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) - Conventional Method
Ingredients
- 250 g packet chocolate ripple biscuits or any plain chocolate biscuit
- 80 g butter melted
- 300 ml cream lightly whipped
- 500 g cream cheese softened
- ¾ cup caster sugar
- 90 ml Baileys liquor
- 3 tsp gelatine dissolved in ¼ cup boiling water cooled
- 200 g Toblerone chocolate - plus an extra 100g Toblerone chocolate for grating over top or any chocolate
Instructions
- 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.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
- Add the cooled, 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).
Recipe Notes
This cheesecake has a subtle Baileys flavour. You can add extra Baileys to make it stronger, however if you do, you'll also need to adjust the gelatine quantity, in order to ensure that the cheesecake sets.
Baileys Chocolate Cheesecake (No-Bake) - Thermomix Method
Ingredients
- 250 g packet chocolate ripple biscuits or any plain chocolate biscuit
- 80 g butter melted
- 300 ml cream lightly whipped
- 500 g cream cheese softened
- ¾ cup caster sugar
- 90 ml Baileys liquor
- 3 tsp gelatine dissolved in ¼ cup boiling water cooled
- 200 g Toblerone chocolate - plus an extra 100g Toblerone chocolate for grating over top or any chocolate
Instructions
- 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.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- 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 cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds. Set aside.
- Place the Toblerone chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
- 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).
Recipe Notes
This cheesecake has a subtle Baileys flavour. You can add extra Baileys to make it stronger, however if you do, you'll also need to adjust the gelatine quantity, in order to ensure that the cheesecake sets.
Toblerone AND Baileys! Two of my favourite things! This is the perfect cheesecake combination!
Well really what’s not to love about this? I actually want to lick the screen. Thanks for sharing with YWF as well. x
Hahaha thanks Vicki! xx
Turned out great , I add 100ml of Bailey’s and used milk and dark chocolate instead of Toblerone.
Perfect!!!
Oh wow this looks too good Lucy! I have always got Bailey’s handy in the fridge so this is such a great recipe for me
Hehe I like your style Jayne!! x
I was a little uninspired for christmas… going to do the usuals. But I think I have a new one to add!
My favourite chocolate with a little extra specialness. lol
xx
Oh thank you!!! xx
How much extra gelatine would I need to use if I added more baileys. Also how much more baileys do you recommend. I don`t want to make it and it was not set due to the amount of baileys. Thanks
Hi Lyn, it depends on how much extra Baileys you add! To be on the safe side, if you add 1/2 cup extra Baileys, I would add an extra 1/2 tsp of gelatine.
hi are you you using ordinary bailys irish cream or is there another option as i noticed your bottle looked different than the one i have.Looks yummy thanks
Just the normal one!! But you can use any brand you like 🙂
I have made this for Melbourne Cup dessert to share with friends tomorrow. I am sure it will impress them.
I used Tia Maria as I had no Baileys. Piped cream on top and sprinkled with Toblerone chocolate.
Can’t wait to taste it tomorrow…
Hi Jooles, it sounds AMAZING and I’m sure your friends will love it!! Have a great day! xx
Hi Lucy!
I’m thinking about making this for the in-laws Christmas but gelatine gives me the heebie jeebies… Queen makes a vegetarian alternative called Jel-it-in. I was just reading the instructions (you can see them on the woolworths website) and it’s a bit different! I was wondering if you had tried it, and if you did – do you have any tips on how to adjust this recipe (or any!) to suit?
Thanks!
Dani.
Hi Dani, no I haven’t tried it yet!! My tip for dissolving gelatine powder is to pop it in a small bowl or ramekin with lukewarm water. Leave it for a couple of minutes, then place the ramekin into a larger bowl of boiling water (not letting it into the smaller ramekin though). Stir and the boiling water will slowly heat the gelatine making it really easy to dissolve. Good luck!! xx
It worked! And it was a hit 🙂
Had to dissolve one sachet of Jel-It-In in 100ml cold water, then added the Toblerone and boiled it/stirred to melt the chocolate. Followed the rest of the recipe as usual. Already had requests to make it again next year!
Woo hoo!!!! Thanks so much for letting me know!! xx
My neighbour made this cheese cake last night, she tells me it was delicious, her husband licked the bowl, I notice however you seem to have missed a couple of things Namely:
1 glass of Baileys – as the maker of this cheese cake it you your responsibility to ensure the Baileys is of the highest quality possible, you can only do this by drinking some of it.
2 – several extra pieces of Toblerone – Again it is your responsibility as the baker to ensure the Toblerone is of the highest quality and totally fresh, you can only do this by eating some.
Quality Control is very serious and as the chef it is your responsibility to maintain QC at all times, if that means sampling the products to ensure their quality then you have to Force yourself to do so. I know it will be difficult but I am sure you will find a way to enjoy this very important part of the entire process ~ of course you could let your partner QC the baileys and the kids QC the Toblerone..
Hahaha this made me laugh!!! And yes… taste testing is a MUST!!!
Hiya,
Just checking when l melt the chocolate in step 10, am l doing so in a clean TM bowl or is it being melted mixed in with the cream cheese mixture?
Hi Maddy, it’s in a clean and dry Thermomix bowl. xx
Hi,
I have made this cheesecake many times and it is always a hit.
Just wondered if I can use any type of chocolate bar and not just Toblerone? Will it alter the cheesecake?
Many thanks
Hi Amy, absolutely!!!!!! Any type of chocolate works just as well! xx
Hiya, I noticed your method of dissolving gelatine is slightly different to that of your Baileys Malteser cheesecake. Is there a difference between both methods? TIA xx
Hi Lynsey, either works well (but I find the one in the Baileys Malteser Cheesecake recipe to be the most foolproof!! xx
Hiya,
3tsp of gelatine powder equals how many gelatine leaves? I find the leaves dissolve much better than the powder. I got a few lumps in my last attempt.
Hi Maddy, have a look on the gelatine leaves packet – it will tell you (and it often depends on the brand of gelatine laves and the country you’re in).
Made this yesterday for a lunch today. EVERYONE loved it! Thank you!
Fantastic!!!! I’m so glad you liked it!! 🙂
If you up the amount of Bailey’s, do you up the gelatin and water? Or just the amount of gelatin?
Hi Lauren, you’ll need to add a little more water as well as more gelatine (so that there’s enough to dissolve it). xx
Absolutely the most requests for cheesecakes I make, it’s this one!
I have altered the base a bit, 125g biscotti biscuits 125g digestives & 115g melted butter….this cheesecake CAN go along way in our house but it never lasts more than two days ( I have been known to have it for breakfast!) lol
Love it.
Hehehe! Nothing beats cheesecake for breakfast! So glad you enjoy it! xx
Can I freeze this cake? I want to make it ahead of time.
Hi Tanya, I dont generally like to freeze cheesecakes, but I know that a lot of people do and are happy with the results. xx
This recipe looks great but can you convert the measurements of ingredients from the metric system to the english measurement system.
Hi! I don’t have any Baileys handy, could I use Kahlua as a substitute?
Absolutely!!