Chocolate Baileys Cheesecake Recipe

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This easy chocolate Baileys cheesecake recipe looks impressive but comes together with simple ingredients and classic no-bake techniques. Serve it topped with whipped cream, chocolate shavings, or fresh berries, which is my fave. It makes a truly irresistible treat.

Prep Time25

Cooling time4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: Baileys, cheesecake, chocolate, no bake pie

Servings: servings

Calories: 770kcal

Author: Tara Noland

Equipment

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.

Notes

See the post for more information, photos and tips.

Nutrition