No Bake Irish Cream Cheesecake
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No bake Irish cream cheesecake is made with Baileys, cream cheese and a simple graham cracker crust. It’s a creamy, gelatin-free dessert that is easy to make ahead.
I used Baileys to make this no-bake Irish cream cheesecake, so the Irish cream flavor comes through clearly. If you prefer a lighter flavor, you can reduce it a little. You can also use homemade Irish cream.
It’s a lovely make-ahead dessert for St. Patrick’s Day, but it also works well any time you want an easy no-bake cheesecake with Irish cream flavor.
If you are looking for more gelatin-free desserts, you might also like my no-bake blueberry cheesecake, banoffee pie, no-bake cherry cheesecake pie or lemon posset.
How to make no bake Irish cream cheesecake
The crust
To make this no bake Irish cream cheesecake, you can use either graham crackers, which are common in the US or digestive biscuits, which are common in the UK. Use either a food processor or a Ziploc bag and a rolling pin to crush them. Place them into a bowl, pour melted butter over and mix well.
Use a small springform pan. I used a 7-inch pan and lined both the bottom and sides with baking parchment.
Fill the bottom of the springform pan with the crumbs and press down hard. Repeat until the whole bottom is covered and you have a flat surface. I like to use the back of a measuring cup or the back of a spoon to do this.
Now your crust for this Baileys Irish cream cheesecake is ready. Place it in the freezer while you prepare the cream cheese mixture.
The filling
Because this no-bake cheesecake has no gelatin, the whipped cream helps the filling hold its shape.
You will need two bowls. One is for whipping the cream, and the other is for beating the cream cheese with sugar, vanilla and Baileys. Once done, fold the whipped cream into the cream cheese mixture.
Spread this over the crust, cover the pan with cling film and refrigerate for at least 3 hours or overnight.
Toppings
Use anything you like. If none of these topping ideas appeal to you, just serve the cheesecake as is.
- Chocolate shavings or sprinkles
- Caramel sauce
- Chocolate sauce
- Whipped cream
Or mix together 6 tablespoons cream cheese with 3 tablespoons dulce de leche, then fold in ½ cup whipped heavy cream. The mixture should be thick rather than runny. Pipe it over the top of the cheesecake using any piping tip you like.
Useful tips
- Use good-quality double cream, heavy cream or whipping cream and whip it until stiff peaks form. This is important because it helps the cheesecake hold its shape.
- I don’t have good experience with whipping cream that comes in a tetra pack and does not need to be refrigerated before using.
- This cheesecake needs to chill in the fridge for about 3 hours before serving, or overnight if you want to make it ahead. Because it has no gelatin, it will be softer than a baked cheesecake, but it will still hold its shape nicely.
FAQs
Yes, the Irish cream flavor is noticeable in this cheesecake. I used Baileys quite generously, so this is not just a faint hint. If you prefer a lighter flavor, you can reduce it a little.
Yes. This cheesecake is a great make-ahead dessert because it needs a few hours in the fridge before serving.
It needs about 3 hours in the fridge before serving or longer if you want to make it the day before.
Yes. Digestive biscuits work well and Oreo cookies are another easy option for the crust.
No Bake Irish Cream Cheesecake Recipe
Ingredients
For the crust:
- 6 ounces graham crackers see note 1
- a pinch of salt
- 3 tablespoons unsalted butter melted
- 2 tablespoons Irish cream see note 2
For the cream cheese layer:
- 8 ounces cream cheese
- ⅓ cup powdered sugar
- ⅓ cup Irish cream
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Toppings (optional):
- chocolate shavings
- caramel sauce
- chocolate sauce
- whipped cream
Equipment
Instructions
- Crust: Crush the crackers in a food processor or in a Ziploc bag using a rolling pin. Transfer them to a bowl. Add a pinch of salt, melted butter and Irish cream. Mix with a spatula until well combined.
- Press the mixture into a 7-inch springform pan lined with baking parchment, ideally on the bottom and sides. Make sure it is pressed down well. If not, the crust won’t hold its shape after slicing.
- Transfer the pan to the freezer.
- Meanwhile: In a mixing bowl, combine all the ingredients apart from the heavy cream. Use a hand mixer to get a smoother texture. Then whip the cream until stiff peaks form and fold it into the cream cheese mixture.
- Take the springform pan out of the freezer and pour the cream cheese mixture over the crust. Spread it evenly. Cover with cling film and refrigerate for at least 3 hours or overnight before serving.
- Toppings are completely optional. Use chocolate shavings, caramel sauce, chocolate sauce and whipped cream to decorate the cheesecake.
Notes
- Either graham crackers (US) or digestive biscuits (UK) can be used.
- I used Baileys Irish cream, and the flavor is noticeable in the finished cheesecake.
- Use a 7-inch (about 18-centimeters) springform pan.
- This recipe yields 6 generous servings or up to 8 smaller slices.
- I always use unsalted butter so I can control the salt level. You can use salted butter if you prefer. If you do, skip the pinch of salt in the crust.
- For more tips, I recommend reading the whole post.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Can this be frozen?
Hi David. I have not tried it so can’t say. Sorry!
It’s quick to make, not fussy, and the taste is good.
This is absolutely delicious! I substituted the graham crackers for ginger snap with a berry coulis sooo yummy 👍🏻
That sounds delicious, Lynn! Thanks for your feedback! :)
How long can i store this for Julia, would 3 days in the fridge be ok? I would love to make for Christmas dinner on Christmas eve.
Hi Orinthia, It should last 3 days in the fridge but I would say it is best to serve the following day as it will be the freshest.
Would store bought whip cream still work for the filing part?
I am afraid I have no experience using store bought whip cream, so can’t help you. However, if you have used it for making other cheesecakes before, then it should work. Hope this helps.
This is such a great cake for St. Patrick’s day! I love Irish cream desserts ♥
Thanks, Natalie!
I tend to love no-bake cheesecakes — love that the oven doesn’t go on, I guess. :-) The generous amount of baileys is splendid and the entire cake sounds incredibly delicious. St. Patrick’s Day or not!
:) No bake desserts are always winners in our household :)
No bake and boozy?! This is the best cheesecake recipe!! I was trying to decide what to make for St. Patrick’s Day and now I know!
Good to hear that!
That cheesecake look beautiful and sounds delicious. I love that it’s no bake too! Going to pin for later!
This sounds so rich and delicious!
Thanks, Mary!
Hi great recipe how would I upscale to 9″ pan?
Thanks!
Hi, Natalie. Double the recipe for the cream cheese layer. As for the crust – I am not sure, if doubling the ingredients won’t make a thick crust. If you are OK with that, then go ahead and double that too. If not, you can still take out some of the crumbs. (you can use them to make individual portions too). Hope this helps.
a timely treat! pinned to my St. Patrick’s Day board. No bake is always a winner too!