Baileys Strawberries and Cream Cheesecake takes the classic combination of strawberries and cream and kicks it up with a healthy shot of Baileys Strawberry Cream.
If you haven’t noticed by now, we love cheesecake. We have so many varieties of cheesecake on our site, and they run the gamut from traditional to super creative. We just love the flavor of cheesecake. Whether you’re making a standalone cheesecake or sandwiching it between layers of regular cake, the classic cheesecake is always a delicious winner.
Today, we’re sharing a cheesecake recipe that we think is absolutely incredible. This cheesecake is one of the richest you’ll ever make, and it’s easier to create than you might think!
Talk about a great no bake cheesecake, this is it! This is so pretty and festive for any party or get together you may be having. It’s really easy to make, and it’s really delicious!
It tastes like an old fashioned Strawberry Milkshake, and everyone is sure to love this! You can have this done ahead of time, and it will be ready to serve when you need it. Make sure to keep this one in your favorites!
Strawberries and Cream Cheesecake
This cheesecake is ultra-rich and absolutely delicious. We take the classic strawberries and cream combination and combine it with cheesecake to create a dessert that just makes so much sense. After all, we love strawberries on cheesecake, and that creamy texture is perfect for these flavors.
It starts with a classic graham cracker crust. Then, we top it with pink and white cheesecake layers with a layer of strawberry slices in between. Finally, we gild the lily with decorative cream cheese frosting and strawberries.
Although at first glance, you might think this is exclusively a Valentine’s Day dessert, don’t relegate it to just that season. This cheesecake is too good to make once a year! In fact, we make it throughout the year. We’ve made it for Thanksgiving and Christmas dessert, and we’ll also make it as a delicious dessert just because – no special events needed!
Although there are several ingredients to this delicious strawberries and cream cheesecake, they’re all very simple. You can find all of the ingredients for this recipe at your local grocery store.
For the Crust
- Graham crackers
- Butter – melted
For the Cheesecake
- Cream cheese – softened
- Powdered sugar
- Baileys Strawberry Cream
- Pink food coloring gel
- Fresh strawberries – rinsed and dried
- Pink deocrating sugars
For the Frosting
- Cream cheese
- Heavy cream
- Powdered sugar
For the Whipped Cream
- Heavy cream
- Powdered sugar
For the Decoration
- Strawberries – Rinsed, stems removed
- Pink sugars
- Whipped cream
**See the recipe card at the end of the post for quantities.
This recipe is 100% homemade, so there are several steps. Don’t let that deter you, however. When you break this recipe down, each step is very simple. You’ll do great!
Step 1: Make the Crust
Pulse the graham crackers and sugar in a food processor to create graham cracker crumbs. Next, melt the butter in a medium-sized bowl and pour it over the graham cracker crumbs. Stir well to combine. Finally, line the bottom of a 7-inch springform pan with parchment paper and press the crumb mixture into the bottom of the pan to form a smooth, even layer. Place the pan in the freezer.
Step 2: Make the Whipped Cream
In the mixing bowl of a stand mixer, combine heavy cream and powdered sugar and whip with the whisk attachment until stiff peaks form. Transfer the whipped cream to a bowl and place it in the refrigerator.
Step 3: Make the Cheesecake Batter
In the stand mixer bowl, whip the cream cheese until it’s smooth and fluffy. Add the vanilla, powdered sugar, and sugar, and mix until smooth. Remove the whipped cream from the refrigerator and blend it with the cream cheese mixture.
Step 4: Create the Two Cheesecake Batter Variations
Transfer about 1/3 of the cheesecake batter to a separate bowl and place it in the refrigerator. Then, add Baileys Strawberry Cream and pink food coloring gel to the remaining cheesecake batter in the mixing bowl and mix to blend.
Step 5: Add a Pink Cheesecake Layer
Remove the springform pan from the freezer and place 2/3 of the pink cheesecake in the pan. Smooth the top and place the pan back in the freezer for 4 hours or until the cheesecake is firm.
Step 6: Add a Strawberry Layer
When the pink layer is firm, remove the pan from the freezer and add a layer of thinly sliced strawberries. To prep the strawberries, slice about 8 to 10 strawberries into thin slices and lay them on a paper towel to soak up the juice.
Step 7: Add a Regular Cheesecake Layer
After adding the sliced berries, add the regular cheesecake batter over the top and smooth it out. Then, place it back in the freezer for about 3 hours or until firm.
Step 8: Add a Final Pink Cheesecake Layer
When the plain cheesecake layer is set, remove the pan from the freezer and add the remaining pink cheesecake and smooth to create a final layer. Place the pan back in the freezer and leave overnight for best results.
Step 9: Make the Frosting
In the mixing bowl of a stand mixer, whisk the softened butter and cream cheese until creamy and fluffy. Then, add the vanilla and heavy cream and mix. Finally, add the powdered sugar, 1 cup at a time, blending on low speed and scraping the bowl as needed, until all the powdered sugar is added and the frosting is completely smooth.
Step 10: Decorate and Serve
Decorate the cheesecake about 30 minutes before serving and leave it in the freezer until ready to serve.
Tear off a 10-inch wide piece of plastic wrap and place the frosting lengthwise in the middle of the plastic wrap. Then, roll the plastic wrap around the frosting, making sure to keep it in a long tube. Snip the end off of the plastic wrap on one end and twist the other end closed. Then, place the plastic wrap in a pastry bag with a large star tip.
Pipe the frosting on the edges of the cheesecake, using a swirling motion, leaving big dollops on the cheesecake around the entire edge. Pull up the frosting to a point as you finish the dollop. Place a strawberry between the frosting dollops, and sprinkle the cheesecake with pink decorating sugar.
Hint: Be sure you let the butter and cream cheese soften completely, or your frosting will not mix correctly.
Strawberries and Cream Cheesecake Storage
This cheesecake will last in the freezer for about 1 month when wrapped tightly in plastic wrap and stored in an air-tight, freezer-safe container. If frozen for longer than a month, the flavor and texture will suffer.
This recipe has a lot of moving parts, so there are a few things to remember to ensure you make the best cheesecake possible. Don’t worry, these are all easy tips.
Fully Softened Butter and Cream Cheese: Fully softened butter and cream cheese are crucial to making the frosting. If they aren’t fully softened, you won’t get a creamy, smooth frosting.
Fully Chill the Cheesecak Layers: To ensure that your cheesecake layers stay perfectly smooth, always be sure that they are fully chilled until smooth.
Always Keep the Cheesecake Covered: Always keep the cheesecake fully covered to ensure it doesn’t take on any other flavors.
More Cheesecake Recipes
If you love cheesecake, then we have some recipes we think you’ll enjoy.
Strawberries and Cream Cheesecake FAQ
If you have questions about this strawberries and cream cheesecake, then we have answers. This FAQ answers all the most commonly asked questions about cheesecake.
Why is this cheesecake frozen?
Frozen cheesecake is firmer and pops out of the springform pan much more easily. In addition, it’s easier to slice, keeping the slices looking pretty and clean rather than jagged.
Is cheesecake supposed to be frozen or refrigerated?
Cheesecake can be refrigerated or frozen. Frozen cheesecake lasts for a month, while refrigerated cheesecake only lasts for about 5 days.
Which is better baked or no bake cheesecake?
They’re both good, so it’s really a matter of preference. Baked cheesecake tends to be a bit creamier and smoother than no bake cheesecake. However, baked cheesecake is far more finicky than no bake cheesecake.
Why do I have to place my strawberry slices on a paper towel?
If you add the strawberry slices directly to the cheesecake, the juice will seep into the cheesecake layers and make them runny.
Try This Strawberries and Cream Cheesecake
This strawberries and cream cheesecake is so deliciously smooth and filled with the flavors of strawberries, cheesecake, and Baileys Strawberry Cream. It’s also relatively easy to make, even being as fancy as it is. This is the perfect dessert for any special occasion because it looks so beautiful and tastes so amazing without being a ton of work. Give it a try, and we know you’re going to love it.
MORE RECIPE YOU WILL LOVE:
Baileys Strawberries and Cream Cheesecake
For the Crust:
- 2 sleeves Graham Crackers – pulsed into crumbs
- 2 Tablespoons Sugar
- 1 Stick Butter – melted
For the Cheesecake:
- 4 8 oz. Packages Cream Cheese – softened
- 1 1/2 cups Heavy Cream – Whipped
- 1 Tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 1/4 cup Bailey's Strawberry Cream
- Pink Food Coloring Gel
- 1 package fresh Strawberries – rinsed, and dried
For the Frosting:
- 4 ounces Cream Cheese- softened
- 4 Tablespoons Butter-softened
- 1/4 teaspoon Vanilla Extract
- 1 Tablespoon Heavy Cream
- 3 to 4 cups Powdered Sugar
For the Top:
- Rinsed Strawberries
- Pink Sugars
- Place the Graham Crackers in the Food Processor with the Sugar, and pulse into crumbs.
- Melt the Butter in a medium size bowl, and pour Graham Cracker Crumbs into the Butter and stir well to coat. Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
For the Cheesecake
- In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. Remove the Whipped Cream to a separate bowl, and place the bowl in the refrigerator.
- In the mixing bowl, place the Cream Cheese, and blend until smooth and fluffy. Add the Vanilla, Powdered Sugar, and Sugar, and mix until smooth. Remove the Whipped Cream from the refrigerator, and add to the mixing bowl, and blend to mix. Remove about 1/3 of the Cheesecake Batter to a separate bowl, and place in the Refrigerator. Add the Bailey's Strawberry Cream to the Mixing bowl, and the Pink Food Coloring Gel, and mix to blend.
- Remove the Pan from the Freezer, and place 2/3 of the Pink Cheesecake in the pan on top of the Graham Cracker Crust. Smooth the top, and place the pan back in the Freezer. Leave pan in the Freezer for at least 4 hours, or until the Cheesecake is firm.
- Place the remaining Pink Cheesecake in the Refrigerator. Test Pink layer in Freezer, and when Pink layer is firm, remove the pan from the Freezer, Slice about 8 to 10 Strawberries in thin slices, and lay on a paper towel to soak up juice. Place the sliced Strawberries on the top of the Pink Layer, and spoon the White Cheesecake Batter on top of the sliced berries, creating the second layer.
- Smooth the Cheesecake Batter, and place the Pan back in the Freezer. Check the White layer of Cheesecake after about 3 hours in the Freezer, and if the White layer is firm, add the remaining Pink Cheesecake Batter on top of the White layer, creating the top layer of the Cheesecake. Place the Pan back in the Freezer, and leave overnight for best results.
- Decorate the Cheesecake, about 30 minutes before serving, and leave in the Freezer until ready to serve.
For the Frosting:
- In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
- Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap. It will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO
- Snip the end off of the Plastic wrap, on one end only, and twist the other end closed. Place the plastic wrap in a pastry bag with the Large Star Tip. Pipe the Frosting onto the edges of the Cheesecake, using a swirling motion, leaving big dollops on the cheesecake, and bring it up to a point.
- Place a Strawberry between the dollops of Frosting. Sprinkle the Pink Decorating Sugars on top of the Cheesecake. Place the cheesecake back in the Freezer until time to serve. When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!