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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.
no-bake desert, boozy dessert
8-inch Springform Pan
chocolate sandwich cookies
15 to 17 whole Oreo cookies
chips or broken up bars
at room temperature
Irish Cream liqueur
I used Bailey's
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.
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.
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.
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