Mary Berry Baileys Cheesecake​ Recipe

Mary Berry Baileys Cheesecake is a classic British dessert. This indulgent no-bake treat features a buttery digestive biscuit base topped with a smooth cream cheese filling spiked with Irish cream and cocoa powder.

The first time I made this, I tried to beat cold cream cheese straight from the fridge and ended up with tiny white lumps that wouldn’t budge. Now I always leave it out for a few hours so it’s soft enough to turn into a silky paste before the liquid goes in. It makes a massive difference to the final texture because you won’t have to over-work the mixture trying to fix those stubborn bits.

Mary Berry’s approach here is all about the balance between the booze and the body of the cheese. Most recipes tell you to just throw everything together, but this one works better if you treat the double cream with a bit of respect. I’ve found that whisking the cream separately gives you a much more stable set than if you try to beat it all in one go.

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Mary Berry Baileys Cheesecake Ingredients

For the Base

• 200g (7oz) digestive biscuits
• 75g (3oz) unsalted butter, melted
• 1 pinch sea salt

For the Filling

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

For the Topping

• 2 tablespoons cocoa powder
• 50g (2oz) dark chocolate, for shavings

How To Make Mary Berry Baileys Cheesecake

1. Prepare the tin: Lightly grease and line the base of a 20cm (8in) loose-bottomed springform tin with greaseproof paper. Make sure the paper is flat against the bottom so you don’t end up with a wonky base that’s hard to move later.
2. Make the biscuit base: Place 200g (7oz) digestive biscuits into a food processor and blitz them into fine crumbs. If you don’t have a processor, put them in a sealed plastic bag and bash them with a rolling pin until there are no large chunks remaining.
3. Combine the base: Pour 75g (3oz) melted butter over the biscuit crumbs and mix well until every crumb is coated and looks like wet sand. Add a tiny pinch of salt at this point to help cut through the sweetness of the sugar and liqueur.
4. Press into the tin: Tip the mixture into the prepared tin and use the back of a metal spoon to press the crumbs down firmly and evenly. Spend an extra minute getting right into the edges so the base stays together when you try to slice the cheesecake.
5. Chill the base: Place the tin in the fridge to firm up while you get on with the filling. This stops the warm butter from mixing with the cream cheese layer which can make the whole thing feel greasy.
6. Beat the cream cheese: Put 500g (1lb 2oz) room temperature cream cheese in a large bowl and beat it with a wooden spoon or electric whisk. It needs to be completely smooth and light before you think about adding any other ingredients to the bowl.
7. Add sugar and Baileys: Sift in 150g (5oz) icing sugar and mix until it’s fully combined and no white puffs remain. Pour in 150ml (5fl oz) Baileys Irish Cream and keep mixing until the liquid is fully worked in and the mixture is glossy.
8. Whip the double cream: Pour 300ml (10fl oz) double cream into a separate bowl and whisk it until soft peaks form. Stop the second the cream holds its shape but still looks smooth; if it starts to look matt or grainy, you’ve gone too far and the texture will be ruined.
9. Fold the cream: Gently mix the whipped cream into the cream cheese mixture using a spatula and a light cutting motion. You want to keep all that air you’ve just whisked in so the cheesecake stays light instead of becoming a dense block of cheese.
10. Assemble the cheesecake: Spoon the filling onto the chilled biscuit base and spread it out right to the sides of the tin. Use a small palette knife or the back of a spoon to level the top so it’s as flat as possible for the cocoa powder.
11. Chill the cheesecake: Put the tin back in the fridge for at least 6 hours, though leaving it overnight is much better for a clean slice. Don’t be tempted to rush this or the middle will still be soft when you take the ring off the tin.
12. Garnish and serve: Run a thin knife around the edge before popping the cheesecake out of the tin and onto a plate. Dust the top with cocoa powder and scatter over some chocolate shavings just before you bring it to the table so they look fresh.

Recipe Tips

• Use full-fat cheese. Don’t try using a low-fat version or the cheesecake won’t set firmly enough to slice. The fat content is what provides the structure since there’s no gelatin or baking involved in this recipe.
• Sift the icing sugar. It often has hard lumps that won’t disappear during mixing, so pushing it through a sieve is essential for a smooth finish. If you skip this, you’ll find little crunchy sugar bits in every bite.
• Warm the tin. If the cheesecake feels stuck to the sides, wrap a warm, damp tea towel around the outside of the tin for 30 seconds to help it release. This melts the outer edge just enough to let the ring slide off without tearing the cheese.
• Clean your knife. Wipe the blade with kitchen roll between every single cut to keep the cream cheese layers looking sharp. If you don’t, the leftover cheese on the blade will smudge the next slice.
• Make it ahead. This actually tastes better after 24 hours in the fridge because the Irish cream flavour has time to mellow and develop. It also gives the base a chance to fully set so it doesn’t crumble as much.
• Check the cream. Make sure your double cream is cold before you start whisking it. Warm cream takes longer to whip and is much easier to over-beat into butter, which you definitely don’t want here.

What To Serve With Baileys Cheesecake

A few fresh raspberries or some tart blackberries help cut through the heavy cream. You could also serve it with a small pour of extra Irish cream on the side for anyone who wants a bit more of a kick.

If you want more crunch, some toasted hazelnuts or crushed biscuits work well. A cup of strong black coffee is the best way to finish a slice because the bitterness balances the sugar.

How To Store Baileys Cheesecake

Fridge: Keep it in the fridge in an airtight container for up to 3 days. It’s best to keep the cocoa powder dusting off until you’re ready to eat so the powder doesn’t get damp and turn into a dark brown paste.

Reheat: This is a cold dessert, so there’s no need to reheat it. Just take it out of the fridge 10 minutes before you want to serve it so the biscuit base isn’t rock hard.

Freeze: You can freeze this for up to a month, but wrap it tightly in clingfilm first to prevent freezer burn. Thaw it slowly in the fridge overnight before you plan on serving it to keep the texture right.

Mary Berry Baileys Cheesecake Nutrition Facts

Per serving (1 of 10):

• Calories: 485 kcal
• Protein: 5g
• Fat: 38g
• Carbohydrates: 28g
• Sugar: 22g
• Sodium: 210mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

How long does Mary Berry Baileys Cheesecake take to set?

It needs at least 6 hours in the fridge, but I always leave mine overnight to be safe. If you cut it too early, the centre will likely collapse because the fats haven’t had time to firm up.

Can I use a different liqueur instead?

Yes, you can swap the Irish cream for Tia Maria or Cointreau if you prefer a different flavour. Just keep the measurements the same so the liquid ratio doesn’t change the final set.

Why is my cheesecake filling still runny?

This usually happens if the double cream wasn’t whisked enough or if you used a low-fat cream cheese. You need that fat content and the air from the whipped cream to hold the weight of the cheese.

Can I make this in a different tin?

Yes, but make sure it’s a loose-bottomed one or you’ll never get the cheesecake out in one piece. If your tin is larger than 20cm, the layers will just be a bit thinner and it might set a little faster.

Try More Recipes:

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