This Eggless Baileys Chocolate Cheesecake is a rich, creamy, decadent cheesecake that is perfect for all sorts of occasions, be it Valentine’s Day, Easter, a birthday or even Christmas.
Estimated reading time: 5 minutes
This recipe has been a long time coming. I posted the original (above) in early 2013, and that Baileys Mocha Cheesecake quickly became a signature recipe in those early years, with customers and friends.
When I started converting recipes to eggless for my girls, I knew that I really, really needed to give that cake the same treatment.
And I finally got the kick I needed before Christmas last year, when someone asked about it over at Instagram.
I decided to name it Eggless Baileys Chocolate Cheesecake despite it containing coffee like the original, just for the fun of it! If you don’t do coffee, just leave it out, as we use the granules straight in the batter, no dissolving in water first.
Eggless Baileys Chocolate Cheesecake
It’s a straightforward recipe. This is what we’ll be doing:
- Make the base
- Make the filling
- Bake and cool in the oven
- Chill in the fridge overnight
- Decorate/Serve as you like
Topping for our Eggless Chocolate Cheesecake
In the pictures, you can see that I’ve just gone ahead and topped the eggless Baileys chocolate cheesecake with raspberries, going for simplicity.
In the Mocha cheesecake mentioned above, I made a chocolate ganache with Baileys and topped the cake with it.
But when I made this cake last week for someone’s 18th birthday, they asked not to have it topped as they weren’t a fan of chocolate ganache. I found that interesting because I’m not a massive chocolate dessert fan anymore, so the double dose of chocolate is a little too much for me too.
So I’ve held off here. It you would prefer to do that, by all means, I’ve given the recipe for the ganache below too.
Without the ganache, our eggless chocolate cheesecake has a moderate sugar level, as in it doesn’t taste overly sweet. To me, it’s perfect, but if you like your desserts sweet, then you might want the chocolate ganache topping. Or serve it with ice cream.
I covered a few things like half fat cheese/cream and water baths over at the Eggless Vanilla Cheesecake recipe post, if you want to read that first.
Short version – yes, you can use half fat anything, and use a water bath or not, up to you. Water baths keep the air in the oven moist, reducing the risk of your cake cracking. Cracks are no big deal because we almost always top cheesecakes, don’t we?
Cornflour in Eggless Cheesecakes
Eggless cheesecakes are very easy to make. The only thing to bear in mind is the density you are going for, and this is where I employ cornflour (cornstarch in the US) to do the job.
So how much cornflour you use will determine how sturdy your eggless Baileys chocolate cheesecake is. But you also have to bear in mind that a higher amount of cornflour will result in more cracks. This is because as the cake cooks, it has less moisture to allow for contraction.
Cheesecake bases play a part in the final flavour, and how thick you like them is a matter of preference. I don’t like cheesecake bases, I think they interfere with the smooth perfection of the filling. So I always make mine pretty thin.
I have been known to bake cheesecake without a base too, but sliding it off the baking tin gets tricky.
So what biscuits you use is completely a matter of taste. Chocolate ones for chocolate cheesecakes make perfect sense. I used white chocolate cookies here.
But a word of advice – the higher the fat content of your base, the more it’s bound to melt and “escape” out the bottom of your cake pan. So you must wrap your cake pan in foil, before baking. This is a new set of instructions I’m adding to all my recipes.
Want to make it Alcohol Free?
Substitute the Baileys with the same amount of evaporated milk. Semi skimmed will work too. You could also use fresh single cream (about 20-30% fat).
How to freeze Cheesecake
You can make this eggless Baileys Chocolate Cheesecake early and freeze it. This goes for any of our cheesecakes on LinsFood. Wrap the cake up in foil and freeze. Or cut into individual slices, wrap and freeze.
To defrost cheesecake, you can do one of 3 things:
- Place it in the fridge overnight.
- Defrost on your kitchen counter for 2-3 hours.
- For individual slices, defrost for about 45 minutes. Or you can give them super short blasts in the microwave oven. I say 20-30 seconds, depending on the strength of your oven.
We’ve made so many eggless cheesecakes by now, this should be a walk in the park!
Shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor.
More Eggless Cheesecake Recipes
Eggless Baileys Chocolate Cheesecake
- chopper or food processor for the biscuits
- tabletop mixer or hand handheld beaters
- bowls as required
- weighing scales
- 9" (23cm) springform cake pan
- baking/parchment paper
- 300 g chocolate biscuits of your choice
- 80-100 g unsalted butter melted
- 250 g 70% dark chocolate
- 600 g full fat cream cheese half fat will work too
- 220 g caster sugar you could increase this to 250, if not topping with chocolate ganache
- 3 Tbsp cornflour (cornstarch in the US)
- 250 g soured cream
- 1 tsp vanilla paste or good quality extract
- 125 ml Baileys
- 1 Tbsp good quality instant coffee granules
Baileys Chocolate Ganache
- 120 g milk chocolate (dark will work too for a stronger ganache)
- 3 Tbsp double cream (heavy cream)
- 1 Tbsp Baileys
Bake your cheesecake the day before for the best results
- Preheat oven to 200˚C (390˚F/180˚C Fan).
- Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.
- Place the biscuits in the food processor and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
- Break the chocolate up into pieces little pieces. Then, melt it on 50-80% power for 90 seconds. The lower your microwave power (800w or 1000w?), the lower the percentage. Check, stir if slightly melted and zap again for 30-60 seconds and repeat until it’s completely melted. Set aside.
- In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on low for 30 seconds. Add the sugar gradually during this minute in 2 additions. Scrape down.
- Add the cornflour and beat for 10 seconds on low.
- Add the soured cream and vanilla paste and beat for 30 seconds, scraping down halfway through.
- Add the melted chocolate and beat for 10 seconds. You could also just use a wooden spoon, if you prefer.
- Add the Baileys and beat until it's all mixed in well, but no more than 30 seconds or so. Scrape down the sides and stir it in using a wooden spoon or rubber spatula.
- Sprinkle the coffee granules all over and stir it in with a wooden spoon or rubber spatula. Forgot the image for this part. But you can see dots in the next picture, of the batter in the pan.
- Pour this cake mix into your prepared tin (that should have been chilling in the fridge) and bake for 20 minutes at the initial high temperature.
- Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for 45-50 minutes. The cake should still have a wobble in the middle. but would have started to come away from the edges. If not, give it another 5-10 minutes.
- Let it cool in the oven with the door ajar for 1 hour.
- Then cool completely at room temperature on your kitchen counter. Finally, cover loosely with foil and refrigerate overnight.
The Topping (The Next Day, Before Serving)
- Melt the chocolate and cream on 50-80% power in the microwave oven, for 60-90 seconds. Stir and mix completely.
- Add the Baileys and stir well.
- Unmould the cake and top as desired and leave in the fridge until it's time to cut and serve.