The ultimate no-bake Baileys Chocolate Cheesecake – a thick, creamy and boozy cheesecake topped with Toblerone chocolate! A delicious adults-only dessert.
When it comes to decadent desserts, it doesn’t get any cheekier than a Baileys Irish Cream dessert!
With everything from my most popular Baileys Tim Tam Cheesecake Balls to my Homemade Baileys, Baileys Choc Ripple Cake to rich Baileys Brownies… I’ve got all your Baileys Irish cream recipes covered!
Baileys Irish Cream Cheesecake
This no-bake cheesecake is the ultimate simple dessert (plus you don’t even need to turn the oven on!!). This decadent boozy cheesecake takes just 30 minutes to prepare… the hardest part is waiting for it to chill in the fridge!
Baileys Irish Cream is a smooth and creamy liqueur made with Irish whiskey. You can use the Baileys brand or any other brand of Irish cream you like (or even make your own homemade Baileys using this recipe).
It makes a delicious (and adults-only) addition to your favourite desserts.
Why You’re Going To Love This Recipe
I can give you a million (actually a billion!) reasons why this cheesecake is so good. But here’s the main ones!
- It’s PERFECT for every single occasion – I’m talking Christmas, St Patricks Day, birthdays, Friday nights… literally this is my go-to cheesecake for pretty much any situation!
- It’s adults-only – my 4 year old son is my entire world, but hey, I am NOT going to complain when I have to eat this adults-only dessert all on my own (and more than likely also with my hubby, friends and neighbours!). Adults-only means more cheesecake for YOU!
- It’s no-bake – and evvvvvveryone loves a no-bake cheesecake. Although there’s literally no reason at all to freak out about making a baked cheesecake (see my tips here for the most fool-proof, amazing, delicious, incredible baked cheesecake), I do understand the popularity of a no-bake cheesecake. I mean, mix.. chill… eat… what’s not to love!?
- It serves a LOT of people – all cheesecakes feed a lot of people, but no-bake cheesecakes are even richer and creamier than baked cheesecakes – which means that a little slice is going to fill you up.
- It tastes amazing – chocolate, Baileys and cheesecake together… ahem yes puh-leeeeeze!
- 5 star recipe – You guys looooove this recipe as much as I do! It’s been shared over 20,000 times!!!!!!!
What You Need
Please scroll to the printable recipe card at the bottom for ingredient quantities and the full detailed method (including conventional and Thermomix instructions).
Chocolate cookies – I like to use Arnott’s Choc Ripple biscuits that are very popular in Australia. If you are outside of Australia, you can use any type of plain chocolate biscuit (known as cookies in the US) you like.
Butter – you can use either salted or unsalted butter for this recipe.
Cream – as the cream is whipped for this cheesecake, you’ll need a heavy, thickened or whipping cream for this recipe.
Cream cheese – like with ALL of my cheesecake recipes, I recommend using a full fat (not light) cream cheese. It gives a much nicer texture and sets firmer.
Caster sugar – also known as superfine sugar. It’s important to use a very fine sugar as it dissolves when mixed with the other cheesecake ingredients.
Baileys Irish Cream – use the Baileys brand or any home-brand you like. You can even make your own Baileys from scratch if you like. If you’re looking to save money, buy a home-brand alternative as they are far cheaper than the original Baileys brand and you won’t notice any difference in the taste.
Gelatine – dissolve gelatine powder in water (see my tips below for avoiding lumps and bumps!).
Toblerone – you can use Toblerone chocolate in this recipe or substitute for plain chocolate if you prefer. I love the flavour and texture that Toblerone gives this Baileys Chocolate Cheesecake – but normal cooking chocolate is just as delicious.
How To Make A Baileys Cheesecake
Step 1 – Prepare The Base
Crush the biscuits (cookies) and stir through the melted butter.
Press VERY firmly into the base of a lined springform tin. I like to press a round glass on top of the base to press it down super firmly.
Step 2 – Beat
Ensure your ingredients are at room temperature before beating. This will help the ingredients to be mixed smoothly and easily together.
Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
Step 3 – Mix
Add the dissolved gelatine, melted chocolate and whipped cream and mix through.
Pour the mixture on top of the cookie crumb base.
Step 4 – Decorate
Finely grate extra Toblerone (or any chocolate you like) on top of the cheesecake.
Step 5 – Chill
Chill in the fridge for at least 6 hours (preferably overnight), before cutting into pieces and serving immediately.
How To Dissolve Gelatine
This is the EASIEST and most FOOLPROOF way to dissolve gelatine.
To dissolve gelatine (without getting any lumps):
- Sprinkle the gelatine 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 with boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved.
That’s it!!
Recipe Tips & FAQ
This really is such a simple cheesecake recipe, but these tips will ensure it turns out perfectly every single time!!
- 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.
- 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.
- When dissolving the gelatine, follow my steps above for perfectly dissolved gelatine.
- I recommend using full fat cream cheese (not light) as it gives the cheesecake a firmer and creamier texture.
- 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).
- 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.
- 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.
- This Baileys Chocolate Cheesecake should be stored in the fridge and consumed within 3 days.
More Baileys Irish Cream Recipes
If you love Baileys, then you’re going to fall head over heels for these delicious recipes!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Baileys Chocolate Cheesecake (No-Bake)
Ingredients
- 250 g chocolate ripple biscuits see notes
- 80 g (1/3 cup) butter melted
- 300 ml cream for whipping
- 200 g Toblerone chocolate or any chocolate
- 3 tsp gelatine dissolved in 1/3 cup water (see note)
- 500 g cream cheese full fat
- 165 g (3/4 cup) caster sugar
- 90 ml Baileys liquor
- 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.
- Melt the Toblerone chocolate and set aside to cool.
- 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.
- 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.
- Melt the Toblerone chocolate on 50 degrees, Speed 2 for 3 minutes and set aside to cool.
- 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.
- 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).
I only had 250g of cream cheese, will that be okay?
Hi Toni, I would halve the other filling ingredients too xx
Hi Lucy, I want to try this recipe. It sounds delicious. What size tin did you use. Mary
Hi Mary, I used a 20cm round springform pan 🙂