Baileys Irish Cream Cheesecake

Indulge in the most decadent and delightfully boozy Baileys Irish Cream Cheesecake, a luscious, creamy, no-bake marvel perfect for St. Patrick's Day. This recipe delivers an unforgettable flavor experience that will have everyone asking for more, surprisingly easy to make and guaranteed to be a show-stopper.

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Prep Time 30

Cook Time 0

Chilling Time 6 30

Total Time 7

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American, Irish

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Crust

1.5 cups chocolate sandwich cookies finely crushed (about 180g, remove cream filling if using Oreos)
6 tablespoons unsalted butter melted (85g)

For the Cheesecake Filling

16 oz cream cheese softened, full-fat (450g)
0.5 cup granulated sugar (100g)
0.5 cup Baileys Irish Cream Liqueur (120ml)
1 teaspoon vanilla extract
1.5 cups heavy cream cold, for whipping (360ml)

For the Chocolate Ganache Topping (optional)

4 oz good quality semi-sweet chocolate finely chopped (115g)
0.5 cup heavy cream (120ml)
1 tablespoon Baileys Irish Cream Liqueur optional, for ganache

For Garnish (optional)

Chocolate shavings, cocoa powder, or whipped cream

Equipment

9-inch springform pan
Food Processor (optional)
Electric mixer
Large mixing bowls
Spatula
Small Saucepan (for ganache)

Method

Prepare the Crust: Finely crush the chocolate sandwich cookies (remove cream filling if using Oreos) in a food processor or by hand. In a medium bowl, combine the crushed cookies with the melted butter. Mix until crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer to chill for 10-15 minutes while you prepare the filling.
1.5 cups chocolate sandwich cookies, 6 tablespoons unsalted butter
Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, with no lumps. Gradually beat in the Baileys Irish Cream Liqueur and vanilla extract until well combined and smooth.
16 oz cream cheese, 0.5 cup granulated sugar, 0.5 cup Baileys Irish Cream Liqueur, 1 teaspoon vanilla extract
In a separate, cold bowl, whip the 1 ½ cups of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, being careful not to deflate the whipped cream.
1.5 cups heavy cream
Assemble the Cheesecake: Pour the Baileys cheesecake filling over the chilled chocolate cookie crust in the springform pan. Smooth the top with a spatula. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Prepare the Chocolate Ganache (optional): Once the cheesecake is nearly set, place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the ½ cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk until smooth and glossy. If desired, whisk in the extra tablespoon of Baileys. Let the ganache cool slightly to room temperature before pouring over the cheesecake.
4 oz good quality semi-sweet chocolate, 0.5 cup heavy cream, 1 tablespoon Baileys Irish Cream Liqueur
Finish and Serve: Once the cheesecake has completely chilled and set, carefully remove it from the springform pan. Pour the cooled ganache over the top, letting some drip down the sides. Garnish with chocolate shavings, cocoa powder, or whipped cream. Slice with a sharp knife (wiping clean between slices) and serve chilled.
Chocolate shavings, cocoa powder, or whipped cream

Notes

For best results, ensure all dairy ingredients (cream cheese, heavy cream) are cold for whipping the cream and softened for the cream cheese. For precise clean slices, use a very sharp knife dipped in hot water and wiped clean between each cut.