Dessert

Baileys No-bake Cheesecake with Raspberry

  • Difficulty: Easy
  • Servings: 8
  • Prep Time: 90 mins
  • Cook Time: 0 mins
This no-bake Baileys raspberry cheesecake is creamy, fruity and utterly moor-ish. It's incredibly easy to make because there's no baking involved at all. Imagine the creaminess of a decadent cheesecake infused with Baileys Irish Cream and a burst of fresh raspberries. It's even better with some white chocolate sprinkled on top if you really want to treat yourself - this is highly encouraged!
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Ingredients

Shopping List
  • 100ml Baileys Original Irish Cream
  • 250g digestive biscuits
  • 100g butter, melted
  • 560g cream cheese
  • 100g icing sugar
  • 1tsp vanilla extract
  • 350ml double cream, whipped
  • To decorate:
  • Fresh whipped cream, fresh raspberries and sprigs of mint. White chocolate shavings (optional but encouraged!)
Allergies
  • Milk
  • Wheat

Directions

  • STEP ONE
    Pop the digestive biscuits into a food processor to grind them up. You can also use a plastic bag and a rolling pin. Then mix the biscuit crumbs with the melted butter and mix well. Press the mixture into a greased cake tin (approx. 20cm). Put it in the fridge for 1 hour.
  • STEP TWO
    In a large mixing bowl, cream the softened cream cheese, icing sugar and vanilla until smooth and light. Add in the double cream, followed by our favourite, silky smooth Baileys. Then whisk away until combined.
  • STEP THREE
    Now, pour the Baileys cheesecake filling over the biscuit base. Smooth out the top and put it back in the fridge for at least four hours to set - overnight is best.
  • STEP FOUR
    To decorate, use a separate bowl and an electric mixer (or do it by hand) to whip up the double cream until it reaches stiff peaks. Now pop the whipped cream into a piping bag and pipe dollops onto the cheesecake's top.
  • STEP FIVE
    For the finishing touches, add a fresh raspberry to each whipped cream dollop and sprinkle over sprigs of mint and some white chocolate.

Directions

  • STEP ONE
    Pop the digestive biscuits into a food processor to grind them up. You can also use a plastic bag and a rolling pin. Then mix the biscuit crumbs with the melted butter and mix well. Press the mixture into a greased cake tin (approx. 20cm). Put it in the fridge for 1 hour.
  • STEP TWO
    In a large mixing bowl, cream the softened cream cheese, icing sugar and vanilla until smooth and light. Add in the double cream, followed by our favourite, silky smooth Baileys. Then whisk away until combined.
  • STEP THREE
    Now, pour the Baileys cheesecake filling over the biscuit base. Smooth out the top and put it back in the fridge for at least four hours to set - overnight is best.
  • STEP FOUR
    To decorate, use a separate bowl and an electric mixer (or do it by hand) to whip up the double cream until it reaches stiff peaks. Now pop the whipped cream into a piping bag and pipe dollops onto the cheesecake's top.
  • STEP FIVE
    For the finishing touches, add a fresh raspberry to each whipped cream dollop and sprinkle over sprigs of mint and some white chocolate.

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