Baileys chocolate cheesecake. A mouthwatering cheesecake with a layer of chocolate ganache on top of the biscuit base. Giving even more luxury to an already decadent creamy dessert!
Baileys and chocolate – what better partnership can there be?
Well I know an even better combination because I’ve got that combination for you right here!
And it’s going to blow your mind (as well as your taste buds!)
That combination is Baileys + chocolate + cheesecake = Baileys chocolate cheesecake!
This cheesecake is all creamy and chocolatey and wouldn’t be the same without the addition of that gorgeous Irish cream liqueur, Baileys.
It’s perfect for special occasions and it’s really easy to make too.
My other half loves her Baileys. Likes her cheesecake and also enjoys a little dark chocolate too.
So when it was her birthday a few weeks ago this Baileys chocolate cheesecake is what I made for her.
It’s her favourite dessert and after dinner drink in an all in one in a cheesecake!
A light crunchy biscuit base covered with a smooth layer of chocolate ganache.
Then a creamy Baileys enthused cheesecake filling. You know with one of those tastes that makes you stop on eating each mouthful to go “mmmmm”?
And then its finally topped off with a layer of dark chocolate shavings.
This Baileys chocolate cheesecake is THE perfect festive or celebration dessert!
Questions For How To Make Baileys Chocolate Cheesecake
- Can I use full fat ingredients instead of lower calorie / reduced fat ingredients? Yes. I use lower fat ingredients in my recipe because I don’t think they make any difference with regards to the taste. And you can save yourself a few calories too. Just bear in mind if you use full fat ingredients the nutrition label will be invalid.
- Why did my cheesecake not set? Make sure you leave it for plenty of time in the fridge. If you use lower calorie /reduced fat ingredients as I have you should allow it to set in the fridge overnight.
- Can I set my Baileys chocolate cheesecake in the freezer? You could, but I do not recommend this as it makes the cheesecake difficult to remove from the cake tin.
- Why did my cheesecake biscuit base fall apart? Make sure you pack down the base firmly and allow enough time for it to set in the fridge. Also make sure you use the right cheesecake tin size (see equipment list) or your base might be too thin.
- I can’t remove my cheesecake from the tin. Make sure you allow the cheesecake a few minutes out of the fridge before trying to remove which will help the edges around the tin the thaw slightly. The base can be gently slid off by inserting a palette knife underneath.
- Can I freeze Baileys chocolate cheesecake? Yes. Make sure you slice the cake into individual slices and place in containers first. The individual cake slices will easily defrost if removed from the freezer to the fridge for 12 hours.
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Baileys Chocolate Cheesecake Recipe
This baileys infused chocolate cheesecake is sure to go down a storm at your dinner parties. Enjoy!
Oh, and I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Baileys Chocolate Cheesecake
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- 50 g butter
- 100 g reduced fat digestive biscuits blitzed / crushed into crumbs
- 250 ml reduced fat double cream
- 100 g 75% chopped up dark chocolate
- 500 g low fat cream cheese
- 100 g icing sugar
- 50 ml Baileys or similar Irish Cream Liquor
- Chocolate shavings for decoration
- Melt the butter in a small saucepan and stir in the biscuit crumbs.
- Spoon the biscuit crumbs into a 20cm greased spring-form cake tin. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 20 minutes until set.
- Pour 50ml of the double cream into a small saucepan, heat gently and when steam starts to come off remove it from the heat and stir in the dark chocolate.
- Pour the melted chocolate over the set biscuit base and return to the refrigerator.
- In a large mixing bowl, using a whisk or a wooden spoon, beat the cream cheese and icing sugar together until well mixed.
- Whisk the remaining 200ml double cream in a bowl until it begins to stiffen and then fold the double cream and Baileys into the cream cheese mixture.
- Spoon the cream cheese and Baileys mixture over the chilled chocolate covered biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon.
- Chill the cheesecake in the refrigerator for at least 4 hours until set.
- When ready to serve, remove from fridge for 5 minutes. Decorate with the chocolate shavings and remove from the cake tin.
- Cut into 8 slices.