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This mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base giving a taste of even more luxury to an already decadent creamy dessert.

Baileys Chocolate Cheesecake

This mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base giving a taste of even more luxury to an already decadent creamy dessert.
Course Pudding
Cuisine British
Keyword baileys cheesecake, Irish cream cheesecake, no bake baileys cheesecake
Prep Time 4 hours
Total Time 4 hours
Servings 8
Calories 453 kcal
Author Neil

Ingredients

  • 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
Metric - US Customary

Instructions

  1. Melt the butter in a small saucepan and stir in the biscuit crumbs.
  2. 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.
  3. 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.
  4. Pour the melted chocolate over the set biscuit base and return to the refrigerator.
  5. In a large mixing bowl, using a whisk or a wooden spoon, beat the cream cheese and icing sugar together until well mixed.
  6. 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.
  7. 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.
  8. Chill the cheesecake in the refrigerator for at least 4 hours until set.
  9. When ready to serve, decorate with the chocolate shavings and remove from the cake tin.
  10. Cut into 8 slices.

Recipe Notes

For best results I recommend making the cheesecake the day before it is required and chilling it in the fridge overnight.