Baileys Cheesecake

There is a lack of recipe entries on my blog this year. It is actually a busy year. But I did manage to find another one that I would like to share with you. Of course it’s based on my usual quote “Easy peasy recipe”.
Since the Great British Bake Off has started again, two weeks ago we decided to create our own bake off in work. It started last week. It would be too much to have 10 different cakes on one day. Instead we agreed to have one bake off each week. The first one was last week. This week was my turn. Because it is easier for me to bake at the weekend, I made my cake on Sunday.

The theme I got was “Irish flavours”. This means you could actually bake any cake and just throw something Irish into it. I tried myself at making a Baileys Cheesecake that I found online. It’s non bake, which means it’s easy enough.


  • 100g unsalted butter
  • 250g digestive biscuits crushed
  • 600g cream cheese
  • 40ml Baileys
  • 100g icing sugar
  • 300ml double cream
  • 100g Cadbury flakes
  • Cocoa powder to dust


How to prepare

  • Crush the biscuits (My son was the little helping hand)
  • Melt the butter and mix into the biscuits until all the butter is absorbed.
  • Press into the bottom of a large spring form tin, then refrigerate until set (at least an hour)
  • To prepare the filling, lightly whip the cream cheese then beat in the Baileys and icing sugar.
  • Whip the cream until stiff and crumble the flakes into it
  • Whip the cream cheese with the icing sugar
  • Fold the cream cheese mix into the whipped cream gently until fully combined
  • Spoon the filling onto the biscuit base and smooth over the surface
  • Refrigerate for at least two hours but ideally over night
  • Once set remove and decorate with cocoa powder dusted over the top

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2016-09-05 08.58.51

The fact that I never made cheesecake before and I rarely bake, this turned out really well and it’s very tasty. My work colleagues all liked it too. We had 5 judges. The end result how everyone did won’t be until the end of October.

Disclaimer: Credits go to Chelsea Mamma for this recipe.

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