This Bailey’s Irish Cream Cheesecake is a rich, creamy, and indulgent no-bake dessert infused with the smooth flavor of Bailey’s Irish Cream. Set over a buttery chocolate cookie crust, this luscious cheesecake is topped with swirls of whipped cream and a sprinkle of chocolate shavings. Perfect for St. Patrick’s Day, special occasions, or anytime you want a truly decadent treat.
Why You’ll Love This Recipe
- No baking required – A simple, hassle-free cheesecake that sets in the refrigerator.
- Silky smooth texture – Light yet creamy, thanks to whipped cream folded into the filling.
- Rich Bailey’s flavor – The perfect blend of chocolate, cream, and Irish whiskey notes.
- Make-ahead friendly – Prepare it in advance for easy entertaining.
- Customizable toppings – Add chocolate drizzle, caramel, or even crushed cookies for extra indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Bailey’s Irish Cream
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional, for stability)
- 2 tbsp cold water
For the Topping:
- ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings or caramel drizzle (optional)
Directions
Prepare the Crust
- In a medium bowl, mix the chocolate cookie crumbs with melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 15 minutes while preparing the filling.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Add the Bailey’s Irish Cream and vanilla extract, mixing well until fully incorporated.
Stabilize the Filling (Optional)
- Sprinkle gelatin over cold water in a small bowl. Let it sit for 5 minutes until bloomed.
- Microwave for 10 seconds until the gelatin is dissolved, then stir it into the cheesecake mixture.
Whip the Cream
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake batter until smooth and fluffy.
Assemble & Chill
- Pour the filling over the chilled crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 6 hours, or preferably overnight, to set.
Make the Topping
- In a bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Pipe or spread the whipped cream over the chilled cheesecake.
- Garnish with chocolate shavings or a drizzle of caramel for an extra touch of decadence.
Serve & Enjoy
- Slice and serve chilled. Indulge in every creamy, boozy bite!
Servings and Timing
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 10 servings
- Calories: 450 kcal per serving
Variations
- Chocolate Lover’s Twist: Add ¼ cup cocoa powder to the filling for a chocolatey version.
- Extra Boozy Cheesecake: Increase the Bailey’s to ¾ cup, but be sure to use gelatin to help it set.
- Oreo Crust: Swap the chocolate cookie crumbs for crushed Oreo cookies for a richer crust.
- Espresso Kick: Add 1 tsp instant espresso powder to the filling for a mocha-inspired cheesecake.
- Caramel Swirl: Drizzle caramel sauce into the cheesecake mixture before chilling.
Storage/Reheating
- Refrigeration: Store covered in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake (without the whipped topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I make this cheesecake without gelatin?
Yes! The cheesecake will still set without gelatin, but it may be softer. For extra stability, refrigerate it overnight.
What type of chocolate cookies should I use for the crust?
Use chocolate graham crackers, crushed Oreo cookies (without the filling), or any chocolate wafer cookies.
Can I use a different type of alcohol?
Yes! Substitute Bailey’s with Kahlúa, Irish whiskey, or coffee liqueur for a different flavor twist.
How do I prevent my cheesecake from being too soft?
Ensure the cream cheese is properly beaten, and whip the heavy cream to stiff peaks before folding it into the batter.
Can I use store-bought whipped topping instead of heavy cream?
Yes, but homemade whipped cream gives a fresher and richer taste.
Do I have to use a springform pan?
A springform pan makes slicing easier, but you can also use a regular pie dish lined with parchment for easy removal.
How do I get clean slices when serving?
Use a sharp knife, wiping it clean between slices for smooth, professional-looking cuts.
Can I add a ganache topping?
Absolutely! Pour a layer of chocolate ganache over the cheesecake before chilling for an even more indulgent dessert.
What can I serve with Bailey’s cheesecake?
Pair it with coffee, Irish coffee, or a small glass of Bailey’s for the ultimate dessert experience.
Can I make this cheesecake ahead of time?
Yes! This cheesecake is best made a day in advance, making it perfect for parties and gatherings.
Conclusion
Bailey’s Irish Cream Cheesecake is the ultimate no-bake dessert for any occasion. With its smooth, creamy texture, rich Irish cream flavor, and buttery chocolate crust, this cheesecake is a show-stopping treat. Whether you’re celebrating St. Patrick’s Day or simply indulging in a decadent dessert, this recipe is sure to impress. Enjoy each velvety, boozy bite with your favorite coffee or liqueur for an unforgettable experience!
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PrintBailey’s Irish Cream Cheesecake
A rich and creamy no-bake cheesecake infused with Bailey’s Irish Cream, layered over a chocolate cookie crust and topped with silky whipped cream swirls. Perfect for indulgent celebrations or a St. Patrick’s Day treat!
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 10 servings 1x
- Category: Dessert, No-Bake, Cheesecake
- Method: No-Bake, Chilling
- Cuisine: Irish, Indulgent Desserts
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup Bailey’s Irish Cream
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional, for stability)
- 2 tbsp cold water
For the Topping:
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings or caramel drizzle (optional)
Instructions
-
Prepare the Crust:
- Mix chocolate cookie crumbs with melted butter.
- Press into the bottom of a springform pan and refrigerate for 15 minutes.
-
Make the Filling:
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add Bailey’s Irish Cream and vanilla extract, mixing well.
-
Stabilize the Filling (Optional):
- Sprinkle gelatin over cold water and let sit for 5 minutes.
- Microwave for 10 seconds until dissolved, then stir into the cheesecake mixture.
-
Whip the Cream:
- In a separate bowl, beat heavy whipping cream until stiff peaks form.
- Gently fold into the cheesecake batter.
-
Assemble & Chill:
- Pour filling over the crust and smooth the top.
- Refrigerate for at least 6 hours or overnight.
-
Make the Topping:
- Beat heavy whipping cream with powdered sugar until stiff peaks form.
- Pipe swirls on top and garnish with chocolate shavings or caramel drizzle.
-
Serve & Enjoy:
- Slice and indulge in this luscious Bailey’s-infused cheesecake!
Notes
- No-Gelatin Option: The cheesecake will still set without gelatin, but chilling overnight is recommended for a firmer texture.
- Chocolate Lover’s Twist: Add ½ cup melted dark chocolate to the filling for a richer taste.
- Make-Ahead: Can be made 2 days in advance and stored in the fridge.