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plated slice of Baileys Irish Cream cheesecake
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5 from 6 votes

Bailey's Irish Cream Cheesecake (No Bake Recipe)

Bailey's Irish Cream Cheesecake is the perfect easy and impressive dessert; ultra creamy and delicious. It'll be one of your favourite St. Patrick's Day desserts!
Course Baking, Dessert
Cuisine American, Holiday, Holidays, Irish, North American, St. Patrick's Day, Valentine's Day
Keyword Baileys Irish Cream cheesecake, no bake cheesecake, St. Patrick's Day cheesecake, St. Patrick's Day desserts
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 slices
Calories 798kcal
Author Chrissie


  • 1 1/2 cups Oreo baking crumbs
  • 5 tablespoons melted butter
  • 900 grams cream cheese (about 32 ounces)
  • 3/4 cup powdered sugar
  • 1/4 cup Bailey's Irish Cream Liqueur
  • 300 grams white chocolate melted (12 oz)
  • 100 grams semi-sweet chocolate melted (4 oz)
  • 1 cup whipped cream or whipped topping

For decorating:

  • 200 grams semi-sweet chocolate chopped (8 oz)
  • 3/4 cup heavy whipping cream plus 2 teaspoons
  • whipped topping or whipped cream, and chocolate shavings for garnish (optional)


  • Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
  • Add the Bailey's and mix well until incorporated.
  • Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
  • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
  • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula. 
  • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.

For decorating:

  • Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
  • Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
  • Drizzle the ganache over the chilled cheesecake.
  • Top with whipped cream and chocolate shavings, and serve.



Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container.


Serving: 1slice | Calories: 798kcal | Carbohydrates: 57g | Protein: 9g | Fat: 60g | Saturated Fat: 31g | Cholesterol: 112mg | Sodium: 439mg | Potassium: 361mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1481IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3mg