Dessert

Baileys No-bake Cheesecake with Philadelphia Cheese

  • Difficulty: Easy
  • Servings: 8
  • Prep Time: 90 mins
  • Cook Time: 0 mins
This no-bake Baileys cheesecake is so pretty we almost don't want to eat it...but we can't resist! Made with delicious Philadelphia cream cheese, you can easily customise this delightful no-bake dessert based on the season. If you're feeling Easter vibes - like we are - you can top it with mini-chocolate eggs to make an easter egg cheesecake as a centrepiece for your Easter table. Or you can use fresh fruit or berries for an equally showstopping Philadelphia cheesecake!
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Ingredients

Shopping List
  • 100ml Baileys Original Irish Cream
  • 250g biscuits
  • 100g butter, melted
  • 2 x 280g Philadelphia cream cheese
  • 100g icing sugar
  • 1tsp vanilla extract
  • 350ml double cream, whipped
  • To decorate:
  • Fresh whipped cream, mini eggs and dried edible rose petals
Allergies
  • Milk
  • Wheat

Directions

  • STEP ONE
    Begin by blitzing the biscuits in a food processor to a fine crumb. Or you can put them in a sealed plastic bag and crush with a rolling pin. Combine the crumbs with melted butter and mix it up well. Press the mixture firmly into a greased cake tin (approx. 20cm). Refrigerate for 1 hour to set.
  • STEP TWO
    For the fluffy cheesecake centre, whisk together the Philadelphia, icing sugar and vanilla until silky smooth. Add in the double cream, followed by that smooth, smooth Baileys. Whisk altogether until combined.
  • STEP THREE
    Spoon the Baileys cheesecake filling over the chilled biscuit base in the cake tin. Smooth out the top and refrigerate for at least 4 hours, or ideally overnight (don’t worry, it’ll be worth the wait!)
  • STEP FOUR
    For the final touches, in a separate bowl, use an electric mixer to whip the double cream until it reaches stiff peaks - you can do this by hand, it just takes a little longer. Then, use a piping bag to pipe dollops of whipped cream around the top of the cake and add a mini chocolate egg (if you're going for Easter vibes) or fresh fruit on top of each dollop of cream.
  • STEP FIVE
    If you're using dried edible rose petals, now is the time to sprinkle them on top! And that's it - you're ready to dig into a delicious Baileys and Philadelphia no-bake cheesecake!

Directions

  • STEP ONE
    Begin by blitzing the biscuits in a food processor to a fine crumb. Or you can put them in a sealed plastic bag and crush with a rolling pin. Combine the crumbs with melted butter and mix it up well. Press the mixture firmly into a greased cake tin (approx. 20cm). Refrigerate for 1 hour to set.
  • STEP TWO
    For the fluffy cheesecake centre, whisk together the Philadelphia, icing sugar and vanilla until silky smooth. Add in the double cream, followed by that smooth, smooth Baileys. Whisk altogether until combined.
  • STEP THREE
    Spoon the Baileys cheesecake filling over the chilled biscuit base in the cake tin. Smooth out the top and refrigerate for at least 4 hours, or ideally overnight (don’t worry, it’ll be worth the wait!)
  • STEP FOUR
    For the final touches, in a separate bowl, use an electric mixer to whip the double cream until it reaches stiff peaks - you can do this by hand, it just takes a little longer. Then, use a piping bag to pipe dollops of whipped cream around the top of the cake and add a mini chocolate egg (if you're going for Easter vibes) or fresh fruit on top of each dollop of cream.
  • STEP FIVE
    If you're using dried edible rose petals, now is the time to sprinkle them on top! And that's it - you're ready to dig into a delicious Baileys and Philadelphia no-bake cheesecake!

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