The No-Bake Baileys Cheesecake is an irresistible dessert, perfect for surprising on any special occasion. This recipe combines the smooth flavor of cream cheese with the special touch of Baileys, and the best part: you don't need an oven! Next, I will guide you step by step on how to prepare it with your Thermomix to achieve a creamy texture and an unmatched flavor.

Ingredients for Baileys Cheesecake

For the cheesecake base

• 250 g chocolate-flavored cookies
• 115 g unsalted butter

For the Baileys cheesecake filling

• 450 g cream cheese at room temperature
• 110 g granulated sugar
• 125 ml Baileys
• 5 g powdered gelatin
• 40 ml water at room temperature
• 250 ml heavy cream

To decorate the cheesecake

• 125 ml heavy cream
• 1 tablespoon powdered sugar
• 1 tablespoon Baileys

Preparation of the Cheesecake Base

The base is essential to give structure to our Baileys Cheesecake. Here I explain how to make it easily and quickly using the Thermomix.

1. Crush the cookies: Place the chocolate cookies in the Thermomix bowl and crush for 10 seconds at speed 7. They should be completely ground, almost like powder.
2. Melt the butter: Add the butter cut into cubes to the bowl and melt it by programming 2 minutes at 50°C, speed 2.
3. Form the base: Pour the cookie and butter mixture into a springform pan, previously lined with parchment paper, and press gently with a spatula to form a uniform base. Try not to compact too much to avoid the base becoming too hard when bitten.
4. Chill the base: Place the pan in the refrigerator and let it cool for at least an hour so the base becomes firm.

Preparation of Baileys Cheesecake Filling

To achieve a smooth and creamy texture in the filling, follow these detailed steps.

1. Hydrate the gelatin: In a small bowl, mix the powdered gelatin with the water at room temperature. Let it rest for about 5 minutes until hydrated.
2. Mix the cheese and sugar: Place the cream cheese and sugar in the Thermomix bowl and mix for 1 minute at speed 3, until the mixture is smooth and lump-free.
3. Add the Baileys: Add the Baileys to the mixture and beat again for 30 seconds at speed 3, making sure it integrates well.
4. Dissolve the gelatin: Heat the hydrated gelatin in the microwave for 10-15 seconds until completely dissolved. Stir well to avoid lumps.
5. Whip the heavy cream: Place the butterfly whisk in the Thermomix bowl and add the heavy cream. Whip at speed 3 until soft peaks form, for about 1 minute.
6. Incorporate the gelatin into the whipped cream: Add the dissolved gelatin to the whipped cream in a thin stream, mixing with folding movements to keep the texture light.
7. Combine the cream mixture with the cheese mixture: Gradually fold the whipped cream into the cream cheese mixture, using a spatula and folding movements to prevent air loss and maintain a fluffy consistency.
8. Pour the filling into the pan: Finally, pour the filling over the cookie base and smooth the surface with a spatula. Place the pan in the refrigerator and let it chill for at least 4 hours, or until the filling is firm.

Frequently Asked Questions (FAQs)

1. Can I make the Baileys Cheesecake without a Thermomix?

Yes, you can use a hand mixer or a stand mixer to mix the ingredients. Follow the same steps and make sure to adjust the time according to your mixer's power.

2. How long does the cheesecake keep in the refrigerator?

The No-Bake Baileys Cheesecake keeps well in the refrigerator for 3-4 days. Remember to cover it with plastic wrap to prevent absorbing odors from other foods.

3. Can the cheesecake be frozen?

Yes, you can freeze it, although it is recommended to do so without the cream decoration. To serve, simply thaw in the refrigerator for a few hours before consuming.