Baileys Irish Cream Cheesecake (No Bake Recipe)

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Bailey’s Irish Cream Cheesecake is the perfect easy and impressive dessert; ultra creamy and delicious. It’ll be one of your favourite St. Patrick’s Day desserts!


  • 1 1/2 cups Oreo baking crumbs
  • 5 tablespoons melted butter
  • 900 grams cream cheese (about 32 ounces)
  • 3/4 cup powdered sugar
  • 1/4 cup Baileys Irish Cream Liqueur
  • 300 grams white chocolate melted (12 oz)
  • 100 grams semi-sweet chocolate melted (4 oz)
  • 1 cup whipped cream or whipped topping

For decorating:

  • 200 grams semi-sweet chocolate chopped (8 oz)
  • 3/4 cup heavy whipping cream plus 2 teaspoons
  • whipped topping or whipped cream, and chocolate shavings for garnish (optional)


  • Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
  • Add the Baileys and mix well until incorporated.
  • Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
  • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
  • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula. 
  • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.

For decorating:

  • Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
  • Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
  • Drizzle the ganache over the chilled cheesecake.
  • Top with whipped cream and chocolate shavings, and serve.


Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container.


Serving: 1slice | Calories: 798kcal | Carbohydrates: 57g | Protein: 9g | Fat: 60g | Saturated Fat: 31g | Cholesterol: 112mg | Sodium: 439mg | Potassium: 361mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1481IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg

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