Print

Creamy Baileys No-Bake Cheesecake Recipe with Easy Chocolate Ganache Drizzle

Baileys no-bake cheesecake - featured image
Print Recipe

A rich and smooth no-bake cheesecake infused with Baileys Irish Cream and topped with a luscious chocolate ganache drizzle. Perfect for quick, effortless indulgence without baking.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers, finely crushed)
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (160ml) Baileys Irish Cream
  • ¾ cup (90g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 4 oz (115g) bittersweet or semisweet chocolate, chopped
  • ⅓ cup (80ml) heavy cream
  • 1 tbsp unsalted butter (optional)

Instructions

  1. Prepare the Crust (10 minutes): In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of your springform pan, making an even layer. Use the back of a spoon or a flat-bottomed glass to compact it well. Place in the fridge to chill while you prepare the filling.
  2. Make the Cheesecake Filling (15 minutes): In a large bowl, beat the softened cream cheese on medium speed until creamy and lump-free, about 2-3 minutes. Slowly add powdered sugar and vanilla extract, mixing until combined. Next, pour in the Baileys Irish Cream gradually, beating until smooth. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, folding carefully to keep the airy texture.
  3. Assemble the Cheesecake (5 minutes): Pour the creamy Baileys filling over the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to firm up.
  4. Prepare the Chocolate Ganache Drizzle (10 minutes): About 15 minutes before serving, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the chopped chocolate and butter. Let sit for 2 minutes, then whisk gently until the ganache is smooth and shiny. Allow it to cool slightly to thicken but still be pourable.
  5. Finish and Serve: Remove the cheesecake from the fridge and carefully release it from the springform pan. Drizzle the chocolate ganache over the top, letting it cascade down the sides naturally. Optionally, sprinkle with chocolate shavings or a pinch of flaky sea salt.

Notes

Ensure cream cheese is softened to avoid lumps. Whip heavy cream to soft peaks only to maintain airy texture. Avoid boiling cream when making ganache to prevent seizing. Chill cheesecake for at least 4 hours, preferably overnight, for best texture. Ganache can be refrigerated briefly if too runny. Cracks on top are normal for no-bake cheesecakes and add charm.

Nutrition

Keywords: Baileys cheesecake, no-bake cheesecake, chocolate ganache, easy dessert, Irish cream dessert, no bake, creamy cheesecake

Find it online: https://yumnode.com/creamy-baileys-no-bake-cheesecake-recipe-with-easy-chocolate-ganache-drizzle/