Baileys Strawberries & Cream Cheesecake

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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 also went for it and decided to make of those Tasty style videos for Facebook and Instagram, and discovered I can now attach videos to my recipes, so its also attached below! I desperately need to improve my filming techniques, but this is the first time I’ve filmed on quite like this, with decorations in the background, since filming a few videos like it with Cosmo, so I’m not that ashamed!

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!

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!

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!
4.75 from 8 votes
Print Pin Rate
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/Stork (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 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 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!
Nutrition Facts
Baileys Strawberries & Cream Cheesecake!
Amount Per Serving
Calories 501 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 101mg34%
Sodium 161mg7%
Potassium 61mg2%
Carbohydrates 33g11%
Sugar 19g21%
Protein 6g12%
Vitamin A 1250IU25%
Vitamin C 0.2mg0%
Calcium 100mg10%
Iron 0.9mg5%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cheesecake & Baileys 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!


  • Laura
    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
      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!

  • Susan Baker
    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

  • Roisin Crowe
    May 10, 2020 at 5:23 pm

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

  • Natalie Core
    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
      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!

  • Jackie
    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
      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!)

  • Lydia
    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
      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!

  • Hannah
    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
      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!

  • Lyn
    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
      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

  • Christina
    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
      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!

  • Rachel D
    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
      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!

  • Kristin
    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! 🙂

  • Kristin
    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
      July 17, 2018 at 4:09 pm

      Hiya! I’ve added a link to the post for the colouring and its here as well – – 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

  • Tammy
    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
      July 4, 2018 at 8:55 am

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

  • Dawn Robson
    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
      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!

  • Gerry
    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
      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.

  • Judles
    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
      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

  • Judles
    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
      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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