No Bake Baileys Chocolate (Printable Recipe Version)
Smooth Baileys chocolate cheesecake sitting on an Oreo base, stuffed with creamy chocolate—no oven required.
# 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:
01 -
Dress the chilled cheesecake with whipped topping and sprinkle with shaved chocolate. Dig in right away.
02 -
Mix 240 ml cream, 60 g powdered sugar, and vanilla in a bowl. Beat until stiff peaks form, usually 3 to 5 minutes.
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.
04 -
Gently mix the whipped cream blend into the cream cheese filling till it's smooth and creamy.
05 -
Pour in the cooled melted chocolate and Irish cream. Blend again at a low setting until everything's mixed together nicely.
06 -
Beat the cream cheese, sugar, and vanilla together for a couple of minutes on medium till it's totally smooth.
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.
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.
09 -
Grease a 20 cm springform pan lightly and line the bottom using parchment paper.
10 -
Blitz the Oreos into tiny crumbs in a food processor. Stir in the melted butter until everything's moist and crumbly.
# Extra Information:
01 -
Leaving it in the fridge all night keeps it firm and creamy. The flavor of the liqueur really pops when you serve it chilled.