Baileys Espresso Swirl Cheesecake
This no-bake Baileys espresso swirl cheesecake combines the rich creaminess of Baileys Irish Cream with the bold bitterness of espresso in one stunning marbled dessert. It’s a sophisticated crowd-pleaser that’s deceptively simple to make — no oven required!
The secret lies in the beautiful swirl effect created by blending dark chocolate and coffee through a Baileys-infused cream cheese base. It looks restaurant-worthy but takes minimal effort. You can even make it two days in advance, perfect for dinner parties or festive gatherings.
Learn more about the origins of cheesecake and how it evolved through history to appreciate how this dessert became a timeless favorite worldwide.
Ingredients (11)
2 x 128g pkt Oreo Chocolate biscuits
80g butter, melted
2 1/2 tbsp water
3 tsp gelatine powder
2 tsp instant espresso coffee granules
1 tbsp boiling water
500g cream cheese, at room temperature
110g (1/2 cup) caster sugar
125ml (1/2 cup) thickened cream
125ml (1/2 cup) Baileys Irish Cream liqueur
50g dark chocolate, melted, cooled
Method
Step 1
Line a 20cm springform pan with baking paper. Secure the base and grease the sides.
Step 2
Process the biscuits until finely crushed. Add butter and combine. Press into the pan base and chill.
Step 3
Sprinkle gelatine over water, let soften, then microwave until dissolved.
Step 4
Dissolve coffee granules in boiling water and cool.
Step 5
Process cream cheese, sugar, and cream until smooth. Add gelatine and mix well. Reserve 1/4 cup of mixture.
Step 6
Add Baileys to the main mixture and blend until combined.
Step 7
Add chocolate and coffee to the reserved mixture. Swirl this through the Baileys mixture using a knife.
Step 8
Refrigerate for 4 hours or until firm. Slice and serve chilled.
Recipe Notes
💡 Tip: For the perfect texture, ensure your cream cheese is at room temperature before mixing. Cold cheese can make the filling lumpy.
For more dessert techniques, check out Taste.com.au’s no-bake cheesecake guide.
