I just finished a Baileys Oreo Cheesecake that slices like silk, wears a glossy chocolate ganache crown, and will be the first thing gone at any party.
I’m obsessed with this Baileys Cream Cheesecake because it tastes like dessert and after-dinner drink had a messy, brilliant baby. I love the Oreo crunch from 24 Oreo cookies and the way 1 cup (240 ml) Baileys Irish Cream sneaks into the custard so it’s boozy without shouting.
Whipped chocolate cream and glossy ganache make people shut up and stare. I bring this to every St Patricks Day Cheesecake Recipes party and it disappears fast.
It’s rich, smooth, and a little dangerous. I hoard the leftovers.
Not sorry. And I brag when it disappears in minutes.
Every single damn time.
Ingredients
- Oreo crumbs: crunchy chocolate base that gives texture and nostalgia to every bite.
- Butter: binds the crust, makes it rich and a little indulgent.
- Cream cheese: creamy tang that’s the whole cheesecake’s soft, silky heart.
- Sugar: sweetens without overpowering, helps everything set and taste balanced.
- Flour: basically keeps the filling together, so it’s not floppy or weepy.
- Eggs: add richness and structure, they help the cake slice cleanly.
- Baileys Irish Cream: boozy, creamy flavor that turns dessert into a treat.
- Sour cream: adds a subtle tang and extra silk to the filling.
- Vanilla extract: warms the flavors and makes it smell like home.
- Salt: lifts and sharpens sweetness, makes chocolate and cream pop.
- Chocolate chips (ganache): melts into a shiny, rich chocolate blanket on top.
- Heavy cream (ganache): makes the ganache glossy and perfectly spreadable.
- Butter for ganache: adds shine and a tiny velvet finish, optional but nice.
- Heavy whipping cream (whipped): lightens things up with fluffy chocolate dollops.
- Powdered sugar: sweetens whipped cream smoothly, no grit, just pillowy sweetness.
- Cocoa powder: gives whipped cream real chocolate depth and slight bitterness.
- Vanilla for whipped cream: basically a tiny flavor hug in every bite.
- Extra Oreos or shavings: crunchy garnish that makes it look fun and festive.
Ingredient Quantities
- 24 Oreo cookies (about 1 1/2 cups finely crushed)
- 6 tbsp (85 g) unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 tbsp all purpose flour
- 3 large eggs, room temperature
- 1 cup (240 ml) Baileys Irish Cream
- 1/2 cup (120 ml) sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup (170 g) semisweet or dark chocolate chips (for ganache)
- 1/2 cup (120 ml) heavy cream (for ganache)
- 1 tbsp unsalted butter (optional, for shine on ganache)
- 1 cup (240 ml) heavy whipping cream (for whipped chocolate cream)
- 2 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract (for whipped cream)
- 6 to 8 extra Oreo cookies or chocolate shavings for garnish
How to Make this
1. Preheat oven to 325 F (160 C). Put 24 Oreo cookies in a food processor and pulse to fine crumbs, or smash them in a zip bag with a rolling pin until about 1 1/2 cups; mix with 6 tbsp melted butter until evenly moistened, press firmly into the bottom of a 9 inch springform pan, and chill in the fridge while you make the filling.
2. Beat 24 oz softened cream cheese with 1 cup granulated sugar and 2 tbsp all purpose flour on medium speed until smooth and no lumps remain, scraping the bowl a few times, don’t overbeat though or you’ll get cracks later.
3. Add the eggs one at a time, mixing briefly after each so they just combine; then pour in 1 cup Baileys Irish Cream, 1/2 cup sour cream, 1 tsp vanilla extract, and 1/4 tsp salt; mix until smooth and uniform, scraping sides once more.
4. Pour the filling over the chilled crust, tap the pan gently on the counter to release air bubbles, then bake on the middle rack for 50 to 65 minutes or until the edges are set and the center still slightly jiggles when you shake the pan.
5. Turn the oven off, crack the oven door and leave the cheesecake inside for 45 minutes to cool slowly, then remove and cool to room temperature on a wire rack; chill in the fridge at least 4 hours or overnight for best texture.
6. Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over 1 cup chocolate chips in a bowl, let sit 1 minute then whisk until smooth; stir in 1 tbsp butter if you want extra shine. Let ganache cool until slightly thickened but still pourable.
7. Pour the ganache over the chilled cheesecake, spreading gently to the edges; return to the fridge to set while you make the whipped chocolate cream.
8. For the whipped chocolate cream whip 1 cup heavy whipping cream with 2 tbsp powdered sugar, 2 tbsp unsweetened cocoa powder and 1 tsp vanilla extract to medium-stiff peaks; taste and add a bit more sugar if you like it sweeter.
9. Pipe or dollop the whipped chocolate cream around the edge or across the top of the ganached cheesecake, then decorate with 6 to 8 extra Oreos crushed or halved, or sprinkle chocolate shavings.
10. Keep refrigerated until serving, slice with a sharp warm knife (wipe between cuts) and serve chilled; the cheesecake improves after a day so you can make it ahead, and if cracks appear just cover with whipped cream and Oreos.
Equipment Needed
1. 9-inch springform pan
2. Food processor or rolling pin and a zip bag (for crushing Oreos)
3. Stand mixer or electric hand mixer and a large mixing bowl
4. Rubber spatula and a bench scraper or spoon for scraping and smoothing
5. Measuring cups and spoons (dry and liquid)
6. Saucepan or microwave-safe bowl and a whisk (for ganache)
7. Wire cooling rack
8. Piping bag and tip or a spoon for dolloping the whipped cream
9. Sharp knife and a towel to warm and wipe between slices
FAQ
Baileys Irish Cream Cheesecake Recipe Substitutions and Variations
- 24 Oreo cookies (crust)
- Graham crackers, finely crushed — classic, a bit lighter in flavor
- Chocolate wafer cookies, crushed — keeps the chocolate taste, use same amount
- Gluten free cookies, crushed — for GF diets, measure by volume the same
- Digestive biscuits, crushed — milder, gives a slightly less sweet crust
- 6 tbsp unsalted butter, melted
- Coconut oil, melted — use same amount, adds a hint of coconut, firm at fridge temp
- Margarine, melted — works in a pinch, slightly less rich
- Neutral vegetable oil + a pinch of salt — 1 tbsp less oil than butter, but keeps crust together
- 1 cup Baileys Irish Cream
- Kahlua or coffee liqueur — stronger coffee note, use same amount
- Non alcoholic Irish cream substitute (ready made) — same flavor profile without booze
- Heavy cream mixed with 1 tsp instant coffee and 1 tsp vanilla — non alcoholic, approximate flavor, use slightly less liquid (3/4 to 1 cup)
- Irish whiskey + a little heavy cream — boozier, use 3/4 cup whiskey plus 1/4 cup cream to keep richness
- 3 large eggs
- Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) — good binder, slight nutty taste
- Commercial egg replacer (follow package) — works for structure in baked cheesecake
- 1/4 cup silken tofu per egg, pureed — makes filling dense and creamy, use for vegan-ish version
Pro Tips
1) Chill that crust good and press it hard into the pan. Use the bottom of a measuring cup to really compact the Oreo crumbs, then chill at least 15 minutes before pouring the filling. If it isnt firm the cheesecake will pull away from the crust when you cut it.
2) Don’t overbeat the cream cheese once you add the eggs. Mix just until each egg is incorporated, or you’ll whip too much air into the batter and get cracks. If you do see tiny lumps, stop and scrape the bowl, then mix a few slow strokes to finish.
3) Temperature matters. Bring eggs and cream cheese to room temp before mixing so the batter is smooth. Also for the ganache, let the hot cream sit on the chips for a minute before stirring, and cool it until it thickens a bit so it doesn’t run right off the cake.
4) For clean slices and better presentation: chill the cake overnight, then warm a sharp knife under hot water, wipe it dry and slice. Reheat and wipe the knife between each cut. If you get a crack, cover it with the whipped cream topping and some halved Oreos, no one will notice.
Baileys Irish Cream Cheesecake Recipe
I just finished a Baileys Oreo Cheesecake that slices like silk, wears a glossy chocolate ganache crown, and will be the first thing gone at any party.
12
servings
735
kcal
Equipment: 1. 9-inch springform pan
2. Food processor or rolling pin and a zip bag (for crushing Oreos)
3. Stand mixer or electric hand mixer and a large mixing bowl
4. Rubber spatula and a bench scraper or spoon for scraping and smoothing
5. Measuring cups and spoons (dry and liquid)
6. Saucepan or microwave-safe bowl and a whisk (for ganache)
7. Wire cooling rack
8. Piping bag and tip or a spoon for dolloping the whipped cream
9. Sharp knife and a towel to warm and wipe between slices
Ingredients
-
24 Oreo cookies (about 1 1/2 cups finely crushed)
-
6 tbsp (85 g) unsalted butter, melted
-
24 oz (680 g) cream cheese, softened
-
1 cup (200 g) granulated sugar
-
2 tbsp all purpose flour
-
3 large eggs, room temperature
-
1 cup (240 ml) Baileys Irish Cream
-
1/2 cup (120 ml) sour cream
-
1 tsp vanilla extract
-
1/4 tsp salt
-
1 cup (170 g) semisweet or dark chocolate chips (for ganache)
-
1/2 cup (120 ml) heavy cream (for ganache)
-
1 tbsp unsalted butter (optional, for shine on ganache)
-
1 cup (240 ml) heavy whipping cream (for whipped chocolate cream)
-
2 tbsp powdered sugar
-
2 tbsp unsweetened cocoa powder
-
1 tsp vanilla extract (for whipped cream)
-
6 to 8 extra Oreo cookies or chocolate shavings for garnish
Directions
- Preheat oven to 325 F (160 C). Put 24 Oreo cookies in a food processor and pulse to fine crumbs, or smash them in a zip bag with a rolling pin until about 1 1/2 cups; mix with 6 tbsp melted butter until evenly moistened, press firmly into the bottom of a 9 inch springform pan, and chill in the fridge while you make the filling.
- Beat 24 oz softened cream cheese with 1 cup granulated sugar and 2 tbsp all purpose flour on medium speed until smooth and no lumps remain, scraping the bowl a few times, don't overbeat though or you'll get cracks later.
- Add the eggs one at a time, mixing briefly after each so they just combine; then pour in 1 cup Baileys Irish Cream, 1/2 cup sour cream, 1 tsp vanilla extract, and 1/4 tsp salt; mix until smooth and uniform, scraping sides once more.
- Pour the filling over the chilled crust, tap the pan gently on the counter to release air bubbles, then bake on the middle rack for 50 to 65 minutes or until the edges are set and the center still slightly jiggles when you shake the pan.
- Turn the oven off, crack the oven door and leave the cheesecake inside for 45 minutes to cool slowly, then remove and cool to room temperature on a wire rack; chill in the fridge at least 4 hours or overnight for best texture.
- Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over 1 cup chocolate chips in a bowl, let sit 1 minute then whisk until smooth; stir in 1 tbsp butter if you want extra shine. Let ganache cool until slightly thickened but still pourable.
- Pour the ganache over the chilled cheesecake, spreading gently to the edges; return to the fridge to set while you make the whipped chocolate cream.
- For the whipped chocolate cream whip 1 cup heavy whipping cream with 2 tbsp powdered sugar, 2 tbsp unsweetened cocoa powder and 1 tsp vanilla extract to medium-stiff peaks; taste and add a bit more sugar if you like it sweeter.
- Pipe or dollop the whipped chocolate cream around the edge or across the top of the ganached cheesecake, then decorate with 6 to 8 extra Oreos crushed or halved, or sprinkle chocolate shavings.
- Keep refrigerated until serving, slice with a sharp warm knife (wipe between cuts) and serve chilled; the cheesecake improves after a day so you can make it ahead, and if cracks appear just cover with whipped cream and Oreos.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 201g
- Total number of serves: 12
- Calories: 735kcal
- Fat: 53.9g
- Saturated Fat: 30g
- Trans Fat: 1g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 163mg
- Sodium: 413mg
- Potassium: 167mg
- Carbohydrates: 52g
- Fiber: 2.1g
- Sugar: 43g
- Protein: 8.7g
- Vitamin A: 500IU
- Vitamin C: 1mg
- Calcium: 100mg
- Iron: 0.7mg
