Description
This Baileys No-Bake Cheesecake is a rich, creamy, and indulgent dessert infused with Baileys Irish Cream. With a buttery chocolate cookie crust and a smooth Baileys cheesecake filling, this dessert is perfect for holidays, St. Patrick’s Day, or any time you crave a boozy sweet treat!
Ingredients
Units
Scale
For the Chocolate Cookie Crust:
- 2 cups (200g) crushed chocolate cookies (Oreos or digestive biscuits)
- 5 tablespoons unsalted butter (melted)
- 1 tablespoon sugar (optional, for extra sweetness)
For the Baileys Cheesecake Filling:
- 16 oz (450g) cream cheese (softened)
- 1/2 cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) Baileys Irish Cream
- 1 1/2 cups (360ml) heavy cream (whipped to stiff peaks)
- 1/2 cup (90g) melted dark chocolate (optional, for a chocolate swirl effect)
For Garnish (Optional):
- Whipped cream
- Chocolate shavings or cocoa powder
- Drizzle of Baileys or melted chocolate
Instructions
1. Make the Crust
- Crush chocolate cookies in a food processor until fine crumbs form.
- Mix with melted butter and sugar (if using).
- Press into the bottom of a 9-inch springform pan and chill in the fridge for 15-20 minutes.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese, powdered sugar, vanilla, and Baileys until smooth and creamy.
- In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the Baileys mixture.
- (Optional) Swirl in melted chocolate for a marbled effect.
3. Assemble & Chill
- Pour the filling over the chilled crust, smoothing the top.
- Refrigerate for at least 6 hours, or overnight for best results.
4. Serve & Enjoy!
- Garnish with whipped cream, chocolate shavings, or a Baileys drizzle.
- Slice, serve chilled, and enjoy this creamy Baileys delight!
Notes
- No Baileys? Use Irish cream-flavored coffee creamer or a mix of milk and vanilla extract.
- Want extra chocolate? Use a chocolate ganache topping!
- Make it ahead! This cheesecake keeps well in the fridge for 3-4 days.