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Bailey’s Irish Cream Cheesecake

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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!

Ingredients

Units Scale

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.

Find it online: https://yumfoodusa.com/baileys-irish-cream-cheesecake-2/