Mary Berry Baileys Cheesecake​ Recipe

This decadent Mary Berry Baileys Cheesecake is made with cream cheese, Baileys Irish Cream, double cream, digestive biscuits, and butter. This recipe creates an exceptionally creamy, no-bake dessert with a rich, boozy flavor, perfect for a special occasion or a cozy winter gathering, and yields enough for 8-10 people.

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Mary Berry Baileys Cheesecake Ingredients

For the Base:

• 7 oz (200g) digestive biscuits
• 3 oz (75g) unsalted butter, melted

For the Filling:

• 1 lb 2 oz (500g) full-fat cream cheese, at room temperature
• 5 oz (150g) icing sugar (confectioners’ sugar)
• 5 fl oz (150ml) Baileys Irish Cream
• 10 fl oz (300ml) double cream (heavy cream)

For the Topping (Optional):

• 2 tablespoons cocoa powder, for dusting
• Chocolate shavings, for garnish

How To Make Mary Berry Baileys Cheesecake

1. Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
2. Make the biscuit base: Place the digestive biscuits into a food processor and blitz them into fine crumbs. Alternatively, put them in a sealed plastic bag and crush them with a rolling pin.
3. Combine the base: Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated.
4. Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill while you prepare the filling.
5. Beat the cream cheese: In a large bowl, beat the room temperature cream cheese until it is smooth and light.
6. Add sugar and Baileys: Sift in the icing sugar and mix until fully combined. Pour in the Baileys Irish Cream and continue to mix until the filling is smooth and free of lumps.
7. Whip the double cream: In a separate bowl, pour in the double cream (heavy cream). Use a whisk or electric mixer to whip the cream until soft peaks form. Do not over-whip it.
8. Fold the cream: Gently fold the whipped cream into the cream cheese and Baileys mixture using a spatula. Use a light, cutting motion to incorporate the cream without deflating the mixture.
9. Assemble the cheesecake: Spoon the creamy filling onto the chilled biscuit base. Use the back of the spoon or an offset spatula to smooth the surface.
10. Chill the cheesecake: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely.
11. Garnish and serve: Before serving, carefully remove the cheesecake from the tin. Dust the top with a little cocoa powder using a small sieve and decorate with a few chocolate shavings.

Recipe Tips

• Use Room Temperature Cream Cheese: Ensure your cream cheese is completely at room temperature. Cold cream cheese will not mix smoothly and will result in a lumpy filling.
• Do Not Over-Whip the Double Cream: Whip the cream only until soft peaks form. If you whip it too stiffly, it will be hard to fold in, making the filling dense instead of light and airy.
• Chill Time is Essential: This is a no-bake cheesecake, and the chilling time is not optional. It allows the butter in the base to firm up and the fat in the cream cheese and cream to stabilize, giving the cheesecake its proper structure. Chill for at least 6 hours.
• Grease and Line the Pan: Always line the base of your springform pan. This prevents the biscuit crust from sticking and ensures you can easily slide the finished cheesecake onto a serving plate.

What To Serve Baileys Cheesecake

This rich, creamy dessert is luxurious on its own, but you can enhance the experience with a few simple additions. Serve a slice alongside a strong, hot cup of black coffee or a shot of espresso to cut through the richness. For an extra treat, drizzle a little melted dark chocolate over the plate before adding the slice. A light dusting of finely chopped pecans or walnuts adds a pleasant crunch. If serving at a party, a simple side of fresh raspberries or sliced strawberries adds a necessary pop of color and tartness to balance the sweet, creamy filling.

How To Store Baileys Cheesecake Leftovers

• Refrigerate: Store the Baileys Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days.
• Freeze: You can freeze the whole cheesecake (without the cocoa powder or chocolate shavings topping) by placing it in the freezer until firm, then wrapping it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Mary Berry Baileys Cheesecake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 7g

Frequently Asked Questions

• Can I use a different type of biscuit for the base? Yes, you can substitute digestive biscuits with other dry, crisp cookies like Graham crackers, shortbread, or hobnobs. The key is to ensure they crush well and absorb the melted butter. The quantity of butter might need slight adjustment depending on the dryness of the chosen biscuit.
• Does the cheesecake freeze well? Yes, this cheesecake freezes very well due to its high fat content. Freeze it without any toppings like cocoa or fresh fruit. When you are ready to serve, thaw it overnight in the refrigerator, and then add your garnishes.
• Can I make this recipe non-alcoholic? You can substitute the Baileys Irish Cream with an equal amount of strong, cooled coffee mixed with 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. This will give you a similar rich, aromatic flavor without the alcohol.

Try More Recipes:

• Mary Berry No Bake Lemon Cheesecake Recipe
• Mary Berry Lemon Cheesecake​ Recipe
• Mary Berry​ Lemon Posset Recipe