Baileys Cheesecake

Rich, velvety Baileys cheesecake is a grown-up dessert that balances creamy Irish cream with a crunchy chocolate crust and smooth Baileys ganache. It is creamy, boozy, and just the right amount of sweet. Easy to make, impossible to resist!

about this baileys cheesecake

If you love a creamy cheesecake and Irish cream, this Baileys cheesecake was made for you. This is the kind of dessert that makes people close their eyes on the first bite in pure delight. Which is always my ultimate goal whenever anyone sits down at my dinner table.

There are three important parts to this baileys cheesecake. The crust is made of crunchy chocolate graham crackers, with just the right amount of sweetness to pair with the other flavors of this dessert.

Then there’s the filling, which is the perfect cheesecake texture. This filling base recipe is one that I use for all of my cheesecake recipes you find here on the site because it really is that good. It’s not too dense, and not too light. Simply put, it just melts in your mouth. This filling has Irish cream liqueur to add warmth, but also a hint of espresso which boosts the Baileys flavor.

The final piece is the Baileys chocolate ganache – glossy, chocolatey, and spiked with just a touch of that Irish cream liqueur to tie it all together. The silky and rich topping sets to just the right texture. I would eat it straight off the spoon, honestly. It’s just that good.

There are a few steps to making this recipe, but it’s well worth the time and it is my favorite make-ahead dessert, especially for dinner parties and gatherings. Make it the day before and you’ll be ready to serve it the next day easily!

ingredients

graham crackers. Chocolate graham crackers form the crust of this cheesecake! You could also use chocolate wafer cookies or Oreos (no need to remove the filling).

sugar. All you need is granulated sugar for this recipe.

butter. We recommend using unsalted butter for this recipe. If you choose to use salted butter, omit the salt called for in the recipe.

cream cheese. Be sure to soften the cream cheese to room temp before using it in the recipe. This will make it much easier to form the smooth filling.

flour. You only need all-purpose flour for this recipe.

salt. Fine kosher salt is recommended for all baking recipes.

vanilla. Did you know it’s super easy to make your own homemade vanilla extract? This is our recommendation, but if you prefer to purchase it, our favorite is this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.

eggs. Use large eggs for this recipe. Bring them to room temperature first.

Irish cream. We like to use Baileys Irish Cream for this recipe, but you can use your favorite brand of Irish cream.

espresso powder. This doesn’t necessarily give a coffee taste to the filling, it compliments the flavor of the Irish cream and chocolate.

chocolate. You can use dark chocolate or semi-sweet chocolate for the topping. We usually use dark chocolate (70% to 80%).

heavy cream. The heavy whipping cream is used in the topping to form the base of the ganache with the chocolate and Irish cream.

this recipe’s must-haves

For this recipe, you will need a 9-inch springform pan for baking the crust and the cheesecake.

Use a food processor to turn the graham crackers into crumbs for the crust.

To make the filling, you will need a stand mixer fitted with paddle attachment. You could also use a hand mixer and a large bowl if that’s what you have on hand.

For the topping, you’ll need a saucepan and a heat-safe bowl (I use one of my stainless steel mixing bowls for this).

here’s how to make baileys cheesecake

make crust

Preheat your oven to 375°F.

Process graham crackers in a food processor until they become fine crumbs. Transfer the crumbs to a medium bowl and mix in the sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and begin to clump together.

Press this mixture firmly into a 9-inch springform pan, covering the bottom and extending about 2 inches up the sides. Bake until the crust becomes fragrant, approximately 10-12 minutes. Remove from the oven and set aside to cool completely.

make filling

Reduce the oven temperature to 300°F.

Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese, flour, and salt until smooth and fluffy (about 5 minutes). Add sugar and beat until well combined. Mix in the vanilla, Irish cream, and espresso powder until fully incorporated. Add eggs one at a time, beating well after each addition until fully incorporated.

Pour the filling into the cooled crust.

bake

Place the cheesecake in the preheated oven and bake for 55-65 minutes.

The cheesecake is done when it’s set around the edges but still has a slight jiggle in the center (similar to Jello). Remove from the oven and allow to cool completely at room temperature.

chill

Once the cheesecake has cooled completely, place it in the refrigerator. Chill for at least 8 hours, or preferably overnight.

make topping

About 1 hour before serving, prepare the ganache topping. Place chocolate in a medium heat-safe bowl.

Heat heavy cream in a small saucepan over medium heat until it reaches a simmer. Immediately pour the hot cream over the chocolate. Let the mixture stand for 1 to 1 ½ minutes without disturbing it. Whisk thoroughly until the mixture becomes smooth and the chocolate is completely melted. Add Irish cream and whisk to incorporate.

Pour the ganache evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for 1 hour to allow the topping to set before slicing and serving.

tips & tricks

soften cream cheese. Be sure to soften the cream cheese to room temperature before starting this recipe. If you don’t, you will end up with a lumpy filling and the cream cheese won’t completely break down.

you don’t need a water bath. You don’t need a water bath to bake cheesecake in this recipe! I use the base of this cheesecake for all my cheesecake recipes, and it works every single time. No water bath necessary.

More cheesecake recipes to try: Caramel Apple Crumble Cheesecake | Pecan Pie Cheesecake | Triple Berry Cheesecake | San Sebastian Cheesecake

can you get drunk off baileys cheesecake?

No, you cannot get drunk off baileys cheesecake. The alcohol is baked off in the cheesecake, and there is a very minor amount in the ganache.

can I serve this to kids or eat it while pregnant?

Since the ganache has alcohol in it, and it is not cooked off, we do not recommend serving this to anyone under the age of 21. It is also advisable to avoid it if you are pregnant (you should consult your doctor as we are not doctors ourselves!). However, if you do not include the ganache, you can serve it to kids and someone who is pregnant, since this alcohol in the cheesecake filling is baked off.

can I use regular graham crackers for the crust?

You can use regular graham crackers for the crust, but the chocolate goes better with the baileys cheesecake filling and ganache. Alternatively, you could use chocolate wafer cookies, if you prefer. If you do, use the weight measurement as indicated in the recipe card below. You could also use Oreos!

Need more inspiration for a sweet treat? Check out my dessert recipes page!

what to serve with this baileys cheesecake recipe

If you are looking for something to serve with a slice of this baileys cheesecake, we recommend pairing it with a cozy mug of Irish coffee.

how to store

Store. Leftover cheesecake should be stored in an airtight container or wrapped tightly in plastic wrap. It will last for up to 5 days.

Freeze. Wrap leftovers tightly in a layer of plastic wrap, then a layer of aluminum foil. We like to wrap individual slices, but you can also wrap a large chunk. Freeze for up to 1 month.

Thaw. Thaw frozen cheesecake overnight in the fridge, then enjoy cold.

more ways to enjoy baileys irish cream

This boozy baileys coffee milkshake is the ultimate grown up treat for milkshake lovers.

All you need is four ingredients to make this addictive baileys fudge recipe!

Add baileys hot fudge sauce to your next sundae! The creamy flavor of irish cream combined with rich chocolate is unbeatable.

Finally, if you make this baileys irish cream cheesecake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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