Name: Baileys Irish Cream Cheesecake
Prep time: 4 h 15 min
Cook time: 1 h 5 min
Total time: 5 h 20 min
Cuisine: Irish
Ingredients: 2 cups (200g) chocolate cookie crumbs (such as Oreos, crushed); ½ cup (113g) unsalted butter, melted; 3 packages (24 oz total) cream cheese, softened; 1 cup (200g) granulated sugar; 3 large eggs, room temperature; ½ cup (120ml) Baileys Irish Cream; 1 teaspoon vanilla extract; ½ cup (120ml) heavy cream; ½ cup (85g) semi-sweet chocolate chips; ¼ cup (60ml) heavy cream

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Why You’ll Love This Recipe

This cheesecake is the ultimate fusion of creamy and boozy with just the right amount of sweetness and richness. Whether you’re a fan of Baileys or just love a good cheesecake, this recipe hits all the right notes:

Decadent and smooth texture
Hints of Irish cream in every bite
Easy-to-make ganache topping
Great make-ahead dessert for entertaining
Looks impressive but is surprisingly simple to make

Baileys Irish Cream Cheesecake

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

2 cups (200g) chocolate cookie crumbs (such as Oreos, crushed)
½ cup (113g) unsalted butter, melted

For the Cheesecake Filling:

3 packages (24 oz total) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) Baileys Irish Cream
1 teaspoon vanilla extract
½ cup (120ml) heavy cream

For the Chocolate Ganache (Optional):

½ cup (85g) semi-sweet chocolate chips
¼ cup (60ml) heavy cream

directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix chocolate cookie crumbs and melted butter in a bowl until combined.
Press the mixture firmly into the bottom of the springform pan.
Bake the crust for 10 minutes, then let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the eggs one at a time, mixing after each addition.
Stir in Baileys Irish Cream, vanilla extract, and heavy cream until fully incorporated.
Pour the cheesecake filling over the cooled crust.
Place the springform pan in a larger baking dish and pour hot water around it to create a water bath.
Bake for 55–65 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
Remove and refrigerate for at least 4 hours or overnight.
For the ganache, melt chocolate chips and heavy cream together in 30-second microwave intervals, stirring until smooth.
Pour ganache over the chilled cheesecake and spread evenly.
Slice and serve chilled.
Store leftovers in an airtight container in the fridge for up to 5 days.

Servings and timing

Prep Time: 15 minutes
Bake Time: 65 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Yield: 12 servings

Variations

Alcohol-free version: Substitute Baileys with an equal amount of heavy cream and a splash of coffee or chocolate extract.
Mini cheesecakes: Use a muffin tin with liners for individual servings—reduce bake time to about 20 minutes.
Nutty crust: Add ground hazelnuts or almonds to the crust for extra texture and flavor.
Flavored Baileys: Try using flavored versions like Baileys Salted Caramel or Baileys Espresso Creme.
White chocolate topping: Swap out the ganache for a white chocolate drizzle for a different twist.

storage/reheating

Store the cheesecake in the refrigerator, covered or in an airtight container, for up to 5 days. To freeze, wrap the cheesecake (without ganache) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The ganache can be added after thawing if desired.

FAQs

What does Baileys add to cheesecake?

Baileys adds a smooth, creamy flavor with subtle notes of chocolate and Irish whiskey, enhancing the richness of the cheesecake.

Can I make this cheesecake without a water bath?

You can, but a water bath helps prevent cracking and ensures even baking. If skipping, bake at a slightly lower temperature and watch closely.

Is the alcohol in Baileys cooked out?

Most of the alcohol is baked off during cooking, but not entirely. For a completely alcohol-free dessert, use a Baileys-flavored non-alcoholic creamer or substitute.

Can I use a different liqueur?

Yes, you can try Kahlúa, Amaretto, or even flavored liqueurs like Chambord or Grand Marnier for different taste profiles.

What kind of chocolate cookies work best for the crust?

Oreo cookies (without the filling) or any chocolate wafer cookies work perfectly for this crust.

How do I prevent cracks in the cheesecake?

Use a water bath, avoid overmixing the batter, and let the cheesecake cool slowly in the oven before refrigerating.

Can I make this cheesecake ahead of time?

Yes! This dessert is perfect for making a day or two in advance—it actually tastes better after chilling overnight.

What is the texture of this cheesecake like?

It’s dense, smooth, and creamy with a melt-in-your-mouth consistency, enhanced by the richness of Baileys and cream.

Can I use low-fat cream cheese?

You can, but the texture and flavor will be slightly different—richer and creamier results come from full-fat cream cheese.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools and chills.

Conclusion

Baileys Irish Cream Cheesecake is a luxurious, crowd-pleasing dessert that’s perfect for dinner parties, holidays, or when you’re in the mood for a creamy, chocolatey indulgence. With a rich texture, decadent ganache, and the signature flavor of Baileys, it’s guaranteed to impress and satisfy every sweet tooth.