Bailey’s chocolate cheesecake

Bailey’s liqueur, I’m sure you’ll agree, is delicious! My Aunt wonderfully gave me a bottle recently, but rather than just drinking it (highly probable) I thought I would try and experiment a bit and make a dessert. The end result is this lovely Bailey’s chocolate cheesecake. This is a no bake cheesecake recipe, which is my preferred cheesecake variety, and is very easy to make. It was a big hit with my husband, who loves cheesecake and was a big hit with my Mum, who loves Bailey’s. Win-Win!


  • 200 g sweetened plain chocolate biscuits
  • 100 g unsalted butter, melted
  • 500 g cream cheese @ room temperature
  • 1 tsp vanilla extract or 1/2 tsp vanilla paste
  • 3/4 cups Bailey’s liqueur (original, coffee or chocolate versions)
  • 3/4 cups icing sugar mixture, sifted
  • Toblerone and Malteser chocolate, for decoration (optional)
  • Cocoa powder, sifted for dusting (optional)
  • Extra Bailey’s for drizzling (optional)

Fully line an 8 inch / 20 cm springform cake tin, though I used one of those push up tins instead.

Crumble all the biscuits in a food processor until they resemble coarse bread crumbs. Melt the butter in the microwave in 30 second bursts (I only did 60- seconds) and add it to the biscuit crumbs. Mix it thoroughly.  Press the crumbs down in the cake tin with the back of a spoon until it is level and evenly spread. Place it in the fridge to set while you’re making the cheesecake filling.

Using a mixer, blend the softened cream cheese for a few minutes, then slowly pour in the Bailey’s liqueur and add the vanilla extract. You could also use Tia Maria or Kahlua. Mix thoroughly and then add in the sifted icing sugar mixture. Blend until there are no cream cheese lumps.

Pour the cheesecake filling on top of the biscuit base and level the top. Tap the tin on the counter to remove any air bubbles. Return it to the fridge and chill for at least 4 hours until the cheesecake has set firmly.

Gently remove the cheesecake from the tin and decorate with Toblerone and Maltesers, or any other type of chocolates you like, and finish off with a dusting of unsweetened cocoa.  You can even serve a slice with a drizzle of Bailey’s over the top…why not!



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