This Chocolate Baileys Cheesecake is rich, silky, and deeply chocolatey, with just enough Irish cream to make it feel special without overpowering the chocolate. It’s a no-bake filling, making it perfect for entertaining or holidays when oven space is tight. The chocolate cookie crust adds texture and just a little crunch to balance the creamy filling. Perfect offering for St. Patrick’s Day, but great for summer entertaining, and I love Baileys for the holidays too.
Do you want more no-bake cheesecake to try? Then try our No-Bake Chocolate Cheesecake with a lovely orange flavor. Also, our Cheesecake Stuffed Strawberries are always a hit.
This Baileys Cheesecake is a no-bake filling, so the alcohol remains. The amount per slice is small, but it is present.
Why I Love This Recipe
- Easy no-bake recipe
- Love the Baileys with the chocolate
- Perfect for St. Patrick’s Day
- Light and creamy
- Great make-ahead
Helpful Items For This Recipe
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8 Inch Non-stick Springform Pan with Removable Bottom – Leakproof Cheesecake Pan
Fitz and Floyd Beaded Glass Footed Cake Stand Serving Platter, 10.75 Inch
Baileys Cheesecake Ingredients
Ingredients
For the crust
Unsalted butter – You can use salted if that is what you have on hand.
Crushed chocolate chip cookies – Chocolate chip cookies can be replaced with chocolate graham crackers, Oreos (cream removed or left in for extra sweetness), or chocolate wafer cookies.
For the filling
Semi-sweet chocolate and milk chocolate – Both of these need to be chopped. Semi-sweet and milk chocolate can be swapped for all semi-sweet for a deeper flavor, or all milk chocolate for a sweeter profile.
Sugar – We used just regular white granulated sugar for the recipe.
Cream cheese – We used 2 blocks for this recipe. Room temperature cream cheese is key. If it is too cold, the filling can turn lumpy. Mascarpone can replace part of the cream cheese for an even silkier texture.
Heavy cream – Lightly whipped cream means soft peaks. Do not overwhip, or the texture can become grainy once folded.
Irish Cream liqueur – If you prefer less alcohol flavor, reduce the Irish cream to 2 tablespoons. For a stronger flavor, increase to 4 tablespoons. Non-alcoholic Irish cream coffee creamer can be used in place of the liqueur.
For the garnish
Fresh berries – We used raspberries, but any berry will work. They had a nice tart contrast to the sweet creamy cheesecake.
Whipped cream – Beat the cream to soft peaks.
How to Make Baileys Cheesecake
This is a chilled, mousse-style cheesecake rather than a baked custard-style cheesecake. The texture should be smooth and light, not dense. Be sure the melted chocolate has cooled slightly before folding it in so it does not seize or deflate the whipped cream.
Generously butter the bottom and sides of an 8” springform pan for easy removal. Crush the chocolate chip cookies with a rolling pin or food processor.
Melt the 4 tablespoons of butter in a small saucepan. Add the crushed cookies and mix well. Allow to cool slightly.
Add the cookie mix to the bottom of the prepared springform pan. Use a flat-bottomed round glass or measuring cup to firmly press the crumb mixture. Chill in the refrigerator for at least 1 hour.
Chop the chocolate into small pieces. Melt the chocolate in the microwave or in a heatproof bowl over simmering water. Do not allow the bowl to touch the water, or the chocolate could scorch. Set aside to cool slightly.
Add the sugar and cream cheese to a mixing bowl and beat until smooth. Use a stand mixer or hand mixer.
Lightly whip the cream in a separate bowl to soft peaks. A whisk or hand mixer will work well for this. Fold the cream into the cream cheese mixture in the mixing bowl.
Use a rubber or silicone spatula to gently fold the chocolate into the cream cheese mixture. Make sure everything is well combined.
Pour the Irish cream liqueur into the filling mixture and stir to combine.
Finishing the Cheesecake
Spoon the filling into the chilled crust using an offset spatula to smooth the top. A few swirly lines look nice.
Chill the cheesecake for at least 4 hours to set firmly. Overnight is best.
Remove from the refrigerator and release the springform sides. Slide the cheesecake off the bottom of the pan onto a serving plate or cake stand. A large offset spatula works well for this.
Use a knife dipped in very hot water and wiped on paper towels to make cutting this cheesecake easier. Dip the knife into the hot water before each slice. Serve with whipped cream and berries of your choice. A sprig of fresh mint adds a pop of color.
STORAGE
Because this cheesecake contains dairy and whipped cream, it must be kept refrigerated. Do not leave at room temperature for more than 1–2 hours. If serving outdoors in warm weather, keep it chilled until just before slicing.
Store in the refrigerator, covered, for up to 4 days.
This cheesecake can be frozen, garnish-free, for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Add whipped cream and berries just before serving for the best texture and appearance.
Recipe Pro Tips
FAQS
Chill the crust long enough so it is fully firm before adding the filling.
Let the melted chocolate cool until just barely warm to the touch before mixing.
Fold gently and patiently. Overmixing will knock the air out of the whipped cream and make the cheesecake heavy.
If you want very sharp slices for photos, chill overnight rather than just four hours. For clean slices, dip a sharp knife in very hot water, wipe dry, and repeat between each cut.
VARIATIONS
Add 1 teaspoon espresso powder to the melted chocolate for a mocha version.
Swirl in a tablespoon or two of caramel sauce before chilling.
Top with chocolate curls instead of berries for a more dramatic presentation.
Use dark chocolate only and garnish with flaky sea salt for a more sophisticated flavor profile.
Can I make this ahead?
Yes. It actually improves after an overnight chill, making it ideal for entertaining.
Can I make this in a smaller pan?
Yes. A 6-inch pan will give you a taller cheesecake and may require a longer chilling time.
Why is my filling too soft?
Most often it is under-whipped cream, too-warm chocolate, or not enough chilling time.
WANT MORE RECIPES FOR ST. PATRICK’S DAY?
We love all holidays, and St. Patrick’s Day is just as important as the rest. Here are some of our favorite recipes to celebrate.
Chocolate Baileys Cheesecake Recipe
Ingredients
For the crust:
- 4 tablespoons unsalted butter
- 2 1/2 cups crushed chocolate chip cookies we used Tates
For the filling:
- 8 ounces semi-sweet chocolate chopped
- 8 ounces milk chocolate chopped
- 1/4 cup sugar
- 2 cups cream cheese 2 blocks (room temperature)
- 2 cups heavy cream lightly whipped
- 4 tablespoons Irish Cream liqueur
For the garnish:
- Fresh berries we used raspberries
- Whipped cream soft peaks
Instructions
- Generously butter the bottom and sides of an 8” springform pan for easy removal. Crush the chocolate chip cookies with a rolling pin or food processor.
- Melt the 4 tablespoons of butter in a small saucepan. Add the crushed cookies and mix well. Allow to cool slightly.
- Add the cookie mix to the bottom of the prepared springform pan. Use a flat-bottomed round glass or measuring cup to firmly press the crumb mixture. Chill in the refrigerator for at least 1 hour.
- Chop the chocolate into small pieces. Melt the chocolate in the microwave or in a heatproof bowl over simmering water. Do not allow the bowl to touch the water, or the chocolate could scorch. Set aside to cool slightly.
- Add the sugar and cream cheese to a mixing bowl and beat until smooth. Use a stand mixer or hand mixer.
- Lightly whip the cream in a separate bowl into soft peaks. A whisk or hand mixer will work well for this. Fold the cream into the cream cheese mixture in the mixing bowl.
- Use a rubber or silicone spatula to gently fold the chocolate into the cream cheese mixture. Make sure everything is well combined.
- Pour the Irish cream liqueur into the filling mixture and stir to combine.
- Spoon the filling into the chilled crust using an offset spatula to smooth the top. A few swirly lines look nice.
- Chill the cheesecake for at least 4 hours to set firmly. Overnight is best.
- Remove from the refrigerator and release the springform sides. Slide the cheesecake off the bottom of the pan onto a serving plate or cake stand. A large offset spatula works well for this.
- Use a knife dipped in very hot water and wiped on paper towels to make cutting this cheesecake easier. Dip the knife into the hot water before each slice. Serve with whipped cream and berries of your choice. A sprig of fresh mint adds a pop of color.
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