Baileys Cheesecake
Celebrate any occasion with a gorgeous Baileys Cheesecake! Rich and velvety, this no-bake cheesecake is a dream to make and decadent to eat!
Why We Love No Bake Baileys Cheesecake
- No-bake cheesecake is one of everyone’s favorite desserts and this recipe is even better with the addition of sweet Irish cream and a luscious chocolate ganache.
- Irish cream, cheesecake, and chocolate is a decadent combination everyone loves and can’t get enough of on special occasions like holidays, birthdays, and yes, St. Patrick’s Day!
- This Baileys cheesecake recipe creates a delicious Oreo crust, a smooth velvety cheesecake, and irresistible chocolate ganache in a few simple steps, without using a water bath or complicated steps or tools.
- Baileys Irish Cream Cheesecake is also a wonderful make-ahead dessert so there’s no need to stress about getting that special dinner and dessert made- keep this gorgeous cake in the fridge until you are ready to wow the crowd!
Ingredients You’ll Need to Make Baileys Irish Cream Cheesecake
CRUST: To make the crust you will need a package of Oreo or store-brand chocolate sandwich cookies and melted salted butter.
CHEESECAKE FILLING: For the wet ingredients, grab a few packages of full-fat cream cheese and leave them out on the counter to soften. You’ll also need sour cream and a tub of Cool Whip. The dry ingredients you’ll need are granulated sugar and vanilla pudding mix. The last ingredient you will need is a bottle of Baileys Irish Cream liqueur.
CHOCOLATE GANACHE: To make the ganache you will need semi-sweet chocolate chips and heavy whipping cream. You will also be adding a little Baileys Irish Cream to this ganache.
GARNISH: If you’d like to garnish your beautiful cheesecake then pick up more Cool Whip, a chocolate bar to shave, and a few more Oreos to create a crumb topping.
How to Make Baileys Cheesecake
Jump to RecipeSTEP 1 Add the Oreo cookies to a food processor and pulse until fine crumbs are formed. Pour in the melted butter and pulse until just combined and the mixture feels like fine sand.
STEP 2 Press the cookie crumbs into a 9-inch springform pan, evenly across the bottom and halfway up the sides. Cover the crust with plastic wrap and refrigerate while making the filling.
STEP 3 Using a stand mixer or beaters, beat together the cream cheese and sugar. On low speed, beat in the sour cream and once the mixture is smooth add the Baileys. Sprinkle in the vanilla pudding powder and continue to mix until just combined.
STEP 4 Using a spatula or wooden spoon, fold in the thawed Cool Whip until there are no streaks and the filling is nice and fluffy.
STEP 5 Take the crust out of the fridge and remove the plastic wrap. Spread the cheesecake filling evenly in the prepared pan and refrigerate the cheesecake for at least 4 hours or preferably overnight.
STEP 6 Place the chocolate chips into a medium bowl and the heavy cream and Baileys into a separate bowl. Heat the heavy cream and Baileys in the microwave for 30 seconds at a time until very hot but not boiling. Pour the hot cream mix over the chocolate chips and allow this to sit for five minutes. Whisk the mixture until a smooth ganache forms.
STEP 7 Pour the ganache over the cheesecake and then refrigerate the cake for another 5-10 minutes to let the ganache set. When you are ready to serve, remove the rim of the pan and top the cheesecake with additional whipped topping, chocolate shavings, and chocolate cookie crumbs.
Tips & Tricks
- Purchase regular Oreo or other chocolate sandwich cookies to make this crust. Double Stuf Oreos will not hold together well. Also, if you only have unsalted butter on hand, feel free to use that along with a pinch or two of salt.
- You can substitute the sour cream with Greek yogurt if that’s what you have available.
- Pick up any Irish cream liqueur to use in this recipe. If you would like to skip all of the alcohol then you can substitute the Irish cream with more heavy cream or combine heavy cream plus 1 Tablespoon of chocolate syrup for a richer chocolate flavor.
- You can also substitute the vanilla pudding with cheesecake pudding or white chocolate pudding. It’s not recommended that you skip the pudding as the cheesecake will turn out less firm.
- If you prefer dark chocolate for a more intense chocolate ganache or milk chocolate for a sweeter ganache, feel free to use those.
- Store the cheesecake covered in the fridge for up to five days. You can also freeze the cheesecake for up to two months. Allow the cake to thaw in the fridge overnight before enjoying it.
Baileys Cheesecake Recipe FAQ
What is Irish Cream made of?
Irish cream liqueur is a delicious combination of Irish whiskey, cream, sugar, and other additives like vanilla or almond extract, depending on the brand. Perhaps the most popular brand of Irish cream, Baileys, was created in Ireland in 1971 and has been incorporated into various recipes, not just drinks. Coffee, cakes, and more have featured the iconic and irresistible liqueur and you can also find plenty of recipes on how to make homemade Irish cream!
What is Baileys cheesecake made of?
Baileys cheesecake is typically paired with chocolate to make a mouthwatering chocolate and coffee confection. You will find that most Baileys cheesecakes are made with an Oreo crust and other chocolate additions, unlike a New York Cheesecake, which is most often made with a graham cracker crust. Baileys doesn’t have to always be paired with chocolate, however, it’s just a popular choice, and just like with a New York cheesecake, you can pretty much make them using your favorite flavors and toppings.
Other Recipes You May Like
- No Bake Cheesecake
- Mini Baileys Cheesecakes
- No Bake Chocolate Cheesecake Bars
- Leprechaun Cheesecake Shooters
- Oreo Baileys Chocolate Cheesecake
Baileys Cheesecake
Equipment
- Food Processor (see note)
Ingredients
Crust
- 32 Oreo cookies (1 package)
- ⅓ cup salted butter melted (see note)
Cheesecake Filling
- 24 ounces cream cheese softened (3 blocks)
- 1 cup granulated sugar
- 1 cup sour cream
- ¾ cup Baileys Irish Cream
- 3 tablespoons vanilla instant pudding mix
- 2 cups Cool Whip thawed
Chocolate Ganache
- 1 ¾ cups semi-sweet chocolate chips
- 1 cup heavy cream
- ⅓ cup Baileys Irish Cream
- Cool Whip for garnish
- Chocolate shavings or Oreo crumbs for garnish
Instructions
Crust
- Add the Oreo cookies to a food processor bowl. Cover and pulse until you have fine crumbs. Pour in the melted butter and pulse to combine. (It should resemble wet sand and hold together when pressed.)
- Transfer the mixture to a 9-inch springform pan. Press the Oreo crumbs into the bottom and halfway up the sides of the pan to form the crust. Cover with plastic wrap and refrigerate while you prepare the filing.
Filling
- Add the cream cheese and sugar to a large mixing bowl (or stand mixer bowl). Beat together on medium speed with a hand mixer until smooth and combined.
- On low speed, mix in the sour cream. Once combined, pour in the Baileys and mix until smooth. Then mix in the instant pudding until combined.
- Using a rubber spatula, fold in the Cool Whip until it's fully incorporated (no streaks). Uncover the crust and pour the filling into the springform pan. Spread it into an even layer.
- Cover with plastic wrap and refrigerate the cheesecake for at least 4 hours, preferably overnight.
Chocolate Ganache
- Add the chocolate chips to a medium mixing bowl. Set aside.
- Pour the heavy cream and Baileys into a microwave-safe bowl. Heat in 30-second increments, stirring between each heating, until the cream is hot to the touch and steaming. (Do not bring it to a boil!)
- Pour the hot cream over the chocolate chips and let sit for 5 minutes.
- Whisk everything together until it's smooth and glossy. (There will be a point where the mixture looks broken, don't worry. Just keep whisking.)
- Cover the cheesecake and pour the ganache all over the top in an even layer. Refrigerate for 5-10 minutes until the ganache begins to firm up. (For the pretty drip effect, save some ganache, spoon a little extra over the edges of each slice, and let it drip down.)
- Release the side of the springform pan and remove it. If desired, pipe extra Cool Whip around the edge of the cheesecake and sprinkle with chocolate shavings or Oreo crumbs. Cut into 12 slices and enjoy!
Notes
- If you don’t have a food processor, put the Oreo cookies into a large food storage bag, press out the air, and seal it. Then use a rolling pin to crush the cookies into crumbs. Put the crumbs in a mixing bowl and mix in the butter.
- If you don’t have salted butter, use unsalted butter and add 1/4 teaspoon of salt to the Oreo mixture.
- You’ll need 1 small box of instant pudding. Use a tablespoon measuring spoon to portion out what you need. There will be extra pudding mix left over.
- Store leftovers, covered, in the fridge for up to 5 days. Freeze for up to 2 months, and thaw in the fridge overnight before serving. (The ganache may harden and crack if frozen.)
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.