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)
Ingredients
- 250 g 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
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.
- 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).
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.
- 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).
Notes
Nutrition
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!!