Dreamy Baileys Chocolate Cheesecake

Category: Desserts That Transform Moments

This cool Baileys chocolate cheesecake rocks an Oreo cookie base and extra airy chocolatey cream, boosted with Irish cream liqueur. Whipped cream, soft cream cheese, melty dark chocolate, and a bit of vanilla come together for an awesome filling. After chilling, throw on a fluffy whipped topping and chocolate curls. Tastes amazing straight up or as a party showstopper. You can prep it early, so there's zero baking. You'll love how sweet, creamy, and chocolatey every bite is.

A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Thu, 12 Jun 2025 01:42:48 GMT
A chocolate cake topped with chocolate glaze, Oreo cookies, and vanilla cream. Pin
A chocolate cake topped with chocolate glaze, Oreo cookies, and vanilla cream. | chefmiarecipes.com

Creamy, super chocolatey, and with an Irish kick—this no-bake Baileys delight is always my go-to when I want something decadent fast or friends just drop by. Don’t bother turning on the oven. It comes out soooo smooth and looks super fancy.

I first put it together on a girls’ night when I was in a rush. Since then, it’s my secret weapon for parties and it always gets rave reviews.

Ingredients

  • Oreo cookies: they’re the secret for that thick, crunchy, chocolaty crust—make sure they’re fresh for the best snap
  • Unsalted butter: melts everything together and keeps the base firm—go for the good stuff for flavor
  • Heavy cream: brings the lightness to both the filling and topping—use the kind with at least 30 percent fat so it whips easily
  • Powdered sugar: sweetens and firms up the filling—sift first for a smooth finish
  • Cocoa powder: makes the chocolate taste stronger—good quality, unsweetened cocoa really shines here
  • Cream cheese: gives that soft texture to the filling—let it warm up a bit so it blends easily
  • Granulated sugar: balances richness and sweetness with a bit of depth
  • Vanilla extract: adds richer flavor—if you can, use real vanilla or paste for extra oomph
  • Dark chocolate: gives intense chocolate richness—pick a deep, bold bar for best results
  • Baileys Irish cream: adds a special twist—don’t skimp, quality makes a difference
  • Heavy cream: for that final layer of fluff on top—again, high-fat cream is your friend
  • Powdered sugar and vanilla: goes in the topping for a sweet finish
  • Chocolate curls: scatter some on top to make it pop visually and taste even better

Easy step-by-step

Get your topping ready:
Whip up cold heavy cream, powdered sugar, and vanilla until you get stiff swirls. Scoop into a piping bag and swirl over the cheesecake. Sprinkle shaved dark chocolate on, slice, and enjoy every bite!
Chill and finish:
Spoon your creamy filling onto the crust, smoothing it out with the back of a spoon or a spatula. Chill the whole thing for eight hours (overnight’s even better) so it gets extra firm.
Fold in the whipped cream:
Take the whipped cream from earlier and very gently fold it into your cream cheese–chocolate mix with a rubber spatula. Fold, don’t stir, so it stays fluffy.
Mix up your cheesy base:
Blend cream cheese, sugar, and vanilla in a stand mixer on medium until totally smooth. Pour in melted and cooled dark chocolate plus Baileys. Mix again until it all comes together nicely.
Whip the filling:
Beat cold heavy cream in a big bowl with handheld mixer for about three minutes. Sprinkle in powdered sugar and cocoa, then beat for two more minutes until you have peaks that stay up. Pop in the fridge.
Crush cookies for the base:
Blitz Oreos into fine crumbs in a food processor. Mix crumbs with melted butter till everything’s moist. Press into the bottom and sides of a greased, lined springform pan. Firm it down with a heavy glass. Chill in the fridge for 15 minutes or pop in the freezer to set.
A chocolate dessert with Oreo crust and chocolate glaze. Pin
A chocolate dessert with Oreo crust and chocolate glaze. | chefmiarecipes.com

Good to know

Making this treat takes barely twenty minutes if you don’t count chill time, but you gotta leave it overnight to set up completely. It’s super rich—just a small piece fills you up. Honestly, it tastes even better after a couple of days in the fridge and holds up really well. The combo of Oreo crunch and dark chocolate always takes me back to travels in Ireland—first time I tried Baileys! This dessert brings back those memories every single time.

Storage tips

Pop your no-bake Baileys treat in the fridge and it’ll stay fresh for four days easy. I just keep it in the pan with a cover, but you can slice it up and store the pieces in containers for a grab-and-go coffee treat. Freezing? Go for it, just wrap individual slices and thaw overnight before eating.

Substitutes

You can swap in other chocolate cookies for the crust, no big deal. If you’re skipping Baileys, caramel syrup or a non-alcoholic cream liqueur will work in its place. For folks who can’t have dairy, there’s lots of good cream cheese options these days. Swap milk chocolate for dark if you’re into a milder taste!

How to serve it

This treat looks super fancy with extra chocolate curls or a dusting of cocoa on top. For something fruity, throw some fresh raspberries or strawberries on your slice. Nothing beats it next to a cup of espresso or Irish coffee. Always serve chilled—the texture is best that way.

A chocolate dessert with chocolate glaze, chocolate pieces, and chocolate jelly on a white plate. Pin
A chocolate dessert with chocolate glaze, chocolate pieces, and chocolate jelly on a white plate. | chefmiarecipes.com

A bit of history

Baileys was Ireland’s first cream liqueur and is now iconic everywhere. Its rich, nutty flavor inspired lots of desserts and this cheesecake brings those Irish vibes to a modern treat. No surprise it’s caught on so fast, especially since people here love lush layered cakes and anything simple to prepare.

Common Recipe Questions

→ Can I use a different liqueur instead of Baileys?

Absolutely, other Irish cream or chocolaty cream liqueurs work just as well for this cake.

→ How long does it need to chill?

Let it sit in the fridge for at least eight hours. Overnight is even better so it's nice and firm.

→ Is it possible to make this without a springform pan?

Springform pans make life easier, but you can swap in a casserole dish or anything with a removable edge.

→ How do I get the Oreo crust super firm?

Press it down hard and pop it in the freezer before you add the filling so it holds together nicely.

→ What's the best chocolate for the filling?

Go for quality dark chocolate. If it's got at least 60% cocoa, you'll get deep flavor.

→ Can I make this dessert alcohol-free?

Sure thing, just use milk or cream instead of Baileys. The taste is a little different but still creamy and chocolatey.

No Bake Baileys Chocolate

Smooth Baileys chocolate cheesecake sitting on an Oreo base, stuffed with creamy chocolate—no oven required.

Prep Time
20 minutes
Cooking Time
480 minutes
Total Duration
500 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: Moderately Challenging

Recipe Cuisine: European

Recipe Yield: 8 Number of Servings (1 cake (20 cm diameter))

Dietary Categories: Vegetarian-Friendly

Ingredients You’ll Need

→ Chocolate Cookie Base

01 115 g unsalted butter, melted
02 395 g Oreo cookies (about 33), crushed fine

→ Filling

03 450 g full-fat cream cheese, at room temp
04 1 tsp vanilla extract
05 30 g cocoa powder
06 300 ml heavy cream
07 60 ml Irish cream liqueur (like Baileys)
08 225 g dark chocolate, melted and cooled a bit
09 30 g powdered sugar
10 100 g sugar

→ Topping & Garnish

11 0.5 tsp vanilla extract
12 25 g shaved chocolate
13 60 g powdered sugar
14 240 ml heavy cream

Steps to Make It

Step 01

Dress the chilled cheesecake with whipped topping and sprinkle with shaved chocolate. Dig in right away.

Step 02

Mix 240 ml cream, 60 g powdered sugar, and vanilla in a bowl. Beat until stiff peaks form, usually 3 to 5 minutes.

Step 03

Spread the finished cheesecake cream onto the crust, smooth out the top, and pop it in the fridge overnight or at least 8 hours.

Step 04

Gently mix the whipped cream blend into the cream cheese filling till it's smooth and creamy.

Step 05

Pour in the cooled melted chocolate and Irish cream. Blend again at a low setting until everything's mixed together nicely.

Step 06

Beat the cream cheese, sugar, and vanilla together for a couple of minutes on medium till it's totally smooth.

Step 07

In a separate bowl, whip up 300 ml cream on medium-high until it thickens up, about 3 minutes. Add powdered sugar and cocoa, then beat another minute or two until stiff peaks stay put. Set aside.

Step 08

Press the cookie mixture into the springform and up the sides. Use a glass or measuring cup to really pack it down. Stick the base in the fridge or freezer to firm up.

Step 09

Grease a 20 cm springform pan lightly and line the bottom using parchment paper.

Step 10

Blitz the Oreos into tiny crumbs in a food processor. Stir in the melted butter until everything's moist and crumbly.

Extra Information

  1. Leaving it in the fridge all night keeps it firm and creamy. The flavor of the liqueur really pops when you serve it chilled.

Essential Tools

  • Food processor or chopper
  • Springform pan (20 cm)
  • Hand mixer
  • Wooden spoon or spatula
  • Parchment paper

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has dairy, eggs, wheat, and gluten. Might have bits of nuts or soy too.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 399
  • Fat Content: ~
  • Carbohydrate Content: ~
  • Protein Content: ~