No Bake Baileys Chocolate Cheesecake

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This No Bake Baileys Cheesecake is thick, creamy and FULL of Baileys flavor! It’s made with an Oreo crust, melted chocolate and ALL the Baileys Irish Cream! A delightful chocolate cheesecake recipe you simply must try.

A No Bake Chocolate Cheesecake Recipe

So Baileys might just be my favorite liqueur to bake (or no bake) with. I’ve made my fair share of Baileys desserts and this one is the latest. And while it can be a somewhat light flavor, it’s not lacking at all in this cheesecake! The combination of chocolate and Baileys is perfection!

How to Make This No-Bake Baileys Chocolate Cheesecake

To make this cheesecake even better, it’s no bake and easy to put together. Getting started, you’ll make the Oreo crust. Leave the filling in the Oreos and pop them in a food processor and grind them into crumbs.

Add the crumbs and some melted butter to a bowl and stir them together. Press them into the bottom and up the sides of the pan and set it in the fridge. The butter will firm up as it cools and keep the crust in place.

The filling is much like my No Bake Chocolate Cheesecake, but with the addition of Baileys. The cream cheese is combined with some sugar and cocoa powder, in addition to melted chocolate. The combination of the two gives a nice chocolate flavor, while the melted chocolate actually helps to firm up the filling as it cools and thicken it.

A slice of No Bake Baileys Chocolate Cheesecake next to a fork on a white plate

Added to that is the Baileys Irish Cream and some whipped cream, which lightens up the cheesecake. Next, you’ll put it in the fridge to firm up.

Once the cheesecake is firm, pop it out of the springform pan.

The topping is a white chocolate ganache with some Baileys mixed it. I LOVE the white chocolate with the Baileys. The white chocolate allows the Baileys flavor to really shine, so it adds so much flavor to the cheesecake overall.

From there, the cheesecake is finished off with some Baileys chocolate whipped cream and a few sprinkles!

All the various layers and elements of this cheesecake really come together to make the best No Bake Baileys Chocolate Cheesecake! From the great Baileys flavor to the thick and creamy texture of this no bake cheesecake, it’s totally addicting and hard to resist!

No Bake Baileys Chocolate Cheesecake on a white cake stand with a bottle and glass of Baileys in the background

Tips for the Best Chocolate Cheesecake:

– Start with room temperature cream cheese, so that you don’t end up with lumps.
– Be sure to use the full amount of powdered sugar in the whipped cream for the filling. It stabilizes the whipped cream, helping to stabilize the cheesecake.
– Refrigerate the cheesecake for at least 5 hours before serving, overnight is even better.
– Make sure to use heavy whipping cream. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.

A slice of No Bake Baileys Chocolate Cheesecake with a bite removed next to a fork on a white plate

More Baileys Desserts to Enjoy

Mini Baileys Chocolate Cheesecakes
Baileys Brownie Cheesecake
Baileys Chocolate Cake
No Bake Baileys Irish Cream Cookie Balls
Baileys Chocolate Cream Pie
Baileys Chocolate Poke Cake
Baileys Chocolate Mousse Brownie Cake
Baileys Fudge Brownies
Baileys Chocolate Cookies
Baileys Pudding Shots

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A slice of No Bake Baileys Chocolate Cheesecake next to a fork on a white plate

No Bake Baileys Chocolate Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This No Bake Baileys Cheesecake is thick, creamy and FULL of Baileys flavor! It’s made with an Oreo crust, melted chocolate and ALL the Baileys Irish Cream! A delightful chocolate cheesecake recipe you simply must try.



  • 35 Oreos (3 cups | 403g Oreo crumbs)
  • 5 tbsp (70g) butter, melted (salted or unsalted is fine)


  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (22g) natural unsweetened cocoa powder
  • 6 tbsp (90ml) Baileys Irish Cream
  • 8 oz semi-sweet chocolate, melted
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract

Baileys Ganache Topping

  • 7 oz white chocolate chips
  • 3 1/2 tbsp (52ml) Baileys Irish Cream
  • 1 tbsp (15ml) heavy whipping cream

Whipped Cream

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 2 tbsp (30ml) Baileys Irish Cream
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1/4 cup (29g) powdered sugar


1. In a medium sized bowl, combine the Oreo cookie crumbs and melted butter and stir well.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese, sugar and cocoa until it’s well combined and smooth.
Add the Baileys and mix until well combined and smooth.
4. Add the melted chocolate and mix until well combined and smooth. Set aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. To make the ganache, place the white chocolate chips in a medium heat proof bowl.
11. Combine the Baileys and heavy whipping cream in a glass measuring cup and heat in the microwave just until it begins to boil.
12. Pour the hot liquid over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If not completely melted and smooth, heat in 10 second increments, stirring between each until fully melted.
13. Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly. Use the tip of a 9 inch offset spatula to create a spiral pattern on top.
14. To make the whipped cream, add the heavy whipping cream, Baileys, cocoa and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
15. Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 847.
16. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.


  • Serving Size: 1 slice
  • Calories: 717
  • Sugar: 62.2 g
  • Sodium: 342.4 mg
  • Fat: 44.1 g
  • Carbohydrates: 72 g
  • Protein: 10.1 g
  • Cholesterol: 74.9 mg

Keywords: no bake baileys cheesecake, no bake baileys chocolate cheesecake, baileys cheesecake, chocolate cheesecake, no bake cheesecake


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  1. Susie C

    Question about white chocolate ganache.
    Can I use White Chocolate Bar’s, would I need to adjust anything?

  2. Susie C

    I made this but used semisweet chips. It was really good!!
    I’m wondering if I could use 7 oz of a Lindt white chocolate bar, would it work?

  3. Tina

    Can you make this with brown sugar as opposed to white sugar? I have a salted caramel liqueur that sounds great if I can add caramel to it also, and I figured brown sugar might be better with that mixture? How do you keep the chocolate from hardening once you add it into the mixture? What about adding any caramel and if so, how do you keep it from hardening? Thanks! Can’t wait to try it and taste it!

    1. Lindsay

      No bake cheesecakes are kind of a balancing act. You don’t want them to end up too soft. Brown sugar has more moisture in it, so while you could use it, it may make the cheesecake softer. The chocolate does firm up when you chill the cheesecake, but it doesn’t like separate. It just becomes part of the mixture and the fact that it hardens helps the cheesecake set. Adding caramel sauce could also thin out/soften the cheesecake. I wouldn’t really recommend it. But you could drizzle it on top or add a layer on top.

    1. Lindsay

      So glad you enjoyed it! Yes, you can freeze it whole or you can freeze individual slices. I would just flash freeze it either way before wrapping and fully freezing.

  4. Emma Sayers

    Can I freeze any leftover do you know?
    I’m worried it’s too big for 2 people but does look devine😋😊

  5. Mayanka Khetarpal

    HI Lindsay,
    The Whipping cream is sweet is that ok or will the whole batter become too sweet since you have mentioned we have to add sugar ?

    1. Lindsay

      The cream you bought is sweet? Like already sweetened? I’m guessing it’s fine but don’t know exactly what you’re referring to.

      1. Mayanka Khetarpal

        We get a whipping cream which is already sweetened that is used as an icing on cakes and filling in pastries and that can be beaten to stiff peaks. The normal regular unsweetened cream does not really whip into stiff peaks, the consistency is like yogurt.
        I’m confused which one I should use . Please help.


      2. Lindsay

        I’m not sure I’m familiar with either of those types without knowing more. But you don’t want a normal cream, you want a heavy whipping cream, which does whip. However, without knowing more, I’m guessing you’d want one that you know will whip.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29