Make this No Bake Baileys Cheesecake for a decadent dessert packed with chocolate flavor and a hint of Irish cream. With a chocolatey Oreo crust and homemade whipped cream, this is the perfect special occasion treat!
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If you’re a fan of Bailey’s Irish cream, this no-bake cheesecake is a great way to use it in your cooking. Packed with flavor, the cheesecake filling is creamy and indulgent and will win you compliments wherever you serve it!
Table of Contents
Why This Recipe Works
With easy steps and no baking required, this Irish cream cheesecake is sure to become an instant favorite dessert. It has a unique boozy kick and Baileys flavor paired with delicious chocolate.
Topped with chocolate shavings and homemade whipped cream, this is the perfect dessert to please any crowd! Serve it after a holiday meal or birthday dinner as an extra special treat.
And if you love super easy no-bake recipes, try my No Bake Cherry Cheesecake or No Bake Oreo Cheesecake too!
Ingredients Needed
For the Oreo Crust
- Oreo Cookies: You’ll need about 33 cookies for the crust, or 1 whole regular package. or you can use my Chocolate Wafer Cookies.
- Melted Butter
For the Cheesecake Filling
- Heavy Cream: Using heavy whipping cream gives your cheesecake mixture a nice rich thickness.
- Sugar: The filling uses both powdered sugar and granulated sugar.
- Cocoa Powder
- Cream Cheese: Ensures that the texture of the cheesecake is silky and creamy.
- Vanilla Extract
- Melted Chocolate: Dark chocolate is my go-to for a nice deep and rich flavor.
- Irish Cream Liqueur: Baileys is my brand of choice, but any Irish cream liquor will work fine.
For the Whipped Cream
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
How to Make This No Bake Baileys Cheesecake
- Step 1: Pulse the Oreos and melted butter in a food processor or blender until they form a fine crumble.
- Step 2: Press the cookie crust into a springform pan.
- Step 3: In a large bowl, whip the heavy cream until thickened.
- Step 4: Beat in the cocoa powder and powdered sugar until stiff peaks form.
- Step 5: In a separate mixing bowl, blend cream cheese with granulated sugar and vanilla extract until smooth.
- Step 6: Add melted chocolate and Irish cream and mix until combined.
- Step 7: Combine the whipped cream mixture with the cream cheese and blend until mixed together.
- Step 8: Transfer the cheesecake mixture to the springform tin with the crust, spread until even, and refrigerate the undecorated cheesecake for at least 8 hours.
- Step 9: Just before serving the cheesecake, add cream, icing sugar, and vanilla to a separate bowl.
- Step 10: Whip until a light and airy cream forms, then add to the top of the cheesecake and enjoy!
Recipe Tips
- For an elevated presentation, transfer the homemade whipped cream to a piping bag and pipe around the edges of the cheesecake.
- You can also grate a chocolate bar over the top for some fresh chocolate shavings.
- Use the bottom of a pint glass to press the cookie crust into the springform cake tin and ensure it’s all even.
- For the melted chocolate I prefer to use dark chocolate, but if you want a more subtle flavor you could also use milk chocolate or even white chocolate.
- Refrigerate overnight for best results–you want everything to set properly.
