Light Baileys No Bake Cheesecake

This easy-to-make Light Baileys No Bake Cheesecake is a creamy and delicious dessert that's perfect for those who are looking for a lighter option. And although this Baileys Cheesecake (no bake) is a lighter version and WW friendly, it's so good that no one would ever suspect! It can also be made non-alcoholic.

Baileys Cheesecake (no bake) is popular around St. Patrick's Day and during the holiday season, although it's great for any special occasion or the Baileys Irish Cream lover in your life! This recipe was inspired by my Birthday Cake Cheesecake (No Bake)

🥘Ingredient Notes

To make it lighter, I use reduced-fat cream cheese with non-fat Greek yogurt and low-fat sour cream instead of heavy whipping cream. The result is a slightly tangy, rich, and fluffy cheesecake with a creamy texture and a hint of Baileys flavor. (*See WW points below)

For this white chocolate and Baileys cheesecake, you'll need the following ingredients:

• Light Cream Cheese: To keep this recipe Weight Watchers friendly, I use light cream cheese. It provides the necessary structure and tang without the heavy fat content of the original.
• Non-fat Greek Yogurt: This is my favorite healthy swap! It adds incredible creaminess and a boost of protein, replacing the heavy whipping cream usually found in no-bake cheesecakes.
• White Chocolate Baking Bar: This is the secret to a firm, sliceable no-bake cheesecake. The cocoa butter in the bar helps the filling set as it cools. Note: Chocolate chips contain stabilizers that prevent them from melting as smoothly, so a baking bar is essential here.
• Unflavored Gelatin: Since we aren't using heavy cream, gelatin ensures your cheesecake has a professional, stable set that won't wilt at room temperature.
• Baileys Irish Cream: This provides that iconic boozy, malty flavor. If you're looking to save points, you can use the Baileys Deliciously Light version.
• Oreo baking crumbs. Oreo baking crumbs have been discontinued. You can use any chocolate baking crumbs. I use a no name brand from Superstore.
• Unsalted butter melted. I prefer to use unsalted butter in my baking so I can control the salt. You need to measure the MELTED butter for this recipe.
• Garnish. You can use any brand or type of gold sugar pearl, sparkling gold sugar, or edible glitter for the garnish. You can buy them at hobby and cake decorating stores (Michael's in Canada) or through Amazon. Just double-check to ensure they are edible. Also, note that most gold and silver Dragees are safe to decorate with, but NOT edible!

📖Variations & Substitutions

• Butter - You can use salted butter, but it will cut down the sweetness a little, or use light butter to bring down the calories/ww points
• Cream cheese - you can use full-fat cream cheese, light/low-fat, or non-fat cream cheese
• Sugar - You can use a sugar substitute (like monkfruit) if you wish
• Kid-friendly/Non-alcoholic - .Baileys Coffee Creamer (affiliate link) is the perfect non-alcoholic substitute for this recipe! There are a few different brands you can buy, and this should be available at your local grocery store
• Irish Cream - you could use homemade Irish cream, if you prefer
• Garnish - you could use any type of sprinkle you prefer, or light whipped cream, or add additional Oreo baking crumbs, or sprinkle cocoa powder instead of chocolate sprinkles

🔪Step-by-Step: How to Make No Bake Baileys Cheesecake

**HEADS UP: There is a 6-8 hour refrigeration time with this recipe!

If you're not a fan of fussing with water baths when you bake cheesecakes, you'll love this no-bake version!

MAKE THE OREO CRUST (STEP 1): Spray an 8 or 9-inch springform pan with non- stick cooking spray (Image 1). Combine Oreo cookie crumbs/chocolate baking crumbs, melted butter, and 3 tablespoons of white granulated sugar in a medium bowl (Image 2). Mix until all the crumbs are moistened and a thick, crumbly paste forms (Image 3). Cover the pan with plastic wrap and place in the fridge for 15 minutes (Image 4).

MAKE THE FILLING (Step 2 - Part 1): Place room temperature cream cheese and remaining 1 cup of white granulated sugar in the large bowl of a stand mixer fitted with a paddle attachment (alternatively, you can use a hand electric mixer and a large mixing bowl) (Image 5). Mix on low to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute (Image 6). Scrape the sides of the bowl and add sour cream, Baileys Irish cream, and Greek yogurt then mix for another 30 seconds or until smooth. (Image 7). Melt the white chocolate in the microwave on half (½ ) power for 1 minute, then check, stir, and put back into the microwave for 30-second intervals. Ensure that you stir each time, as the stirring helps to melt it further (Image 8).

MAKE THE FILLING (Step 2 - Part 2): Then add the melted chocolate into the cream cheese mix. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy. (Image 9). Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes. Check out this video on how to bloom gelatin! (*Just do NOT drain it as they suggest) (Image 10). Heat the other ¼ cup of water for 30 seconds in the microwave on high and pour it into the gelatin bloom. Stir to dissolve, and allow to cool (Image 11). Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds (Image 12).

ASSEMBLE THE CAKE (Step 3 ): Pour cheesecake batter into the springform pan with crust and level with a spatula (Image 13). Hint: Before refrigerating, tap the pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8+ hours)*Do NOT add garnish yet. Unhinge rim of springform tin and remove. If necessary, smooth edges of the cake with a knife (I didn't need to do this) (Image 14). Move to a serving plate and garnish with chocolate and gold sprinkles or whatever sprinkles you wish.

Serving: To ensure clean slices when serving, run a sharp knife under hot water, wipe it dry, and slice the cheesecake. Clean the knife between each cut for neat slices.

🥗 Meals to serve with Baileys cheesecake (no bake)

Making this cheesecake for a Sunday dinner? Try it with my Ground Turkey Shepherd's Pie or Baked Chicken Cacciatore (shown below). Got a special occasion dinner planned? Then I recommend pairing this dessert with my Easy Cornish Hens with Rosemary Wine Sauce . And if you are making this cheesecake for St. Patrick's Day, Reuben Soup is the perfect pairing!

👪 Serving Size

This decadent cheesecake recipe makes 16 servings. However, you can cut the slices bigger and get 12 pieces instead. You can also double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. However, you'll need additional springform pans.

🔢WW Points

A typical piece of cheesecake can be up to 21 points! This recipe is 13 WW points with low-fat/light ingredients. You can bring down the points even further by using light butter, non-fat sour cream, and non-fat cream cheese, and your points for a slice (1/16) will be 10 ww points. If you use a sugar substitute, you can bring down the points even more ( If using monkfruit, only use ½ the amount).

❔Recipe FAQ's