No-Bake Baileys Cheesecake
Rich creamy cheesecake made with a touch of Baileys Original Irish Cream Liqueur, featuring a chocolaty crushed Oreo crust and topped with fluffy Baileys-infused whipped cream. A wonderful special-occasion dessert. The best part: no baking required!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - PRIOR LAKE
No-Bake Baileys Cheesecake
Prep Time60 Minutes
Servings10
0Ingredients
32 Oreos
6 tablespoons butter
1 ½ cups heavy whipping cream
16 ounces semisweet chocolate, chopped
24 ounces cream cheese, at room temperature
½ cup white granulated sugar
â…“ cup Baileys Original Irish Cream Liqueur
2 teaspoons pure vanilla extract
FOR THE BAILEYS WHIPPED CREAM: 1 cup heavy whipping cream
1 cup powdered sugar
3 tablespoons Baileys Irish Cream
2 additional Oreos, crushed, for topping
Directions
- FOR THE CRUST: Place Oreos in a large food processor and pulse until fine crumbs.
- Add butter and pulse until well combined.
- Press Oreo mixture into the bottom and up the sides of a 9-inch springform pan.
- Place in the refrigerator.
- FOR THE CHEESECAKE FILLING: Place heavy cream into a large bowl. Beat on high with electric mixer until stiff peaks form. Set aside.
- Place chopped chocolate in a heat-proof bowl and set it over a pot of hot water (not boiling). Stirring occasionally, heat until it is melted. Remove from heat and let cool for 10 minutes.
- In a large bowl with electric mixer, beat together the cream cheese and sugar.
- Add the chocolate, mixing until combined.
- Add the Baileys and vanilla, mixing until combined.
- Finally, fold in the whipped cream.
- Top the cheesecake crust with the filling, spreading it out evenly. Refrigerate.
- TO MAKE THE WHIPPED CREAM: In a large bowl with electric mixer, beat the heavy cream, powdered sugar and Baileys until medium peaks form.
- Spread over cheesecake layer. Top with additional Oreo crumbs. Refrigerate at least 4 hours, ideally overnight. Enjoy!
60 minutes
Prep Time
0 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Oreo Chocolate Sandwich Cookies, 13.29 Ounce
Deal
$4.49 was $5.49$0.34/oz
Hope Creamery Salted Butter, 1 Pound
$10.99$10.99/lb
Prairie Farms 36% Heavy Whipping Cream, 32 Ounce
Deal
$7.99 was $8.59$0.25/oz
Scharffen Berger 62% Cacao Semisweet Dark Chocolate Baking Portions Bars, 4 Ounce
$6.79$1.70/oz
Philadelphia Original Cream Cheese Twin Pack, 2 Each
$6.99$3.50 each
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Not Available
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Not Available
Our Family Powdered Sugar, 2 Pound
$3.39$1.70/lb
Not Available
Not Available
Directions
- FOR THE CRUST: Place Oreos in a large food processor and pulse until fine crumbs.
- Add butter and pulse until well combined.
- Press Oreo mixture into the bottom and up the sides of a 9-inch springform pan.
- Place in the refrigerator.
- FOR THE CHEESECAKE FILLING: Place heavy cream into a large bowl. Beat on high with electric mixer until stiff peaks form. Set aside.
- Place chopped chocolate in a heat-proof bowl and set it over a pot of hot water (not boiling). Stirring occasionally, heat until it is melted. Remove from heat and let cool for 10 minutes.
- In a large bowl with electric mixer, beat together the cream cheese and sugar.
- Add the chocolate, mixing until combined.
- Add the Baileys and vanilla, mixing until combined.
- Finally, fold in the whipped cream.
- Top the cheesecake crust with the filling, spreading it out evenly. Refrigerate.
- TO MAKE THE WHIPPED CREAM: In a large bowl with electric mixer, beat the heavy cream, powdered sugar and Baileys until medium peaks form.
- Spread over cheesecake layer. Top with additional Oreo crumbs. Refrigerate at least 4 hours, ideally overnight. Enjoy!