Mary Berry Baileys Cheesecake Recipe

This creamy, rich Mary Berry Baileys Cheesecake is made with full-fat cream cheese, double cream, and Baileys, ready in 4 hours and 20 minutes. As you fold the Irish cream into the whipped filling, thick and glossy ribbons start to form. I always find this no-bake dessert clears the table at any gathering.

Why This Classic Works

I used to struggle with no-bake cheesecakes refusing to set properly. The key is whipping the double cream just enough before folding it into the cream cheese mixture.

If you overbeat the cream, the texture turns grainy and splits. I learned to keep my ingredients chilled and whisk gently by hand at the end to guarantee a perfectly smooth slice.

Mary Berry Baileys Cheesecake Ingredients

For the Base:

• 250g digestive biscuits
• 100g unsalted butter, melted

For the Filling:

• 500g full-fat cream cheese, room temperature
• 100g icing sugar, sifted
• 300ml double cream, cold
• 100ml Baileys Irish Cream
• 50g dark chocolate, grated

How To Make Mary Berry Baileys Cheesecake

1. Prepare the base: Crush the digestive biscuits into fine crumbs and stir in the melted butter until completely coated.
2. Press into the tin: Spoon the buttery crumb mixture into a 20cm springform tin, pressing it down firmly with the back of a spoon.
3. Whip the cream: In a clean bowl, whisk the cold double cream until it holds soft peaks, being careful not to overbeat.
4. Mix the filling: Beat the cream cheese and sifted icing sugar together until smooth, then slowly stir in the Baileys Irish Cream.
5. Combine and chill: Gently fold the whipped cream into the Baileys mixture, pour it over the biscuit base, and chill for at least 4 hours.

Recipe Tips

• Use full-fat cheese: Low-fat cream cheese contains too much water and will prevent your dessert from setting properly.
• Chill the base: Put your biscuit base in the fridge while you make the filling to give it a head start on firming up.
• Sift the icing sugar: This stops annoying lumps from forming in your otherwise perfectly smooth cream cheese mixture.

What To Serve With Baileys Cheesecake

A rich slice of Baileys Cheesecake pairs beautifully with a simple cup of strong black coffee or an espresso. If you want to add some contrast, a handful of fresh raspberries cuts through the sweetness perfectly.

How To Store

Keep the cheesecake in the fridge loosely covered with foil for up to three days. You can also freeze individual slices in airtight containers for up to a month, thawing them overnight in the fridge before eating.

FAQs

Can I use a different liqueur?

Yes, you can substitute the Baileys with Amarula, Kahlua, or any other cream liqueur you prefer.

Why is my cheesecake runny?

This usually happens if the double cream was not whipped to soft peaks or if you used low-fat cream cheese.

Can I make this ahead of time?

Absolutely, it actually tastes better when left to set in the fridge overnight.

Nutrition

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 21g
• Cholesterol: 95mg
• Sodium: 240mg
• Total Carbohydrate: 34g
• Protein: 5g

Try More Recipes:

• Mary Berry Baked Cheesecake Recipe
• Mary Berry White Chocolate Cheesecake Recipe
• Mary Berry Lemon Cheesecake Recipe