This easy No Bake Baileys Cheesecake is the perfect St. Patrick's Day dessert! It starts with oreo crust that gets filled with a rich, no bake Baileys and chocolate cheesecake and is topped with chocolate ganache and whipped cream. It's a creamy, decadent cheesecake that is guaranteed not to crack since it doesn't get baked.
And if you love Baileys, you will love this recipe because it's used in 3 ways - in the cheesecake filling, the chocolate ganache, and the whipped cream! This Baileys Irish cream cheesecake is boozy, chocolatey, and sweet and is the best no-bake cheesecake for chocolate lovers.
If you're looking for more no-bake cheesecake recipes, try this no-bake cherry cheesecake pie, or no-bake mascarpone cheesecake! Or, head over to the cheesecake library to find all cheesecake recipes.
Why You'll Love This Recipe
No bake - this Baileys cheesecake never goes into the oven, so you don't have to worry about the top of your cheesecake cracking! It's a great dessert to make ahead of time since it needs to chill in the fridge.
Irish cream 3 ways - Baileys is used in the cheesecake filling, chocolate ganache, and whipped cream so you get Irish cream flavor in every bite.
Oreo crust - you can't go wrong with a cookie crust, and oreo crust is one of my favorites. It's so simple to make and doesn't require any baking!
No gelatin - gelatin can be a tough ingredient to work with - too much and your filling is too firm and too little and your cheesecake is runny - and this no-bake chocolate Baileys cheesecake filling doesn't need it! The combination of the cream cheese, chocolate, and whipped cream stabilizes when chilled, so you won't need any gelatin to firm it up.
- Oreo cookies. Almost the entire pack will be used. Be sure to grind them into a fine crumb and discard any chunks.
- Cream cheese. Philadelphia brand, brick cream cheese is best. This should be at a very soft room temperature. Use full-fat cream cheese.
- Baileys Irish cream. The main star of the no-bake Baileys cheesecake!
- Chocolate chips. these will be used in both the cheesecake batter and chocolate ganache. Use semi-sweet chocolate chips.
- Heavy whipping cream. This cream should be at least 36-40% milk fat in order to whip to stiff peaks. Be sure it's very cold.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- For a sweeter version, fold in melted white chocolate instead of dark chocolate into the cheesecake batter.
- Make this in mini muffin tins for individual cheesecakes.
- Layer the components in a glass for a trifle-like variation.
- Substitute a standard graham cracker crust in place of the oreo cookie crust.
- For extra chocolate and some crunch, add ½ cup of mini chocolate chips into the batter.
How to Make This Recipe
One: Mix together the Oreo crumbs, butter, brown sugar and salt.
Two: Press firmly into a springform pan, going halfway up the sides. Freeze.
Three: Beat the cream cheese and sugar until light and fluffy.
Four: Add the Baileys and vanilla and mix slowly.
Five: Increase the speed and mix until fluffy and combined.
Six: Mix in the melted chocolate until completely combined.
Seven: Whip the heavy whipping cream until stiff peaks form.
Eight: Add the whipped cream in two batches, folding it into the cheesecake batter carefully so it doesn't deflate.
Nine: Add all of the Baileys cheesecake batter into the crust.
Ten: Use an offset spatula to spread the batter as evenly as possible.
Eleven: Heat the chocolate chips and heavy whipping cream until smooth, then add the Baileys and stir.
Twelve: Whip the heavy whipping cream, powdered sugar, and Baileys until stiff peaks form.
Thirteen: Remove the cheesecake from the pan and add the cooled chocolate ganache. Spread evenly, allowing it to fall over the sides slightly.
Fourteen: Add the whipped cream, swooping it onto the top. Garnish with chocolate shavings or chopped chocolate espresso beans.
How to Make No-Bake Cheesecake without Gelatin
Many recipes use gelatin to help stabilize cheesecake so it doesn't sink and fall as the whipped cream weeps. However, this recipe uses melted chocolate in place of gelatin to stabilize the cheesecake filling.
This not only adds flavor but makes this recipe easier and more foolproof! The chocolate heightens the chocolate flavor from Baileys and replaces the gelatin.
- Use a ⅓ cup dry measuring cup with straight sides to press the crumbs into the pan for the crust.
- Chill your mixing bowl and be sure the heavy whipping cream is very cold for best results when making the whipped cream.
- The cream cheese should be very soft at room temperature so it becomes really creamy and fluffy when beaten.
- An offset spatula is a great tool, used many times in the making of this cheesecake to both smooth and swoop different components.
This is probably because it hasn't spent enough time in the fridge to set. Make sure to refrigerate your cheesecake for at least 6 hours or ideally overnight.
While this has not been tested with other options, Kahlua may be a great swap for another flavor profile.
It's important to whip the cream until very stiff peaks form, as this helps the cheesecake to hold its shape. This means the whipped cream should stand up as a peak on the tip of the whisk without slouching or falling over.
Store the cheesecake covered in the fridge for 3-4 days. Note that the whipped cream on top may begin to weep around day 2.
To freeze, add the chocolate ganache and flash freeze for 15 minutes. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
Unwrap completely and thaw uncovered in the fridge for 4-6 hours, then make and add the Baileys whipped cream before serving.
More Cheesecake Recipes You'll Love
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No Bake Baileys Cheesecake
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Rubber spatula
Oreo Cookie Crust
- 2 cups Oreo crumbs (about 24 Oreos)
- ¼ cup light or dark brown sugar packed
- ½ cup unsalted butter melted
- ¼ teaspoon kosher salt
Baileys Cheesecake Filling
- ½ cup semi-sweet chocolate melted & cooled
- 1 ¼ cups heavy whipping cream
- 24 oz full-fat cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream at room temperature
- 2 teaspoon vanilla paste or extract
- ⅔ cup Baileys
- ¾ cup chocolate chips
- ¼ cup heavy whipping cream
- 2 tablespoons Baileys
Baileys Whipped Cream
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Baileys
- chocolate espresso beans or chocolate shavings for garnish
- Stir the Oreo crust ingredients together in a bowl with a fork. Pour into a 9-inch springform springform pan and pack in very tightly, going halfway up the sides. Freeze while you make the filling.2 cups Oreo crumbs (about 24 Oreos), ¼ cup light or dark brown sugar, ½ cup unsalted butter, ¼ teaspoon kosher salt
- Place the chocolate in a microwave safe bowl and microwave in :30 second increments, stirring in between each, until completely melted. Set aside to cool.½ cup semi-sweet chocolate
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy whipping cream on medium speed until soft peaks form, then increase the speed to high and whip until stiff peaks form. The whole process typically takes about 2-4 minutes. If using a stand mixer, transfer the whipped cream to another bowl.1 ¼ cups heavy whipping cream
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth. Scrape down the sides. Add the sour cream, vanilla, and Baileys. Beat on medium speed until smooth and combined. Scrape down the sides again.24 oz full-fat cream cheese, ½ cup granulated sugar, ¼ cup sour cream, 2 teaspoon vanilla paste or extract, ⅔ cup Baileys
- Add the cooled, melted chocolate and mix on low to combine. Use a rubber spatula to get to the bottom and fold to combine any leftover streaks of chocolate.
- Add half of the whipped cream to the cheesecake filling and use a rubber spatula to fold it together. Add the second half and finish folding it in carefully so you don’t deflate the air in the whipped cream.
- Remove the crust from the freezer and spread the filling into the crust (an offset spatula is best for this job). Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or up to two days. Overnight is best.
- Use a knife or offset spatula to loosen the chilled cheesecake from the sides of the springform pan, then unclip and remove the rim.
- To make the chocolate ganache, heat the heavy whipping cream and chocolate chips in the microwave in 30 second bursts, stirring in between each, until smooth. Stir in the Baileys until combined.¾ cup chocolate chips, ¼ cup heavy whipping cream, 2 tablespoons Baileys
- Allow the ganache to cool off so it doesn’t melt the top of the cheesecake, but still remains runny, and add to the top of the cheesecake. Use a spatula to smooth it out so it slightly falls over the sides and completely covers the top.
- Add the heavy whipping cream, powdered sugar, and Baileys to the bowl of a stand mixer fitted with the whisk attachment (or to a bowl and use a hand mixer) and whip until stiff peaks form, about 1-2 minutes.¾ cup heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons Baileys
- Spread on top of the chocolate ganache, leaving decorative swoops on the top. Add chocolate shavings or chopped chocolate covered espresso beans.chocolate espresso beans or chocolate shavings
- Using a clean sharp knife, cut into slices for serving. Clean the knife off completely in between each cut for cleanest slices.
Sadly I cannot rate this higher than 5.
This cheesecake is by far the most delicious rich cheesecake I have ever made or even tasted.
Kudo's to the creator of this fine recipe. I did make the whipped cream for the top but elected to have it served separately so fellow diners could add as much or as little as they desired.
Once again, this is a most amazing recipe, a must make again and again one for me and my family.
Ahh this is such a wonderful review! Great idea on the whipped cream, too. Thanks so much for making this, and for your feedback!