This Mary Berry Baileys Cheesecake is a creamy and decadent recipe, which is made with a crunchy chocolate biscuit crust and a rich, no-bake filling spiked with Baileys Irish Cream. It’s the perfect make-ahead dessert for a dinner party or special occasion, ready in about 30 minutes, plus chilling time.
Mary Berry Baileys Cheesecake Ingredients
For the Crust:
- 100g (½ cup) butter, melted
- 250g (9 oz) chocolate digestive biscuits (or chocolate graham crackers), crushed
For the Filling:
- 250g (9 oz) mascarpone cheese, full-fat
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 6 tablespoons Baileys Irish Cream
- 200ml (scant 1 cup) double cream or heavy whipping cream, lightly whipped
To Decorate (optional):
- Chocolate curls or grated chocolate
- A dusting of cocoa powder
How To Make Mary Berry Baileys Cheesecake
- Make the Crust: In a bowl, mix the crushed chocolate biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base and slightly up the sides of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese and mascarpone together until completely smooth and free of lumps.
- Combine the Filling: On a low speed, gradually beat in the sifted icing sugar until combined. Pour in the Baileys Irish Cream and beat again until the mixture is smooth and has thickened.
- Assemble and Chill: In a separate, clean bowl, lightly whip the double cream until it just holds soft peaks. Gently fold the whipped cream into the Baileys and cream cheese mixture with a large metal spoon or spatula until it is just combined and no streaks remain.
- Chill Until Firm: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with chocolate curls or a dusting of cocoa powder, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese and mascarpone that are fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat them.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best flavor? For the most authentic flavor, use a good quality, full-fat block cream cheese and full-fat mascarpone. Do not substitute with low-fat versions, as they will result in a less rich and potentially runnier cheesecake.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if the cream was not whipped enough. Whip the cream just until it holds a shape (soft peaks) before folding it in. The long chilling time is essential for the cheesecake to firm up properly.
What To Serve With Baileys Cheesecake
This is a rich and decadent dessert that is a complete treat on its own. It is the perfect end to a special dinner party and is fantastic served with:
- A strong cup of coffee or an espresso to complement the Baileys flavor.
- A small glass of Baileys Irish Cream on the side.
- A few fresh raspberries for a pop of color and tartness.
How To Store Baileys Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it overnight in the refrigerator before serving.
Baileys Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 620 kcal
- Carbohydrates: 55g
- Protein: 8g
- Fat: 42g
- Saturated Fat: 28g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture. The chocolate-coated version is commonly used for cheesecake bases. Chocolate graham crackers are the perfect substitute if you can’t find them.
Yes. While Baileys is the star, this cheesecake would also be delicious with a coffee liqueur like Kahlua or Tia Maria, or a nutty liqueur like Frangelico or Amaretto.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry No-Bake Lemon Cheesecake Recipe
- Mary Berry Lemon Cheesecake Cake Recipe
- Mary Berry Lemon Cheesecake Recipe
Mary Berry Baileys Cheesecake Recipe
Description
A classic and incredibly easy no-bake Baileys cheesecake with a rich, creamy, and boozy filling, all set on a simple, buttery chocolate biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed chocolate biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat the softened cream cheese and mascarpone until completely smooth.
- Beat in the sifted icing sugar and the Baileys until combined and thick.
- In a separate bowl, lightly whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Decorate with chocolate curls, if desired, before serving.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese and mascarpone are fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
