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–+ servings
My Baileys cheesecake is the ultimate dinner party dessert! It is smooth and creamy, with plenty of delicious Baileys throughout. The perfect end to a fabulous meal! Recipe by movers and bakers
5 from 1 vote

The ULTIMATE Baileys Cheesecake

Calling all Irish cream fans! This No-Bake Baileys Cheesecake is the ultimate indulgent treat for your next dinner party. Featuring a dark, crunchy Oreo biscuit base and a velvety smooth cheesecake filling, we top it with a decadent Baileys chocolate ganache, whipped cream, and elegantly finished with Baileys truffles.
Servings 16 servings
Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

For the biscuit base

  • 280 g (2 ½ cups + 1 tbsp) oreos
  • 75 g (¼ cup + 1 tbsp) unsalted butter, melted

For the cheesecake filling

  • 675 g (3 cups) full fat cream cheese
  • 100 g (¾ cup) icing (powdered) sugar
  • 150 ml (½ cup + 2 tbsp) Baileys
  • 275 ml (1 cup + 2 tbsp) double (heavy) cream

For the Baileys chocolate ganache

  • 60 ml (¼ cup) double (heavy) cream
  • 135 g (1 cup + 1 tbsp) milk chocolate
  • 2.5 tbsp Baileys

For the Baileys whipped cream

  • 150 ml (½ cup + 2 tbsp) double (heavy) cream
  • 2 tbsp Baileys
  • 0.5-1 tbsp icing (powdered) sugar, optional

Instructions

For the biscuit base

  • Place the biscuits into a food processor and blitz until the biscuits are completely crumbled. If you do not have a food processor, pop the biscuits into a sealable bag and bash them with a rolling pin until well crushed. Both work fine, one is definitely more therapeutic (!), but I prefer using a food processor purely for speed.
  • Add in the melted butter and mix through, scraping down the bowl to make sure everything is really well combined. Tip the biscuit mixture into an 8" springform tin and press it down evenly to make a flat base. Pop the tin in the fridge to allow the base to chill until needed.

How to make the cheesecake filling

  • In a large mixing bowl, beat together the cream cheese, Baileys and icing sugar until smooth and creamy.
  • Separately, whip the cream until just reaching soft peaks. Tip the cream cheese mixture in with the cream and beat everything together until well combined and thickened. Spread the cheesecake filling over the chilled biscuit base, then level the top before popping it in the fridge to chill for at least 3-4 hours, preferably overnight.

For the Baileys chocolate ganache

  • Heat the cream until just starting to bubble around the edges.
  • Place the chocolate into a heat proof bowl and pour the cream over the top. Leave to sit for a few minutes, then stir until the chocolate has melted and the ganache is smooth. If required, heat gently for a few seconds at a time in the microwave, stirring in between heating.
  • Pour in the Baileys and stir until smooth, glossy and combined. Allow to cool until thickened before using.

Baileys whipped cream

  • Place the cream and Baileys into a bowl and whisk until it reaches soft peaks. Taste and adjust with a little icing sugar if preferred.

To finish off the cheesecake

  • Once the cheesecake has chilled, remove it from the tin and place it on a plate or cake stand.
  • Spoon the ganache over the top of the cheesecake. Spread it into an even layer almost to the edge.
  • Spread the Baileys whipped cream over the top, swirling over the ganache.
  • Decorate the top of the cheesecake with chocolate shavings and Baileys truffles. Enjoy!

Video

Notes

  • Press the biscuit base really firmly into the bottom of the pan to give a firm base for the filling. I use the end of a rolling pin to give me a flat surface to work with. A small glass, the back of a spoon or even clean fingers work just as well too!
  • You can bake the cheesecake base if you wish. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the Baileys cheesecake filling, or you will end up with a melted cheesecake puddle!
  • The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy.
  • When spreading the cheesecake filling in the tin, make sure to gently push it evenly to the edges too, to avoid having any unfilled gaps between the filling and the base.
  • Once the cheesecake has been removed from the tin and is on the serving plate, gently spread the Baileys ganache over the top, easing it near but not completely to the edges.
  • Ensure the whipped cream topping is not whisked to stiff peaks. You want it still soft, but firm enough to hold its shape as spread over the cheesecake.
    • Author: Andrea
    Calories: 440kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Baileys Cheesecake with Oreo Base, Easy Boozy No-Bake Dessert, How to make Baileys ganache for cheesecake, No-Bake Baileys Irish Cream Cheesecake, No-Bake Cheesecake, Oreo base vs digestive base for Baileys cheesecake, The Ultimate Baileys Cheesecake Recipe

    Nutrition

    Calories: 440kcal