Baileys Cheesecake with Raffaello

There are major fails in life that should be remembered. Like making a cheesecake without adding cream cheese. I’m happy to report I managed to pull off just that last week!

The second attempt ended up a bit better. After a short break from “baking”, here is another one from my cheesecake series. This time adding a festive spirit with a bit of fairy lights on a side.

Baileys Cheesecake with Raffaello


  • 100 gr butter, melted
  • 200 gr crunchy biscuits
  • 600 gr soft cheese (Philadelphia works great here)
  • 100 gr icing sugar
  • 2 tsp vanilla extract
  • 300ml double cream
  • 1 package of powdered gelatine
  • Baileys according to taste (I added a bit too much, but nobody complained!)
  • one box of Raffello


Pretty simple – prepare your base first. Smash the biscuits until you have breadcrumbs consistency and add the melted butter. Spread the mixture on bottom of a round pan and push down to flatten it out.

Put the pan in a freezer for a few minutes until you’ve prepared the filling.

Mix the rest of the ingredients in a bowl, keep adding Baileys and tasting – you can make it as strong as you like. Add the gelatin prepared melted in hot water according to instructions (leave it to cool off before mixing in).

Add it to the form and leave in the fridge of freezer overnight.

Decorate with sprinkle of coconut shavings and Raffaelo balls.



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