Mary Berry Baileys Cheesecake Recipe

Baileys cheesecake is the dessert for occasions where something genuinely indulgent is required. The Baileys Irish Cream — with its combination of Irish whiskey, cream, and chocolate — gives the filling a distinctive, complex flavour that is at once boozy, creamy, and slightly chocolatey.

The method is the same as every no-bake cheesecake on this site — full-fat cream cheese, cold double cream whipped to soft peaks, combined carefully and refrigerated overnight.

What makes this version specific is the Baileys, which replaces the vanilla extract and part of the milk used in plain cheesecakes. The alcohol in the Baileys also acts as a mild preservative and actually helps the filling set slightly more firmly than a plain cream version.

The chocolate digestive base is the right choice here — its slight bitterness suits the chocolate and whiskey notes of the Baileys better than a plain digestive base.

Ingredients for Mary Berry Baileys Cheesecake

For the Chocolate Biscuit Base

• 300g chocolate digestive biscuits, crushed to fine crumbs
• 150g unsalted butter, melted
• 1 tbsp cocoa powder, sifted

For the Baileys Cream Cheese Filling

• 600g full-fat cream cheese, at room temperature
• 100g icing sugar, sifted
• 300ml double cream, cold
• 100ml Baileys Irish Cream — at room temperature
• 1 tsp vanilla extract
• 75g dark chocolate (70%), melted and cooled — folded through for extra depth (optional)

To Decorate

• 100ml double cream, whipped to firm peaks — for piping
• 50g dark chocolate, grated or shaved
• A drizzle of Baileys over the top
• Cocoa powder for dusting

How to Make Mary Berry Baileys Cheesecake

Step 1 — Make the Chocolate Base

Combine the crushed chocolate digestives, melted butter, and cocoa powder. Press very firmly into a 23cm round loose-bottomed springform tin using the base of a flat glass — particularly firmly at the edges. Refrigerate for 30 minutes.

Step 2 — Make the Baileys Filling

Beat the room-temperature cream cheese and icing sugar together until completely smooth — two to three minutes with an electric hand whisk.

Add the Baileys Irish Cream and vanilla extract. Beat until completely combined and smooth. The mixture will loosen slightly from the Baileys — this is correct. If adding the optional melted dark chocolate, fold it through at this point until evenly combined.

In a separate bowl, whip the cold double cream to soft peaks — the cream should hold a gentle shape when the whisk is lifted but still look billowy rather than stiff.

Fold the whipped cream into the Baileys cream cheese mixture in two additions — gently, stopping the moment no white streaks remain.

Step 3 — Fill and Set

Spoon the filling onto the chilled biscuit base. Spread evenly with a palette knife. Smooth the surface with a hot palette knife for the cleanest finish.

Cover loosely with cling film and refrigerate overnight — eight hours minimum. The Baileys adds moisture and the filling needs the full overnight time to set completely firm.

Step 4 — Decorate

Release the springform tin carefully. Slide onto a serving plate.

Pipe rosettes of whipped cream around the outer edge using a large star nozzle. Scatter grated or shaved dark chocolate over the top of the cheesecake and over the cream rosettes. Drizzle a little Baileys in thin lines across the surface. Dust lightly with cocoa powder.

My Top Tips For Perfect Baileys Cheesecake

Use room temperature Baileys and cream cheese. Cold Baileys added to cold cream cheese can cause the mixture to look slightly split or curdled. Both at room temperature combine smoothly and evenly.

Do not exceed 100ml of Baileys. More Baileys gives a wetter filling that sets poorly and can remain soft in the centre even after overnight refrigeration. 100ml gives a clear Baileys flavour and a properly set filling.

The chocolate digestive base is essential for this cheesecake. The slight bitterness of the chocolate digestive echoes the dark chocolate notes in the Baileys and gives a more coherent flavour throughout. A plain digestive base is too neutral for this filling.

The optional melted dark chocolate transforms the filling. 75g of melted dark chocolate folded through the Baileys cream cheese mixture gives a deeper, more complex flavour and a slightly darker colour that makes the Baileys character more pronounced rather than just sweet. Highly recommended.

Refrigerate overnight without compromise. This is a cheesecake that needs the full overnight set. The combination of cream cheese, double cream, and Baileys gives a rich, slightly less firm filling than a plain version — only overnight refrigeration gives a result that slices properly.

Serving Suggestions

As a dinner party dessert for adults — it is sophisticated, genuinely impressive, and completely make-ahead. At a celebration gathering where a showstopping dessert is needed.

At Christmas alongside other festive desserts — Baileys has become a specifically Christmas flavour for many people.

How to Store Baileys Cheesecake

In the fridge: Store covered for up to 3 days. The Baileys flavour becomes slightly more pronounced on the second day.

In the freezer: Freeze without the cream and chocolate decoration for up to 2 months. Wrap tightly. Defrost overnight in the fridge and decorate fresh.

Mary Berry Baileys Cheesecake Recipe

Mary Berry's Baileys cheesecake is a rich, no-bake cream cheese filling with Baileys Irish Cream — deeply indulgent and perfect for a celebration.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Setting Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 570

Ingredients Method Notes

Ingredients

  

• Chocolate Biscuit Base:
• 300 g chocolate digestive biscuits crushed
• 150 g unsalted butter melted
• 1 tbsp cocoa powder sifted
• Baileys Cream Cheese Filling:
• 600 g full-fat cream cheese room temperature
• 100 g icing sugar sifted
• 300 ml double cream cold
• 100 ml Baileys Irish Cream room temperature
• 1 tsp vanilla extract
• 75 g dark chocolate 70%, melted and cooled (optional)
• Decoration:
• 100 ml double cream whipped to firm peaks
• 50 g dark chocolate grated or shaved
• A drizzle of Baileys
• Cocoa powder for dusting

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Method

 

1. Combine crushed chocolate digestives, melted butter, and cocoa. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
2. Beat room-temperature cream cheese and icing sugar until smooth. Add Baileys and vanilla — beat until combined. Fold in optional cooled dark chocolate.
3. Whip cold cream to soft peaks. Fold into Baileys mixture in two additions — gently, until just combined.
4. Spoon onto base. Spread evenly. Smooth surface. Cover loosely. Refrigerate overnight.
5. Release tin. Pipe cream rosettes around the outer edge. Scatter grated chocolate. Drizzle Baileys in thin lines. Dust with cocoa powder.

Notes

Room temperature Baileys and cream cheese — cold Baileys causes splitting.

Do not exceed 100ml of Baileys — more gives a filling that sets poorly.

Chocolate digestive base is essential — matches the dark chocolate notes in the Baileys.

The optional melted dark chocolate is highly recommended — transforms the depth of flavour.

Refrigerate overnight without compromise — this filling needs the full set time.

Freeze without decoration for up to 2 months.

Frequently Asked Questions

Can I use a different Irish cream liqueur?

Yes — any good quality Irish cream liqueur works in the same quantity. The flavour profile will be very similar.

Can I make this alcohol-free?

Replace the Baileys with the same quantity of double cream plus one teaspoon of coffee extract and one teaspoon of vanilla extract. The result is a mocha-style cheesecake without alcohol.

Why is my Baileys filling not setting?

Either too much Baileys was added, the cream was not whipped to proper soft peaks before folding in, or the cheesecake was not refrigerated long enough. Follow the quantities exactly and refrigerate overnight.

Can I add a Baileys drizzle through the filling as a swirl?

No — Baileys is too thin to swirl through a cream cheese filling like lemon curd. It disperses rather than giving distinct swirls. Keep the Baileys in the filling base and drizzle on top for decoration.