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.
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