Light Baileys No Bake Cheesecake

This easy Light Baileys No Bake Cheesecake offers a creamy and indulgent dessert experience without the usual heaviness. Perfect for special occasions or just treating yourself, it combines the festive flavor of Baileys Irish Cream with a lighter, more waistlinefriendly texture. No oven or water bath needed which makes it wonderfully fussfree and ideal for any time you want a rich cheesecake without the stress.

I first made this cheesecake for a St. Patrick's Day gathering and was amazed at how everyone loved it, none suspecting it was a lighter version. Now it's my goto dessert for holiday dinners when I want something special but not too heavy.

Ingredients

• Light cream cheese: Provides the creamy structure and tang with less fat, so choose a quality brand that is smooth and not watery
• Nonfat Greek yogurt: Brings a protein boost and adds tangy creaminess that lightens the filling beautifully (opt for plain and unsweetened)
• White chocolate baking bar: Essential for a smooth melt and firm texture thanks to its cocoa butter content avoid using chips as they contain stabilizers
• Unflavored gelatin: Guarantees a stable set that holds well so your cheesecake slices nicely at room temperature
• Baileys Irish Cream: Delivers the signature boozy flavor lighter versions work well to reduce calories without losing taste
• Chocolate baking crumbs: Use any good quality chocolate crumbs since Oreo baking crumbs may be unavailable look for evenly crushed crumbs for an even crust
• Unsalted butter: Melted to bind the crust perfectly measuring melted butter ensures the right consistency
• Optional garnishes: Chocolate sprinkles or edible gold sugar pearls from specialty stores add festive sparkle just before serving

Instructions

Make the Oreo Crust:

Spray an 8 or 9inch springform pan with nonstick cooking spray to prevent sticking. Combine chocolate baking crumbs, melted unsalted butter, and three tablespoons of white granulated sugar in a medium bowl. Mix thoroughly until all crumbs are moistened and a thick, crumbly paste forms ensuring even distribution of butter. Press the crumb mixture evenly into the bottom of the prepared pan using a silicone spatula and taper the edges neatly for a clean finish. Cover the pan with plastic wrap and refrigerate for 15 minutes so the crust firms up.

Prepare the Cheesecake Filling Part One:

Place room temperature light cream cheese and one cup white granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 30 seconds to break down the cream cheese, then increase to medium speed for one minute until smooth and creamy. Scrape down the sides to incorporate everything, add light sour cream, Baileys Irish Cream, and nonfat Greek yogurt. Mix again for thirty seconds or until the filling is uniformly smooth. Melt the white chocolate in the microwave on half power for one minute, then stir well. Continue melting in 30 second intervals, stirring between each until fully melted to prevent overheating and clumping.

Prepare the Cheesecake Filling Part Two:

Pour the melted white chocolate into the cream cheese mixture and mix on medium speed for 30 seconds. Scrape the bowl sides again then increase mixer speed to mediumhigh for two minutes until the batter is fluffy and smooth. In a small bowl, combine gelatin crystals with one quarter cup of water and let bloom for five minutes without draining to ensure proper gel formation. Heat the remaining one quarter cup of water for 30 seconds in the microwave on high and stir into the gelatin mixture until fully dissolved. Allow the gelatin solution to cool slightly before gradually pouring it into the cream cheese filling on low mixer speed. Continue mixing at medium speed for one minute, scraping the sides after 30 seconds to integrate the gelatin fully.

Assemble and Chill the Cake:

Pour the cheesecake filling over the prepared crust and level with a spatula for even thickness. Tap the pan gently against the counter to release any trapped air bubbles for a smooth surface. Cover with plastic wrap and refrigerate for at least six hours or preferably overnight to allow the dessert to set firmly. When ready, unhinge the springform pan rim and remove it carefully. If needed, smooth the edges of the cheesecake gently with a clean knife before transferring to a serving plate. Garnish just before serving with chocolate sprinkles or edible gold sugar pearls for a festive touch.

Serving Tip:

For clean slices, run a sharp knife under hot water, wipe dry, and carefully cut each piece wiping the blade clean between slices for perfect presentation.

This cheesecake is one of my favorites because the white chocolate melts into the cream perfectly creating a velvety texture, and the Baileys adds a nostalgic warmth. I remember making this for my best friend's birthday, and her eyes lit up at the first bite — it's truly a dessert that feels like a celebration.

Storage Tips

Keep any leftovers tightly covered in an airtight container in the fridge for up to five days to maintain freshness. Avoid adding garnishes before storing to prevent them from melting or losing their sparkle. For freezing, wrap the cheesecake securely in plastic wrap and aluminum foil to protect against freezer burn; thaw in the refrigerator overnight before serving.

Ingredient Substitutions

If white chocolate baking bars are unavailable, try using good quality white chocolate couverture to maintain smooth melt and set. Light cream cheese can be replaced with fullfat or nonfat versions depending on your preference for richness or calorie count. Sugar can be swapped for natural sweeteners like monk fruit, but reduce the quantity to half as it is sweeter than regular sugar. Baileys Irish Cream can be replaced with homemade Irish cream liqueur or nonalcoholic creamers to accommodate all guests.

Serving Suggestions

Pair this cheesecake with something light and savory like a simple roast chicken or a fresh salad to balance the richness. A cup of strong coffee or Irish coffee makes a perfect accompaniment especially when serving after dinner. Consider garnishing with fresh mint leaves or a dusting of cocoa powder for extra elegance.

Enjoy this lighter yet indulgent Baileys no bake cheesecake chilled and garnish just before serving for the best texture. It's a festive makeahead dessert that's easy to love.

Common Recipe Questions

→ Why isn't my cheesecake firm after chilling?

Ensure the gelatin is properly bloomed and fully dissolved before mixing. Also, refrigeration time of at least 6 hours is crucial for setting.

→ Can I substitute the Baileys Irish Cream with a non-alcoholic option?

Yes, Baileys Coffee Creamer or other Irish cream-flavored creamers work well for a non-alcoholic version without sacrificing flavor.

→ What can I use instead of gelatin for setting?

Agar agar can be used as a plant-based alternative but requires different preparation. Adjust quantities carefully for a proper set.

→ Is it possible to use a different crust base?

Absolutely, substitute chocolate baking crumbs with graham crackers or other preferred cookie crumbs for a unique crust flavor.

→ How should I store leftovers to maintain texture?

Keep leftover portions in an airtight container in the fridge for up to 5 days, or freeze in airtight packaging for several months.

→ Any tips for clean slicing when serving?

Run a sharp knife under hot water, dry it, and slice cleanly. Wipe knife between cuts for neat servings.