Unlike baked cheesecake, a no-bake cheesecake sets in the fridge, giving it a softer, creamier filling. For anyone who enjoys a little Irish cream flavour, Delia Smith Baileys Cheesecake Recipe combines a buttery biscuit base with a rich Baileys filling and a chocolate topping.
Ingredients
This recipe serves 10 people and takes about 25 minutes to prepare, plus at least 6 hours of chilling. You will need a 20cm (8-inch) springform cake tin.
For the Biscuit Base:
- 250g digestive biscuits
- 100g unsalted butter, melted
- 1 tablespoon cocoa powder (optional)
For the Cheesecake Filling:
- 600g full-fat cream cheese, softened
- 100g icing sugar, sifted
- 90ml Baileys Irish Cream
- 300ml cold double cream
- 1 teaspoon vanilla extract
For the Chocolate Topping:
- 40g dark or milk chocolate, grated
- 1 tablespoon cocoa powder (optional)
- Whipped cream for decoration (optional)
How to Make Delia Smith Baileys Cheesecake
Step 1: Prepare the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs using a food processor. You can also place them in a sealed plastic bag and crush them with a rolling pin. Try to get an even texture without large pieces of biscuit.
Melt the butter in a small saucepan over low heat, then pour it over the crushed biscuits. Add the cocoa powder if you want a chocolate-flavoured base. Stir everything together until the biscuit crumbs are evenly coated with butter.
Line the bottom of a 20cm springform tin with baking parchment. Spoon the biscuit mixture into the tin and press it down firmly using the back of a spoon or the bottom of a glass. Pay attention to the edges, as loose crumbs can cause the base to break when sliced.
Place the tin in the refrigerator for about 30 minutes. The butter will harden as it cools, helping the biscuit base stay firm beneath the filling.
Step 2: Prepare the Baileys Cheesecake Filling
Put the softened cream cheese into a large mixing bowl. Beat it with an electric mixer until smooth, then add the icing sugar and vanilla extract. Continue mixing until the sugar has disappeared into the cream cheese.
Gradually pour in the Baileys Irish Cream while mixing on a low speed. Adding it slowly keeps the filling smooth and prevents the mixture from becoming too loose.
In a separate bowl, whip the cold double cream until it forms firm peaks. Stop mixing once the cream holds its shape, as overwhipping can leave it grainy.
Add the whipped cream to the cream cheese mixture in two batches. Fold it in gently using a spatula until everything is evenly combined. Avoid beating the filling heavily at this stage, since you want to keep the air in the whipped cream.
I prefer using 90ml of Baileys because it gives the cheesecake a noticeable Irish cream flavour without making the filling too soft. Adding extra Baileys might sound tempting, but too much liquid can prevent the cheesecake from setting properly.
Step 3: Assemble and Chill the Cheesecake
Remove the biscuit base from the refrigerator and spoon the Baileys filling over it. Spread the filling evenly with a spatula, making sure it reaches the edges of the tin.
Smooth the surface, cover the tin, and refrigerate for at least 6 hours. Leaving it overnight is even better, especially if you want slices that hold their shape.
When preparing Delia Smith Baileys Cheesecake Recipe for a family dinner or celebration, I recommend making it the day before. The extra chilling time gives the filling a firmer texture and makes serving much easier.
Once the cheesecake has set, carefully remove it from the springform tin. Sprinkle grated chocolate over the top and add a little cocoa powder if you like a stronger chocolate flavour.
For cleaner slices, use a sharp knife dipped in warm water and wiped dry between cuts. Keep the cheesecake refrigerated until you are ready to serve.
What to Serve With Delia Smith Baileys Cheesecake
Baileys cheesecake already has plenty of creaminess and sweetness, so I prefer serving it with something simple. Fresh fruit, coffee, and dark chocolate all pair well with Irish cream.
Fresh strawberries or raspberries: Their slightly sharp flavour balances the richness of the cream cheese and Baileys. A small handful of berries also adds colour without needing extra decoration.
Black coffee or espresso: Coffee goes particularly well with Baileys because the bitter flavour balances the sweet filling. A small espresso alongside a slice makes a good ending to a meal.
Dark chocolate shavings: Dark chocolate adds a stronger cocoa taste without making the dessert overly sweet. Chocolate containing around 70% cocoa is a good choice.
Lightly whipped cream: A small spoonful of unsweetened whipped cream can be served alongside the cheesecake. Keep it modest, as the filling is already rich.
Delia Smith Baileys Cheesecake Nutrition Information
The following values are approximate for one slice when the cheesecake is divided into 10 equal portions.
| Nutrient | Amount per serving |
|---|---|
| Calories | 630 kcal |
| Protein | 8g |
| Carbohydrates | 43g |
| Total Fat | 48g |
| Saturated Fat | 29g |
| Sugar | 27g |
| Fibre | 1g |
These estimates can change depending on the biscuits, cream cheese, chocolate, and toppings used.
FAQs
Can I make Baileys cheesecake without baking?
Yes. This cheesecake sets in the refrigerator without baking, eggs, or gelatine. The combination of full-fat cream cheese and whipped double cream creates a thick filling that firms up when chilled.
How long does Baileys cheesecake need to set?
Allow at least 6 hours in the refrigerator, although overnight chilling gives better results. If the filling still feels too soft after 6 hours, leave it refrigerated for a few more hours before removing the tin.
Can I use low-fat cream cheese?
Full-fat cream cheese is the better choice for this recipe. Low-fat cream cheese generally contains more moisture and can leave the cheesecake too soft to slice neatly.
Can I freeze Baileys cheesecake?
Yes. Wrap individual slices carefully and freeze them in an airtight container for up to one month. Thaw the slices overnight in the refrigerator before serving. The texture may be slightly softer after thawing.
How long does Baileys cheesecake last in the fridge?
Keep the cheesecake covered in the refrigerator and eat it within 3 days. Avoid leaving it at room temperature for long periods, since the filling contains fresh dairy products.
Can I make Baileys cheesecake without alcohol?
Yes. Replace the Baileys with an alcohol-free Irish cream alternative suitable for desserts. Choose one with a similar creamy consistency so the filling stays thick enough to set.
Why is my Baileys cheesecake not setting?
The most common reasons are adding too much Baileys, using low-fat cream cheese, or failing to whip the double cream firmly enough. The cheesecake may also need more refrigeration time. Follow the liquid measurements carefully and leave it overnight for the firmest result.