This Maltesers & Baileys No-Bake Cheesecake is one of the most indulgent and irresistible desserts I’ve made without ever turning on the oven. It combines a chocolatey biscuit base, a creamy Baileys-infused filling, and a crunchy Maltesers surprise in every bite. I love how smooth and rich the cheesecake is, with hints of chocolate and liqueur, balanced by the light, crispy texture of crushed Maltesers. Whether I serve it at a dinner party or keep it in the fridge for a weekend treat, it never lasts long.

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: it’s rich, creamy, crunchy, chocolatey, and slightly boozy. The no-bake method makes it simple and stress-free—I don’t need to worry about baking or water baths. It’s also a great make-ahead dessert since it needs time to chill and set, which gives me more time to relax or focus on other dishes. Plus, the combination of Baileys and Maltesers creates a luxurious flavor profile that always wows guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Base:

• 250 grams chocolate digestive biscuits or Oreo cookies (approximately 25 biscuits), crushed into fine crumbs

• 100 grams unsalted butter, melted

• 1 tablespoon cocoa powder (optional, for an extra chocolate kick)

For The Filling:

• 500 grams full-fat cream cheese, softened to room temperature

• 100 grams powdered sugar, sifted (adjust to taste)

• 300 milliliters double cream (also known as heavy cream), chilled

• 60 milliliters Baileys Irish Cream liqueur (approximately 4 tablespoons)

• 100 grams milk chocolate, melted and cooled to room temperature

• 1 cup crushed Maltesers (lightly crushed to retain some texture)

For The Topping:

• Whipped cream (optional, for extra decoration)

• Whole Maltesers

• Crushed Maltesers

• Chocolate shavings or chocolate drizzle

• Optional: A light drizzle of Baileys for added flavor

Directions

1. Prepare The Base:
I start by crushing the chocolate digestive biscuits or Oreos into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a rolling pin. I mix the crumbs in a bowl with the melted butter and the optional cocoa powder until everything is well coated. I then press this mixture firmly into the bottom of a 20-centimeter (8-inch) springform pan, creating an even layer. I place the base in the fridge to chill for 15 to 30 minutes while I prepare the filling.

2. Make The Filling:
In a large mixing bowl, I beat the softened cream cheese with the powdered sugar until the mixture becomes smooth and fluffy. I pour in the Baileys Irish Cream and the cooled melted chocolate, continuing to mix until the ingredients are fully combined. In a separate bowl, I whip the double cream until soft peaks form. I gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Finally, I fold in the crushed Maltesers, stirring gently so that some of the crunch remains.

3. Assemble And Chill:
I spoon the filling over the chilled biscuit base and smooth out the top with a spatula. I cover the cheesecake and place it back in the fridge for at least 6 hours, but I usually prefer to leave it overnight so it sets properly.

4. Decorate And Serve:
Just before serving, I decorate the top of the cheesecake with dollops of whipped cream, whole and crushed Maltesers, chocolate shavings, and a drizzle of Baileys if I want to enhance the flavor. I then carefully remove the cheesecake from the springform pan, slice, and serve.

Servings And Timing

This cheesecake serves 10 to 12 people, depending on the size of each slice. The preparation takes about 30 minutes, and the minimum chilling time is 6 hours. For the best results, I prepare it the night before and let it chill overnight to set firmly and develop flavor.

Variations

• When I want a different flavor, I replace Baileys with another cream liqueur like Amarula, Kahlúa, or a flavored Irish cream.

• For a white chocolate twist, I substitute the milk chocolate with white chocolate in the filling.

• To change the base, I’ve used graham crackers, plain digestive biscuits, or Biscoff cookies for different textures and flavors.

• I sometimes add a handful of chopped toasted hazelnuts or almonds to the crust for a nutty crunch.

• To make a kid-friendly version, I leave out the Baileys and add 1 teaspoon of vanilla extract instead.

Storage/Reheating

I store the cheesecake in the refrigerator, covered with cling film or in an airtight container, for up to 4 days. It’s best kept cold due to the cream and cheese content. I do not recommend freezing this cheesecake, as the texture of the cream and Maltesers can change after thawing. There’s no need to reheat—it’s served cold straight from the fridge.

FAQs

Can I Use Low-Fat Cream Cheese?

I prefer using full-fat cream cheese because it gives the cheesecake a firm, rich texture. Low-fat versions tend to make the filling softer and may not set as well.

What Can I Use Instead Of Baileys?

If I want an alcohol-free version, I substitute Baileys with 1 teaspoon of vanilla extract or a splash of coffee cream. For a different flavor, I sometimes use Kahlúa or another liqueur.

How Do I Prevent The Maltesers From Getting Soggy?

I make sure to fold the Maltesers into the filling just before assembling the cheesecake. I also crush them lightly so that some remain intact for crunch. Keeping the cheesecake well-chilled helps preserve their texture.

Can I Make This Cheesecake Ahead Of Time?

Yes, I often make it the night before. It actually tastes better after setting overnight in the fridge, and the texture becomes firm and smooth.

What Size Tin Should I Use?

I use a 20-centimeter (8-inch) springform tin for this recipe. It allows me to remove the cheesecake easily and gives perfect thickness to each layer.

Conclusion

This Maltesers & Baileys No-Bake Cheesecake is one of my go-to desserts when I want something rich, creamy, and full of flavor without the hassle of baking. I love how easy it is to prepare, and the combination of Baileys and Maltesers never fails to impress. It’s perfect for sharing—if I feel like sharing at all.