There’s something almost cheeky about a no-bake cheesecake, isn’t there? Like you’re skipping a whole layer of responsibility — no oven, no cracks to worry about, no timing it just so. Just mix, chill, and scoff. And when you spike the filling with a good splash of Baileys? Well, it’s not just dessert anymore — it’s dessert with a wink.
I made this one last Christmas Eve, not for the main feast, but for after. After the wrapping paper had been shoved under the sofa and someone had already started on the port. It’s smooth, rich, and barely needs more than a fork to demolish. And frankly, anything that tastes like Irish cream truffles and feels like silk is going to be a winner in my house.
Why You’ll Love It
- No oven, no faff. Just chill it and you’re golden.
- That Baileys kick makes it feel a bit fancy, without any actual effort.
- It’s rich and creamy but still light enough to go back for seconds (or thirds).
- The base is buttery and chocolatey and… a bit too moreish, honestly.
- You can dress it up with whipped cream and chocolate, or just eat it straight from the tin. No judgement.
- It’s a proper crowd-pleaser — perfect for parties, birthdays, or “just because.”
Ingredients
For the biscuit base:
- 300g digestive biscuits
- 150g unsalted butter, melted
- 25g cocoa powder (optional, but lush)
For the cheesecake filling:
- 600g mascarpone or full-fat cream cheese
- 100g icing sugar
- 300ml double cream
- 125ml Baileys Original Irish Cream
For decoration:
- 150ml double cream
- 2 tbsp icing sugar
- 50g dark chocolate (melted or shaved)
- Sprinkles, flakes, or whatever tickles your fancy
How to Make It
Bash up your base:
Crush the digestives in a food processor or bash them in a bag with a rolling pin — depends how much you need to let off steam. Stir in cocoa powder if using, then mix in the melted butter. Press the lot firmly into a deep 8-inch springform tin. Pop it in the fridge to set while you crack on.
Make the boozy filling:
In a large bowl, beat the mascarpone and icing sugar until smooth. Add the Baileys and double cream, then whisk again until thick and creamy — but don’t overdo it or you’ll end up with cheesecake butter. It should be pillowy but hold its shape.
Assemble and chill:
Spoon the filling onto your chilled base and smooth the top. Cover and refrigerate for at least 5 hours, but overnight is better. Gives it time to firm up and mingle all those lovely flavours.
Whip and drizzle:
Whip the extra cream with icing sugar until it forms soft peaks. Either pipe it prettily or dollop it on top. Melt your chocolate (or grate it if you can’t be fussed) and drizzle it all over. Sprinkle with… well, sprinkles. Or chopped nuts. Or crushed honeycomb. You do you.
Common Mistakes and How to Dodge Them
Why won’t my filling set?
You probably didn’t whip it enough or used light cream cheese. Stick to full-fat and stop whisking as soon as it holds shape.
Can I add more Baileys?
Tempting, but don’t go wild — too much alcohol can stop it setting. Stick close to the recipe and sip the rest on the side.
Base falling apart?
Make sure to really press the biscuits down firmly, and give it proper time to chill. A cold base is a solid base.
Too sweet?
Dial back the icing sugar a bit next time, or balance it with extra cocoa in the base. You’re in charge here.
Storage and Reheating
- Fridge: Keeps beautifully for 3–4 days in an airtight container (if it lasts that long).
- Freezer: You can freeze it before decorating. Wrap it tightly and freeze for up to 3 months. Defrost in the fridge overnight.
- Reheating: Don’t. It’s a no-bake cheesecake. Serve cold, straight from the fridge — it’s happiest that way.
Frequently Asked Questions
Can I use something other than Baileys?
Sure! Try Kahlua, Irish whiskey cream, or even an espresso shot if you’re after a non-boozy vibe.
Can I make this ahead of time?
Yes, and you should. It needs time to chill and set. Make it the night before and you’re sorted.
What can I use instead of digestives?
Graham crackers, Oreos, or chocolate hobnobs all work brilliantly.
Can I make it vegan?
You’d need to sub in plant-based cream, cream cheese, butter, and a vegan-friendly Baileys alternative. Totally doable, just tweak as needed.
Nutrition Facts (Per Serving):
- Calories: 389
- Fat: 30g
- Carbs: 30g
- Protein: 5g
- Sugar: 20–30g
- Sodium: Low-ish (unless you lick the bowl clean)
Try More Mary Berry Recipes:
- Mary Berry Blackberry And Apple Pie
- Mary Berry Caraway Seed Cake
- Mary Berry Chocolate And Hazelnut Cake
Mary Berry No Bake Baileys Cheesecake
Description
A silky, indulgent no-bake cheesecake infused with creamy Baileys, nestled on a buttery biscuit base and finished with whipped cream and melted dark chocolate — effortless to make and impossible to resist.
Ingredients
For the base:
For the filling:
For the topping:
Instructions
- Crush biscuits and mix with melted butter (and cocoa if using). Press into a springform tin and chill.
- Beat mascarpone and icing sugar until smooth, then whisk in cream and Baileys until thick.
- Spread filling over base and refrigerate overnight.
- Whip cream with icing sugar and pipe or dollop over the top.
- Drizzle melted chocolate and finish with sprinkles or shavings.
Notes
- Always use full-fat cream cheese or mascarpone for best texture.
- Don’t over-whip the filling — it thickens quickly!
- Chill for at least 5 hours (or overnight for best results).
- Use a hot knife to slice it neatly when serving.
Looks delicious. Can it be frozen before decorating?
Absolutely😍 ! You can totally freeze Mary Berry’s No Bake Baileys Cheesecake before you add the decorations. Just make sure it’s nicely wrapped up so it stays perfect in the freezer. When you’re ready to add those finishing touches, just let it thaw in the fridge. Enjoy your yummy creation! 🍰🌟