Amelia Grace There’s a particular kind of indulgence to a proper Baileys cheesecake, and I mean that in the best possible way.
This is a no-bake cheesecake, which makes it wonderfully forgiving compared to a baked one — no water baths, no worrying about cracks across the top, just a good buttery biscuit base and a rich, Baileys-laced filling that sets beautifully in the fridge overnight.
It’s the sort of dessert I make for Christmas or a proper dinner party, when I want something that feels a little special but doesn’t actually demand much hands-on effort at all.
Why a No-Bake Cheesecake Works So Well Here
Baking a cheesecake introduces a whole set of things that can go wrong — cracking, overbaking, sinking as it cools. A no-bake version sidesteps all of that entirely.
Instead of eggs and heat to set the filling, this recipe relies on gelatine and proper chilling time to firm everything up.
The cream cheese and cream are whipped together until thick, the gelatine is dissolved and folded through, and then the whole thing simply needs time in the fridge to set properly.
This method also means the Baileys flavour stays wonderfully pronounced, since nothing is being cooked off in the oven — what goes into the bowl is exactly what you taste in the finished slice.
Ingredients for Delia Smith Baileys Cheesecake
Biscuit Base:
- 250g digestive biscuits, crushed
- 100g unsalted butter, melted
Filling:
- 3 sheets leaf gelatine (or 1 tsp powdered gelatine)
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 150ml Baileys Irish Cream
- 300ml double cream
To Decorate:
- Grated chocolate or cocoa powder, for dusting
- A little extra Baileys, drizzled (optional)
How to Make Delia Smith Baileys Cheesecake — Step by Step
Step 1 — Make the Biscuit Base
Mix the crushed digestive biscuits with the melted butter until fully combined. Press firmly into the base of a 20cm springform tin, using the back of a spoon to level it. Chill in the fridge for at least 20 minutes while you make the filling.
Step 2 — Soak the Gelatine
If using leaf gelatine, soak the sheets in cold water for 5 minutes until softened. If using powdered gelatine, sprinkle it over 2 tablespoons of cold water and leave to bloom for 5 minutes.
Step 3 — Beat the Cream Cheese
In a large bowl, beat the cream cheese and icing sugar together until smooth and free of lumps.
Step 4 — Add the Baileys
Beat in the Baileys until fully combined and smooth.
Step 5 — Dissolve and Add the Gelatine
Gently warm the gelatine (squeezed dry, if using leaf) in a small pan or the microwave until just melted and liquid, being careful not to let it boil. Stir a spoonful of the cream cheese mixture into the gelatine to loosen it, then pour this back into the main bowl and mix thoroughly.
Step 6 — Whip the Cream
In a separate bowl, whip the double cream to soft peaks.
Step 7 — Fold Together
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Step 8 — Fill and Chill
Pour the filling over the chilled biscuit base, smoothing the top evenly. Chill in the fridge for at least 6 hours, ideally overnight, until fully set.
Step 9 — Decorate and Serve
Release from the tin, decorate with grated chocolate or a dusting of cocoa powder, and add a light drizzle of extra Baileys if you like.
My Top Tips for the Best Delia Smith Baileys Cheesecake
Make sure your cream cheese is properly at room temperature. Cold cream cheese straight from the fridge is much harder to beat smooth and is more likely to leave lumps in the finished filling.
Don’t let the gelatine boil. Overheating gelatine can stop it setting properly, so warm it gently and take it off the heat the moment it’s melted.
Give it the full chilling time. This cheesecake genuinely needs at least 6 hours, and overnight is better, for the filling to set properly enough to slice cleanly.
Press the biscuit base down firmly. A loosely packed base is more likely to crumble apart when you come to slice and serve.
Use a hot knife for neat slices. Run a sharp knife under hot water and wipe dry between each cut for clean, professional-looking slices.
Serving Suggestions
Serve chilled, in slim slices, as this is a rich dessert that goes a long way. A dusting of cocoa powder or a little grated dark chocolate on top is all it really needs, though a few chocolate-covered coffee beans scattered over make a lovely finishing touch for a dinner party.
How to Store Delia Smith Baileys Cheesecake
In the fridge: Store in an airtight container or covered with cling film for up to 4 days.
At room temperature: Not suitable — this cheesecake needs to stay chilled, both to set and to hold its shape once cut.
In the freezer: Freeze whole or in slices, well wrapped, for up to 2 months. Defrost slowly in the fridge overnight before serving.
Delia Smith Baileys Cheesecake Recipe
Ingredients
Method
- Mix crushed biscuits with melted butter and press into a springform tin. Chill 20 minutes.
- Soak the gelatine until softened.
- Beat cream cheese and icing sugar until smooth.
- Beat in the Baileys.
- Gently melt the gelatine, temper with a spoonful of the mixture, then stir back in fully.
- Whip the double cream to soft peaks.
- Fold the whipped cream into the cream cheese mixture.
- Pour over the chilled base and smooth the top. Chill for at least 6 hours, ideally overnight.
- Decorate with grated chocolate or cocoa powder and serve.
Notes
Frequently Asked Questions About Delia Smith Baileys Cheesecake
Why hasn’t my cheesecake set properly?
This is usually down to either not enough chilling time or an issue with the gelatine — either it wasn’t fully dissolved, or it was overheated and lost its setting power. Give it the full chilling time, and take extra care warming the gelatine gently.
Can I make this without gelatine?
You can use a vegetarian gelling agent as a substitute, following the packet instructions for the equivalent quantity, as setting times and ratios can vary between brands.
Can I make this cheesecake ahead of a dinner party?
Yes, this is actually an excellent make-ahead dessert. It can be made up to 2 days in advance and kept covered in the fridge until you’re ready to serve.
Is this cheesecake suitable for children?
No, this recipe contains a significant amount of alcohol from the Baileys and is intended for adults. For a non-alcoholic version, replace the Baileys with a good quality Irish cream flavoured syrup or extra cream with a splash of vanilla and coffee extract.
