Baileys Chocolate Cheesecake (No-Bake)

The BEST Baileys Chocolate Cheesecake with Toblerone chocolate... completely no-bake (so there's no need to turn the oven on!). Easy and delicious!
5 from 6 votes
Print Pin
Course: Dessert
Cuisine: Cheesecake
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 16 serves
Calories: 338kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Food processor or Thermomix

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

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.

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