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I love baking at home, so I’m always looking for new dessert recipes that are both tasty and simple to make. Recently, I hosted a dinner party for my closest friends and discovered the ideal dessert to cap off the evening: an unbaked Baileys and white chocolate cheesecake.
The rich, creamy dessert was a hit with my guests, and its non-baking requirement enhanced its flavor. I couldn’t wait to share this delicious recipe with you.
The smooth, velvety texture of white chocolate and the unique, comforting taste of Baileys Irish Cream come together in this divine cheesecake. The end result is a dessert that will really make your friends and family swoon.
Because it doesn’t require baking, this simple dessert recipe is perfect for hot summer days when you don’t want to use the oven.
Follow along with me as I show you how to make this delicious no-bake cheesecake. If you want to treat yourself, have a dinner party, or celebrate a special occasion, this Baileys and white chocolate cheesecake is the perfect choice. Come on, let’s get our ingredients together and start this fun cooking adventure!
The Perfect Dessert for Any Occasion
There’s no need to bake this Baileys and white chocolate cheesecake. It’s the perfect dessert for a dinner party, a special occasion, or just because you want something sweet. It’s a dessert that goes well with any event, from casual get-togethers to holiday parties, thanks to its rich flavors and beautiful presentation.
Show off this beautiful cheesecake to your guests. Although it appears to have taken hours to prepare, it only requires a few minutes and doesn’t require baking. It has a rich, creamy filling with notes of Baileys Irish Cream and the sweetness of white chocolate. The crunchy biscuit base is the perfect balance to it.
While this no-bake cheesecake tastes wonderful, it’s also very simple to make, making it a wonderful choice for both experienced and new bakers. Because it’s simple to make and looks amazing, this dessert is sure to become a hit at your dinner parties and holiday get-togethers, leaving your guests impressed and happy.
Whether you’re celebrating a big event or simply treating yourself to a fancy dessert, this Baileys and white chocolate cheesecake is perfect because it doesn’t require baking. You can use it in many different ways and its delicious mix of flavors will leave everyone wanting more.
Ingredients You’ll Need
It’s important to get all of the ingredients you need before you start making this delicious no-bake Baileys and white chocolate cheesecake. Having everything you need on hand will make the process simple and fun, so you can focus on making your family and friends the perfect dessert.
For the Base
Every excellent cheesecake starts with a delicious base. For this recipe, you’ll need:
- 300 grams of digestive biscuits, broken into small pieces.
- 150 grams of melted unsalted butter
When you mix digestive biscuits with unsalted butter, you get a deliciously crunchy and buttery base that goes well with the rich, creamy filling.
For the Filling
We will now discuss the star of the show: the decadent filling that renders this cheesecake so irresistible. What you’ll need:
- 400 grams of chopped white chocolate
- 500 ml of double cream
- 500 grams of softened cream cheese
- 1 liter of Baileys Irish Cream
This dessert’s smooth and creamy texture comes from white chocolate, double cream, and cream cheese mixed together. The Baileys Irish Cream adds a delightful hint of boozy flavor that takes it to the next level. For the best results, use high-quality white chocolate. It will have a big effect on how your cheesecake tastes and feels overall.
Step-by-Step Guide to Making Your Cheesecake
Making this delicious Baileys and white chocolate cheesecake, which doesn’t require baking, is easier than you might think. An effortless few steps will get you a delicious dessert that will wow your guests. Let’s start the process!
Preparing the Base
A strong, flavorful base is the building block of any outstanding cheesecake. First, turn a package of digestive biscuits into fine crumbs to make the base of your cheesecake. Putting them in a plastic bag, gently bashing them with a rolling pin, or using a food processor are both ways to do this.
Once you have the crumbs, add the melted butter and mix them well. Firmly press this mixture into the base of a springform pan, making sure it covers the whole bottom. While you’re making the filling, put the pan in the fridge.
Creating the Filling
The rich Baileys and white chocolate fillings are now the stars of the show. Either use a microwave or a double boiler to melt the white chocolate first. To keep the chocolate from burning, stir it often. Whip the double cream in a different bowl until it forms soft peaks.
In a separate bowl, cream the cream cheese until it’s smooth. Then, add the melted chocolate and Baileys Irish Cream and mix them together. Fold the whipped cream into the other ingredients slowly until everything is well mixed and very smooth.
Setting and Chilling
Now that the base and filling are ready, assemble the cheesecake. Pour the rich filling over the cold base, then use a spatula to smooth the top and make sure it’s spread out evenly. Put cling film over the tin and set it in the fridge.
Let your cheesecake chill for at least 6 hours, or better yet, overnight for the best results. This time in the fridge is essential for the cheesecake to set up and get its rich, creamy texture.
Take your cheesecake out of the fridge after it has had enough time to set. Let it sit at room temperature for about 10 minutes before taking it out of the pan. Enjoy every delicious bite of your Baileys and white chocolate mousse without the need for baking!
Tips for a Flawless Baileys and White Chocolate Cheesecake
Here are some important cheesecake tips that will help you get a filling that is silky smooth and free of lumps. Make sure the cream cheese is at room temperature before you start to mix it. It will blend better, and there won’t be any lumps that won’t go away.
When you’re ready to add the melted white chocolate, use a spatula to carefully fold it in. If you work the mixture too much, it might become heavy and dense instead of light and creamy, which is what we want.
Allow this cheesecake to set for an extended period. I know you want to dig right in, but make sure you give it enough time to chill in the fridge for the perfect consistency. Let it chill overnight, or at least for six to eight hours. This will make sure that your cheesecake sets properly and gets the right amount of firmness and texture.
I have one more thing I can do to help you give a perfect presentation that will wow your guests. Do not forget to dry your knife after each use. This will give you clean, sharp slices that look like they came straight from a restaurant kitchen.
This simple step will always result in picture-perfect servings that show off the beautiful layers of your Baileys and white chocolate treat.
Baileys and White Chocolate No-Bake Cheesecake
Ingredients
- For the Base:
- 300 g digestive biscuits broken into small pieces
- 150 g unsalted butter melted
- For the Filling:
- 400 g white chocolate chopped
- 500 ml double cream
- 500 g cream cheese softened
- 1 liter Baileys Irish Cream
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and bashing them with a rolling pin. Mix the crumbs with melted butter until combined. Press the mixture into the base of a springform pan, covering the entire bottom evenly. Place the pan in the fridge while preparing the filling.
- Create the Filling: Melt the white chocolate using a double boiler or microwave, stirring often to prevent burning. In a separate bowl, whip the double cream until soft peaks form. In another bowl, beat the cream cheese until smooth. Add melted white chocolate and Baileys Irish Cream to the cream cheese, mixing well. Gently fold in the whipped cream until fully combined.
- Set and Chill: Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Cover the pan with cling film and refrigerate for at least 6 hours, preferably overnight, to set completely.
- Serve: After chilling, take the cheesecake out of the fridge and let it sit at room temperature for about 10 minutes before removing it from the pan. Cut into slices and enjoy!
Notes
- You can substitute digestive biscuits with Graham crackers, gingersnaps, or Oreos for a different base texture and flavor.
- Let the cheesecake chill overnight for the best texture.
- For a perfect slice, wipe the knife between cuts for clean, sharp edges.
FAQ
Can I use milk chocolate instead of white chocolate in this recipe?
You can use milk chocolate, but I think white chocolate is better for this recipe. Baileys Irish Cream and white chocolate go together like peanut butter and jelly. The rich flavor of Baileys Irish Cream goes well with the sweetness and creaminess of white chocolate.
Is it possible to make this cheesecake ahead of time?
Of course! You can make this Baileys and white chocolate cheesecake, which doesn’t require baking, ahead of time. You can prepare it a day or two in advance and refrigerate it until serving time. Because of this, it’s a great dessert for holidays or busy dinner parties.
Can I freeze this cheesecake?
You can freeze this cheesecake for up to a month. Make sure to wrap it well in aluminum foil or cling film before putting it in the freezer. You only need to thaw the cheesecake in the fridge overnight before serving. It will taste just as delicious today as it did when you made it!
How long will this cheesecake keep in the refrigerator?
Your baked-but-no-bake Up to 5 days in the fridge is a suitable amount of time to keep Baileys and white chocolate cheesecake. Just put it in a container that won’t let air in, or cover it with cling film so that it doesn’t pick up any smells from your fridge.
Can I use a different type of biscuit for the base?
If you want, you can try different kinds of biscuits for the base. I’ve found that digestive biscuits work best for this recipe. You could use gingersnaps, Graham crackers, or even Oreos instead. Just remember that the base may taste and feel a little different depending on the biscuit you pick.