Love a boozy dessert? If you want to impress with minimal fuss, this indulgent no-bake Baileys cheesecake is light, creamy and perfect for making ahead. It’s simple to prepare, sets into a silky texture and can be frozen for later serving. Below you’ll find clear tips, ingredient notes and step-by-step instructions to help you get it right first time.
How much alcohol is in a Baileys cheesecake?
The entire cheesecake contains roughly 1.4 units of alcohol, which works out to about 0.14 units per serving (for 10 servings). If you make the Baileys chocolate sauce it adds about 1 unit total, or approximately 0.10 units per serving. Together that’s about 0.24 units per serving. If you prefer a non-alcoholic topping, a plain chocolate fudge sauce is an excellent alternative.
Can children eat Baileys cheesecake?
The alcohol per serving is very low, so a small portion is generally considered acceptable for older children. Use caution with toddlers and very young children and consider omitting the Baileys or using a non-alcoholic alternative if you have any concerns. Keep portion sizes small.
How long for no bake Baileys cheesecake to set?
Because the filling contains alcohol, it takes longer to set than a standard no-bake cheesecake. Allow at least 6 hours in the fridge for a firm set; overnight chilling will give the best, firm texture.
What makes no bake Baileys cheesecake so good?
If you need reasons to try it, here are a few highlights:
- Very light, airy texture that’s ideal after a rich meal.
- Can be made ahead and frozen, which is handy for holidays or entertaining.
- The Baileys chocolate sauce provides a subtle boozy chocolate note for fans of Irish cream.
- Simple decoration creates a show-stopping finish without complex techniques.
Can I freeze Baileys cheesecake?
Yes. To freeze: set the cheesecake in the pan in the fridge, cover with cling film then foil, and freeze for up to 3 months. Thaw thoroughly in the fridge for several hours before decorating and serving.
Why is my no bake cheesecake not firm?
Common causes for a cheesecake not setting:
- Too much alcohol in the filling — extra Baileys will inhibit setting.
- Insufficient chilling time — it needs at least 6 hours and preferably overnight.
- Using low-fat or unstable cream cheese — full-fat Philadelphia-style cream cheese gives the most reliable set.
If you’re new to baking, practising technique and following the ingredient recommendations will help results.
Ingredients and substitutions
Notes on key ingredients and acceptable swaps:
- Biscuits: Golden Oreos give flavour and structure, but plain digestives work too.
- Butter: Use unsalted butter for better control of seasoning.
- Cocoa powder: Use unsweetened cocoa — not drinking chocolate.
- Cream cheese: Full-fat Philadelphia-style cream cheese is recommended for stability; low-fat versions may prevent setting.
- Sugar: Icing (confectioners’) sugar dissolves best for a smooth filling.
- Cream: Use double/heavy cream and whip to stiff peaks.
- Baileys: Use authentic Irish cream for the best flavour.
No bake Baileys cheesecake recipe tips
Helpful tips to ensure success:
- Line the base and sides of your tin to make removal easy.
- Allow plenty of chilling time — at least 6 hours, ideally overnight.
- Whipping cream with Baileys takes longer to reach stiff peaks; be patient but avoid over-whipping.
- Don’t add extra alcohol — it prevents setting and can overpower the flavour.
- Fold whipped cream into the cream cheese gently to preserve the airy texture.
- Decorate just before serving for best presentation and texture.
Time management
If you’re short on time, here are approximate timings:
- Biscuit base: about 15 minutes.
- Filling: roughly 20–25 minutes, depending on how long it takes to whip cream to stiff peaks.
- Chilling: minimum 6 hours; overnight preferred.
- Baileys chocolate sauce: about 5 minutes and can be made ahead.
- Freeze for up to 3 months to save time on the day.
If you like this recipe…
Try other no-bake cheesecakes for similar easy desserts.
- Easy no-bake chocolate orange cheesecake
- The best no-bake chocolate cheesecake
- No-bake Kinder Bueno cheesecake
No Bake Baileys Cheesecake – Step by Step Picture Recipe
(Printer friendly recipe card available at the end of the post)
Make this the night before to ensure it sets properly.
Ingredients (serves 10)
Biscuit base
- 90g (1/3 Cup + 1 tbsp) unsalted butter
- 250g (8.8 oz) Golden Oreos
- 2 tbsp unsweetened cocoa powder
Baileys cheesecake filling
- 550g full-fat Philadelphia-style cream cheese
- 100g icing/confectioners’ sugar
- 200ml double/heavy cream
- 80ml Baileys Irish Cream
Baileys chocolate sauce
- 85g milk chocolate
- 60ml Baileys Irish Cream
- 50ml double/heavy cream
- 2 tbsp caster/superfine sugar
- Knob of butter and a pinch of salt
To decorate (optional)
- 6 mini meringues
- Baileys chocolates
Essential equipment
- 20cm (8″) round springform pan
- Microwavable bowl(s), food processor, mixing bowls
- Spatula, electric hand whisk, small saucepan, piping bag
Biscuit base instructions
Line and lightly grease the base and sides of your springform pan. Melt the butter in short bursts in the microwave. Blitz the Oreos and cocoa (fillings included) to fine crumbs, then mix in the melted butter until the mixture resembles wet sand. Press into the pan and chill until needed.
Cheesecake filling instructions
Soften the cream cheese in a bowl and mix in the icing sugar. In a separate bowl, combine the cream and Baileys and whisk to stiff peaks — this may take longer than usual because of the alcohol. Fold half the whipped Baileys cream into the cream cheese to loosen it, then fold in the remainder gently to keep the mixture airy. Pour over the biscuit base, smooth the top and chill for at least 6 hours or overnight.
Baileys chocolate sauce instructions
Combine milk chocolate, Baileys, cream and sugar in a small saucepan over low heat. Stir until melted, then add the butter and salt and mix until smooth. Cool to room temperature, then refrigerate. To serve, warm briefly until pourable and drizzle over the cheesecake.
To decorate (optional)
Once the cheesecake is fully set, remove it from the tin, peel off the paper and place on a serving plate. Arrange mini meringues and Baileys chocolates around the edge and drizzle the warmed Baileys chocolate sauce just before serving.
How to store no bake Baileys cheesecake
Keep leftovers covered in the fridge and consume within 3 days. You can also freeze the assembled cheesecake (well wrapped) for up to 3 months — thaw in the fridge before decorating and serving.
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No Bake Baileys Cheesecake Recipe
Creamy, indulgent and easy to make ahead — this no-bake Baileys cheesecake is a great showstopper.
Ingredients
For the biscuit base
- 90g unsalted butter
- 250g Golden Oreos
- 2 tbsp cocoa powder
For the cheesecake filling
- 550g full-fat cream cheese
- 100g icing sugar
- 200ml double/heavy cream
- 80ml Baileys Irish Cream
For the Baileys chocolate sauce
- 85g milk chocolate
- 60ml Baileys Irish Cream
- 50ml double/heavy cream
- 2 tbsp caster sugar
- Knob of butter, pinch of salt
To decorate (optional)
- 6 mini meringues
- Baileys chocolates
Essential equipment
- 20cm (8″) round springform pan
- Microwavable bowls, food processor, mixing bowls
- Spatula, electric hand whisk, small saucepan, piping bag
Instructions
The Biscuit Base
- Grease and line the base and sides of a springform pan.
- Melt the butter in short bursts in the microwave.
- Blitz the Oreos and cocoa powder in a food processor to fine crumbs.
- Mix in the melted butter until the texture is like wet sand.
- Press into the pan and chill in the fridge.
The Cheesecake Filling
- Beat the cream cheese until softened and mix in the icing sugar.
- In a separate bowl whisk the cream and Baileys to stiff peaks (this can take longer than usual).
- Fold half the whipped Baileys cream into the cream cheese, then fold in the rest gently.
- Pour over the biscuit base, smooth and chill for at least 6 hours or overnight.
The Baileys Chocolate Sauce
- Place chocolate, Baileys, cream and sugar in a small saucepan over low heat and stir until melted.
- Add butter and salt, stir until smooth, cool then refrigerate until needed.
- Warm slightly before serving to drizzle over the cheesecake.
To Decorate (optional)
- Arrange mini meringues and Baileys chocolates around the edge, drizzle the sauce and slice to serve.
Notes
Make this the night before to allow it to set properly.
Storage
Keep refrigerated and eat within 3 days, or freeze for up to 3 months (well wrapped).
Tips
- Line the tin thoroughly to aid removal.
- Allow plenty of chilling time; at least 6 hours is required.
- Whip Baileys and cream to stiff peaks but don’t over-whip.
- Avoid adding extra alcohol — it prevents the filling from setting.
- Fold gently to preserve the airy texture.
- Decorate just before serving for the best presentation.
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Other tasty Baileys recipes
- Baileys hot chocolate
- Baileys chocolate dessert pots