Celebrate any occasion with a luscious Baileys Cheesecake. This rich, no-bake dessert is velvety, simple to assemble, and perfect for holidays, birthdays, or when you want an indulgent treat.
Why We Love No-Bake Baileys Cheesecake
- This no-bake cheesecake combines smooth cream cheese, sweet Irish cream, and a glossy chocolate ganache for a dessert that feels elegant but is easy to make.
- The trio of Irish cream, cheesecake, and chocolate creates a decadent flavor profile that’s ideal for celebrations like St. Patrick’s Day, Thanksgiving, or New Year’s Eve.
- The recipe uses an Oreo crust, a creamy Baileys-infused filling, and a simple ganache—no water bath or advanced baking techniques required.
- Because it’s a make-ahead dessert, you can prepare it in advance and keep it chilled until you’re ready to serve, making hosting stress-free.
Ingredients You’ll Need to Make Baileys Irish Cream Cheesecake
CRUST: A package of Oreo or similar chocolate sandwich cookies and melted salted butter.
CHEESECAKE FILLING: Full-fat cream cheese (softened), sour cream, thawed Cool Whip, granulated sugar, vanilla instant pudding mix, and Baileys Irish Cream liqueur.
CHOCOLATE GANACHE: Semi-sweet chocolate chips and heavy whipping cream, with a splash of Baileys for extra flavor.
GARNISH: Additional Cool Whip, chocolate shavings or a chocolate bar to shave, and extra Oreo crumbs if desired.
How to Make Baileys Cheesecake
Jump to Recipe
STEP 1 Place the Oreo cookies in a food processor and pulse until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand.
STEP 2 Press the crumbs into the bottom of a 9-inch springform pan and up the sides about halfway. Cover and chill while you make the filling.
STEP 3 In a stand mixer or large bowl with a hand mixer, beat the cream cheese and sugar until smooth. Mix in the sour cream on low speed, then add the Baileys. Stir in the vanilla pudding powder until just combined.
STEP 4 Fold in the thawed Cool Whip with a spatula until the mixture is light and uniform in color and texture.
STEP 5 Remove the crust from the fridge, discard the plastic wrap, and spread the filling evenly over the crust. Refrigerate for at least 4 hours, ideally overnight, to set.
STEP 6 Place chocolate chips in a bowl. Heat heavy cream and a splash of Baileys until very hot (not boiling), then pour over the chocolate. Let sit five minutes, then whisk until smooth to form a glossy ganache.
STEP 7 Pour the ganache over the chilled cheesecake and refrigerate briefly (5–10 minutes) to let it set. Remove the pan rim, add dollops of whipped topping, chocolate shavings, and cookie crumbs as a finishing touch, then slice and serve.
Tips & Tricks
- Use regular Oreos or similar sandwich cookies for the crust; Double Stuf varieties can be too soft. If using unsalted butter, add a pinch of salt to the crumbs.
- Greek yogurt can replace sour cream if needed.
- Any Irish cream liqueur works; to make a non-alcoholic version, substitute additional heavy cream or heavy cream combined with a little chocolate syrup.
- Vanilla pudding can be swapped for cheesecake or white chocolate pudding. Don’t skip the instant pudding entirely—it’s helpful for structure.
- Choose semi-sweet, dark, or milk chocolate for the ganache depending on how rich or sweet you want it.
- Store covered in the refrigerator for up to five days. Freeze for up to two months; thaw overnight in the fridge before serving (note: ganache may harden slightly after freezing).
Baileys Cheesecake Recipe FAQ
What is Irish cream made of?
Irish cream is a blend of Irish whiskey, cream, sugar, and flavorings like vanilla or chocolate. Baileys, the well-known brand, combines these elements into a smooth liqueur that pairs beautifully with desserts, coffee, and baked treats.
What is Baileys cheesecake made of?
Baileys cheesecake commonly features an Oreo or chocolate crust, a Baileys-infused cream cheese filling, and chocolate elements such as a ganache or shavings. It differs from a New York-style cheesecake, which typically uses a graham cracker crust and is baked. This no-bake version leans into chocolate and Irish cream flavors but can be adapted to other toppings and variations.
Other Recipes You May Like
- No Bake Cheesecake
- Mini Baileys Cheesecakes
- No Bake Chocolate Cheesecake Bars
- Leprechaun Cheesecake Shooters
- Oreo Baileys Chocolate Cheesecake
Baileys Cheesecake
Julie Kotzbach
Pin Recipe
Equipment
-
Food Processor (or plastic bag and rolling pin)
-
9-inch Springform Pan
-
Plastic Wrap
-
Hand Mixer or Stand Mixer
-
Mixing Bowls
-
Rubber Spatula
-
Microwave-Safe Bowl
-
Whisk
Ingredients
Crust
- 32 Oreo cookies (1 package)
- ⅓ cup salted butter, melted (see note)
Cheesecake Filling
- 24 ounces cream cheese, softened (3 blocks)
- 1 cup granulated sugar
- 1 cup sour cream
- ¾ cup Baileys Irish Cream
- 3 tablespoons vanilla instant pudding mix
- 2 cups Cool Whip, thawed
Chocolate Ganache
- 1 ¾ cups semi-sweet chocolate chips
- 1 cup heavy cream
- ⅓ cup Baileys Irish Cream
- Cool Whip for garnish
- Chocolate shavings or Oreo crumbs for garnish
Instructions
Crust
-
Add the Oreo cookies to a food processor and pulse until fine crumbs form. Mix in the melted butter until the crumbs hold together when pressed.
-
Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Cover and chill while you prepare the filling.
Filling
-
Beat cream cheese and sugar until smooth. Mix in sour cream on low speed, then add the Baileys and pudding mix, mixing until combined.
-
Fold in the Cool Whip with a rubber spatula until no streaks remain. Pour the filling into the chilled crust and smooth the top.
-
Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
Chocolate Ganache
-
Place chocolate chips in a bowl. Heat heavy cream and Baileys in a microwave-safe bowl in 30-second intervals until hot and steaming, not boiling.
-
Pour the hot cream over the chocolate and let sit for five minutes, then whisk until smooth and glossy.
-
Pour the ganache over the chilled cheesecake and refrigerate briefly to set. Reserve a little ganache if you want to add drips to individual slices.
-
Remove the springform ring, pipe extra Cool Whip around the edge if desired, sprinkle with shavings or crumbs, slice into 12 pieces, and enjoy.
Notes
- If you don’t have a food processor, place cookies in a sealed plastic bag, crush with a rolling pin, then mix crumbs with melted butter.
- If using unsalted butter, add about 1/4 teaspoon of salt to the crust mixture.
- One small box of instant pudding is enough—measure the tablespoons called for and save any extra for another use.
- Store leftovers covered in the fridge up to 5 days. Freeze for up to 2 months and thaw in the refrigerator overnight before serving. Note that ganache may change texture after freezing.
Nutrition
All nutritional information is an estimate and will vary based on brands and portion sizes.