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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.
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!
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.
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
No Bake Baileys Chocolate Cheesecake
- Prep Time: 1 hour 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
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.
Ingredients
Oreo Crust
- 35 Oreos (3 cups | 403g Oreo crumbs)
- 5 tbsp (70g) butter, melted (salted or unsalted is fine)
Chocolate Baileys Filling
- 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
Instructions
To Make the Oreo Crust
- Grease a 9-inch springform pan and add a parchment circle in the bottom.
- Crush whole Oreo cookies into a fine crumb using a food processor.
- In a medium sized bowl, combine the Oreo cookie crumbs and melted butter and stir well.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
To Make the Chocolate Baileys Filling
- 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.
- Place the semi-sweet chocolate in a small microwave-safe bowl and microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth.
- Add the melted chocolate and mix until well combined and smooth. Set aside.
- In another large mixer bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Add the filling to the crust and spread into an even layer.
- Refrigerate cheesecake until firm, 5-6 hours or overnight.
To Finish Off the Cheesecake
- Remove it from the springform pan and set on a plate or serving platter.
- To make the ganache, place the white chocolate chips in a medium heat proof bowl.
- Combine the Baileys and heavy whipping cream in a glass measuring cup and heat in the microwave just until it begins to boil.
- 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.
- 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.
- 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.
- Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip #847.
- Refrigerate until ready to serve. Cheesecake is best for 4-5 days.
Nutrition
- 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
