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Gluten-free Baileys Cheesecake Recipe (No-bake)

Gluten-free Baileys cheesecake recipe - no-bake and super easy to make! Nobody would ever know it's Coeliac-friendy and wheat-free too. See the FAQ section above for advice on making this dairy-free or vegan.
Keyword gluten-free no-bake cheesecake, gluten-free recipes, no-bake cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 -15 slices
Calories 487kcal
Author Becky Excell

Ingredients

For the base:

  • 320 g gluten-free digestive biscuits
  • 150 g butter melted
  • 2 tbsp cocoa powder

For the filling:

  • 600 g full-fat mascarpone or cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 5 tbsp Baileys

For the topping

  • Baileys Truffles
  • chocolate grated

Instructions

  • Firstly, make your base. Crush your gluten free biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
  • Add in your 2 tbsp of cocoa powder and mix in thoroughly (I give mine a quick blitz)
  • Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
  • Pour your melted butter into your cocoa crushed biscuits and mix together in a bowl.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • To make your cheesecake filling, mix together your mascarpone (cream cheese) and icing sugar - I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
  • Add in the double cream and Baileys - keep mixing until it firms up a little. (I mixed on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split - it's better to stop early than let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency.
  • Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
  • Remove from the tin and decorate with Baileys truffles and grated chocolate.
  • Keep refrigerated until serving, or if you have any leftovers. Enjoy!

Notes

I bought my Baileys truffles in Morrisons!
See the FAQ section above for advise on making this dairy-free or vegan.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 27g | Protein: 4g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 309mg | Fiber: 1g | Sugar: 20g