Frozen cheesecake with Baileys & chocolate

Frozen cheesecake with Baileys & chocolate

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(11 ratings)

Prep: 25 mins Cook: 5 mins Plus freezing


Serves 10
Make this on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal845
  • fat62g
  • saturates34g
  • carbs63g
  • sugars34g
  • fibre1g
  • protein8g
  • salt1.41g
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  • 250g unsalted butter
  • 2 x 250g packs digestive biscuits
  • dark or milk chocolate, grated
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

For the filling

  • 500g soft cheese
  • 200ml double cream
  • 100g caster sugar
  • 500g tub vanilla ice cream, softened
  • 200ml Baileys
  • 50ml shot espresso, or strong coffee, cooled


  1. Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.

  2. Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.

  3. Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.

  4. Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

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Comments, questions and tips

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1st Oct, 2011
Think I must have made a mistake somewhere with this recipe, is 200ml of Baileys correct - just turned the mixture to liquid. I have put it in the freezer and it now just has the texture of ice cream so not sure what will happen when I take it out 20 minutes before I serve it.
22nd Aug, 2011
Very easy pudding to make, did'nt use real butter so was easy enough to slice after taking out of freeezer for 10 mins. Tasted lovely and went down really well with guests. You only need a small slice as is very rich so one cheesecake will go a long way.
28th Jul, 2011
Im a non-alcoholic. What can I use as a substitute??
9th Jan, 2011
this is fab, it's tastes amazing and looks great
6th Dec, 2010
Can't spell - meant low fat butter substitute, like Clover or Lurpak. Sampled too much Baileys I think.
6th Dec, 2010
Going to make this for New Years Eve dinner - and will try a lot fat butter sustitute which, hopefully, will not go as hard as butter when frozen and soften quicker. Apart from that can't 'till New Year's Eve.
19th Sep, 2010
Very very good indeed, the only trouble is that everyone else thought so too, so I had to share it...
9th Aug, 2010
Haven't made this yet but am going to do so for my 60th birthday party, it will go down a storm. Thank you and keep the recipes coming.
22nd Jul, 2010
Haven't attempted to bake it yet,but have tried to eat photo!
19th Jul, 2010
I made this as a treat for my friend and it was lovely. I left it out of the freezer for about 30 mins. I will make it again but increase the amount of Baileys.


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