This glorious, no bake Baileys cheesecake recipe makes a boozy dessert that will never go out of style! Lighter than other recipes out there, this Baileys cheesecake is perfect after a big meal, even Christmas dinner! Read on for the recipe, tons of helpful tips and more…
After the absolute craziness that has been 2020, I feel like we really need to celebrate what matters most in life this Christmas. On some level, I can’t help but feel like we all took our friends and family for granted before now. And after being told you are no longer allowed to see them or hug them? Well that certainly makes you realise how just how much you love and miss them doesn’t it?
I for one cannot WAIT to be able to hug the people I love again and tell them exactly how much I care for them. In the meantime, no matter what happens on Christmas Day itself, there’s one thing I know for sure…
I realise there’s some stiff competition out there but hear me out. I spent a lot of time researching and testing this recipe to make it perfect for you!
- The Baileys chocolate sauce adds a real boozy kick that’s perfect for Baileys fans!
- You can make it ahead of time and freeze for later (making Christmas day a breeze!).
- The decoration is super simple but really effective. Giving you a show-stopping dessert without the hard work!
- It’s really light in texture, making it an ideal dessert after a meal.
For the Baileys Cheesecake Filling
- 3/4 cup sour cream
- 1 and 1/4 cups white sugar
- 1/2 cup Baileys Irish Cream Liqueur
- 1 tablespoon cornstarch
- 2 teaspoons cocoa powder
- 3 large eggs
- 24 oz cream cheese full-fat, brick style
For the Oreo Crust
- 5 tablespoons unsalted butter melted
- 30 Oreo Cookies wafers and filling
For the Baileys Chocolate Ganache
- 1-2 tablespoons Baileys Irish Cream Liqueur
- 1/2 cup heavy cream
- 6 oz semi-sweet chocolate
PREPARE THE OVEN
- Preheat the oven to 350F degrees.
- Wrap the outside of a 9-inch springform pan in aluminum foil. Wrap it at least 3 times so that the bottom and up the sides are covered, and there are no seams showing.
PREPARE THE OREO CRUST
- Blitz the Oreo cookies in a food processor until they’re crushed cookie crumbs.
- Add in the melted butter and pulse a few times to combine.
- Press the mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the crust in the preheated oven for 10 minutes. (Leave the oven turned on).
PREPARE THE BAILEYS FILLING
- Beat the cream cheese until soft, then beat in the sugar.
- Sift in the cocoa powder and cornstarch, then beat in the sour cream. Turn off the mixer and scrape down the sides of the bowl.
- With the mixer on low speed, beat in the eggs 1 at a time.
- Fold in the Baileys using a large rubber spatula.
BAKE AND LET IT CHILL
- Pour the cheesecake batter on top of the crust and smooth the top.
- Place the cheesecake pan (still wrapped in aluminum foil) in the middle of a large roasting pan.
- Pour about ½ – 1 inch of hot water into the roasting pan so that the cheesecake is surrounded by water (this is your water bath).
- Place the roasting pan with the cheesecake inside in the oven and bake for 55-65 minutes, or until the top looks just set, but the cheesecake still has a slight wobble in it.
- Remove from the oven and let the cheesecake cool to room temperature (while still in the water bath).
- Remove the cheesecake pan from the water bath, cover lightly, and place in the fridge to chill for at least 6 hours before serving.
MAKE THE CHOCOLATE GANACHE
- Chop the chocolate into very small pieces and place in a glass, heatproof bowl.
- Add the cream to a small saucepan over medium heat, and heat the cream to a gentle simmer while stirring.
- Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.
- Whisk the mixture until smooth, then whisk in the Baileys. If the chocolate isn’t fully melted, heat in the microwave for 30 seconds on medium heat.
SERVE THE CHEESECAKE
- Remove the cheesecake from the fridge.
- Gently trace around the edge of the cake with a thin, sharp knife. Unclamp the springform.
- Drizzle the ganache over the cake, and optionally top with whipped cream.