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
- 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 ( ½ cup + 2 tablespoons) Baileys Irish Cream
- 4 teaspoon gelatine
- 500 grams (4⅓ cups) cream cheese, softened at room temperature
- 130 to 150 grams (1/2 cup to ⅔ 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.
- 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.
My gelatine box says each packet is .25oz(1.5tsp) per cup of liquid…still not really sure how much to use for this recipe due to different strengths and really do not want to screw this up since I am making it for new years for my mom who is allergic to eggs and so she has never had cheesecake… maybe you can help me, it is the KNOX original unflavored gelatine …im terrible at math
Hi Kayla, so sorry I don’t use Knox gelatin so I’m not sure of the conversion. Try searching online? I will recommend testing the recipe out if you have time.
Hi hun just wondering instead of baileys will it be ok to use Black rasperry liqueur ( Chambord).As I love to try something different……
Hi Tanya, you can definitely try with another liqueur but the amount needed will be different – start off with 1 tablespoon of liqueur and increase tablespoon by tablespoon to get the taste/strength you want. You can compensate the difference with whipped cream. Let me know how your cheesecake goes!
I wonder if it would work with Kahlua. It really sounds great!
I haven’t tried with Kahlua, but I can only imagine it will taste great as well! The only worry I have is that Kahlua may taste stronger than Baileys, so you might not want to use the full quantity of alcohol in the recipe as it might overpower the cheesecake.
I tried the Bailyes Irish cream cheesecake followed recipe to a T. There is far too much gelatine 4 tsp! It was awful no one could eat it so disappointing.
Hi so sorry to hear that! Other readers have made this cheesecake with no problem. Did you use 4 teaspoons or tablespoons of gelatine?
I love how simple and delicious this cheesecake is. It’s easy to make to. And the thickness is just perfect. Love it!
I made the Baileys Oreo cheesecake yesterday and it is fantastic! Easy recipe. Perfect consistency. Not too sweet. Great presentation. Cuts beautifully. Not too heavy. FIVE STARS!! This cheesecake is exactly what a Baileys Oreo cheesecake should be 🙂 thanks for sharing your recipe, it is perfect!
Hi Jen! I’m so happy you like this cheesecake!! You just made my day!
Simply damn delicious and easy to make cheesecake!!!
Thank you Dedy, it certainly is! Never fails to wow the crowd with this cheesecake 🙂
Made recently and tasted very good, will make again at xmas
Thanks Ann Marie! I love it when fellow foodies tried the recipes that I’ve posted, thank you for the support!
[…] What is your favorite sweet food? That’s gotta be Tiramisu and my Bailey’s Cheesecake – I’m such a hopeless alcoholic-dessert-addict. […]
Gorgeous photos!
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 🙂
Can’t wait to try this, it looks delicious! Thanks.
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
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
Will be making this on the weekend looks yummy
[…] No-Bake Baileys Cheesecake […]
Can you transfer into Cups and Tsp/Tbsp?
OH MY!!!! Fabulous idea!! Love it!! These look delicious!!
Oh my goodness… these photos are SO gorgeous and Bailey’s cheesecake is one of my favorites. YUM YUM YUM! (Yes, three ARE required, in this case.) Thanks so much for visiting The Nutrition Doctor is In the Kitchen and liking my recent post, I appreciate it!!! 🙂 Cheers, PKN
I am a lover of cheesecake and I can’t wait to try this one. WELCOME! Thank you for subscribing to follow my blog. I hope you are encouraged, inspired and enjoy the photos I take of life and events I see through the lens of my camera.
BE ENCOURAGED! BE BLESSED!
gosh this is just sex, pure sex dammit I love it thanks for this going to make this omg
Wow! This cheesecake looks so good. And, it’s no-bake- even better. You have my mouth watering.
Thank you! 🙂
Such a pretty cake for tea time!
I’m sure they will love it! 🙂
Recipe bookmarked! I can’t wait to make these for us; everybody is going to love them 🙂
[…] Baileys Cheesecake (my top favourite Baileys recipe so far!) […]
Thank you! They are indeed delicious – I have a soft spot for anything alcoholic! 😉
These are gorgeous! I bet they tasted great!
Hi Lil, thank you for the compliments. Different gelatine have different strengths, for mine, 3 teaspoons of gelatine will set 2 cups (500ml) of liquid into a light jelly. So 4 teaspoons will set about 6ml of liquid. Do adjust accordingly depending on the strength of the brand of gelatine you are using (the instructions should state how much gelatine sheets will set a cup of liquid). Hope this helps! (:
They look so nice!! I have a bottle of Baileys Hazelnut at home, so I will probably use that one.. Do you know how many gelatine sheets and amount of water I would have to use instead of the powder? Thanks 🙂
Ash: You’re welcome Ash! Good luck in making the cheesecake! Tell me how it goes (:
Thankew Jasline for taking the effort to answer my super amateurish questions. Yes, its time to invest in a hand mixer 🙂
My jellyhearts cheesecake uses gelatin. Yep, I will use the recipe as a starting point. 🙂
Love this recipe! I added the Oreo creams to the cheese cake mixture (waste not) and used the smaller amount of sugar and they were lovely. Also used half digestives/half Oreos so it wasn’t quite as rich, and home-made baileys (equal measures of condensed milk, cream and whiskey, drop of vanilla essence and a teaspoon of instant coffee) which is much cheaper than the real stuff! Yum, my new favourite desert, and lots of baileys left to drink!
Hi Ash,
Whipping cream incorporates air inside, hence when folding the whipped cream into the cheesecake mixture, it will add volume and air – making the cheesecake light in texture. It also helps the cheesecake to set (ie harden). You can try searching videos on how to whip cream on youtube, that’s how I learned from there 🙂
A hand-mixer is a great investment, and it doesn’t have to be expensive, mine costs less than S$50 and it has lasted me for so many years. You can whip cream using a hand whisk too, just that you’ll need a lot of elbow grease! Make sure the cream and the wire whisk is really cold so that it will not split (I learned this the hard way, wasted lots of packets of whipping cream before I learned how to whip cream correctly).
Unfortunately, I do not know what can be used to substitute the whipped cream in the recipe. I’ve read that some uses condensed milk (the really thick and sweet kind) / sour cream but not sure how to go about substituting it. Does your jelly hearts cheesecake uses gelatin or what ingredient it has to help it set? Maybe you can use that jelly hearts cheesecake recipe as a base and add in the Baileys mixture, but you may want to adjust the amount of gelatin because the Baileys mixture introduces more liquid into the cheesecake mixture.
I hope this will help in the making of this cheesecake 🙂 Let me know if you have more queries. Do share if you found an alternative so I can try it out! 😉
Take care!
Thanks Jasline! 🙂
Sorry for one more question, could i possibly skip having the whipping cream? I’ve recently tried making jelly hearts cheesecake and it doesnt use whipping cream, so i wonder if i could dont use it for this too. Haha the main reason is cuz i arent sure what does it mean by whip the cream until it has medium stiff peaks and i dont have a mixer either. >< i only have a hand whisk
Hi Ash, thank you! I used Ghirardelli dark chocolate to make the swirls, but you can use any brand of dark chocolate because it’s not the main ingredient in the recipe. (:
Hey Jasline
Me thinks your cake really look very splendid! Can i ask what is the brand of dark chocolate did you get?
Ash
Hi there, both Oreo and digestive biscuits work well as the base for this cheesecake! But I love Oreos more… so I’m tempted to use Oreos whenever I make this cheesecake! (:
hello! would you recommend using the oreo or the digestive biscuits as a base?
This looks amazing! I’ll be making one for Christmas!
Hi there!
You can omit the Baileys if you don’t have it, and substitute it with 1 to 2 teaspoons of vanilla extract or seeds from a vanilla bean for a nice vanilla cheesecake. You can add in the vanilla at the same step as the Baileys. Hope it helps! (:
Hi, i just want to ask if you have any other option if baileys irish cream is not availbale.. I mean, can you just make a cheese cake using only cream cheese? please reply.. i’ve been wanting to make a cheese cake. thanks. God Bless. 🙂
yum!!
Roomie! (:
Hurry come back!
Those look great. Really, really, really great. And they sound great – especially because there are Oreos AND Baileys involved. Oh yummy.
But: You can’t stand the cream in Oreos? WHAT? 😉
Hey Stephanie! (:
Yea I don’t like the cream in Oreos! Will always give it away XD