No-Bake Baileys Cheesecake with Irish Cream Dark Chocolate Ganache and Whipped Cream
This No-Bake Bailey’s Cheesecake features a chocolate sandwich cookie crust, a sweet and tangy Irish cream cheesecake filling and a drizzle of rich chocolate Bailey's-spiked ganache to top it off. It's the perfect St. Patrick's Day dessert!
Servings: 12 Slices
Ingredients
Oreo Cookie Crust
- 1 pkg oreo cookies about 30 cookies
- ½ cup unsalted butter melted
No-Bake Cheesecake Filling
- 24 oz cream cheese softened to room temperature
- ¼ cup sour cream
- ⅔ cup powdered sugar
- 2 teaspoon vanilla extract
- ⅓ cup Bailey’s Irish Cream
- 12 oz frozen whipped topping thawed
Bailey's Chocolate Ganache
- ½ cup dark chocolate chips
- ¼ cup heavy cream
- 1 tbs Bailey's Irish Cream
Bailey's Whipped Cream
- 1 cup heavy cream
- 1 tbs Bailey's Irish Cream
- 4 tbs powdered sugar
Instructions
- Lightly grease a 9-inch springform pan. Cut out a parchment paper circle and place in the bottom of the pan (optional). Set aside.
Make the Oreo Cookie Crust
- In the bowl of a food processor, pulse cookies into a fine crumb. Pour in melted buter and pulse until mixture comes together.
- Dump mixture into prepared springform pan and press down and all the way up the sides, smoothing as you go. Set in the fridge to chill.
Make the No-Bake Cheesecake Filling
- In a large bowl, beat cream cheese and sour cream together very well until no lumps remain. Beat in powdered sugar until smooth. Add the vanilla extract and Baileys and mix until well combined and smooth.
- Fold in thawed whipped topping very gently until just combined.
- Spoon mixture onto prepared cookie crust and spread into an even layer. Cover with plastic wrap and refrigerate for a minimum of 5-6 hours or overnight until firm enough to cut.
Make Bailey's Chocolate Ganache
- Add chocolate chips to a bowl.
- In a small saucepan, heat the cream until very hot, almost boiling. Pour hot cream over chocolate chips. Allow to sit for 1 minute before stirring the mixture until completley smooth.
- Stir in the Irish Cream and allow ganache to cool completely.
Make Bailey's Whipped Cream
- In a large bowl, beat heavy cream until stiff peaks form. Beat in Irish Cream and powdered sugar until smooth and combined.
- Before serving, drizzle the top of cheesecake with ganache and pipe whipped cream on top, as desired.
Notes
Storage Instructions: Wrap tightly with plastic wrap in springform pan OR an airtight container and store in refrigerator for up to 3 days. Top with chocolate ganache and whipped cream just before serving.
Freezer Instructions: Wrap springform pan with a layer of plastic wrap and then a layer of foil OR place in an airtight, freezer-safe container for up to 1 month. Thaw for 10-20 minutes at room temperature before slicing. Top with chocolate ganache and whipped cream just before serving.