Baileys Cheesecake

by | Jan 22, 2011

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This Baileys Cheesecake is great for bringing to dinner parties. It’s not overly sweet and has that delicate Baileys Irish Cream flavour of coffee and chocolate. Perfect for finishing a meal with a light indulgence. You could also make these as individual mini-cheesecakes using a muffin tin.

This Baileys Cheesecake recipe features all of my favourite food groups: butter, sugar, chocolate and alcohol. Great for bringing to dinner parties, this dessert is not overly sweet and has that delicate Baileys Irish Cream flavour of coffee and chocolate. Perfect for finishing a meal with a light indulgence. You could make these as individual mini-cheesecakes using a cupcake tin.

BAILEYS CHEESECAKE

Makes: One 23cm cheesecake, serves 8-12

Difficulty: Easy

EQUIPMENT:

23cm Springform cake tin; or a 12-hole muffin tin

INGREDIENTS:

250g plain Digestive biscuits, crushed into crumbs
85g Unsalted Butter, melted
125ml Boiling water
1 tablespoon Gelatin Powder
180g Caster Sugar
1 tablespoon Lemon Juice
250g Cream Cheese, cubed, at room temperature
300ml Cream
180ml Baileys Irish Cream Liqueur
25g Chocolate Flakes (one “flake” chocolate bar)

METHOD:

Prepare the cheesecake crust. In a large bowl stir together the melted butter and the crushed biscuits. Press the mixture down firmly across the whole base of the springform tin. Place the crust in the fridge to set.

Fill a cup with 125ml of boiling water. Sprinkle the gelatin powder on top. Stir continuously until the gelatin has dissolved. Set aside to cool.

Place the caster sugar, lemon juice and cubes of soft cream cheese into the bowl of a mixer. Beat on medium speed until the sugar has dissolved. Beat in the cooled gelatin mix, cream, Baileys, and half of the chocolate flakes.

Remove the crust from the fridge. Pour the filling over the crust.

BAKING TIPS:

  • You could also make mini-cheesecakes in a 12-hole muffin tin. Make sure you use patty cases so you can easily remove the cheesecakes.
  • If you don’t have Baileys you can substitute other liqueurs like Frangelico.
  • Store leftover cheesecake covered in the fridge. Eat within 24 hours.

Recipe adapted from “Legless: desserts to get you in the spirit”

Baileys Cheesecake
Baileys Cheesecake
This no bake Baileys Cheesecake has a delicate Baileys Irish Cream flavour of coffee and chocolate. Perfect for finishing a meal with a light indulgence.
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Servings Prep Time Cook Time Passive Time
12people 30mins 0mins 4hrs
Servings Prep Time
12people 30mins
Cook Time Passive Time
0mins 4hrs
Ingredients
  • 250 g Digestive Biscuits crushed to fine crumbs
  • 85 g Unsalted Butter melted
  • 125 ml Boiling Water
  • 1 tablespoon Gelatin powder
  • 180 g Caster Sugar
  • 1 tablespoon Lemon Juice
  • 250 g Cream Cheese cubed
  • 300 ml Cream
  • 180 ml Baileys Irish Cream
  • 25 g Chocolate Flakes
Servings: people
Units:
Ingredients
  • 250 g Digestive Biscuits crushed to fine crumbs
  • 85 g Unsalted Butter melted
  • 125 ml Boiling Water
  • 1 tablespoon Gelatin powder
  • 180 g Caster Sugar
  • 1 tablespoon Lemon Juice
  • 250 g Cream Cheese cubed
  • 300 ml Cream
  • 180 ml Baileys Irish Cream
  • 25 g Chocolate Flakes
Servings: people
Units:
Instructions
  1. Prepare the cheesecake crust: in a large bowl stir together the melted butter and the crushed biscuits. Press the mixture down firmly across the whole base of the springform tin. Place the crust in the fridge to set.
  2. Fill a cup with 125ml of boiling water. Sprinkle the gelatin powder on top. Stir continuously until the gelatin has dissolved. Set aside to cool.
  3. Place the caster sugar, lemon juice and cubes of soft cream cheese into the bowl of a mixer. Beat on medium speed until the sugar has dissolved. Beat in the cooled gelatin mix, cream, Baileys, and half of the chocolate flakes.
  4. Remove the crust from the fridge. Pour the filling over the crust. Place back into the fridge until fully set.
Recipe Notes
  • If you're making mini cheesecakes, use a 12-hole muffin tin. But make sure you use patty cases so you can easily remove the cheesecakes!
  • If you don’t have Baileys you can substitute other liqueurs like Frangelico.
  • Store leftover cheesecake covered in the fridge. Eat within 24 hours.
Nutrition Facts
Baileys Cheesecake
Amount Per Serving
Calories 428 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Trans Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 131mg 44%
Sodium 226mg 9%
Potassium 21mg 1%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 22g
Protein 7g 14%
Vitamin A 16%
Vitamin C 1%
Calcium 3%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other Cheesecake recipes like this Oreo Cheesecake and our Baked New York Lime Cheesecake.

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Indulgent cheesecake flavoured with Baileys Irish Cream liqueur.