Baileys Chocolate Cheesecake (No-Bake)

The BEST Baileys Chocolate Cheesecake with Toblerone chocolate… completely no-bake (so there’s no need to turn the oven on!). Easy and delicious!

As I’m writing this, I have literally spent the entire last week making (and eating!) Christmas desserts. Well I suppose they can be ‘anytime of the year desserts’ but they are perfect for Christmas! Needless to say I am absolutely full to the brim with cheesecake, ice-cream and pretty much anything mint flavoured. At this rate, there’s a fair chance someone will need to roll me through the doorway at Christmas-time!!

Anyway, let me tell you about this Baileys Chocolate Cheesecake. First of all, it’s SO good. Like ‘roll on the floor’ good. Like ‘eat wayyyy too much and need to have a nap’ good.

Is is totally addictive? Yep! Extremely naughty? Heck yes! The best thing you’ll eat this Christmas? There’s a very, very high chance!!! Seriously it’s the BEST!

You could totally make this Baileys Chocolate Cheesecake at anytime of the year, but to me, Baileys just screams Christmas. And cheesecake? Well that certainly screams Christmas too! It’s just a match made in heaven.

I’ve made this Baileys Chocolate Cheesecake with only a subtle Baileys flavour (to keep everyone happy!), BUT you can absolutely add lots more Baileys to make it stronger. If you do that though, you’ll need to add a little more gelatine powder so that it sets firm.

Hey, did I mention that this yummy little boozy cheesecake is also completely no-bake?? How great is that! I love anything no-bake – it’s just so quick and easy.

If you do decide to make this cheesecake, I always recommend making it the day before and leaving it overnight in the fridge to firm up. That being said, I cut my Baileys Chocolate Cheesecake for these photos about 6 hours after I made it and it was 100% fine!

So whether you’re making this for a Christmas party or just for the fun of it, you really are going to fall head over heels in chocolatey-Baileys-boozy-cheesecakey love! xxx

Baileys Chocolate Cheesecake (No-Bake)

The ultimate no-bake Baileys Chocolate Cheesecake - a thick, creamy and boozy cheesecake topped with Toblerone chocolate!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Cheesecake

Keyword: Baileys chocolate cheesecake

Prep Time: 30 minutes

Chilling time: 6 hours

Total Time: 6 hours 30 minutes

Servings: 16 serves

Calories: 338kcal

Author: Lucy - Bake Play Smile

Ingredients

• 250 g chocolate ripple biscuits or any plain chocolate biscuit
• 80 g butter melted
• 300 ml cream whipped
• 500 g cream cheese softened
• ¾ cup caster sugar
• 90 ml Baileys liquor
• 3 tsp gelatine dissolved in 1/3 cup water (see note)
• 200 g Toblerone chocolate or any chocolate
• 100 g extra Toblerone chocolate for grating over the top

Instructions

Conventional Method

• To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
• Finely crush the chocolate ripple biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream and set aside.
• Dissolve gelatine in water (see notes). 
• Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
• Add the dissolved gelatine to the mix and beat until well combined.
• Melt the Toblerone chocolate and set aside to cool.
• Fold the melted chocolate and the whipped cream through the cream cheese mixture.
• Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• Place into the fridge for 15 minutes.
• Grate over the remaining Toblerone chocolate.
• Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Thermomix Method

• To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
• Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined. Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
• Dissolve the gelatine and set aside to cool (see notes). 
• Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
• Add the dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
• Melt the Toblerone chocolate on 50 degrees, Speed 2 for 3 minutes and set aside to cool.
• Fold the melted chocolate and the whipped cream through the cream cheese mixture.
• Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
• Place into the fridge for 15 minutes. Grate over the remaining Toblerone chocolate.
• Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).

Notes

RECIPE NOTES

Baileys flavour - This cheesecake has a subtle Baileys flavour. You can add extra Baileys (up to 100ml extra) to make it stronger, however if you do, you'll also need to adjust the gelatine quantity (by 1 tsp), in order to ensure that the cheesecake sets.

Chocolate ripple biscuits -  are a famous Australian plain sweet chocolate cookie made by Arnott’s. They can be substituted with any plain sweet chocolate cookie or Oreos.

Toblerone - I like to use melted Toblerone chocolate in this recipe, however you can use plain milk or dark chocolate if you prefer. 

To avoid lumps - allow the melted chocolate to cool to room temperature before folding through the mixture.

Dissolving gelatine - To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. 

Use full fat cream cheese - (not light) as it gives the cheesecake a firmer and creamier texture. 

Baileys Irish Cream - this recipe has been made using Baileys Irish Cream, however you can use any brand of Irish cream you like (there are several cheaper options). 

Chilling time - Allow the cheesecake to chill in the fridge for approximately 15 minutes before grating over the extra Toblerone chocolate. For best results, leave your cheesecake in the fridge overnight before serving. However, if you’re pressed for time, 6 hours (minimum) will be fine. 

Storing - This cheesecake should be stored in the fridge and consumed within 3 days. 

 

 

Nutrition

Calories: 338kcal | Carbohydrates: 24g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 217mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1.5mg

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