Baileys Cheesecake Recipe

(237 ratings)

This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare

A Baileys cheesecake on a gold cake stand with a burnt orange linen napkin to one side.
(Image credit: Future)
Total Time40 mins plus chilling overnight
Nutrition Per PortionRDA
Calories446 Kcal22%
Fat36 g51%
Saturated Fat21 g105%
Carbohydrates23 g9%

Baileys cheesecake is such an indulgence – it’s perfect for a special occasion, especially around Christmas when you’re looking for that show-stopping dessert that you know everyone will be impressed by. 

This Christmas cheesecake recipe really is very easy to make and you just need to follow a few simple steps, before popping it in the fridge to chill until your guests arrive. A fantastic dinner party dessert, your guests will be more than impressed.

As far as Baileys recipes go, this is one of our favourites. Get this sparkly cheesecake out for something very special to end a festive meal. 


For the base:

  • 200g Amaretti biscuits, crushed in a food processor 
  • 100g salted butter, melted
  • 1sp mixed spice

For the creamy filling:

  • 300ml double cream
  • 350g soft cheese
  • 100g caster sugar
  • 4 tbsp Baileys Irish Cream

For the jelly top:

  • 2 leaves platinum-grade gelatine
  • 5 tbsp cranberry juice
  • 2 tsp golden balls and star sprinkles to decorate

You will also need:

  • 20cm round spring-form tin, lined with baking paper


  1. Start by making the jelly top. Soak the gelatine leaves in cold water for 5 minutes. Squeeze out each sheet, then stir into 150ml of just-boiled water until dissolved. Stir in the cranberry juice and set aside to cool. 
  2. Mix together the biscuits, butter and mixed spice until it looks like wet sand. Tip into the lined tin, pressing down firmly with the back of a spoon to smooth. Chill while you prepare the filling.
  3. In a mixing bowl, whip the double cream to soft peaks, then add the soft cheese, sugar and Baileys, whisking together until the mixture is stiff. Spoon onto the base of the cheesecake, smoothing the top to level and make a shallow, swirled groove with the back of a teaspoon by rotating the tin. 
  4. Slowly pour over the cooled jelly topping, then leave to chill for 2 hours before serving.
  5. To serve, score the edge of the jelly layer/filling with a sharp knife, then remove the tin. Take care not to pull the cheesecake apart. Scatter over the golden balls and star sprinkles. 
Jen Bedloe
Food Director

An experienced recipe writer, editor and food stylist, Jen is Group Food Director at Future plc where she oversees the food content across the women’s lifestyle group, including Woman and Home, Women’s Weekly, Woman, Woman’s Own, Chat, and

Jen studied Communications at Goldsmiths, then landed her first job in media working for Delia Smith’s publishing company on Sainsbury’s magazine. Jen honed her practical skills by combining courses at Leith’s cookery school with time spent in the test kitchen testing recipes and assisting food stylists on photoshoots.