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Mary Berry Non-Alcoholic Baileys Cheesecake

Mary Berry Baileys Cheesecake
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This cheesecake is a no-bake dessert inspired by the classic Baileys flavour profile, recreated using non-alcoholic Irish cream essence or syrup. The filling combines cream cheese, double cream, and chocolate notes for a smooth, mousse-like texture that slices cleanly once chilled.

Ingredients

For the Biscuit Base

  • Digestive biscuits: 250 g

  • Unsalted butter: 125 g, melted

For the Cheesecake Filling

  • Full-fat cream cheese: 500 g

  • Icing sugar: 100 g, sifted

  • Double cream: 300 ml

  • Non-alcoholic Baileys flavour syrup or Irish cream essence: 80–100 ml (to taste)

  • Cocoa powder: 1 tablespoon

  • Vanilla extract: 1 teaspoon

For Decoration (Optional)

  • Cocoa powder or grated chocolate: for dusting

Instructions

  • Prepare the base – Crush the digestive biscuits to fine crumbs and mix with melted butter until evenly coated.

  • Set the base – Press the mixture firmly into the base of the tin and chill for 30 minutes.

  • Mix the filling – Beat the cream cheese with icing sugar until smooth and lump-free.

  • Add flavour – Mix in the non-alcoholic Baileys flavour, cocoa powder, and vanilla until well combined.

  • Whip the cream – Whip the double cream to soft peaks in a separate bowl.

  • Fold gently – Fold the whipped cream into the cheesecake mixture using light movements to keep it airy.

  • Fill the tin – Spoon the mixture over the chilled base and smooth the top.

  • Chill until set – Refrigerate for at least 4 hours, or overnight for best results.

  • Decorate before serving – Dust lightly with cocoa powder or grated chocolate.

Find it online: https://maryberrycooks.co.uk/mary-berry-baileys-cheesecake/