Mary Berry No Bake Baileys Cheesecake is made with Oreo baking crumbs, melted butter, cream cheese, powdered sugar, Baileys Irish Cream Liqueur, white chocolate, semi-sweet chocolate, and whipped cream. This delicious cheesecake recipe creates a tasty dessert that takes about 6 hours and 20 minutes to prepare and can serve up to 12 people.
Ingredients Needed
Crust:
- 150g Oreo baking crumbs (1 1/2 cups)
- 70g melted butter (5 tablespoons)
Cheesecake Filling:
- 900g cream cheese (32 oz)
- 90g powdered sugar (3/4 cup)
- 60ml Baileys Irish Cream Liqueur (1/4 cup)
- 300g white chocolate, melted (12 oz)
- 100g semi-sweet chocolate, melted (4 oz)
- 240ml whipped cream or whipped topping (1 cup)
For Decorating:
- 200g semi-sweet chocolate, chopped (8 oz)
- 180ml heavy whipping cream (3/4 cup) + 10ml (2 teaspoons)
- Whipped cream or whipped topping (optional)
- Chocolate shavings for garnish (optional)
How To Make No Bake Baileys Cheesecake
- Make the crust: Combine Oreo baking crumbs and melted butter until moistened. Press into the bottom of a 9-inch (23cm) springform pan. Refrigerate to set.
- Prepare the filling: Mix cream cheese and powdered sugar in a large bowl with a hand mixer on medium speed until smooth. Add Baileys and mix until well combined. Gradually add melted white and semi-sweet chocolates while mixing on low speed until fully incorporated. Fold in whipped cream by hand until light and fluffy.
- Assemble the cheesecake: Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula. Refrigerate for 6 hours or overnight, or set in the fridge for 2-3 hours followed by 2-3 hours in the freezer.
- Decorating: Melt semi-sweet chocolate in the microwave on 50% power in 30-second intervals until melted. Whisk the heavy cream into the melted chocolate to form a ganache. Drizzle ganache over the chilled cheesecake. Top with whipped cream and chocolate shavings if desired, then serve.
Recipe Tips
- Use room temperature cream cheese: Cold cream cheese will be lumpy, so let it sit at room temperature for about 30 minutes before using for a smooth texture.
- Melt the chocolate slowly: When melting the white and semi-sweet chocolate, use 50% power in the microwave and stir frequently to avoid burning it.
- Don’t overmix the whipped cream: Fold the whipped cream gently into the mixture to keep it light and fluffy. Overmixing can cause the cheesecake to be dense.
- Chill the cheesecake fully: For the best texture, allow the cheesecake to set in the fridge for at least 6 hours. Rushing this step will result in a softer, less firm cheesecake.
- Make the ganache at the right time: Prepare and drizzle the ganache only once the cheesecake is fully chilled to prevent it from melting and ruining the topping.
How To Store Leftovers?
- Refrigerate: Let the leftover Baileys Cheesecake cool to room temperature first. Once cooled, cover it with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freeze: After letting the cheesecake cool to room temperature, wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on 12 servings)
- Calories: 527
- Total Fat: 41g
- Saturated Fat: 25g
- Cholesterol: 137mg
- Sodium: 255mg
- Potassium: 100mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Baileys Cake
- Mary Berry Raspberry Cake
- Mary Berry Dundee Cake
- Mary Berry Lemon And Raspberry Cake
Mary Berry No Bake Baileys Cheesecake
Description
Mary Berry No Bake Baileys Cheesecake is made with Oreo baking crumbs, melted butter, cream cheese, powdered sugar, Baileys Irish Cream Liqueur, white chocolate, semi-sweet chocolate, and whipped cream. This delicious cheesecake recipe creates a tasty dessert that takes about 6 hours and 20 minutes to prepare and can serve up to 12 people.
Ingredients
Crust:
Cheesecake Filling:
For Decorating:
Instructions
- Make the crust: Combine Oreo baking crumbs and melted butter until moistened. Press into the bottom of a 9-inch (23cm) springform pan. Refrigerate to set.
- Prepare the filling: Mix cream cheese and powdered sugar in a large bowl with a hand mixer on medium speed until smooth. Add Baileys and mix until well combined. Gradually add melted white and semi-sweet chocolates while mixing on low speed until fully incorporated. Fold in whipped cream by hand until light and fluffy.
- Assemble the cheesecake: Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula. Refrigerate for 6 hours or overnight, or set in the fridge for 2-3 hours followed by 2-3 hours in the freezer.
- Decorating: Melt semi-sweet chocolate in the microwave on 50% power in 30-second intervals until melted. Whisk the heavy cream into the melted chocolate to form a ganache. Drizzle ganache over the chilled cheesecake. Top with whipped cream and chocolate shavings if desired, then serve.
Notes
- Use room temperature cream cheese: Cold cream cheese will be lumpy, so let it sit at room temperature for about 30 minutes before using for a smooth texture.
- Melt the chocolate slowly: When melting the white and semi-sweet chocolate, use 50% power in the microwave and stir frequently to avoid burning it.
- Don’t overmix the whipped cream: Fold the whipped cream gently into the mixture to keep it light and fluffy. Overmixing can cause the cheesecake to be dense.
- Chill the cheesecake fully: For the best texture, allow the cheesecake to set in the fridge for at least 6 hours. Rushing this step will result in a softer, less firm cheesecake.
- Make the ganache at the right time: Prepare and drizzle the ganache only once the cheesecake is fully chilled to prevent it from melting and ruining the topping.
Mary Berry No Bake Baileys Cheesecake