No-Bake Bailey's Cheesecake

This rich no-bake Bailey's cheesecake is 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.

I love baking with Bailey's (have a look at this Bailey's Bundt Cake or these Bailey's 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 Vegan Apple Cake in just a few minutes, and you can be sure that your kids will be happy as well.

Recipe ingredients

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.

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.
  • Try the Strawberry Mascarpone Dessert, too.
• Baileys: You will need some both for the filling and the topping.

Topping

• Double/heavy cream for whipping. Not sweetened, vegan/vegetarian, or diet. Just the pure thing.
• Bittersweet chocolate: use good quality, and 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.

See the recipe card for full information on ingredients and quantities.

How to make Bailey's cheesecake with mascarpone?

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.

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)

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.

• In the meantime, whip the cream until stiff. Set aside.
• Once the chocolate is cool, fold in the whipped 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.

Expert Tips

• Always use a digital kitchen scale (the Amazon link opens in a new tab) 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 no-bake Baileys 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 be at room temperature. This way, they are easier to mix, and the filling won't be clumpy.

Recipe FAQ

Recipe

No Bake Bailey's Cheesecake

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!

5 from 2 votes

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Course: Pies and Cheesecakes

Cuisine: American, Irish

Prep Time: 30 minutes minutes

Additional Time: 12 hours hours

Total Time: 12 hours hours 30 minutes minutes

Servings: 8 -10 slices

Calories: 629kcal

Author: Adina

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Ingredients 

USEU

Crust (Note 1):

• ▢ 3.5 oz butter biscuits or Graham crackers or digestivesNote 2
• ▢ ¼ cup unsalted butter

Filling:

• ▢ 2 ¼ cups mascarpone room temperature
• ▢ 1 ½ cup cream cheese room temperature
• ▢ ⅓ cup sugar a little more to taste
• ▢ ⅓ cup Bailey's

Topping:

• ▢ 3.5 oz bittersweet chocolate
• ▢ ¼ cup Bailey's
• ▢ 1 teaspoon instant coffee granules
• ▢ 1 cup heavy cream refrigerator-cold
• ▢ chocolate sprinkles or shavings or other chocolate decoration of choice

Instructions

Crust:

• Line the bottom of a small springform (20 cm/ 8 inches) with baking parchment.
• 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.

  3.5 oz butter biscuits/ 100 g
• Melt the butter and add it to the crumbs. Mix until the crumbs are completely coated.

  ¼ cup unsalted butter/ 55 g
• Base: Tip the crumbs into the springform and press firmly down into the bottom to create an even layer.
• Chill until you make the filling.

Filling:

• Combine: Place the 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 ¼ cups mascarpone/ 500 g + 1 ½ cup cream cheese/ 350 g + ⅓ cup sugar/ 70 g + ⅓ cup Bailey's/ 75 ml
• Refrigerate: Cover with cling film and refrigerate for at least 3-4 hours or overnight.

Topping:

• Chop the chocolate very finely. Place it in a small saucepan together with Bailey's and coffee granules.

  3.5 oz bittersweet chocolate/ 100 g + ¼ cup Bailey's/ 50 ml + 1 teaspoon instant coffee granules
• 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.
• Fill: In the meantime, whip the cream until stiff. Set aside. Once the chocolate is cool, fold in the whipped cream. Spread or pipe on the cheesecake.

  1 cup heavy cream/ 250 ml
• Decorate: Sprinkle with the chocolate decoration of choice.

  chocolate sprinkles
• Refrigerate until ready to serve.

Notes

1. Measurements: Always use a digital kitchen scale in baking; it guarantees for best results.
2. Biscuits: The choice of biscuits depends on where you live. Oreos are great as well.

Nutrition

Serving: 1slice | Calories: 629kcal | Carbohydrates: 27g | Protein: 7g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 383mg | Fiber: 2g | Sugar: 18g

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