Light Baileys No Bake Cheesecake

This Light Baileys No Bake Cheesecake is a creamy and indulgent dessert that manages to be lighter than traditional versions without sacrificing any of the rich flavors. It’s perfect for celebrations or whenever you want a special treat without turning on the oven or dealing with complicated baking.

I first made this cheesecake for a family holiday gathering, and it vanished so quickly that now it’s a regular request around St. Patrick’s Day and other special occasions.

Ingredients

• Light Cream Cheese: Provides creaminess and structure with less fat than regular cream cheese. Choose a good quality brand that is not watery for the best texture
• Non fat Greek Yogurt: Adds protein and a tangy creaminess that lightens the overall feel of the cheesecake
• White Chocolate Baking Bar: Essential for setting the cheesecake thanks to its cocoa butter content. Avoid chips or discs as they don’t melt evenly
• Unflavored Gelatin Crystals: Give the no bake cheesecake a firm, stable set so it slices beautifully without falling apart
• Baileys Irish Cream: Delivers that signature boozy, creamy flavor. For a lighter or non alcoholic version, opt for Baileys Deliciously Light or a Baileys coffee creamer substitute
• Chocolate Baking Crumbs: Any chocolate cookie crumbs work well for a rich base. Since Oreo baking crumbs are discontinued, look for a similar store brand
• Unsalted Butter Melted: Use this to bind the crust and control salt levels
• Garnish Options: Chocolate sprinkles, gold sugar pearls, or edible glitter bring a festive sparkle just before serving

Instructions

Make the Oreo Crust:

Spray an 8 or 9 inch springform pan with non stick cooking spray for easy removal. In a medium bowl, combine chocolate baking crumbs, melted unsalted butter, and 3 tablespoons white granulated sugar. Stir thoroughly until the crumbs are evenly moistened and the mixture forms a thick, crumbly paste. Press this mixture firmly into the bottom of your prepared pan, making sure to level it and press neatly around the edges with a spatula. Cover the pan with plastic wrap and chill in the refrigerator for 15 minutes to set the crust.

Make the Filling Part One:

In a large bowl fitted to a stand mixer with the paddle attachment or using a hand mixer, place room temperature light cream cheese and 3 quarters cup white granulated sugar. Mix on low speed for about 30 seconds to break down the cream cheese, then increase to medium speed and continue mixing for 1 more minute until smooth. Scrape down the bowl sides, then add light sour cream, Baileys Irish cream, and non fat Greek yogurt. Mix again for 30 seconds or until the mixture is fully smooth.

Melt the White Chocolate:

Place the white chocolate baking bar pieces in a microwave safe dish and melt on half power for 1 minute. Stir well and then continue melting in 30 second increments, stirring between each, until completely smooth. Stirring helps the chocolate melt evenly and prevents burning.

Make the Filling Part Two:

Pour the melted white chocolate slowly into the cream cheese mixture while mixing on medium for 30 seconds. Scrape the sides again and then increase to medium high speed. Whip the filling for about 2 minutes until it becomes smooth and fluffy. In a small bowl, sprinkle the gelatin over quarter cup cold water and let it bloom for 5 minutes without draining. Heat the remaining quarter cup water in the microwave for 30 seconds until hot, then add this to the gelatin and stir until fully dissolved. Allow this gelatin mixture to cool slightly. With the mixer on low, slowly pour the gelatin into the cream cheese filling. Continue mixing on medium speed for 1 minute, scraping the bowl sides halfway through for an even texture.

Assemble the Cake:

Pour the cheesecake filling over the chilled crust in the springform pan and level the top with a spatula. Tap the pan gently on the counter to remove any air bubbles trapped in the filling. Cover the pan with plastic wrap and refrigerate for at least 6 hours but preferably overnight to allow the cheesecake to fully set.

Garnish and Serve:

After chilling, carefully remove the springform ring. If needed, smooth the edges with a knife. Just before serving, decorate the top with chocolate sprinkles and edible gold pearls or glitter for a festive touch. To cut clean slices, run a sharp knife under hot water, dry it well, and slice the cheesecake, wiping the blade between cuts.

This cheesecake is my favorite because the white chocolate lends a subtle sweetness and firmness that’s crucial for no bake styles. I vividly recall making this for my birthday one year and how the Baileys flavor seemed to make everyone smile with a bit of indulgence without feeling too heavy.

Storage tips

Store leftovers tightly covered in the refrigerator for up to 5 days to maintain freshness. When freezing, avoid garnish and wait to decorate until just before serving. Thaw cheesecake overnight in the fridge for best results.

Ingredient substitutions

Using salted butter instead of unsalted can balance sweetness a bit differently but won’t harm the recipe. Light or full fat cream cheese can be swapped depending on richness desired. For a non alcoholic version, Baileys coffee creamer is a perfect substitute that maintains flavor without the booze. Monkfruit sweetener can replace sugar if you want to reduce calories but use only half the amount as it is more potent.

Serving suggestions

Pair this cheesecake with simple coffee or Irish cream liqueur drinks to keep the theme. It also makes an excellent dessert after meals like roast chicken or hearty vegetable stews where dessert balances the meal. A light dusting of cocoa powder adds sophistication, or serve with fresh berries for contrast.

Enjoy chilled slices for a light, festive dessert that pairs beautifully with coffee or Irish cream. Store any leftovers tightly covered in the fridge for up to 5 days.

Common Recipe Questions

→ Why isn’t the cheesecake firm after chilling?

Ensure the gelatin is properly bloomed and fully dissolved before mixing. Also, chilling for at least 6 hours allows the dessert to set firmly.

→ Can I substitute the garnish?

Yes, use edible sprinkles, gold sugar pearls, or cocoa powder, but add them just before serving to prevent melting.

→ Is there an alternative crust option?

Chocolate baking crumbs or Oreo crumbs work well for the base and provide a sturdy texture for this dessert.

→ What can replace gelatin for setting?

Agar-agar is a vegetarian alternative, but adjust quantities carefully as it sets differently than gelatin.

→ How to achieve smooth filling without lumps?

Use room temperature cream cheese and mix on low to medium speeds, scraping bowl sides to ensure even blending.