This Baileys Cheesecake may just be the ULTIMATE cheesecake recipe. Irish Cream and chocolate filling on a crunchy biscuit base… Topped with decadent dark chocolate ganache. Tempted?
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DON’T LOSE THIS RECIPE! PIN Baileys Cheesecake FOR LATER…
What makes THIS Baileys Cheesecake recipe the BEST?
There are lots of Baileys Cheesecake recipes on the internet. It’s a favourite dessert for celebrations, festivals, dinner parties and at Christmas. For a pudding that pulls out all the ‘decadence’ stops, it is also within reach of the least confident of cooks. But why choose to make THIS recipe over the others?
Well… as cheesecakes go, it may just be the best cheesecake (and Baileys cheesecake) that I have ever eaten. I have never seen a cheesecake disappear so fast at GFHQ. And that speaks volumes.
As common as Baileys cheesecakes are, huge amounts of thought went into getting this particular recipe perfect… Simple enough for the cheesecake to speak for itself… Appropriately ‘cream-cheesy’ yet sumptuously silky… And importantly, a perfectly harmonious balance of Baileys AND chocolate.
Can I make this cheesecake recipe using alternative Irish Cream Liqueur?
Before I tell you what goes into this dessert to make it extra special, let’s just consider Baileys vs other types of Irish Cream. I used Baileys because this is what I tend to drink and therefore have in the cupboard. However, there is no reason why you can’t substitute Original Baileys for any other brand of Irish Cream liqueur… Or indeed, for a strawberry or other cream liqueur flavour.
For an interesting read on Irish cream comparisons, I found this taste-test article in Olive Magazine.
What goes into my no bake Baileys cheesecake recipe?
The biscuit base
It’s just a bog-standard cheesecake digestive biscuit base right? No… not quite. The process and biscuit crumb to butter ratios are the same, but this base uses a combination of digestive biscuits and Hobnobs. For obvious reasons mine were all gluten free. But what that combination gives is an extra textured, oaty bite from the rolled oats in the Hobnobs.
Being a Baileys chocolate cheesecake, there’s also a handful of chocolate chips added, offering firm little chocolate bursts into the experience.
And one final difference? The observant of you will notice that the biscuit base is a little deeper than many of its counterparts. This helps to balance the textures and richness just that bit better.
The no bake cream cheese filling
The cream cheese filling used in no bake cheesecakes will vary from one recipe to another. I like to use a combination of tangy Philadelphia and rich Mascarpone when I make cheesecake. Again, it’s about the sumptuosity balance.
UK Philadelphia is slightly softer than the US variety and comes in a tub rather than a block, but I’m not sure that will matter too much when making this recipe.
Although I often only use cream cheese as the base, for my Irish cream cheesecake, I have also added double cream, a good slug of Baileys (obvs) and some finely grated dark chocolate.
The ganache top and decoration
Unlike most Baileys cheesecakes, this one has a sexy layer of dark chocolate ganache adorning its top. Not only does this truly add to the Baileys-chocolate marriage, but it takes the cheesecake to a whole new level. Seriously. Why I have not combined silky ganache with cheesecake before, I have no idea. The slightly offset textures are made for each other and make a great dessert something more than special.
If you want, you can also add extra Irish Cream into the ganache in place of some of the double cream. I didn’t, but that was mainly because I knew I needed to go easy on the booze for my teenage daughter.
Equally, you could opt to add Baileys to the whipped cream around the edges. I didn’t, but instead whipped the leftover ganache into the cream to bring a further chocolate dimension.
And for the final embellishment? Add an extra treat in the form of Irish Cream liqueur truffles. Although I searched high and low for original Baileys ones, I failed to find any. Fortunately, Marks and Spencer came to my rescue with some equally delicious own brand Irish Cream truffles.
Is no bake Irish Cream liqueur cheesecake easy to make?
No bake cheesecakes are incredibly easy to make. It’s what makes them such magnificent dinner party desserts. And if you or any of your guests are gluten free, it’s one of the easiest puddings to de-gluten without any fuss… Simply sub the biscuit crumbs in the base for a gluten free alternative.
As long as you can melt stuff, use a whisk and have a fridge, you will have no trouble making a cheesecake… Baileys or otherwise!
Equipment needed to make Baileys and Chocolate Cheesecake
This cheesecake also only needs a few basic pieces of equipment…
- Mixing bowls are essential for both mixing the crumbs and butter mix for the base and also for whisking the cream cheese filling, any whipped cream decorations and for making the ganache. I always use my Joseph Joseph mixing bowls for whisking liquid ingredients. But for the ganache, I recommend using a microwavable glass bowl.
- Kitchen Scales are a bit of a kitchen essential and in addition to dry ingredients, I weigh most liquids too. I love my Heston Blumenthal dual platform scales because they are so versatile.
- You will definitely need a whisk. Use a stand mixer if that’s what you are used to… But you only need a sturdy hand whisk to make cheesecake.
- For cheesecake, it is essential to have a deep, non-stick springform tin. This cheesecake was made in an 8 inch (20 cm) Masterclass tin.
- To fold, stir and also get all the mixture out of the bowl, a spatula-spoon may just be the best invention ever. I absolutely love this simple bit of kit!
- For spreading the ganache, an angle-bladed palette knife is useful, but not essential.
- And if you want to pipe pretty cream swirls… A piping bag and nozzle will be necessary. I use the Lakeland ‘grippy’ disposable piping bags and for this piping, an open star tip large nozzle.
Other cheesecakes and no bake desserts on Gluten Free Alchemist
If you are looking for other cheesecake and no-bake dessert inspiration, we have plenty of ideas. On the cheesecake front, we can offer recipes for Banoffee Cheesecake with Salted Caramel as well as a lighter Blackberry Coconut Cheesecake and a baked Chocolate Cheesecake.
But we also have an incredible no bake Lemon Tart with Dark Chocolate and Ginger, a choice of Panna Cotta (Vanilla with Berry Coulis; White Chocolate, Lavender and Blackberry; or White Chocolate served with Honey-Roast Figs) and some simple yet delicious no churn ice cream recipes.
For everything else, check out our beautiful gluten free Recipe Index… an on-line book of FREE ideas.
Here’s my recipe for Baileys Cheesecake with Chocolate…
So that just leaves me to share my recipe for Baileys Cheesecake with Chocolate. I really hope you love it. Don’t forget to leave a comment or rate the recipe to let me know what you think. And be sure to subscribe to Gluten Free Alchemist (link below or on the Home Page) to stay up to date with all our latest recipes and follow us on social media (links at the top of the page) too.
Baileys Cheesecake with Chocolate (no bake)
- Mixing bowls
- Kitchen scales
- large plastic food bag + rolling pin
- Small saucepan
- Large mixing spoon or spatula
- 8 inch/20 cm deep non stick springform cake tin
- electric whisk
- microplane/fine grater
- sharp knife
- glass heat-proof bowl
- palette knife
- piping bag
- large open star nozzle
- 150 g digestive biscuits gluten free if needed
- 150 g Hobnobs gluten free if needed
- 150 g unsalted butter melted
- 50 g chocolate chips milk or dark
Baileys Chocolate Cheesecake Filling
- 350 g Philadelphia cream cheese
- 250 g Mascarpone cream cheese
- 100 g icing sugar (confectioners sugar)
- 250 g/ml double cream
- 100 g/ml Baileys Original Irish Cream Liqueur (or alternative good quality Irish Cream liqueur)
- 70 g dark chocolate finely grated
- 100 g good quality dark chocolate chopped
- 80 g/ml double cream To add Baileys to the Ganache, substitute 15 ml/g of cream for Baileys liqueur.
- 300 ml/g double cream
- 2 tbsp finely grated chocolate optional
- Irish Cream Truffles optional
- Crush the biscuits into crumbs either in a food processor or place in a strong large plastic food bag and bash with a rolling pin.
- Transfer to a large mixing bowl and mix with the melted butter until the mixture looks evenly 'damp'.
- Add and mix in the chocolate chips.
- Transfer the mixture to a deep 8 inch (20 cm), non-stick springform baking tin and press down (using the back of a spoon or a flat-bottomed glass) to make an even, firm base.
- Place in the fridge to set for about 30 minutes while you make the filling.
Baileys Chocolate Cheesecake Filling
- Using an electric whisk and in a large clean bowl, briefly beat together the two types of cream cheese and the icing sugar until combined and smooth.
- Add the cream and Baileys and continue to beat until the mixture starts to thicken.
- Add the grated chocolate and continue to beat until the mixture is thick enough to hold its shape well.
- Transfer to the tin on top of the set biscuit base and smooth the top.
- Place in the fridge to chill and set for at least 4 hours.
- When the cheesecake is set, carefully remove from the tin and transfer to a serving plate. See NOTES at the bottom.
- To make the chocolate ganache, place the chopped chocolate in a glass, heat proof bowl.
- Heat the cream in a small saucepan to just simmer point (when the bubbles start to form at the edges. Do not let it boil).
- Pour the cream over the chocolate and push the chocolate down under the surface. Leave to sit for about 5 minutes.
- Gently stir the chocolate into the cream until it has all melted and the ganache is smooth. If there are any remaining lumps, either place the bowl in a microwave (medium setting) for about 5 seconds at a time, stirring between each OR set over a lightly steaming bowl of water to gently heat and stir through.
- Set the ganache aside to cool to room temperature, stirring occasionally.
- When the ganache is cool and at 'drizzle' point, remove the cheesecake from the fridge and spoon some of the ganache onto the surface, using a palette knife to carefully spread across evenly to the edges. Set the remaining ganache aside to use in the whipped cream decoration.
- Place the cheesecake back in the fridge to set the ganache while the cream is whipped.
Whipped Chocolate Cream
- While the ganache is still soft, whip with the double cream (you may not need all of the ganache, depending on how much was used for the top of the cheesecake). Whip to 'just soft peak' stage.
- Using a piping bag and an open-star nozzle, pipe swirls of chocolate cream around the top edge of the cheesecake.
- Top some of the cream swirls at intervals with Irish Cream truffles (optional). Cut the truffles in half if you wish.
- Sprinkle a couple of tablespoons of grated chocolate onto the central surface of the cheesecake (optional).
- Enjoy decadently.
- Unclip the tin a tiny bit and very carefully run a flat-sided/butter knife around the edge of the cheesecake.
- Next, carefully open the spring of the tin completely.
- Open the tin as wide as possible and very gently lift it off and over the cheesecake. You can alternatively opt to carefully push the cheesecake up through the sides of the tin with your hand supporting the base, but I find it cleaner and easier to work the other way round if the tin will open wide enough.
- Use a palette knife to carefully loosen the biscuit base of the cheesecake from the tin.
- With the support of a couple of palette knives/fish slice/cake lifter, transfer the cheesecake to the serving plate.
- If you wish, you can smooth the sides of the cheesecake gently using a flat/butter or palette knife.
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