No-Bake Baileys Cheesecake
Creamy. Dreamy. Just a little boozy. This No-Bake Baileys Cheesecake is an indulgent dessert that’s rich with chocolate flavor and a smooth hint of Irish cream. Perfect for holidays, dinner parties, or any time you want a show-stopping dessert—without turning on the oven.
Prep Time: 20 minutes
Chill Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8
Calories per Slice: 399 kcal
Why You’ll Love This Recipe
- No baking required – Perfect for warm days or when you don’t want to fuss with the oven.
- Lusciously rich texture – Thanks to a combination of whipped cream, cream cheese, and melted chocolate.
- Elegant but easy – Looks impressive, tastes indulgent, but comes together simply.
- Customizable – Can be made alcohol-free with ease.
Ingredients
For the Oreo Crust
- 1 (13.9 oz) package Oreo cookies (about 33 cookies)
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 1¼ cups heavy cream
- ¼ cup powdered sugar
- ¼ cup cocoa powder
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz dark chocolate bar, melted and slightly cooled
- ¼ cup Baileys Irish Cream liqueur
For the Whipped Cream Topping
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup grated chocolate, for garnish
Instructions
Step 1: Make the Crust
- Add the Oreo cookies to a food processor and pulse into fine crumbs.
- Pour in the melted butter and pulse again until the mixture resembles wet sand.
- Lightly grease an 8-inch springform pan and line the base with parchment paper.
- Press the crumb mixture evenly into the bottom and slightly up the sides of the pan. Use a flat-bottomed glass or measuring cup to compact the crust.
- Place in the refrigerator or freezer to set while you prepare the filling.
Step 2: Whip the Cream
- In a large bowl, whip the 1¼ cups heavy cream using a hand or stand mixer until it begins to thicken (about 2–3 minutes).
- Add the powdered sugar and cocoa powder and beat until stiff peaks form. Set aside.
Step 3: Make the Cheesecake Filling
- In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, and vanilla on medium speed until completely smooth (about 2 minutes).
- Pour in the cooled melted chocolate and Baileys Irish Cream. Beat on low speed until fully incorporated.
- Add the prepared whipped chocolate cream to the cream cheese mixture and gently fold or beat on low speed until smooth and well-blended.
Step 4: Assemble and Chill
- Pour the cheesecake filling into the chilled crust and spread evenly with a spatula.
- Cover the pan with plastic wrap or foil and refrigerate for at least 8 hours or overnight until set.
Step 5: Make the Whipped Cream Topping
- Just before serving, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form (about 3–5 minutes).
- Pipe or spread over the cheesecake.
- Garnish with grated chocolate.
Tips & Variations
- Make it alcohol-free: Substitute Baileys with non-alcoholic Irish cream syrup or use extra heavy cream instead.
- Don’t rush the chill time: The cheesecake needs a full 8 hours in the fridge to set properly.
- Use quality chocolate: Choose a rich dark chocolate bar (60% or more cocoa) for deep flavor.
- Smooth slices: Dip a sharp knife in hot water, wipe dry, and slice for clean, neat portions.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: You can freeze the whole cheesecake (without whipped topping) wrapped tightly for up to 1 month. Thaw overnight in the fridge.
Nutrition (Per Slice)
- Calories: 399
- Fat: 48g
- Carbohydrates: 30g
- Sugar: 32g
- Protein: 5g
- Cholesterol: 107mg
- Sodium: 116mg
This No-Bake Baileys Cheesecake is the ultimate make-ahead dessert, combining the rich essence of Irish cream with smooth chocolate and a crunchy Oreo base. Whether you’re celebrating a special occasion or just craving something extra decadent, this no-fail cheesecake is sure to impress.