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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
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!
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.
This is delicious, light and tasty. Can I freeze it?
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.
Do you use the oreos along with their filling or can you scrape it out?
I leave the filling in the Oreos. If you remove it, you may need to add a touch more butter to your crust.
Delicious and so easy to make! A keeper for sure
So glad you enjoyed it!
Can I freeze any leftover do you know?
I’m worried it’s too big for 2 people but does look devine😋😊
Yes, that should be totally fine. Just wrap it well and thaw in the fridge.
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 ?
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.
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.
Thanks,
Mayanka
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.
Hi, if I were to use a 7 inch tray, how should the recipe be adjusted ? Thank you.
I haven’t made a 7 inch cheesecake, so I’m not really sure. You’d probably want to reduce it by about 2/3.
First let me say that I love your website, I have made so many wonderful desserts with your recipes. Do you have a no bake cheesecake recipe for Bailey’s Strawberries and Cream. I’ve been wanting to make a no bake strawberry Cheesecake using the Baileys strawberries and cream.
I’m so glad you’ve enjoyed the recipes! I don’t have a recipe specifically for the Baileys strawberries and cream, but I do have a No Bake Strawberry Cheesecake recipe and you could try replacing some of the strawberry mixture with the Baileys.
Hi Lindsay,
I’m sorry to hear that you and your family weren’t feeling well, I hope for you guys to have a speedy recovery! I just want to thank you for taking time out of your busy life to reply to all of the questions that I have bombarded you with. Ok so depending on how strong the red velvet baileys is will depend on how much I add to the cheesecake. I’ll keep the same amount of chocolate that you added and also add unflavored gelatin to stabilize it more if I have to add more of the Bailey’s creamer. I personally love cheesecakes in both aspects of eating and making them. I’ve been making cheesecakes since I was 13 seeing as it’s a family favorite, but always wanted to try different creations and recipes. So when I found your website later it all around drew me in. With this coming Valentine’s day I will be making your original Bailey’s cheesecake, the Bailey’s red velvet cheesecake, lemon cheesecake and your newly posted chocolate and strawberry cake that looks absolutely divine. I will let you know how everything works out and post pictures. Hope you guys feel better!☺️
P.S. I made your lemon cheesecake for Christmas and it was to die for. In a house full of cheesecake lovers It didn’t even last a whole hour. I only was able to get a slither of a piece, so I definitely made it again during the new year and your non bake strawberry cheesecake. I just switched out the strawberries for Raspberries at the request of my father and it was also a hit! Thank you for all of these beautiful and tasty creations!☺️
Sincerely, Taylor
I haven’t tasted the red velvet yet, but I was thinking along the lines of it being like the strawberry as you mentioned. It was something I saw on pinterest and then I saw your Bailey’s cheesecake and thought why not, especially with valentine’s day around the corner. I was also a little worried about the chocolate possibly overpowering the red velvet taste too, but hey if I can’t get that red velvet to come through I can just keep experimenting on it until I get that desired taste. But do you think I should up the Bailey’s in the batter and add unflavored gelatin to stabilize it to make sure it firms up? Or should I lower the semi sweet chocolate chips from 8oz to 4oz or would all of these changes greatly affect the batter?
P.s. Thank you for the quick relpy.
Sorry for the slow reply this time. We’ve all been sick around here. As for the suggestions you make, it’s hard for me to say without trying them. You can certainly try adding more Bailey’s and adding some gelatin to stabilize it. And reducing the chocolate would make it less chocolatey, but the chocolate also helps firm up the cheesecake a little bit. So kind of hard to say. Plus, without having tasted that particular Bailey’s, I really don’t know how strong of a flavor it is.
Hi Lindsay,
I have been following your Work for a little bit now and each time you come out with something new I’m mind blown, like can it get any better and then you go surprising us with that extrodinary mind and hands of yours. I have been eyeing this Bailey’s cheesecake for a while now and I guess it’s right on time because Bailey’s recently released their red velvet cream, so I want to try both. Now my question for you is can I keep the recipe and just substitute the Irish cream for the red velvet and how will the white chocolate ganache come into play? Do you think it would pair well with the red velvet? should I keep it, substitute it, or not use it at all? Thank you for all the wonderful creations you have shown us!!
Thank you so much! It’s so nice to hear that you enjoy the site!
As for the cheesecake, I’ve never checked out the red velvet version before. Is it like the strawberries and cream one, where it really doesn’t taste like Bailey’s anymore but it’s just like a flavored liqueur? If so, I think it should be fine. I only wonder if all the chocolate might overpower that red velvet flavor a little bit. Hard to know without trying it. And I think the white chocolate ganache will go very well with it. I hope you enjoy it!
I made this on Christmas Day. It was delicious. Made again today and can not fault this dessert at all. Thank you for sharing your recipe.
So glad to hear you enjoyed it!
Just made this now. Made the mistake of adding all the Bailey’s to the filling. Made up for that by not adding any more when finishing the ganache and whip cream trim. Absolutely delish and different!
I’m glad it worked out and that you enjoyed it!
Can I substitute semi-sweet chocolate chips and make a chocolate Ganache instead of the white chocolate? I don’t care for white chocolate, but this sounds heavenly!
You’d actually need to use a different amount of semi sweet chocolate chips. I would check out the Bailey’s chocolate ganache that I used for this cheesecake and use that. https://www.lifeloveandsugar.com/baileys-brownie-cheesecake/#tasty-recipes-31872
How do you remove the cheesecake from the springform pan without cracking the crust?
I slide it straight from the bottom of the pan onto a serving plate. I’ve never had an issue with breaking as long as you’re gentle with it and do it quickly.
Such a gorgeous cheesecake! I’m pinning as it won’t be long until I’m without a kitchen…sniff, sniff. This dessert will certainly lift our spirits! Pinning!!!