Non-Bake Baileys’ Cheesecake
Hello folks, I am back after a long break and I apologise for the absence.
Apart from fulfilling some orders I have been receiving from friends and readers of my blog, we have also taken a short trip to Phuket to celebrate my birthday. On top of that, I’ve also decided to leave my current job. So you see, I have been busy. 
This Baileys’ cheesecake has been a project I wanted to embark on months back when ex-colleague K fowarded a recipe to me in the email. For some reason or another, I hadn’t been in the mood to make cheesecakes, so this post skeleton was left as a draft copy for quite a while.
Since many of my ex-colleagues are very fond of cheesecakes, I’ve decided to make this cheesecake my parting gift for a bunch of people I’ve worked with for close to 2 years.
Non-bake Baileys’ Cheesecake
200g digestive biscuits, crushed
100g butter, melted
160g sugar
5 tsp gelatin powder
240ml boiling water
500g cream cheese
100ml Baileys Irish Cream
50g melted dark chocolate, optional
- Prepare an 8-inch springform pan.
- Mix the melted butter and digestive biscuits in a mixing bowl till bonded.
- Lay the mixture firmly onto the pan and freeze the batter for at least 15 minutes.
- Pour boiling water over the sugar and gelatin powder in a small bowl and stir until dissolved.
- Place bowl over hot water until the gelatin mixture turns clear.
- In another large mixing bowl, beat the cream cheese and bailey’s until light and fluffy.
- Gradually add in the dissolved gelatin mixture until smooth.
- Poke some holes on the prepared crust layer with a skewer before pouring the cream cheese batter onto it.
- Drop dollops of melted dark chocolate onto the cream cheese batter and swirl with a skewer.
- Chill for at least 2 hours or overnight until firm before serving.
Yield : 1 8-inch cake
This is one cheesecake I will not get to taste for I don’t intend to linger on in the office after settling some administrative matters at the office. I will have to depend on reviews from my ex-colleagues. Will update accordingly once I get their reviews.
Happy Belated Birthday!And congrats to the success of your new venture!
Thanks for sharing the recipe, will try it one day, I have not had the chance to make non-baked cheesecake yet.
So will you be venturing into baking full time?
Hi Elyn,
Thanks for the birthday wish!
No lah… I will have to eat grass if I venture into baking full time
I’m taking the opportunity to take a short break first.
You’re back. So much has happened. Phuket? Resigned?
Happy belated birthday.
The cheesecake looks so good. I will try it one day. Do you think it will be alright to use coffee instead of baileys?
Thanks for sharing your recipe.
Happy belated birthday!!!
And I hope your wrist are ok now!!! =D
Oh and now that you’re having break, please bake more often coz I’m addicted with your beautiful pictures and posts!!! =P
But of course, hope you enjoy the little “holiday” now, doing all the things you like.
Sounds goo to take a short break! Look forward to seeing more bakes from you then!
glad to see u back in action after so long, and happy belated birthday! hope your wrist has fully recovered =)
Happy Belated Birthday. Glad that your wrist heals in time for your short break. Take care and all the best to whatever venture you are heading.
Hi, came across your lovely post, and can’t wait to try your non-bake cheesecake!
happy belated birthday dear
like every other reader, i’m glad your wrist has recovered.
ps what’s the size of your cupcakes?
Your cake looks SO good.. feel like poking my fingers and have a good lick!
thanks for sharing the recipe! shall try it some day!
Judy Leese, I’m not sure if coffee can be used instead of Bailey’s. But there’s harm trying! Although I think coffee paste might work better, but it not be as easily as available considering that you’re not in Singapore. Try it out and let me know if it works alright?
Pink, which cupcake size are you asking about?
Hi, would like to try your non bake cheesecake. Can I subsititue Bailey with Kahlua? Thanks
Hi cadenze, I’ve a bottle Kahula in the fridge can I use this instead of Bailey for this receipe? Thank you.
I have tryed this recipe and enjoyed the cheesecake very much thankyou annie
Hi cadenze,
Thks for sharing the recipe. I’ve tried it out and my colleagues loved it!
Hi,
May i ask is icing sugar or fine sugar is used for this recipe? If bailey is use, wonder if it’s suitable for toddler to eat? thks
I tried to create the swirl effect and it was a disaster … anyone facing the same issue?
Hi MicheGinny, let’s see… I might be able to provide some insight if you could describe how you ’swirl’. In general, once the toothpick/skewer is inserted into the cake, you ‘draw’ random continuous lines without removing the skewer at all, until you are done with the ’swirling’.
How come need to poke holes in crust?
Hi Cadenze,
May I know for this bailey cheesecake, when we cut or eat it is it those chewy type or those normal cheese cake type? Cos i prefer chewy type
If i did not have any experience will you think i can bake it well ?
hi cadenze!
i tried making the cheesecake but the batter was very liquid after adding in the dissolved sugar and gelatin. my cheesecake turned out rather jelly-like. i believed i followed every instruction carefully, only that i used philadelphia cream cheese instead! pls help!
I was just given your website. Thank you for your generosity in sharing the recipes. I am no expert in baking but would definitely try. Thanks again.
Hi, Regarding this step “Pour boiling water over the sugar and gelatin powder in a small bowl and stir until dissolved.”
Can i replace gelatine with other ingredients like agar agar? If yes, is the procedure the same? I would like to make this cake for vegetarian friend, so have to replace the gelatin ingredient with other stuff….
minakoyu, ive the same problem too and found out tht ya, agar-agar substitutes gelatin well. =)
http://www.vegcooking.com/vegcooking-gelatinalt.asp
hi there, I’ve tried the recipe yesterday is nice…my frenz like it..Thank you!
Hi,
I just came across this website… and have bought ingredients for the cake, but i can’t seem to find irish cream or coffee paste (as per one of the comments to replace irish cream) at cold storage or ntuc…. so i got something that sounds kinda similar which is choco emulco (cream paste)
Not sure if you would be seeing this, since its such a long ago post, where could i actually find irish cream in sg, so i could use it for the next time i’m making it?
hi,
i couldn’t find irish cream nor coffee paste… so i got something sound similar choco emulco (cream paste) thou i’ve no idea if it actually works….
but up till step 7, instead of smooth, its very watery…. so does that mean its failed?
p.s could u tell me where i can find irish cream, coz i dun seem to see it at cold storage or ntuc… if not, what else could i subsitiute with?
thanks