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Baileys no bake cheesecake
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Baileys no bake cheesecake

This treat is a creamy, airy dream that I adore for its luscious texture and the fact that it satisfies your sweet tooth without needing to turn the oven on. The Baileys contributes to the creamy texture and a flavour profile incorporating subtle notes of whiskey, coffee, and an overall delightful aroma evoking feelings of comfort and warmth. The cheesecake can be prepared up to 3 days ahead of time. Simply spoon on the syrup right before serving.

Before You Begin

If you don’t have a piping bag handy, you can use a large sandwich bag cut up at one of the edges to pipe into moulds. You can also use shallow drinking glasses or martini glasses to serve. If individual portions aren’t for you, don’t worry, you can also create a whole ass cheesecake with the recipe below. Simply line a 18x6cm cake ring with acetate.

Base: In a bowl, mix the butter and biscuit crumbs until it resembles a wet sand consistency. Evenly distribute the crumbs into the serving moulds. Press down gently with the back of a spoon or shot glass. Place in the freezer while you work on the filling.

Cheesecake filling: Combine all ingredients for the filling into a stand mixer and whisk until the mixture has thickened and can hold a firm peak. You can also do this by hand. Add the mixture into a piping bag or large sandwich bag and pipe into the serving moulds. Be sure to leave 1cm or so for the cherries and glaze to go on top. Place in the fridge for at least 6 hours.


Cherry glaze: To make the glaze, combine all the ingredients into a saucepan on medium heat. Once it comes to a simmer, turn the heat to low and reduce the mixture until it has halved (8-10 minutes). Let cool completely.


Assembling: To serve, spoon 3-4 cherries along with a teaspoon of the syrup on top of each individual cheesecake. Finish by grating chocolate ripple biscuits on top.


Serves 8

Cheesecake filling
Cherry glaze


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