No-bake cheesecake with strawberries

No-bake Baileys cheesecake with strawberries


A no-bake cake you can make in 15 minutes. To prepare the base for it, I used ladyfingers, which you can usually find in tiramisu as well. I covered the biscuits with a mixture based on mascarpone cheese and Baileys liqueur. There was no shortage of fruits in this cake as I added sweet, delicious strawberries.

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No-bake cheesecake with strawberries
No-bake cheesecake

Ingredients for Baileys cheesecake.

  • 18 pieces of ladyfinger biscuits
  • 200 ml Baileys liqueur
  • 250 g mascarpone cheese
  • 100 ml water
  • 200 ml whipped cream (36%)
  • 12 g gelatine
  • 40 g icing sugar
  • 500 g fresh strawberries

How to make no-bake cheesecake.

Pour cold water into a bowl, add gelatine, mix and set it aside for 10 minutes. After 10 minutes, heat the gelatine, but do not boil it. Then combine the warm gelatine with Baileys liqueur and set it aside until the whole thing begins to thicken.

Pour cream into a large bowl (it should be cold, taken straight from the refrigerator) and whisk until stiff with icing sugar. Then add the mascarpone and the thickening liqueur. Mix all the ingredients very thoroughly, preferably with a hand mixer.

Clean, wash and dry strawberries. Cut the larger ones into small pieces and keep the small ones whole.

Place 9 ladyfinger biscuits on the bottom of a square-shaped baking tin. Cover the biscuits with half of the setting cream. Place the strawberries on top of the cream and pour the remaining cream over them. Put the 9 remaining biscuits on top, lightly pressing them with your fingers, so that they sink halfway in the cream. Put the cake in the fridge for at least 12 hours to chill.


No-bake cheesecake with strawberries
No-bake cheesecake

Good to know when making no-bake cheesecake.

I used a square baking tin measuring 18.5 by 18.5 centimetres.

It is important that the liqueur you add to the whipped cream thickens properly. When you start making the cream, it is good to have the biscuits and the strawberries ready by that point, so that you can fold the cake quickly. If the mixture becomes too thick, it will be difficult to pour it into the tin.

The cake should stand for several hours in the refrigerator. This will allow the biscuits to completely soften. If the biscuits are hard, the cake will be difficult to slice. In a situation where you want to quickly serve the cake on the table, you can soften the sponge cakes by dipping them for a few seconds in lukewarm milk.

Do you like no-bake cakes? If so, try our recipe for No-bake lemon cake.

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