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No-Bake Bailey’s Cheesecake

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Rich no-bake Bailey’s cheesecake, incredibly creamy and delightful. An easy crust, decadent cream cheese, and mascarpone filling, topped with chocolate and coffee whipped cream. A cheesecake can hardly get any better!

This gelatin-free, no bake Bailey’s cheesecake is the perfect dessert for celebrating St. Patrick’s Day this year.

But you will probably like it so much, you will keep making it! Again and again! I know I do, I just love the creaminess, the flavor, the simplicity of the recipe… Anything about it, actually.

bailey's cheesecake on a platter and a slice on a plate.

I love baking with Bailey’s (have a look at this Bundt Cake or these Muffins), the only drawback about it is that every time I do, I have to bake something extra for the kids.

But no stress there either, just stir the batter for the Sour Cream Muffins or for this Apple Cake in just a few minutes and you can be sure that your kids will be happy as well.

What do you need?

biscuits, cream cheese, mascarpone, sugar, butter, baileys on a wooden board.

For the crust:

  • Butter biscuits or butter cookies: I use them most of the time because I live in Germany and they are the most common thing to use for such crusts here. They are usually from Leibniz or better said their cheaper alternative.
  • However, if you live in the US Graham crackers are the best choice.
  • If you live in the UK, you would probably choose digestive biscuits.
  • You can also make an Oreo crust, it is delicious as well.
  • I never add sugar to this kind of crust, the biscuits are always sweet enough.
  • You will also need butter. Make sure it’s unsalted.
creamy slice of irish cream cheesecake on a vintage plate.

For the filling:

  • Cream cheese – Philadelphia style.
  • If you live in the US, use a block of cream cheese, not whipped cream cheese.
  • In Germany or anywhere else where blocks of cream cheese don’t exist, use the regular cream cheese in a tub, again, making sure it’s not whipped. Which probably isn’t, regular cream cheese is not whipped, if it is it will be written on the tub.
  • When opening the tub, drain the small amount of liquid if there is any. Philadelphia is usually liquid-free, but cheaper alternatives often have a tiny amount of liquid on top.

Mascarpone:

  • It makes the no-bake Bailey’s cheesecake really rich and creamy and helps with the setting as it’s sturdier than cream cheese.

Baileys:

  • You will need some both for the filling and the topping.

For the topping:

cream, baileys, coffee granules, chocolate on a chopping board.
  • Double/heavy cream for whipping. Not sweetened, vegan/vegetarian, or diet. Just the pure thing.
  • Bittersweet chocolate: use good quality, you will be able to taste it.
  • Instant coffee granules: just 1 teaspoon. You might think it’s not enough to really matter, but it does. It enhances the chocolate flavor and adds some coffee flavor you would love as well.
  • However, if you don’t feel like buying a whole jar of coffee for just 1 teaspoon, you can leave it out.
  • Chocolate sprinkles or other chocolate decoration of choice.
fork marks in a slice of creamy cheesecake.

How to make no-bake Bailey’s cheesecake?

Crust:

  • Crush the cookies/crackers/digestives in the food processor. Alternatively, place them in a freezer bag, close the bag well and crush the biscuits using a rolling pin. Transfer to a bowl.
  • Pour the melted butter on top and mix until the crumbs are completely coated.
  • Line the bottom of a small springform (20 cm/ 8 inches) with baking parchment.
  • Tip the crumbs into the tin and press firmly down into the base to create an even layer.
  • Chill until you make the filling.
springform with graham cracker crust.

Filling:

  • Place cheese and mascarpone in a bowl.
  • Add sugar and Bailey’s and mix to combine. Don’t overmix. (1)
  • Pour the mixture onto the crust. Smooth the top down with the back of a spoon or spatula.
  • Cover with cling film and refrigerate for at least 3-4 hours or overnight. (2)
collage of two pictures of making cream cheese filling in a bowl.

Topping:

  • Make sure that the double/heavy cream is cold before whipping, it whips much better when refrigerator-cold.
  • Chop the chocolate very finely. (1)
  • Place it in a small saucepan. Add the Irish cream and coffee granules. (2)
  • Heat very gently while stirring continuously until the chocolate is melted and the coffee granules are completely dissolved. (3)
  • Let cool for 5-10 minutes, it will not take long.
collage of three pictures of chopping and melting chocolate.
  • In the meantime, whip the cream until stiff. Set aside.
  • Once the chocolate is cool, fold in the whipped cream.
collage of two pictures of whipped cream and chocolate cream.
  • Spread the topping on the cheesecake. You can also pipe it if you like. Be creative!
  • Decorate with chocolate sprinkles, shavings, or other decorations of choice.
  • Refrigerate until ready to serve.
collage of two pictures of creamy cheesecake whole and sliced.

Tips for making the Bailey’s cheesecake

  • Always use a digital kitchen scale in baking, it guarantees for best results.
  • The cheesecake is made without gelatin. This makes it soft and incredibly creamy.
  • And don’t worry, it will keep its shape even without the help of gelatin. The block cream cheese and the even sturdier mascarpone will take care of that.
  • Allow the cheesecake to set long enough in the fridge, I always leave it overnight.
  • Use pure heavy cream for whipping. As mentioned above nothing sweetened, vegetarian, or diet. I always use fresh cream from the refrigerator section of the supermarket.
  • Make sure that the cream is refrigerator-cold before using, it makes it stable and better for whipping.
  • On the other hand, the cream cheese and mascarpone should have room temperature. This way they are easier to mix and the filling won’t be clumpy.

Can I serve Bailey’s cheesecake to children?

Definitely no! Don’t serve to children, pregnant women or people with alcohol issues.

How to store?

Keep the no-bake Bailey’s cheesecake refrigerated. Don’t leave it on the counter for too long or it will soften too much. The leftovers keep well for 2-3 days as long as they are refrigerated.

slicing a cheesecake topped with chocolate cream.

More delicious no-bake cheesecake recipes:

creamy slice of irish cream cheesecake on a vintage plate.

No Bake Bailey's Cheesecake

Yield: 8-10
Prep Time: 30 minutes
Additional Time: 12 hours
Total Time: 12 hours 30 minutes

Rich no-bake Bailey's cheesecake, incredibly creamy and delightful. An easy crust, decadent cream cheese, and mascarpone filling, topped with chocolate and coffee whipped cream. A cheesecake can hardly get any better!

Ingredients

  • Crust (Note 1):
  • 100 g/ 3.5 oz butter biscuits/Graham crackers/digestives (Note 2)
  • 50 g/ 1.8 oz/ ¼ cup unsalted butter
  • Filling:
  • 500 g/ 1.1 lb/ 2 ¼ cups mascarpone, room temperature
  • 350 g/ 12.4 oz/ 1 ½ cups cream cheese, room temperature
  • 75 g/ 2.7 oz/ 1/3 cup + 1 tablespoon sugar
  • 75 ml/ 2.5 fl.oz/ 1/3 cup Bailey's
  • Topping:
  • 100 g/ 3.5 oz bittersweet chocolate
  • 50 ml/ 1.7 fl.oz/ ¼ cup Bailey's
  • 1 teaspoon instant coffee granules
  • 200 ml/ 6.8 fl.oz/ scant 1 cup heavy/double cream, refrigerator-cold
  • chocolate sprinkles or shavings or other chocolate decoration of choice

Instructions

Crust:

  1. Line the bottom of a small springform (20 cm/ 8 inches) with baking parchment.
  2. Crush the biscuits in the food processor. Alternatively, place them in a freezer bag, close the bag well and crush the biscuits using a rolling pin. Transfer to a bowl.
  3. Melt the butter and add it to the crumbs. Mix until the crumbs are completely coated. Tip the crumbs into the springform and press firmly down into the base to create an even layer. Chill until you make the filling.



Filling:

  1. Place mascarpone, cream cheese, sugar, and Bailey's in a bowl. Mix to combine. Don't overmix. Pour the mixture onto the crust. Smooth the top down.
  2. Cover with cling film and refrigerate for at least 3-4 hours or overnight.



Topping:

  1. Chop the chocolate very finely. Place it in a small saucepan together with Bailey's and coffee granules.
  2. Heat gently while stirring continuously until the chocolate is melted and the coffee granules are completely dissolved. Let cool for 5-10 minutes, it will not take long.
  3. In the meantime, whip the cream until stiff. Set aside.
  4. Once the chocolate is cool, fold in the whipped cream. Spread or pipe on the cheesecake.
  5. Sprinkle with the chocolate decoration of choice. Keep refrigerated until ready to serve.

Notes

  1. Always use a digital kitchen scale in baking, it guarantees for best results.
  2. The choice of biscuits depends on where you live. Oreos are great as well.
Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 629Total Fat: 53gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 137mgSodium: 383mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 7g

Nutritional information is not always accurate.

mjskitchen

Monday 15th of March 2021

One can never get enough Bailey's. Beautiful cheesecake and I'm sure it taste as good as it looks.

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