A creamy, no-bake Irish cream cheesecake with a hint of Bailey’s and a buttery cookie crust. Perfect for a simple yet indulgent dessert!
If you love the smooth, rich flavor of Bailey’s Irish Cream, you’re in for a treat! This no-bake Bailey’s cheesecake is an easy-to-make, ultra-creamy dessert infused with the delicious taste of Irish cream. With a buttery graham cracker crust and a light, mousse-like filling, this cheesecake is perfect for any occasion—whether you’re celebrating St. Patrick’s Day or just craving a little something indulgent.
Why You’ll Love This Bailey’s Cheesecake Recipe
- No-bake & simple to make. This cheesecake comes together quickly with just a handful of ingredients. You can briefly bake the crust or skip the oven time if you prefer.
- Rich & creamy texture. The combination of cream cheese and whipped cream makes it luxuriously smooth and light.
- Bailey’s infused flavor. A touch of Bailey’s (or your favorite Irish cream liqueur) adds a luscious, slightly boozy twist.
- Make-ahead friendly. Needs to chill before serving, making it a great dessert to prepare in advance.
Key Ingredients
These are the star ingredients that make this Bailey’s cheesecake rich, creamy, and full of flavor. Find the full ingredient list in the recipe card below!
- Bailey’s Irish Cream – The key ingredient that adds a smooth, slightly boozy flavor with notes of chocolate and vanilla.
- Cream cheese – Use full-fat for the best texture and creamy consistency.
- Heavy cream – Whipped to soft peaks, it makes the filling light and airy.
- Graham cracker crumbs – The classic crust base that pairs perfectly with the creamy filling. Swap with chocolate graham crackers or Oreos for a fun twist.
- Vanilla extract – Enhances the flavors and balances the richness of the cheesecake.
How to Make No-Bake Bailey’s Cheesecake
This cheesecake is incredibly simple to make, with just a few easy steps!
Make the crust
- Mix the ingredients. Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press into the pan. Firmly press the mixture into the bottom and up the sides of a greased 9-inch pie pan or tart pan with a removable bottom.
- Bake (optional). Bake at 350°F for 12 minutes for a sturdier crust, or chill for 30 minutes if you prefer a fully no-bake version.
Prepare the filling
- Beat the cream cheese, sugar, Irish cream, and vanilla until smooth and creamy.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Fold it in. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest until fully combined.
Assemble and chill
- Spread the filling evenly into the prepared crust.
- Chill for at least 4 hours (overnight is even better!) to let the flavors meld and the texture set.
- Garnish as desired. Top with chocolate sprinkles, chocolate curls, or a drizzle of chocolate sauce for an extra special touch.
Tips for Success
- Use room temperature cream cheese for a silky-smooth filling.
- For a firmer crust, bake it for 12 minutes before adding the filling, or press it firmly and chill for at least 30 minutes.
- Don’t over-whip the cream—soft peaks are best to keep the filling light and airy.
- Let it chill completely for the best texture and flavor.
- Customize the flavor by adding a pinch of espresso powder to the filling for a mocha twist.
Serving Suggestions
This cheesecake is best served chilled, straight from the refrigerator. For the perfect slice, use a sharp knife dipped in warm water and wiped clean between cuts.
Pair it with:
- A cup of hot coffee or espresso
- A small glass of Bailey’s Irish Cream for a double dose of indulgence
- Fresh berries for a refreshing contrast
- A drizzle of warm caramel or chocolate sauce for extra richness
Top it with:
- Whipped cream swirls
- Chocolate shavings, curls, or sprinkles
- Chopped nuts or cookie crumbles
Storage Tips
To keep your Bailey’s cheesecake fresh and delicious:
- Refrigerate: Store covered in the refrigerator for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Recipe Variations
Want to change things up?
- Make it alcohol-free: Substitute the Irish cream with heavy cream and a splash of vanilla extract.
- Try a different crust: Use a chocolate cookie crust or shortbread crust for a fun twist.
More Irish Cream Desserts
Get the Recipe:
No-Bake Irish Cream Cheesecake
Enjoy this easy no-bake Bailey’s cheesecake—a rich, creamy dessert with a deliciously boozy twist!
Ingredients
For the crust:
- 1 3/4 cups (185 g) graham cracker crumbs, (12 cracker sheets)
- 3 tablespoons (37 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 16 ounces (454 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) Irish cream liqueur
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- chocolate sprinkles, for optional garnish
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).* Lightly grease a 9-inch pie pan or tart pan with a removable bottom.
- Combine the cookie crumbs and sugar until thoroughly mixed. Stir in the butter until thoroughly moistned.
- Press into the bottom and up the sides of the prepared pan.
- Bake 12 minutes. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, Irish cream, and vanilla extract until thoroughly combined and smooth.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
- Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
- Spread the filling evenly in the pie pan. If desired, garnish with chocolate sprinkles, curls, or shavings. Refrigerate at least 4 hours before serving. (Overnight is even better!)
Notes
- *I like to bake cookie crusts briefly to make them a bit firmer. If you want to skip the oven time, simply chill the crust for about half an hour before adding the filling.
- Store tightly covered in the refrigerator up to 5 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
4 Comments on “No-Bake Bailey’s Cheesecake”
This tart looks and sounds so delicious! I love how easy it is to make it!
This just made it onto my Easter menu plans! I’ve been enjoying Irish cream this past month and this caught my eye, I knew I had to make it! No bake is a nice option especially when you have a lot going on. I love the tart pan idea because it is easier, makes way more sense than a pie pan! Thanks for sharing the tip.
I hope you enjoy the cheesecake, Megan! Happy Easter!
Best cheese cake ever, And Easy to make.