Make this No Bake Baileys Cheesecake for a decadent dessert packed with chocolate flavor and a hint of Irish cream. With a chocolatey Oreo crust and homemade whipped cream, this is the perfect special occasion treat!
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If you're a fan of Bailey's Irish cream, this no-bake cheesecake is a great way to use it in your cooking. Packed with flavor, the cheesecake filling is creamy and indulgent and will win you compliments wherever you serve it!
Why This Recipe Works
With easy steps and no baking required, this Irish cream cheesecake is sure to become an instant favorite dessert. It has a unique boozy kick and Baileys flavor paired with delicious chocolate.
Topped with chocolate shavings and homemade whipped cream, this is the perfect dessert to please any crowd! Serve it after a holiday meal or birthday dinner as an extra special treat.
And if you love super easy no-bake recipes, try my No Bake Cherry Cheesecake or No Bake Oreo Cheesecake too!
Ingredients Needed
For the Oreo Crust
- Oreo Cookies: You'll need about 33 cookies for the crust, or 1 whole regular package. or you can use my Chocolate Wafer Cookies.
- Melted Butter
For the Cheesecake Filling
- Heavy Cream: Using heavy whipping cream gives your cheesecake mixture a nice rich thickness.
- Sugar: The filling uses both powdered sugar and granulated sugar.
- Cocoa Powder
- Cream Cheese: Ensures that the texture of the cheesecake is silky and creamy.
- Vanilla Extract
- Melted Chocolate: Dark chocolate is my go-to for a nice deep and rich flavor.
- Irish Cream Liqueur: Baileys is my brand of choice, but any Irish cream liquor will work fine.
For the Whipped Cream
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
How to Make This No Bake Baileys Cheesecake
- Step 1: Pulse the Oreos and melted butter in a food processor or blender until they form a fine crumble.
- Step 2: Press the cookie crust into a springform pan.
- Step 3: In a large bowl, whip the heavy cream until thickened.
- Step 4: Beat in the cocoa powder and powdered sugar until stiff peaks form.
- Step 5: In a separate mixing bowl, blend cream cheese with granulated sugar and vanilla extract until smooth.
- Step 6: Add melted chocolate and Irish cream and mix until combined.
- Step 7: Combine the whipped cream mixture with the cream cheese and blend until mixed together.
- Step 8: Transfer the cheesecake mixture to the springform tin with the crust, spread until even, and refrigerate the undecorated cheesecake for at least 8 hours.
- Step 9: Just before serving the cheesecake, add cream, icing sugar, and vanilla to a separate bowl.
- Step 10: Whip until a light and airy cream forms, then add to the top of the cheesecake and enjoy!
Recipe Tips
- For an elevated presentation, transfer the homemade whipped cream to a piping bag and pipe around the edges of the cheesecake.
- You can also grate a chocolate bar over the top for some fresh chocolate shavings.
- Use the bottom of a pint glass to press the cookie crust into the springform cake tin and ensure it's all even.
- For the melted chocolate I prefer to use dark chocolate, but if you want a more subtle flavor you could also use milk chocolate or even white chocolate.
- Refrigerate overnight for best results--you want everything to set properly.
Recipe FAQ's
This liqueur combines the flavors of Irish whiskey with creamy dairy, chocolate, and vanilla. The end result is fantastic for cocktails, to use in desserts, or even to drink on its own!
Yes, because this cheesecake is unbaked there is a small amount of alcohol in the cheesecake filling.
If the filling is too thin or "soupy," you can add a small amount of gelatin to the mixture or even some cream of tartar.
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No Bake Baileys Cheesecake
Equipment
Ingredients
Oreo Crust
- 1 13.9 oz pkg Oreo cookies (approximately 33 cookies)
- ½ cup butter unsalted, melted
Cheesecake filling
- 1¼ cup heavy cream
- ¼ cup powdered sugar
- ¼ cup cocoa powder
- 2- 8 ounce packages of cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz dark chocolate bar melted and slightly cooled
- ¼ cup Irish Cream Liquor Bailey's
Whipped Cream
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup chocolate grated for garnish
Instructions
- Blend/pulse the Oreos into fine crumbs at high speed in a food processor. Add the melted butter to the processor and pulse to combine and form the crust.
- Lightly grease an 8" springform pan with non-stick pan spray or your favorite homemade pan release, especially around the edges. Line the bottom of the greased springform pan with parchment paper.
- Firmly press the Oreo mixture into the springform pan and up the sides. Use a heavy-bottomed pint glass or measuring cup (with no markings*) to even out the crust. Place crust in the refrigerator/freezer to set while making the cheesecake mixture.
- Pour 1 1⁄4 cups of heavy cream into a mixing bowl and whip with an electric mixer at medium to high speed until it thickens about 3 minutes. Add the powdered sugar and ¼ cups of cocoa powder and continue to mix until stiff peaks form, 1-2 minutes. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, and vanilla and blend on medium speed (6-7) with the paddle attachment until smooth, about 2 minutes.
- Add the melted chocolate and Irish Cream Liquor to the cream cheese mixture and mix until combined, an additional 1-2 minutes on low speed.
- Add the whipped cream into the cream cheese mixture and blend on low speed (around 1-2) until smooth. Pour into the crust, spreading to smooth out the top.
- Refrigerate for 8 hours or overnight.
- When ready to serve, make the whipped topping.
- Add the heavy cream, powdered sugar, and vanilla in a medium mixing bowl using a hand mixer fitted with the whip attachment. Mix medium to medium-high speed until stiff peaks form, about 3-5 minutes. Pipe the whipped cream on top of the cheesecake mixture.
- Garnish with the grated chocolate and serve immediately.
Video
Notes
- To make this alcohol-free, replace the amount of Bailey's with a non-alcoholic Irish cream syrup/option.
- If you prefer making it without Bailey's, increase the heavy cream to 1 ½ cups.
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