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    Where Is My Spoon > Recipes > Sweets > Pies and Cheesecakes

    No-Bake Bailey's Cheesecake

    Last modified: Mar 17, 2022 ยท Published by Adina, Mar 17, 2022 ยท 1 Comment

    Jump to Recipe
    decadent cake on a black background.

    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!

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

    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.

    Jump to recipe
    • Recipe ingredients
    • How to make Bailey's cheesecake with mascarpone?
    • Expert Tips
    • Recipe FAQ
    • More no-bake cheesecake recipes
    • Recipe
    • No Bake Bailey's Cheesecake

    Recipe ingredients

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

    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 โ€“ 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

    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, 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.

    fork marks in a slice of creamy cheesecake.

    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.
    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.

    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

    Can I serve Bailey's cheesecake to children?

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

    How to store the cheesecake?

    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 no-bake cheesecake recipes

    • a slice of creamy no bake lemon curd cheesecake with fork marks at the top of the slice.
      No-Bake Lemon Curd Cheesecake
    • super creamy slice of apricot cheesecake garnished with lemon balm leaves.
      Apricot Cheesecake
    • a square piece of ricotta cheesecake with fresh raspberries on top, the rest of the cake behind it.
      No-Bake Ricotta Cheesecake (with Raspberries)
    • a super creamy slice of banana caramel cream pie on a small plate.
      The Best Banana Caramel Cream Pie

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    no bake bailey's cheesecake on a platter.

    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
    Print Pin Share GrowSaved! Rate
    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 

    Crust (Note 1):

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

    Filling:

    • 2 ยผ cups mascarpone room temperature
    • 1 ยฝ cup cream cheese room temperature
    • โ…“ cup sugar a little more to taste
    • โ…“ cup Bailey's

    Topping:

    • 3.5 oz bittersweet chocolate
    • ยผ 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.
      ยผ 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 ยผ cups mascarpone/ 500 g + 1 ยฝ cup cream cheese/ 350 g + โ…“ cup sugar/ 70 g + โ…“ 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 + ยผ 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
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. mjskitchen says

      March 15, 2021 at 7:30 pm

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

      Reply
    5 from 2 votes (2 ratings without comment)

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