon, looks SO yum! 🙂
    Just one questions…I’m not very experienced with food colouring – please could you tell me which brand you used and how much? The colour looks perfect and I don’t want to spoil it with adding too much or too little!
    Thanks so much!

    • Jane's Patisserie on July 17, 2018 at 4:09 pm

      Hiya! I’ve added a link to the post for the colouring and its here as well – https://amzn.to/2L52ldu – you can find it in hobby craft stores if you don’t want to buy it online! It’s literally a small little dab of colouring, probably the size of a pea x

  33. Tammy on July 3, 2018 at 5:30 pm

    If you don’t like cream on its own or whipped, is there anything else you would use for the decoration?

    • Jane's Patisserie on July 4, 2018 at 8:55 am

      Umm some of the cheesecake filling? Other than that just leave it out and use fruit!

  34. Dawn Robson on June 25, 2018 at 2:21 pm

    5 stars
    Hi Jane, I made this and it was lovely. I’ve put a photo on your fb page. When I took it out of the fridge I wasn’t able to remove it from the base of the non stick cake tin and had to serve it with it still underneath. I watched your video and you didn’t use any greaseproof paper. Also, your instructions say use a stand mixer but you used a hand mixer. Any tips please? Thank you

    • Jane's Patisserie on June 25, 2018 at 6:34 pm

      Yeah, I usually use a stand mixer, for videos you can’t. As long as its an electric whisk its best. And I literally just slide a knife underneath, and it lifts off!

    • Veronica Bellotti on September 4, 2020 at 8:19 am

      The same has happened to me, I can’t get it out of the my pan. Iv put a knife round but it won’t come out, wonder g will I freeze it then try again?

    • Jane's Patisserie on September 4, 2020 at 2:43 pm

      If you struggle you can line it, but generally I don’t. I use a small knife, and sometimes a cake lifter and they come straight off! freezing can sometimes make it easier though yes x

  35. Gerry on June 19, 2018 at 5:58 pm

    I would love to try your Bailey’s Strawberries & Cream Cheese cake but find that I don’t understand a few items. First what is icing sugar? Is that like granulated sugar or powered sugar? Also could I use whipped cream in place of the double cream for the topping.

    • Jane's Patisserie on June 19, 2018 at 8:42 pm

      Icing sugar is Powdered sugar, but we call it icing sugar in the UK. and pre whipped cream tends to be the UHT kind, which will dissolve.

  36. Judles on June 15, 2018 at 10:22 am

    5 stars
    Thanks for your reply Jane. I was wondering how long is needed to defrost a no bake cheesecake please? Also would the freezing add a little water to it as in other product freezing. Thank you!

    • Jane's Patisserie on June 15, 2018 at 1:32 pm

      Thawing in the refrigerator can take up to like 5-6 hours usually. And sometimes it does naturally add water through freezing yes, but it doesn’t affect the taste or anything x

  37. Judles on June 11, 2018 at 9:29 am

    5 stars
    This strawberry Bailey’s & cream cheesecake looks divine and can’t wait to try it! I keep meaning to ask but how long would you be able to freeze any no bake cheesecakes for (in case I make some in advance)? Also would you leave it in the tin? Thanks!

    • Jane's Patisserie on June 11, 2018 at 5:13 pm

      Ahh thank you!! And I usually go up to three months – and often I will leave it in the tin if I’m freezing for like up to a week, but otherwise I try to move it into a container of sorts if its going to be ages as I will need the tin to use again!

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