Bailey’s and Chocolate Orange no-bake cheesecake

My maiden attempt at a cheesecake was this Bailey’s and Chocolate Orange no-bake cheesecake for E’s birthday. Needless to say, I’m well pleased by how it turned out, and feedback has been very positive 🙂


I referred to an original recipe from BBC Good Food, but made the following changes:

  • Used a bigger cake tin – I used an 8-inch cake tin, and the cake already came fairly near the top. I would not suggest to use a 7-inch tin as the recipe suggested in case it overflows
  • Scaled the recipe down – Philadelphia cream cheese is sold in 280g tubs here, hence I scaled down the entire recipe to accommodate 560g of cream cheese, resulting in the odd measurements.
  • I nearly doubled the amount of Bailey’s – even so, the taste is quite subtle. I would however be wary of adding even more as my cake gets soft fairly quickly.



  1. Melt the butter and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
  2. Remove from the heat and press into the bottom of a 8 inch springform tin. The more you press, the harder the resultant biscuit base. Place in the refrigerator and allow to set for one hour.
  3. Meanwhile, prepare the filling. Whip the double cream till stiff, then set aside in the fridge if necessary.
  4. Lightly whip the cream cheese, then beat in the Irish cream and granulated sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuit base
  5. Refrigerate and allow to set for a further two hours. Once set, decorate the top as desired and serve.

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