This is an impressive showstopper of a dessert. Your guest will be so impressed, but they need not know it’s actually super easy. Shhh. Dessert at Christmas is always a big decision, and year after year this Baileys Cheesecake comes out on top for me. It ticks all the boxes – festive flavours, something special, always a crowd-pleaser AND you can make it ahead of time, saving precious time in the kitchen. Did I mention there’s no baking involved either? Just a crunchy, biscuit base with a whip up of creamy filling and a quick topping. That’s it! If you’re making this to finish off your Christmas Day feast, you can make it as part of your prep on Christmas Eve and keep it in the fridge until it’s time to serve. It’s not just for Christmas Day though – this is an ideal dessert for wowing guests at any get-together in winter (although who’s going to argue if you serve it up in summer too?!)
Why you’ll love this Baileys Cheesecake recipe
⭐️ So quick and easy to whip up ⭐️ Great for making in advance ⭐️ Everyone LOVES this classic AND you can mix up the flavours (try my White Chocolate Cheesecake, my Chocolate Orange Cheesecake, my Biscoff Cheesecake or my Ferrero Rocher Cheesecake too). This boozy, festive Baileys Cheesecake is just perfect for the whole season of Christmas, when indulgence and pushing the boat out are crucial.
Baileys Cheesecake ingredients NOTES
Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat Milk chocolate – I buy Callebaut in bulk as then it’s the same price as supermarket chocolate. It’s amazing to melt and makes such a difference to the recipe
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight. Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!) You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate. The recipe is for a 7” deep tin (not a standard sandwich cake tin – it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it’s a great size and very easy to use. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
