Best Bailey’s Cheesecake

This no bake Bailey’s Cheesecake is the ultimate indulgence. It starts with a base of buttery, dark chocolate cookie crumbs followed by a velvety smooth cheesecake layer spiked with just enough Irish Cream to make things interesting. The finishing top layer is an incredible chocolate ganache flavoured with a hint of espresso.

There are so many kinds of cheesecakes… and I love them all! From a tantalizing (and crustless) Burnt Basque Cheesecake to fluffy Japanese Cheesecakes and Mini Cherry Cheesecakes (our family’s favourite holiday tray treat) I can never resist a slice of cheesecake. Let’s just say serving a cheesecake is a ‘sure thing’ in our house.

Best Bailey’s Cheesecake

A little bit o’ Irish whiskey never hurt anyone… especially in this Baileys Irish Cream cheesecake! The Baileys flavor permeates the cream cheese mixture and lingers long after the creamy cheesecake filling melts away. It makes the perfect flavour pairing with the espresso flavour in the chocolate cookie crust.

No bake desserts are some of the simplest recipes to make. In fact, it’s so easy that you can mix and assemble this dessert in under 30 minutes and in only 20 minutes if you’re a rockstar.

There’s no need to turn on the oven and heat up the kitchen and most are ready after a few hours (or overnight if you have the time) rest in the fridge. All you need to do is mix… and wait! And yes, the waiting is the hardest part of this cheesecake recipe.

This the kind of effortless showstopper that makes you look like a pastry pro while you’re secretly still in your pajamas. Whether you’re celebrating St. Paddy’s Day or just surviving a Tuesday, this boozy, creamy masterpiece is the answer to every sweet craving you didn’t know you had.

A Bit About Bailey’s Irish Cream

Who is Bailey and why did they add cream to Irish Whiskey?

Baileys Irish Cream is one of the world’s most famous liqueurs, acting as a sweet, boozy bridge between a dessert and a cocktail. It was the first of its kind, launched in Ireland in 1974, and it’s become a staple for everything from camp coffee spiked on a rainy Sunday to, well, this cheesecake!

As we found out during the panny(demic), Irish cream is an emulsion of four ingredients. Fresh cream, cocoa (for the rich chocolatey undertones), vanilla (because everything is better with vanilla), and Irish Whiskey! Throw those four ingredients together in a blender, bottle it, and there you are.

Since it’s a pre-mixed emulsion of fat (cream), sugar, and alcohol, it incorporates into cheesecakes and mousses much better than straight whiskey would. It adds moisture and flavor without curdling the dairy, making it the perfect “secret ingredient.”

Little known fact: ‘R.A. Bailey’ is a purely fictional character, created by the advertising consultants charged with creating a product name. They thought it sounded “Anglo-Irish”—friendly, traditional, and not too intimidating.

While the product and branding were both dreamed up in London, the ingredients remained authentically Irish. They used Irish whiskey and dairy cream from Irish cows, which allowed them to officially call it “Irish Cream.”

Ingredients in Bailey’s Cheesecake

For this delicious Bailey’s cheesecake recipe, you will need a food processor (or a large freezer bag and rolling pin), mixing bowls, a hand or stand mixer with a paddle attachment, and a 9-inch springform pan.

• Oreos
• Butter
• Cream Cheese
• Powdered Sugar
• Irish Cream Liqueur
• Vanilla Extract
• Whipped Topping
• Heavy Whipping Cream
• Semi-sweet Chocolate Chips
• Instant Espresso Powder

Use regular Oreos and leave the creme filling because it helps keep the crumbs together. Feel free to use either salted or unsalted butter in the cookie crust and always use real vanilla extract for best flavour results.

For cheesecake recipes, I always use full fat cream cheese softened to room temperature or just a bit warmer. This makes it easier to mix and fold the other ingredients in. You can use a whipped topping like Cool Whip or substitute the equivalent with whipped heavy cream.

Instant espresso powder can be optional, but it has a flavour that is complementary to both the Irish cream and semi-sweet chocolate.

I used Bailey’s Irish Cream liqueur because it is the OG but there are plenty of others on the market. Try Ryan’s, Brady’s, Carolan’s, or Five Farms Irish cream whiskeys or substitute your favourite cream liqueur. I suggest Rumchata, Bourbon Cream, or Cabot Trail Maple Cream if you love maple flavouring.

Since the alcohol does not bake out of this cheesecake, I recommend using an alcohol free substitute for anyone who does not drink, like an Irish Cream flavored coffee creamer or syrup.

How to Make Bailey’s Cheesecake

The Cookie Crust

Always begin by greasing the springform pan with a bit of butter. Next, use a food processor to crush the Oreos until they are small crumbs. Slowly pour in the butter and pulse until the crumbs stick together.

Pour the crumbs into the greased pan and press the crumbs firmly into the bottom of the pan to keep the crust intact when it is sliced. I like to use the flat bottom of a measuring cup to make sure the crumbs are nice and tight. Place the crust in the freezer for 15-20 minutes or until hardened.

The Creamy Cheesecake Filling

While the crust is in the freezer, mix the cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth. Make sure the cream cheese mixture is super smooth and free of lumps before adding the Irish Cream and folding in the whipped topping.

Spoon the filling over the hardened crust and smooth it out evenly.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours and ideally overnight for best flavour results.

For the Chocolate Ganache

And now for the best part… Just before you are ready to serve the cheesecake, pour the heavy whipping cream, chocolate chips, and espresso powder into a small microwave-safe bowl. Heat the mixture in the microwave for 30 seconds at a time, stirring between each interval until smooth. Let the ganache cool to room temperature.

Carefully remove the cheesecake from the springform pan and transfer it to a large plate or cake stand. Spoon the cooled ganache on top, and spread it out evenly. Serve chilled.

Storage Instructions

Refrigerator: Keep the cheesecake covered or in an airtight container, and it will be good in the refrigerator for up to 4 days.

Freezer: Wrap the cheesecake tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw it out overnight in the refrigerator. I recommend freezing the cheesecake before you add the chocolate ganache.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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