Baileys Chocolate Salted Caramel Cheesecake

For the ultimate dessert to share with friends and family try elevating the decadent truffles with this recipe for Baileys Chocolate Salted Caramel Cheesecake. Filled with a rich blend of salted caramel, chocolate and Baileys liqueur atop a crunchy biscuit base, this no-bake cheesecake is the ultimate dessert to whip up this season.

Baileys Chocolate Salted Caramel Cheesecake


- 6 Baileys Chocolate Salted Caramel Truffles (chopped) + 12 extra for topping.

- 200g digestive biscuits

- 75g unsalted butter (melted)

- 1 tsp vanilla extract

- 280g cream cheese

- 50g icing sugar

- 300ml double cream

- 50ml Bailey's Original Irish cream



  1. Grease and line a 20cm loose bottom tin
  2. Put the digestive biscuits into a plastic bag and crush to fine crumbs with a rolling pin
  3. Mix together the biscuit crumbs and melted butter, press into the tin and refrigerate.
  4. In a bowl, whisk together cream cheese, vanilla extract and icing sugar.
  5. Add 300ml double cream and Bailey's Irish Cream and whisk again until the mixture has thickened.
  6. Fold in the chopped 6 Baileys Chocolate Salted Caramel Truffles.
  7. Spoon the mixture on top of biscuit base, smooth over and chill for a few hours.
  8. To make the chocolate drizzle melt 6 truffles with a splash of water in a bowl over a pan of hot water.
  9. Before serving, decorate with remaining halved truffles and drizzle over the cooled truffle sauce.

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