Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Baileys Cheesecake

Kath’s prize-winning Christmas cheesecake celebrates that Christmas staple, Baileys, and is a must for fans of the festive creamy liqueur.

Baileys Cheesecake
Posted 05 December 2022
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Prep: 15mins (plus a few hours to allow to set) Cook:


  • 170g ginger biscuits (or a mix of digestive and ginger biscuits)
  • 70g butter
  • 2 tsp cocoa
  • 180g Philadelphia full fat cream cheese
  • 180g double cream
  • 1 tbsp Baileys liqueur (or a little more if you love Baileys!)
  • 2 tsp strong coffee mixed with 1tsp cocoa
  • 3 tsp icing sugar (sieved)


  1. Pour yourself a glass of Baileys whilst making the cheesecake.
  2. Melt the butter in the microwave for 30-60 seconds (or until melted). Alternatively melt in a small pan over a low heat.
  3. Mix the crushed biscuits and 2 tsp cocoa into the melted butter.
  4. Press into a 6.5-inch-deep cake tin, lined with greaseproof paper. This will form the base - chill in the fridge.
  5. Pour yourself another glass of Baileys.
  6. Beat the double cream until thick and holding its shape. Mix in the cream cheese to form a stiff mixture.
  7. Stir in the icing sugar, Baileys, and coffee mixed with the 1tsp cocoa.
  8. Spread the mixture over the biscuit base and chill in the fridge for several hours (or overnight).
  9. Remove from the tin before serving, decorate with whipped cream, berries, grated chocolate etc.
  10. Pour yourself another glass of Baileys and enjoy!
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