The ultimate no-bake Baileys Chocolate Cheesecake – a thick, creamy and boozy cheesecake topped with Toblerone chocolate!
When it comes to decadent desserts, it doesn’t get any cheekier than a Baileys Irish Cream dessert! With everything from our most popular Baileys Tim Tam Cheesecake Balls to our Baileys Malteser Cheesecake, Baileys Self-Saucing Pudding to Baileys Choc Ripple Cake, rich Baileys Brownies to this classic Baileys Chocolate Cheesecake… we’ve got all your Baileys Irish cream recipes covered!
No-Bake Baileys Chocolate Cheesecake
A no-bake cheesecake is the ultimate simple dessert (plus you don’t even need to turn the oven on!!). This boozy cheesecake takes just 30 minutes to prepare… the hardest part is waiting for it to chill in the fridge!
Check out some more of our favourite no-bake cheesecake recipes here (including our famous Mars Bar Cheesecake, Tim Tam Cheesecake and our over-the-top Rocky Road Cheesecake).
How To Make A Baileys Cheesecake
Step 1 – Prepare the base and press into a springform tin
Step 2 – Beat the cream cheese and caster sugar together
Step 3 – Mix through the dissolved gelatine, melted Toblerone, Baileys and whipped cream
See below for my simple tips for dissolving gelatine.
Step 4 – Top with extra grated Toblerone
Step 6 – Chill in the fridge
See tips below for chilling time.
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
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)
The ultimate no-bake Baileys Chocolate Cheesecake - a thick, creamy and boozy cheesecake topped with Toblerone chocolate!
Print Pin RateServings: 16 serves
Calories: 338kcal
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
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
I only had 250g of cream cheese, will that be okay?
Hi Toni, I would halve the other filling ingredients too xx