Baileys Chocolate Cheesecake (No-Bake)

A piece of chocolate cheesecake on a white plate, decorated with grated chocolate in front of a box of Toblerone

Baileys Chocolate Cheesecake (No-Bake)

The ultimate no-bake Baileys Chocolate Cheesecake - a thick, creamy and boozy cheesecake topped with Toblerone chocolate! A delicious adults-only dessert.

5 from 38 votes

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Course: Dessert

Cuisine: American

Prep Time: 30

Chilling time: 6

Total Time: 6 30

Servings: serves

Calories: 338kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Food processor or Thermomix

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 tsp 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).

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 ⅓ 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.

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