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A slice of no-bake Tia Maria cheesecake on a plate with the full cake and a bottle of Tia Maria in the background.

No-Bake Tia Maria Cheesecake

No-bake Tia Maria cheesecake. This boozy, rich and creamy cheesecake with caramel glaze topping is perfect for all holiday occasions. It's easy to make too!
Course Dessert
Cuisine American
Prep Time 1 hour
Resting Time 6 hours
Servings 8
Calories 672kcal
Author Neil


Cheesecake Base: -

  • 80 g butter
  • 180 g digestive biscuits crushed*

Cheesecake Filling: -

  • 400 g cream cheese
  • 40 ml Tia Maria or similar coffee liqueur
  • 50 g icing sugar
  • 300 ml double cream whipped
  • 75 g grated dark chocolate

Caramel Glaze Topping: -

  • 55 g unsalted butter
  • 55 g light brown soft sugar
  • ¼ teaspoon salt
  • 70 ml double cream


Cheesecake Base: -

  • Grease the bottom and sides of a 20cm loose bottomed cake tin.
  • Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
  • Remove pan from heat and press the biscuit crumbs into the bottom of the cake tin. Chill in the refrigerator and allow to set for one hour.

Cheesecake Filling: -

  • Lightly whip the cream cheese then beat in the Tia Maria and icing sugar. Fold in the whipped cream and grated chocolate. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
  • Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.

Caramel Glaze Topping: -

  • Place the butter, sugar, salt and cream into a small saucepan.
  • Heat the saucepan gently, over a low heat, stirring continuously until the sauce has thickened and changed colour, about 2 minutes.
  • Allow the glaze to cool for about 15 to 20 minutes.
  • Before serving the cheesecake remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Pour over the cooled glaze, cut into 8 slices and serve.


*Folks in the U.S. use Graham Crackers if you can’t get digestive biscuits.
**Use a food processor or the rolling pin to crush the biscuits.


Calories: 672kcal | Carbohydrates: 40g | Protein: 6g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 155mg | Sodium: 433mg | Potassium: 201mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1773IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg