Mary Berry Baileys Cheesecake Recipe

This Mary Berry Baileys Cheesecake is a rich, creamy dessert with a buttery biscuit base and a smooth filling delicately flavoured with Baileys Irish Cream. The texture is velvety and indulgent, balanced with a light sweetness and a hint of chocolatey warmth from the liqueur. It is a simple no-bake cheesecake that looks impressive but is surprisingly easy to prepare. The whole recipe takes around 30 minutes to make, plus chilling time for the perfect set.

Ingredients

For the Biscuit Base

• 200g digestive biscuits, finely crushed
• 100g unsalted butter, melted

For the Baileys Cheesecake Filling

• 400g full-fat cream cheese, softened
• 100g icing sugar
• 200ml double cream
• 120ml Baileys Irish Cream
• 1 tsp vanilla extract

For the Topping

• 50g dark chocolate, grated or shaved
• Whipped cream for decoration
• Chocolate curls or cocoa powder (optional)

How to Make Mary Berry Baileys Cheesecake

• Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter until evenly coated.
• Form the base: Press the biscuit mixture firmly into the base of a 20cm springform tin. Smooth the surface with the back of a spoon and place in the refrigerator for about 20 minutes to firm up.
• Mix the filling: In a large mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy.
• Add Baileys and vanilla: Pour in the Baileys Irish Cream and vanilla extract, then mix again until fully combined and silky.
• Whip the cream: In a separate bowl, whip the double cream until soft peaks form. This gives the cheesecake its light and airy texture.
• Fold together: Gently fold the whipped cream into the Baileys cream cheese mixture until smooth and evenly combined.
• Assemble the cheesecake: Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
• Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set and firm.
• Decorate and serve: Before serving, top with whipped cream, grated chocolate, and chocolate curls if desired.

Tips for the Best Baileys Cheesecake

How do I get a firm cheesecake filling?

Make sure the double cream is whipped to soft peaks before folding it into the filling. This helps the cheesecake hold its shape after chilling.

Can I make the base more chocolatey?

Yes. Replace half of the digestive biscuits with chocolate biscuits for a richer flavour that pairs beautifully with Baileys.

Why is my cheesecake too soft?

This usually means it has not chilled long enough. Allow at least 4 hours in the fridge, though overnight chilling gives the best texture.

How do I slice cheesecake neatly?

Use a sharp knife dipped in hot water and wipe it clean between slices for tidy, smooth cuts.

Serving Suggestions

• Serve with a drizzle of chocolate sauce
• Pair with fresh raspberries or strawberries
• Add extra whipped cream for a luxurious finish
• Enjoy with a small glass of Baileys or strong coffee

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour as it contains fresh dairy.

Refrigerator

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it in an airtight container or tightly wrapped to prevent it absorbing other flavours.

Freezing

The cheesecake can be frozen for up to 2 months. Wrap it well in cling film and foil. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 5g
• Fat: 32g
• Saturated Fat: 19g
• Sodium: 230mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Baileys Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

30

minutes

Cooking timeminutes

Total time

270

minutes

Calories

420

kcal

A rich and creamy no-bake Mary Berry Baileys Cheesecake with a buttery biscuit base and smooth Baileys Irish Cream filling, finished with chocolate shavings.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 400g full-fat cream cheese

• 100g icing sugar

• 200ml double cream

• 120ml Baileys Irish Cream

• 1 tsp vanilla extract

• 50g dark chocolate, grated

• Whipped cream, for topping

Directions

• Crush digestive biscuits and mix with melted butter.
• Press mixture firmly into a 20cm springform tin and chill for 20 minutes.
• Beat cream cheese and icing sugar until smooth.
• Add Baileys and vanilla extract and mix well.
• Whip double cream to soft peaks.
• Fold whipped cream into the Baileys mixture until smooth.
• Spread filling over the chilled biscuit base and smooth the top.
• Chill for at least 4 hours or overnight until set.
• Decorate with whipped cream and grated chocolate before serving.

Notes

• For the best texture, chill the cheesecake overnight.
• Use full-fat cream cheese for a richer, firmer filling.
• You can substitute chocolate biscuits for a deeper flavour.