No Bake Baileys Cheesecake

Calories: 399
Carbs: 30g
Fat: 48g
Protein: 5g
Sugar: 32g
Fiber: 4g

Creamy, decadent, and just the right touch of indulgence—this No Bake Baileys Cheesecake is a dream dessert for chocolate and Irish cream lovers.

Ingredients

Add Oreo cookies to a food processor and pulse into fine crumbs.
Add melted butter and pulse again until well combined.
Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
Press the Oreo mixture firmly into the base and up the sides of the pan using a measuring cup or glass. Chill in the refrigerator or freezer while you prepare the filling.

In a large bowl, whip 1¼ cups heavy cream with an electric mixer until soft peaks form (about 3 minutes).
Add ¼ cup powdered sugar and ¼ cup cocoa powder, then beat until stiff peaks form (another 1–2 minutes). Set aside.
In a stand mixer fitted with a paddle, blend the cream cheese, granulated sugar, and vanilla on medium speed until smooth (about 2 minutes).
Add the melted chocolate and Irish cream liqueur; mix until incorporated (1–2 minutes on low speed).
Gently fold in the whipped cream mixture until smooth and fluffy.
Pour the cheesecake mixture into the crust and smooth the top.
Refrigerate for at least 8 hours, preferably overnight, to fully set.

When ready to serve, whip 1 cup heavy cream, ½ cup powdered sugar, and ½ tsp vanilla until stiff peaks form (3–5 minutes).
Pipe or dollop over the chilled cheesecake.
Garnish with grated chocolate and serve immediately.

No alcohol? Replace the Baileys with non-alcoholic Irish cream syrup.
Want to skip Baileys entirely? Use 1½ cups heavy cream in the filling for a fully alcohol-free version.
For clean slices, wipe your knife between each cut with a warm, damp towel.