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No-Bake Irish Cream Cheesecake

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This rich and decadent No-Bake Irish Cream Cheesecake is an easy and impressive dessert to make any time of year. This cheesecake recipe is flavored with melted chocolate and Bailey’s Irish Cream liqueur to create the ultimate dessert!

Check out this Irish Pub Food page for even more delicious Irish recipes.

A slice of chocolate cheesecake topped with whipped cream and sprinkled with shaved chocolate sitting on a white plate with a second slice in the background.

As I have said in the past, I cannot pipe whipped cream to save my life. We are going to top our simple dessert with a dollop of whipped cream after it is sliced, then sprinkle with shaved chocolate. Easy Peasy!!

A slice of chocolate cheesecake topped with whipped cream and sprinkled with shaved chocolate sitting on a white plate with the remaining cheesecake on a white plate in the background.

Ingredients

Filling – this rich filling is made with cream cheese, heavy cream, dark and semi-sweet chocolate, a bit of sugar, and Irish cream liqueur.

Crust – everyone’s favorite chocolate sandwich cookies are pulverized in a food processor and mixed with melted butter. They are then pressed into a springform pan and chilled while you make the filling.

No-Bake Irish Cream Cheesecake ingredients in white bowls.

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How to make this no-bake Irish cream cheesecake recipe

Line the bottom of an 8-inch springform pan with parchment paper and brush a light oil around the inside of the pan. Set aside.

Mix the cookie crumbs and melted butter together in a bowl.

Crushed chocolate sandwich cookies mixed with melted butter in a glass bowl.

Pour the mixture into the springform pan and press evenly across the bottom.

Cookie crumb mixture pressed into the bottom of a springform pan.

Place in the refrigerator to chill until set, about an hour.

Boil about an inch of water in a large pot. Pour the chocolate into a glass bowl and place on top of the pot of water.

Chocolate chips starting to melt in a double boiler.

Reduce to a simmer and heat the chocolate until melted, stirring occasionally.

Melted chocolate in a double boiler stirred until smooth with a white silicone spatula.

Very carefully remove the bowl and set aside to cool.

Beat the cream cheese and sugar together in a large bowl.

Cream cheese and sugar beaten with a hand mixer in a glass bowl.

In a separate bowl, whip the heavy cream until soft peaks form.

Whipped cream beaten until soft peaks stick to the beaters.

Fold the whipped cream into the cream cheese mixture.

Whipped cream being folded into the cream cheese mixture in a glass bowl with a gray silicone spatula.

Once combined, pour the melted chocolate into the mixture…

Pouring melted chocolate into the cream cheese mixture while stirring with a gray silicone spatula.

and continue folding the mixture together until fully incorporated. Stir in the liqueur.

Chocolate cheesecake mixture mixed together in a glass bowl with a silicone spatula.

Pour the cheesecake mixture on top of the crust and smooth the top.

Chocolate cheesecake mixture in a springform pan.

Place in the refrigerator to chill until firm, about 2 hours.

When ready to serve, run a thin knife around the edge of the pan to release the cheesecake.

A long, thin knife run along the inside of the springform pan to release the cheesecake from the sides.

Remove the outer ring from the pan.

Chocolate Cheesecake in the springform pan with the ring removed.

Cut into 8 slices and serve with whipped cream, shaved chocolate, chocolate ganache, or fresh fruit.

A slice of chocolate cheesecake topped with whipped cream and sprinkled with shaved chocolate sitting on a white plate with a second slice and a bowl of whipped cream in the background.

Rich, dense, and creamy with a subtle kick from the Irish cream. This is a seriously impressive dessert!

What is Irish Cream?

Irish Cream is a popular liqueur made of Irish whiskey, coffee, and cream.

What does it mean to fold in the whipped cream?

Folding in means that you gently combine two mixtures of different thickness and weight into one smooth mixture. This is accomplished by using a spoon to scoop and lift the two mixtures together, flipping them over so they combine without harsh stirring that would deflate the whipped cream.

Recipe Notes & Tips

  • Make sure your cream cheese is room temperature or you will end up with lumps. This is not the end of the world, but it is less attractive.
  • Feel free to substitute chocolate chip cookies, or any other type of cookie for the crust.
  • To make this dessert dairy-free: substitute dairy-free cream cheese, full-fat, canned coconut milk for the heavy cream, and coconut butter for the butter.
  • You can use chocolate bars broken into pieces or chocolate chips. I only had chocolate chips in the pantry.
  • I used semi-sweet and dark chocolate. For a sweeter cheesecake, use a combination of milk chocolate and dark chocolate.

More delicious cheesecake recipes

Additional recipes with Irish Cream

Tools used to create this recipe

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Enjoy!!

A slice of chocolate cheesecake topped with whipped cream and sprinkled with shaved chocolate sitting on a white plate with a second slice in the background.

No-Bake Irish Cream Cheesecake

This rich and decadent No-Bake Irish Cream Cheesecake recipe is an easy and impressive dessert to make any time of year.
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Course: Dessert
Cuisine: Irish
Keyword: no-bake desert, boozy dessert
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8 Servings
Calories: 918kcal
Author: Lisa Johnson

Equipment

  • 8-inch Springform Pan

Ingredients

Crust

  • 1.5 cups chocolate sandwich cookies 15 to 17 whole Oreo cookies
  • 4 tablespoons melted butter

Filling

  • 8 ounces semi-sweet chocolate chips or broken up bars
  • 8 ounces dark chocolate
  • 12 ounces cream cheese at room temperature
  • .25 cup granulated sugar
  • 2 cups heavy cream lightly whipped
  • 3 tablespoons Irish Cream liqueur I used Bailey's
  • whipped cream to serve

Instructions

Crust

  • Line the bottom of an 8-inch springform pan with parchment paper and brush a light oil around the inside of the pan. Set aside.
  • Mix the cookie crumbs and melted butter together in a bowl.
  • Pour the mixture into the springform pan and press evenly across the bottom. Place in the refrigerator to chill until set, about an hour.

Filling

  • Boil about an inch of water in a large pot. Pour the chocolate into a glass bowl and place on top of the pot of water.
  • Reduce to a simmer and heat the chocolate until melted, stirring occasionally. Very carefully remove the bowl and set aside to cool.
  • Beat the cream cheese and sugar together in a large bowl.
  • In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
  • Once combined, pour the melted chocolate into the mixture and continue folding the mixture together until fully incorporated. Stir in the liqueur.
  • Pour the cheesecake mixture on top of the crust and smooth the top. Place in the refrigerator to chill until firm, about 2 hours.
  • When ready to serve, run a thin knife around the edge of the pan to release the cheesecake. Remove the outer ring from the pan.
  • Cut into 8 slices and serve with whipped cream, shaved chocolate, chocolate ganache, or fresh fruit.

Notes

  • Make sure your cream cheese is room temperature or you will end up with lumps. This is not the end of the world, but it is less attractive.
  • Feel free to substitute chocolate chip cookies, or any other type of cookie for the crust.
  • To make this dessert dairy-free: substitute dairy-free cream cheese, full-fat, canned coconut milk for the heavy cream, and coconut butter for the butter.
  • You can use chocolate bars broken into pieces or chocolate chips. I only had chocolate chips in the pantry.
  • I used semi-sweet and dark chocolate. For a sweeter cheesecake, use a combination of milk chocolate and dark chocolate.

Nutrition

Calories: 918kcal | Carbohydrates: 60g | Protein: 10g | Fat: 72g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 356mg | Potassium: 533mg | Fiber: 6g | Sugar: 38g | Vitamin A: 1647IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 8mg

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