This no bake Baileys cheesecake is thick, creamy, a little bit boozy and topped with grated Toblerone. It takes 30 minutes to prepare, then the fridge does the rest. It's my go to adults only dessert for Christmas, birthdays and Friday nights with friends!
A Quick Look At The Recipe
✅ Recipe Name: Baileys Chocolate Cheesecake (No Bake)
🕒 Ready In: 6 hours 30 minutes (30 minutes prep plus at least 6 hours chilling)
👪 Serves: 16
🍚 Calories: 338kcal per serve
🥣 Main Ingredients: Chocolate ripple biscuits, butter, cream cheese, caster sugar, Baileys Irish Cream, Toblerone, cream, gelatine
📖 Dietary Info: No bake, adults only (contains alcohol), contains gelatine, Thermomix or conventional method
⭐ Why You'll Love It: A rich, creamy chocolate cheesecake with a gentle Baileys kick, and no oven needed!
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Baileys Irish Cream is a smooth, creamy liqueur made with Irish whiskey, and it's a cheeky addition to just about any dessert. You can use the Baileys brand, any cheaper Irish cream or even make your own homemade Baileys. If you love it as much as I do, you'll find plenty more ideas in my Best Baileys Recipes collection.
Why You're Going To Love This Recipe
- No baking: just mix, chill and slice. No water bath and no cracked tops to stress about!
- Perfect for any occasion: it's on my table for Christmas desserts, St Patrick's Day and birthdays.
- Feeds a crowd: no bake cheesecakes are rich and creamy, so a small slice goes a long way. This one serves 16.
- Make ahead friendly: it's best made the day before, so there's no last minute rush.
- Reader favourite: this recipe has a 5 star rating from 43 readers!
- Thermomix or conventional: both methods are in the recipe card below.
Jump to:
- A Quick Look At The Recipe
- Why You're Going To Love This Recipe
- Baileys Cheesecake Ingredients
- Baileys Cheesecake Variations
- How To Make A Baileys Cheesecake
- Top Tip
- How To Dissolve Gelatine
- Storing And Making Ahead
- Recipe Tips
- Baileys Cheesecake FAQs
- More Baileys Desserts
- Baileys Chocolate Cheesecake (No-Bake)
Baileys Cheesecake Ingredients
You'll find everything for this cheesecake at the supermarket. Here's what to know before you start:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Chocolate biscuits: I use Arnott's Choc Ripple biscuits. Any plain sweet chocolate biscuit (cookie) or Oreos will work too.
- Butter: salted or unsalted are both fine.
- Cream: you'll be whipping it, so use thickened, heavy or whipping cream.
- Cream cheese: use full fat, not light. It gives a creamier texture and a firmer set.
- Caster sugar: also called superfine sugar. It's fine enough to dissolve into the filling.
- Baileys Irish Cream: the original or any brand of Irish cream. The cheaper home brands taste just as good in a cheesecake.
- Gelatine: powdered gelatine, dissolved in water. It's what helps the cheesecake set.
- Toblerone: some melted into the filling and some grated on top. Plain milk or dark chocolate works if you prefer.
Baileys Cheesecake Variations
- Make it boozier: add up to 100ml extra Baileys, and add 1 extra teaspoon of gelatine so it still sets.
- Swap the chocolate: use plain milk or dark chocolate instead of Toblerone.
- Change the base: Oreos or any plain sweet chocolate biscuit can replace the Choc Ripples.
- More no bake cheesecakes: try my Baileys Malteser Cheesecake, or go without the Baileys in my Toblerone Cheesecake, Caramilk Cheesecake or Mars Bar Cheesecake.
How To Make A Baileys Cheesecake
It takes about 30 minutes to put this cheesecake together. Make sure all of your ingredients are at room temperature before you start, as it keeps the filling smooth. The full recipe card is below.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Make the base. Grease and line a 20cm springform tin. Finely crush the biscuits and mix them with the melted butter.
- Step 2: Press. Press the crumbs very firmly into the tin (the bottom of a glass is perfect for this) and pop it in the fridge.
- Step 3: Prep. Whip the cream, melt the Toblerone and set it aside to cool, then dissolve the gelatine (see the method below).
- Step 4: Beat. Beat the cream cheese, caster sugar and Baileys until smooth and creamy, then beat in the dissolved gelatine.
- Step 5: Fold and fill. Fold the cooled melted chocolate and whipped cream through the filling. Spoon it over the base and spread it out evenly.
- Step 6: Decorate and chill. Chill for 15 minutes, grate the extra Toblerone over the top, then chill for at least 6 hours (overnight is best).
Top Tip
Lumps are the enemy of a silky cheesecake! Start with room temperature cream cheese, and let the melted chocolate cool to room temperature before you fold it through. Warm chocolate is what causes those little chocolate flecks through the filling.
How To Dissolve Gelatine
This is the easiest, most foolproof way to dissolve gelatine without any lumps:
- Sprinkle the gelatine powder over ⅓ cup of cool water in a small bowl and leave it to sit for a minute or 2.
- Give it a stir.
- Sit the small bowl inside a larger bowl of boiling water (don't let any water get into the gelatine) and stir until it's completely dissolved.
Storing And Making Ahead
- Make ahead: the cheesecake needs at least 6 hours in the fridge, but it's best left overnight. Make it the day before you need it.
- Store: keep it covered in the fridge and enjoy it within 3 days.
- Serve: cut it into slices and serve it straight from the fridge.
Recipe Tips
- Press the base firmly: a well packed base holds together when you slice.
- Use full fat cream cheese: light cream cheese won't set as firmly.
- Cool the chocolate: let the melted Toblerone cool to room temperature before folding it through.
- Adjust the gelatine: if you add extra Baileys, add 1 extra teaspoon of gelatine too.
- Grate the topping after 15 minutes: the filling firms up just enough to hold the grated chocolate on top.
Baileys Cheesecake FAQs
It needs a minimum of 6 hours in the fridge, but for the best results leave it overnight before cutting.
Yes! It's best made the day before. Keep it in the fridge and enjoy it within 3 days.
Add up to 100ml extra Baileys. If you do, add 1 extra teaspoon of gelatine as well so the cheesecake still sets.
Absolutely. Plain milk or dark chocolate both work well, in the filling and grated on top.
Any plain sweet chocolate biscuit (cookie) works, or you can use Oreos.
No. Any brand of Irish cream works, and the cheaper ones taste just as good. You can even use homemade Baileys.
Yes! The recipe card below has both a Thermomix and a conventional method.
More Baileys Desserts
Can't get enough Baileys? These boozy treats are always a hit! You can also try my Baileys Brownies, or find more ideas in my Best No Bake Cheesecake Recipes.
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Baileys Chocolate Cheesecake (No-Bake)
Ingredients
- 250 g chocolate ripple biscuits see notes
- 80 g (⅓ cup) butter melted
- 300 ml cream for whipping
- 200 g Toblerone chocolate or any chocolate
- 3 teaspoon gelatine dissolved in ⅓ cup water (see note)
- 500 g cream cheese full fat
- 165 g (¾ 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).
Emily Vos says
Can you freeze the cheesecake?
Lucy Mathieson says
Absolutely!
Deborah A Larsen says
for people who have never used the gelatin before ,don't let it set up you will get chunks of gelatin in your cheesecake.
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