Why You’ll Love This Recipe

I like this recipe because it’s simple to make but feels so luxurious. There’s no baking involved, which means no stress about timing or oven watching. The Baileys adds a subtle, boozy warmth that pairs perfectly with the chocolate base and creamy filling. It’s an ideal make-ahead dessert for dinner parties, holidays, or anytime I want to treat myself to something truly decadent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the base:
300 g (11 oz) Digestive biscuits, Crushed
150 g (5 oz) Butter, Melted | See notes
3 tbsp Cocoa powder

For the cheesecake mixture:
100 g (3.5 oz) Icing sugar
680 g (1.5 lb) Cream cheese, See notes
300 ml (1.25 cups) Double cream
90 ml (5 tbsp) Baileys Irish Cream Liqueur, About 5 tbsps

For the topping:
150 ml (4 oz) Milk chocolate
Chocolates, sprinkles or Baileys truffles to decorate

Directions

First, I make the base by combining the crushed digestive biscuits, melted butter, and cocoa powder in a bowl. I mix until the crumbs are evenly coated and press the mixture firmly into the base of a 7-inch deep tin. I then chill it in the fridge while I prepare the cheesecake mixture.

In a large bowl, I beat the cream cheese with icing sugar until just combined—I’m careful not to overmix it. Next, I pour in the double cream and Baileys, whisking until the mixture becomes thick and holds its shape. An electric whisk makes this step quick and easy.

I remove the base from the fridge and spoon the cheesecake mixture over it, smoothing the top with a spatula. Then I pop it back in the fridge for at least 3 hours (or overnight if possible) to allow it to set completely.

When I’m ready to serve, I melt the milk chocolate gently in a bowl over simmering water, making sure the bowl doesn’t touch the water. Once melted, I let it cool for about 10 minutes until it’s at body temperature. I then drizzle the chocolate over the chilled cheesecake and decorate it with Baileys truffles and sprinkles.

Servings and Timing

This recipe serves 10 people. It takes 15 minutes to prepare, 5 minutes to melt the topping, and about 3 hours of chilling time, for a total of 3 hours and 20 minutes.

Variations

I sometimes swap the digestive biscuits for chocolate cookies or Oreos for an extra chocolatey base. For a white chocolate twist, I melt white chocolate into the cheesecake mixture instead of drizzling milk chocolate on top. If I want a stronger Baileys flavor, I add an extra tablespoon or two of liqueur. For a non-alcoholic version, I replace the Baileys with coffee-flavored syrup or a dash of vanilla extract.

Storage/Reheating

I store the cheesecake (without topping) in the fridge for at least 3 hours and up to 3 days, covered but not touching the surface. It’s best made the day before serving so it has plenty of time to firm up. I can also freeze the undecorated cheesecake in its tin for up to a month. When I’m ready to serve, I thaw it in the fridge for 24 hours, then add the melted chocolate and decorations.

FAQs

Can I use a different base instead of digestives?

Yes, I often use graham crackers, Oreos, or chocolate chip cookies as an alternative.

Can I make it without Baileys?

Absolutely. I replace it with coffee syrup, chocolate liqueur, or just extra cream for a plain version.

What’s the best cream cheese to use?

I prefer full-fat Philadelphia—it gives the best texture and flavor.

Can I make this ahead of time?

Yes, it’s perfect for making a day in advance since it needs time to chill.

Can I freeze it?

Yes, I freeze it undecorated in the tin, then defrost it overnight in the fridge before serving.

How do I stop the cheesecake from sticking to the tin?

I use a springform tin and run a warm knife around the edges before removing it.

Can I use single cream instead of double cream?

I don’t recommend it—double (or heavy) cream is needed for thickness and stability.

How strong is the Baileys flavor?

It’s subtle and smooth, not overpowering, but I can add more if I prefer a stronger kick.

Can I use dark chocolate for the topping?

Yes, dark chocolate adds a slightly bitter contrast that balances the sweetness nicely.

How do I know when it’s set?

The cheesecake should feel firm to the touch and hold its shape when sliced.

Conclusion

I find this No Bake Baileys Cheesecake to be the ultimate dessert for when I want something rich and indulgent without the effort of baking. The creamy Baileys filling, crunchy chocolate base, and smooth melted chocolate topping create a luxurious combination that always wows guests. It’s simple, elegant, and absolutely divine—a true showstopper for any occasion.