Chocolate and Baileys Cheesecake is one of those desserts that looks impressive but requires no special skills to make. I started making this recipe years ago when I needed a make-ahead dessert for dinner parties. The combination of dark chocolate and Baileys creates a sophisticated flavor, while the hazelnut-studded base provides a delightful crunch. When I serve this, guests always ask for the recipe.
About the Recipe
This no-bake cheesecake strikes the perfect balance between chocolate intensity and creamy smoothness. The Baileys adds a subtle warmth without overwhelming the other flavors. I love that you can make it entirely ahead of time, leaving you free to focus on other dishes. The chocolate sauce recipe makes extra, which stores well in the fridge for future desserts.
Why you will love this recipe
The recipe comes together in simple steps that even novice bakers can handle confidently. There is no fussy water bath or worry about cracking since it is no-bake. The ingredients are readily available at most grocery stores. The finished cheesecake keeps well for several days in the refrigerator, making it ideal for entertaining. I always place the mixing bowl and beaters in the freezer for 15 minutes before whipping the cream — it whips up much faster that way.
Chocolate and Baileys Cheesecake
Cooking Tips
Let the melted chocolate cool slightly before adding it to the cream cheese mixture to prevent curdling. Use room temperature cream cheese for the smoothest filling. When pressing the crust into the pan, use the bottom of a measuring cup to create an even layer. The cheesecake needs at least 2 hours to set properly, but overnight is even better.
Serving and Storing Suggestions
Serves 10-12. Prep time is 30 minutes plus 2 hours chilling. Store covered in the refrigerator for up to 5 days. The sauce can be gently reheated in the microwave. For clean slices, dip your knife in hot water and wipe dry between cuts.
Similar Recipes
- Classic New York Cheesecake
- Irish Cream Chocolate Mousse
- No-Bake Chocolate Truffle Cake
Nutrient Benefits
Dark chocolate provides antioxidants and minerals including iron and magnesium. Hazelnuts offer healthy fats, protein, and vitamin E. The cream cheese and cream provide calcium and protein. While this is without a doubt a special occasion dessert, these quality ingredients do contribute beneficial nutrients.
Chocolate and Baileys Cheesecake
Ingredients
For the base:
- 175 gms Digestive biscuits
- 50 gms Roasted and chopped hazelnuts
- 15 gms Dark brown soft sugar
- 100 gms Unsalted butter (melted)
For the filling
- 250 gms Dark chocolate
- 100 gms Icing sugar
- 350 gms Soft cheese
- 450 ml Cream
- 40 ml Baileys (drink)
For the sauce
- 200 gms Dark chocolate
- 200 ml Skimmed milk
- 100 ml Cream
- 50 gms Icing sugar
- 25 gms Unsalted butter
Instructions
- Grease a 20 cm loose bottom tin.
- Start by making the base; mix together crumbled biscuits, hazelnuts, brown sugar and melted butter. This will form a grainy mix.
- Press into the tin and place in the fridge while you make the filling.
- For the filling, melt the chocolate in a heavy pan.
- Separately make a smooth mix of the cream chese and icing sugar by heating them together on very low heat. Remove from heat and mix in the whipped cream.
- Add the above mix to the chocolate along with baileys.
- Spread this on the refrigerated base evenly and then refrigerate for 2 hours till firmly set.
- After the cheesecake is set, make the sauce. Melt the chocolate in a bowl over some simmering water.
- In a separate pan combine the milk, cream and icing sugar and bring up to a simmer.
- Now pour the milk/cream mixture over the chocolate, whisking continuously.
- Add the butter and mix thoroughly.
- Serve the cheese cake with a little of the chocolate sauce.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I make this cheesecake without alcohol?
Yes, substitute the Baileys with equal parts heavy cream and 1 teaspoon vanilla extract.
Will the cheesecake freeze well?
The cheesecake freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before serving.
How do I prevent lumps in the filling?
Make sure your cream cheese is fully softened and beat it well with the sugar before adding other ingredients.
