Non-Bake Baileys® Cheesecake

No baking required; very boozy; very thick; very creamy. Yum.

I made these cheesecake babies (I called them “babies” because they are small, only 3.5-inch in diameter) around 2 weeks ago. I have always been looking for reasons to not study, hence when my friends’ birthdays are looming, I seized the opportunity to “take a break” and made something for them.

Start with 200 grams of Oreo – cream removed – I can’t stand eating the cream.

The original recipe actually calls for digestive biscuits but I can’t find it in the supermarket, so I used Oreos.

Crush, crush crush.

Melt 100 grams of butter, and mix it into the crushed biscuits.

Divide the biscuit mixture among 7 3.5-inch (diameter) x 1.5-inch (height) rings, or one 8-inch round tin (preferably spring-form). Freeze them until needed.

I like my cheesecakes small… and round.

Whip 200ml of whipping cream and store it in the refrigerator.

Pour 150 ml of Baileys Irish Cream into a small bowl. Sprinkle 5 teaspoon of gelatine on top of the Baileys. Let stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat over low heat, stirring constantly until the gelatine has all dissolved and the mixture is smooth. Leave it aside to cool slightly.

I used only 2.5 teaspoon of gelatine, and the resulting cheesecake softens very fast at room temperature. I will double the gelatine up the next time I make this.

Grab a new bowl, dump in 500 grams softened cream cheese.

Beat it up with 130 grams sugar – original recipe calls for 150 grams – add more if you own a sweet tooth.

My friends and I don’t really own a sweet tooth, so less sugar is the way to go.

Once fluffy, add in the Baileys mixture. Fold in gently.

Follow by the whipped cream… then transfer into the frozen crust layer (no pictures here, whoops).

Melt a little chocolate in the microwave, then spoon dollops of it onto the cheesecake. Swirl with a skewer until a pretty pattern is formed.

Refrigerate the cheesecake until firm, 4 hours and beyond.

And ta-dah!

Smooth, creamy, rich, boozy. So adult, and so yummy-licious.

Non-Bake Baileys Cheesecake (makes one 8-inch round cheesecake)

Cup measurements: Most of the time I convert the recipe from cup to weight, which I will round off to make it look more pleasing to the eyes. As I convert this recipe from the weight to cup using Traditional Oven, the cup measurements will seem a little weird. In general:

  • Liquid: 1 cup = 250 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml
  • Cream cheese and butter: 1 cup = 8 tablespoons = 115 grams
  • Sugar: 1 cup = 225 grams
  • Chocolate chips: 1 cup = 180 grams

You’ll need:

200 grams (about 13 to 15 pieces) Oreo cookies (cream can be removed if desired)
100 grams (7 tablespoons) butter, melted
200 ml (3/4 cup + 1 tablespoon) whipping cream
150 ml ( 1/2 cup + 2 tablespoons) Baileys Irish Cream
4 teaspoon gelatine
500 grams (4 1/3 cups) cream cheese, softened at room temperature
130 to 150 grams (1/2 cup to 2/3 cup) caster sugar
50 grams (1/4 cup chopped) dark chocolate, melted

Using a food processor, process the Oreo cookies until they resemble fine crumbs. Alternatively, place the Oreo cookies in a ziploc bag, seal it halfway, and use a rolling pin to bash the cookies until they resemble fine crumbs (this method is exceptionally… satisfying, if you ask me :p)

Add the melted butter into the cookie crumbs and stir until they are all combined. Transfer into one 8-inch round pan (preferably with a loose bottom or a springform pan), pressing it down to form an even layer over the bottom of the pan. Freeze the crust layer while you prepare the remaining ingredients.

Whip the cream until medium-stiff peaks form. Refrigerate while you prepare the other ingredients.

Place the Baileys into a small bowl. Sprinkle the gelatine evenly over the surface of the Baileys and let stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat gently, stirring constantly until the gelatine has dissolved and the mixture is smooth (I like to use this method when dealing with gelatine as it will not give me any lumps in the liquid, but I still like to strain the mixture before adding it into my other ingredients to remove any lumps.)

Using an electric mixer, beat the cream cheese and the sugar until light and fluffy. Strain the gelatine mixture into the cream cheese mixture and mix together gently. Fold in the whipped cream gently. Pour the mixture into the round pan, don’t bother smoothing the surface if you are going to do a chocolate decoration.

Scoops dollops of the melted dark chocolate over the cream cheese mixture. Using a skewer/satay stick/long tooth pick, swirl decorations on the cheesecake, taking care not to remove the skewer/satay stick/tooth pick until you are done swirling.

Refrigerate the cheesecake for a minimum 4 hours, but preferably overnight.

When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan carefully and gently. Place it on a serving plate and serve.

Notes:

  • Using the same recipe, I made mini cheesecakes using 3.5-inch (diameter) x 1.5-inch (height) ring moulds. I lay a piece of baking parchment on  a baking tray and place the ring moulds on top of it, then add in the Oreo cookie crumbs as per normal. I made 7 baby cheesecakes.
  • This recipe ideally should serve around 8 to 10 people.
  • I bought my Baileys Irish Cream liqueur at the airport, when I was back from a holiday. You can substitute Baileys with other liqueurs that you like, I foresee I will be trying out with Kahlua in the future (:
  • When whipping cream, make sure all your equipment and the cream are extremely cold, otherwise the cream will separate and you won’t be able to use it.

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Comments

  1. says

    I just made this again a few days back – this is definitely the cheesecake to impress ;) good luck making yours! Hope you will like it as much as I do :)

  2. says

    Hi Angela! I’m happy to know you and you are really too sweet, your compliments are making me blush! I’m glad you like the recipes :)

    As for the gelatine question, I believe different brands of gelatine have different strength, for mine, it was stated on the bottle that “3 tsp will set 1/2 cup (500ml) of liquid into a light jelly”. So, 4 tsp of gelatine of this brad is just enough for the cheesecake to set without the texture being rubbery. If I use more than 4 tsp, I risk my cheesecake having a light jelly-like texture which may not be ideal. Do check the gelatine you are using on its strength!

    However, if you have made no-bake cheesecake with relatively the same amount of ingredients as mine with 5 tsp of gelatine, it is likely that 5 tsp of gelatine will work as well.

    I will suggest making a 1/2 batch with 2 1/2 tsp of gelatine and see if the texture is rubbery or not. If its not, then you should be good to go with 5 tsp, if not, maybe you can try reducing it to 4 tsp.

    As for the Baileys question, I have used the original Baileys and the caramel Baileys, both tasted equally good! If you are interested in recipes that uses a significant amount of Baileys, I would suggest this: http://foodismylife.wordpress.com/2012/03/13/baileys-chocolate-cake-the-lazy-version/
    It’s one of my favorite cakes!

    Hope my answer will help you in making the cheesecake, do let me know if you have anymore queries! You can also email me at foodiebaker[at]gmail[dot]com!

    With love from Singapore,
    Jasline

  3. Angela says

    Hello,
    I just stumbled upon your blog…..and it is absolutely sensational. I love it. So professional in every way and you seem ever so nice. Thanks for sharing all your recipes with the world.
    I have lots of Baileys to use up, so that’s how I came across your blog.
    I have a few questions about the cheesecakes:
    Have you tried making it with 5 teaspoons of gelatine? If not, do you think that is the right amount as it seems a lot of gelatine.
    Also, is that regular Baileys that is used in your cheesecakes or a different flavour?
    Thanks again, I can’t wait to look at all your recipes.
    Regards from Australia,
    Angela

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