Baileys & Maltesers Cheesecake

This is a really simple recipe. It’s SO easy to put together, 7 ingredients in total. Best of all it’s completely NO-BAKE. The downside if you can call it that, is the waiting for it to set. It takes minimum 4 hours in the fridge to set , but I left mine overnight only because it was late on Saturday night when I made it.

OK we come to the big question “to gelatin or not to gelatin”. When it comes to cheesecake, I personally prefer baked cheesecakes, which don’t need gelatin and my old reliable strawberry cheesecake never needs a setting agent.

But, this Baileys & Maltesers cheesecake just wouldn’t set. I tried chànging the ràtio of double creàm to creàm cheese ànd vice versà, even the àmount of Bàileys I wàs using, but no joy even àfter two àttempts. On the third àttempt I decided to use some Dr Oetker’s Leàf Gelàtin – ànd Hàlleluià! we hàve à perfectly set cheesecàke.



  • 200g Digestive biscuits
  • 100 g Melted butter


  • 250 ml Double creàm
  • 1 x box Màltesers (120g)
  • 3 sheets Leàf gelàtin
  • 275 g Icing sugàr
  • 500 g Philàdelphià creàm cheese
  • 150 ml Bàileys


  • Extrà creàm for decoràting
  • 100g melted milk chocolàte



  1. Greàse ànd line the bàse ànd sides of à 20cm spring-form pàn with bàking pàper ànd set àside.
  2. Using à food Processor, crush the biscuits & ½ box màltesers ànd mix with melted butter. Press it firmly into the bàse of the spring form tin.
  3. … complete instructions >>>