If you love Christmas cake and cheesecake, this Baileys Christmas Cake Cheesecake brings the best of both desserts together in one rich and creamy treat. A buttery digestive biscuit base is layered with crumbled Christmas cake and topped with a smooth Baileys-infused cheesecake filling.
The combination of warm mixed spice, orange zest, creamy mascarpone, and pieces of rich Christmas cake makes every bite wonderfully festive. It’s an impressive dessert for Christmas dinner, holiday gatherings, or simply enjoying with a cup of coffee during the festive season.
🛒 Ingredients
For the Base
- 250 g digestive biscuits, crushed
- 100 g butter, melted
- 300 g Christmas cake, crumbled
For the Cheesecake Filling
- 400 g cream cheese
- 250 g mascarpone
- 100 g caster sugar
- 75 g golden caster sugar
- 100 ml double cream
- 1 teaspoon mixed spice
- 3 tablespoons Baileys
- Zest of 1 orange
- 3 large eggs
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat the oven to 160°C (320°F) or 140°C fan. Line the base of a 20 cm springform pan with parchment paper.
2. Make the Biscuit Base
Crush the digestive biscuits into fine crumbs. Mix them with the melted butter until evenly combined.
Press the mixture firmly into the bottom of the prepared springform pan. Refrigerate for about 20 minutes to firm up the base.
3. Add the Christmas Cake
Crumble the Christmas cake into small pieces and scatter it evenly over the chilled biscuit base.
4. Make the Baileys Cheesecake Filling
In a large bowl, beat the cream cheese and mascarpone until smooth. Add the caster sugar and golden caster sugar and mix until well combined.
Add the double cream, mixed spice, Baileys, and orange zest. Beat until smooth and creamy.
5. Add the Eggs
Beat in the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing once the eggs are added.
6. Bake
Pour the cheesecake mixture over the Christmas cake layer and gently smooth the top.
Bake for 50–60 minutes, or until the cheesecake is set around the edges but still has a slight wobble in the center.
7. Cool and Chill
Turn off the oven and allow the cheesecake to cool completely before removing it from the pan.
Once cooled, refrigerate for at least 6 hours, preferably overnight. This gives the cheesecake plenty of time to firm up and allows the flavors to develop.
⭐ Tips for the Best Cheesecake
- Use room-temperature cream cheese and mascarpone for a smoother filling.
- Don’t overmix the eggs, as excessive mixing can incorporate too much air into the cheesecake.
- Keep the center slightly wobbly when removing it from the oven. It will continue to set as it cools.
- Chill overnight if possible for the cleanest slices and best texture.
- Use a flavorful Christmas cake with plenty of dried fruit and spices for the best contrast with the creamy filling.
🎄 Serving Suggestions
For a beautiful Christmas presentation, serve each slice with a little whipped cream, a dusting of powdered sugar, or a few orange zest curls.
You can also drizzle the cheesecake with a little caramel sauce or add festive decorations just before serving.
🧊 Storage
Keep the cheesecake covered and refrigerated. It can be prepared a day ahead, making it an excellent make-ahead dessert for Christmas dinner or holiday entertaining.
For the neatest slices, use a sharp knife warmed under hot water and wiped dry between cuts.
📋 Recipe Information
Prep Time: About 30 minutes
Chill Time: At least 6 hours
Bake Time: 50–60 minutes
Total Time: About 7½ hours, including chilling
Pan: 20 cm springform pan
Category: Dessert
Occasion: Christmas / Holiday
❤️ Final Thoughts
This Baileys Christmas Cake Cheesecake is a festive twist on two classic desserts. The creamy cheesecake filling, buttery biscuit crust, rich Christmas cake, orange zest, and warming spices create a dessert that’s perfect for the holiday table.
Make it the day before Christmas, let it chill overnight, and you’ll have a beautiful, indulgent cheesecake ready to slice and share the next day.