An ultra creamy and delicious St. Patrick's Day dessert made with Baileys Irish Cream, this No Bake Baileys Cheesecake recipe is the best Irish Cream Cheesecake!
INGREDIENTS
- 1 1/2 cups Oreo baking crumbs
- 5 tablespoons melted butter
- 900 grams cream cheese (about 32 ounces)
- 3/4 cup powdered sugar
- 1/4 cup Baileys Irish Cream Liqueur
- 300 grams white chocolate melted (12 ounces)
- 100 grams semi-sweet chocolate melted (4 ounces)
- 1 cup whipped cream or whipped topping
For decorating
- 200 grams semi-sweet chocolate chopped (8 ounces)
- 3/4 cup heavy whipping cream plus 2 teaspoons
- whipped topping or whipped cream, and chocolate shavings for garnish (optional)
DIRECTIONS
- Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
- Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
- Add the Baileys and mix well until incorporated.
- Add the melted white and semi-sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
- Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
- Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
- Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving, or set in the freezer only for 4 hours.
For decorating
- Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
- Whisk the 3/4 cup plus 2 teaspoons of heavy cream into the melted chocolate until a ganache forms.
- Drizzle the ganache over the chilled cheesecake.
- Top with whipped cream and chocolate shavings, then serve.
