This No-Bake Christmas Pudding Baileys Cheesecake is the ultimate festive dessert when you want maximum flavour with minimum fuss. There’s no baking required – just crush some Biscoff biscuits for the base, whip up a creamy Baileys filling studded with chunks of Christmas pudding, and let the fridge do all the work. It’s honestly one of the easiest cheesecakes you’ll ever make, and it looks absolutely stunning when decorated with frosted rosemary, cranberries, and edible snowflakes.

The flavour combination is absolutely gorgeous. The buttery Biscoff base pairs beautifully with the rich, boozy Christmas pudding pieces, while the Baileys adds a luxurious creaminess that brings everything together. A touch of orange zest brightens it all up, making this the perfect make-ahead dessert for Christmas entertaining. Your guests will think you’ve spent hours on it, but it’ll be our little secret that it only took 20 minutes of actual work.

Prep Time: 20 minutes
Chilling Time: 4+ hours (or overnight)
Serves: 10

Ingredients

For the Base:

• 300g Biscoff biscuits
• 150g unsalted butter, melted

For the Filling:

• 600g full-fat cream cheese, at room temperature
• 300ml double cream, cold
• 100g icing sugar, sifted
• 100ml Baileys Irish Cream
• 200g Christmas pudding, crumbled into small pieces
• 1 tsp vanilla extract
• Zest of 1 large orange

For the Decoration:

• Fresh rosemary sprigs
• Icing sugar, for dusting
• Fresh cranberries
• Edible Christmas snowflakes

Method

1. Make the base. Crush the Biscoff biscuits into fine crumbs (use a food processor or bash them in a sealed bag with a rolling pin). Mix with the melted butter until it resembles wet sand. Press firmly into the base of a lined deep 20cm springform tin (I used 10cm deep). Chill in the fridge for 30 minutes while you make the filling.
2. Prepare the filling. Beat the cream cheese in a large bowl until smooth and creamy. In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese along with the icing sugar, Baileys, vanilla extract, and orange zest until well combined.
3. Add the Christmas pudding. Fold the crumbled Christmas pudding pieces through the cream mixture – don’t worry if it looks a bit rustic, that’s part of the charm. Pour the filling over the chilled biscuit base and smooth the top with a spatula.
4. Chill until set. Cover the tin with cling film and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is completely set and firm.
5. Decorate and serve. Just before serving, carefully remove the cheesecake from the tin. Arrange fresh rosemary sprigs, cranberries, and edible snowflakes around the edge of the cheesecake. Dust generously with icing sugar for that snowy effect. Slice with a hot, clean knife for perfect portions.