No-Bake Vanilla Cheesecake with Baileys and Pistachio Tartlets

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smooth no-bake vanilla cheesecake enriched with Baileys, paired with individual tartlets topped with fresh strawberries and crunchy pistachios. This british-inspired desserts ready in about 25 minutes pairs cream cheese, double cream, caster sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 25 min Serves 6 British cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Crush 150 g digestive biscuits finely and mix with 75 g melted unsalted butter until combined. Press the mixture firmly into the bases of six 3-inch tartlet tins. Chill in the fridge while making the filling.
  2. Step 2: Sprinkle 1 tsp gelatin powder over 3 tbsp cold water in a small bowl and leave to bloom for 5 minutes.
  3. Step 3: In a large bowl, beat 300 g cream cheese with 100 g caster sugar and 1 tsp vanilla extract until smooth.
  4. Step 4: Warm the bloomed gelatin gently in the microwave for 10 seconds until liquid, then stir in 50 ml Baileys Irish Cream.
  5. Step 5: Whip 200 ml double cream to soft peaks and fold gently into the cream cheese mixture.
  6. Step 6: Add the Baileys-gelatin mixture to the cream cheese and fold until thoroughly combined.
  7. Step 7: Pour the filling over the chilled tartlet bases and smooth the tops. Refrigerate for at least 4 hours or overnight until set.
  8. Step 8: Before serving, top each tartlet with sliced 150 g fresh strawberries and sprinkle 50 g chopped pistachios over the top for crunch and color.

Frequently asked questions

How long does No-Bake Vanilla Cheesecake with Baileys and Pistachio Tartlets take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Bake Vanilla Cheesecake with Baileys and Pistachio Tartlets?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cream cheese from drying out.

Can I substitute ingredients in No-Bake Vanilla Cheesecake with Baileys and Pistachio Tartlets?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Bake Vanilla Cheesecake with Baileys and Pistachio Tartlets for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Bake Vanilla Cheesecake with Baileys and Pistachio Tartlets?

British desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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