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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.
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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.
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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.