No Bake Bailey’s Cheesecake

5 from 1 vote

Break open the bottle of Bailey's! Pour a glass for yourself and some for this No Bake Bailey's Cheesecake. It's an irresistible dessert that will surely become a holiday tradition!

Prep Time45

Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 668kcal

Author: Taylor Ellingson

Ingredients

For the crust:

32 Oreos
6 tablespoons butter

For the cheesecake:

1 ½ cups heavy whipping cream
16 ounces semisweet chocolate chopped
24 ounces cream cheese at room temperature
½ cup white granulated sugar
⅓ cup Bailey’s Irish Cream
2 teaspoons pure vanilla extract

For the Bailey’s whipped cream:

1 cup heavy whipping cream
1 cup powdered sugar
3 tablespoons Bailey’s Irish Cream
2 additional Oreos crushed, for topping

Instructions

Make the crust:

Place Oreos in a large food processor and pulse until fine crumbs.
Add butter and pulse until well combined.
Press Oreo mixture into the bottom and up the sides of a 9” springform pan.
Place in the refrigerator.

Make the cheesecake filling:

Place heavy cream into a large bowl. Beat on high with electric mixer until stiff peaks form. Set aside.
Place chopped chocolate in a heat-proof bowl and set it over a pot of hot water not boiling). Stirring occasionally, heat until it is melted.
Let chocolate cool for 10 minutes.
In a large bowl with electric mixer, beat together the cream cheese and sugar.
Add the chocolate, mixing until combined.
Add the Baileys and vanilla, mixing until combined.
Finally, fold in the whipped cream.
Top the cheesecake crust with the filling, spreading it out evenly. Refrigerate.

Make the Bailey’s whipped cream:

In a large bowl with electric mixer, beat the heavy cream, powdered sugar, and Bailey’s until medium peaks form.
Spread over cheesecake layer.
Top cheesecake with additional Oreo crumbs.
Refrigerate at least 4 hours, ideally overnight.
Enjoy!

Nutrition