No Bake Bailey’s Cheesecake
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Creamy yet light, rich yet decadent—this No Bake Bailey’s Cheesecake is the ultimate dessert for St. Patrick’s Day or any hot summer day when you don’t want to turn on the oven. It layers a buttery cookie crust with a luxuriously fluffy white chocolate cheesecake filling and a glossy chocolate ganache, then finishes with whipped topping and chocolate curls.
Requiring only 15 minutes of active prep and zero oven time, this No Bake Bailey’s Cheesecake is an effortlessly impressive dessert for St. Patrick’s Day, summer gatherings, or any warm-weather celebration. Simply chill, garnish, and slice to serve a cool, creamy, Irish-inspired dessert that feels special without heating up the kitchen.
This easy no-bake cheesecake recipe delivers all the rich, creamy indulgence of traditional cheesecake—without the fuss of baking, water baths, or worrying about cracks. It’s a guaranteed crowd-pleaser with half the work, making it perfect for summer entertaining, holiday celebrations, or anytime you want a make-ahead dessert so you can relax and enjoy more time with family and friends.
What is no bake Bailey’s cheesecake?
This Bailey’s no bake cheesecake is a luxuriously rich dessert, chilled to perfection and elevated with a festive St. Patrick’s twist from the addition of Bailey’s liquor. But wait– it’s great for hot summer days and nights, for the perfect no bake dessert.
It features a chocolate cookie crust, a velvety white chocolate cheesecake filling infused with Bailey’s and a hint of instant coffee, all topped with a smooth chocolate ganache and finished with piped whipped topping and chocolate curls.
This stunning no-bake creation is a showstopping dessert, sure to impress friends and family with its elegance and flavor.
Why you’ll love this Bailey’s no bake cheesecake recipe
- Baked cheesecakes can be finicky, often presenting the challenge of a cracked surface. For stress-free entertaining, especially for occasions like St. Patrick’s Day, I always rely on the dependability of a no-bake version.
- This make-ahead dessert is a host’s dream. Prepare the cheesecake fully the day before, allowing it to set overnight in the refrigerator. On the day of your gathering, you’ll only have the quick, final touches to complete.
- Not only is this no bake Bailey’s cheesecake spectacular in flavor, but it’s also a visual showpiece. It’s the definitive choice for a dessert that delivers both taste and impressive presentation.
- Feel free to customize this cheesecake to your taste with simple ingredient swaps or additions. See the flexible options listed below for inspiration.
Ingredients needed to make this no bake Bailey’s Cheesecake
- Sandwich cookies (with filling): Chocolate sandwich cookies, crushed into fine crumbs, create an easy and delicious base for this no bake Bailey’s cheesecake. Oreos or any other chocolate sandwich cookies will work.
- Butter: Melted to combine with the crushed sandwich cookies. I prefer using unsalted butter to have greater control over the balancing of flavors in this Bailey’s no bake cheesecake recipe.
- Sea salt: Added to the cookie crust to enhance the flavors.
- Instant coffee powder: I love to use Delallo instant coffee powder. The slightly bitter flavor of coffee is the perfect match for the sweet white chocolate cheesecake filling and the rich Bailey’s liquor. It’s not overpowering, but makes a huge impact!
- Boiling water: To dissolve the coffee powder.
- White chocolate bar: Chopped and melted over a double boiler or in the microwave, and gently folded into the luxurious cream cheese mixture. It adds an irresistible level of decadence to this no bake Bailey’s cheesecake.
- Heavy whipping cream: A key ingredient to make a light and airy cheesecake filling. It’s also used to make the chocolate ganache, and to decorate the assembled cheesecake.
- Cream cheese: Allow the cream cheese to soften at room temperature for easy mixing. I don’t recommend reduced-fat or fat free cream cheese for this no bake Bailey’s cheesecake recipe – they just won’t deliver the same quality as full-fat cream cheese.
- Powdered sugar: Sweetens the cheesecake filling and the whipped topping. You can sift it to prevent any lumps, but it’s not entirely necessary as I find that it distributes fairly evenly.
- Pure vanilla extract: Pairs beautifully with the white chocolate cheesecake filling and the Bailey’s liquor. I’ve also included it in the sweetened whipped topping. Feel free to use almond extract instead, if you prefer.
- Bailey’s liquor: The star of the show, giving this cheesecake its name and making it ideal for celebrating St Patrick’s Day! I’ve used it to add incredible flavor to both the cheesecake filling and the rich chocolate ganache. Make sure to bring it to room temperature before combining with the other ingredients.
- Semi-sweet chocolate chips: Melted by the heat of the simmered cream mixture and then whisked until silky smooth. Dark chocolate chips or milk chocolate chips are also suitable.
- Hazelnut extract: This is optional, but I love to mix it into the whipped topping for extra flavor.
- Chocolate curls: Sprinkle over the whipped topping just before refrigerating the assembled cheesecake. It gives the dessert that polished, sophisticated look. Feel free to also add some coffee beans as a fun decoration over the piped whipped topping.
How do you make this no bake Bailey’s Cheesecake?
Prepare the pan:
- Spray the springform pan with non-stick cooking spray or grease it with softened butter for easy removal. Set aside.
Make the crust:
- In a small mixing bowl, combine the fine cookie crumbs and melted butter. Mix with a fork until evenly distributed.
- Transfer the mixture to the prepared pan, spreading it in an even layer.
- Press firmly with your fingers or use the flat bottom of a drinking glass to compact the crust into the base of the pan.
Make the cream cheese filling and chill:
- Dissolve the coffee powder in boiling water and set aside for later use.
- Pour 2 inches of water into a saucepan and bring to a simmer.
- Place a heat-safe bowl over the saucepan (ensuring it does not touch the water) and melt the chopped white chocolate, stirring frequently. Remove from heat immediately once melted. Alternatively, microwave at 50% power in short intervals until melted. Allow to cool to room temperature.
- Whip the heavy cream until it forms stiff peaks, then refrigerate until needed.
- In a large bowl, beat the cream cheese, sugar, and vanilla together until completely smooth. Gradually add the Baileys in three parts, beating thoroughly and scraping down the bowl after each addition.
- Using a spatula, gently fold the cooled white chocolate into the cream cheese mixture by hand.
- Gently fold the whipped cream into the mixture just until no streaks remain.
- Pour half of the filling over the prepared crust and smooth the top.
- Stir the dissolved coffee into the remaining filling just until evenly combined.
- Pour the coffee-flavored filling into the pan, smooth the top, cover, and refrigerate for at least 9 hours (preferably overnight).
Make the ganache (on serving day):
- In a pot, bring the heavy cream and Baileys to a simmer.
- Meanwhile, place the chocolate chips in a heat-safe bowl.
- Pour the hot cream mixture over the chocolate, cover, and let sit for 8 minutes.
- Whisk until completely smooth, then let cool completely before using.
Make the whipped topping:
- Whip the cream, sugar, vanilla, and hazelnut extract (if using) together until stiff peaks form.
- Transfer to a piping bag fitted with a tip and set aside.
Assemble & final chill:
- Carefully run a thin knife or spatula around the edge of the cheesecake to loosen it, then release the springform ring.
- Spread the cooled ganache evenly over the chilled cheesecake.
- Pipe a border of the whipped topping around the edge, or spread it over the top with a spatula.
- Sprinkle with chocolate curls.
- Refrigerate until ready to serve, or serve immediately.
Serving
Serve this Bailey’s no bake cheesecake as a delicious St Patrick’s Day dessert with a scoop of creamy vanilla ice creamor chocolate ice cream. It’s also great alongside this Coffee Affogato With Vanilla Ice Cream!
Sandy’s tips and substitutions:
- Storage: Store leftover no bake Bailey’s cheesecake in an airtight container in the fridge for up to 3-5 days. The flavors of the cheesecake will intensify over time!
- Freezing: If you want to freeze this cheesecake as a way to make it ahead, I recommend wrapping the springform pan tightly with plastic wrap and leaving the ganache and whipped topping for the day of serving. Once thawed in the fridge, top the cheesecake with the ganache, whipped topping, and chocolate curls.
- Make ahead: Since the cheesecake filling has to chill for at least 9 hours in the fridge before full assembly, it’s the ideal dessert to make the day before your St Patrick’s celebrations.
- Don’t overmix: Be careful that you don’t overmix the whipped cream and cream cheese mixture or the cheesecake filling won’t be light and fluffy.
- Soften cream cheese: Let the cream cheese soften at room temperature to prevent lumps and for easier mixing. If you’re in a rush, you can remove the cream cheese from the foil lining and microwave it for very short intervals.
- Chill the cheesecake: This cheesecake must be chilled for at least 9 hours for it to set and thicken. Always place the cheesecake back into the fridge when not using it for an extended time due to the creamy filling.
- Easy removal: The springform pan is ideal for cheesecakes, as its removable ring makes extracting the set crust and filling simple. For extra insurance against sticking, I recommend lightly spraying the bottom and sides with non-stick spray. When releasing the cheesecake, gently run a thin knife or offset spatula around the edge before unlatching the ring.
- Crushing the cookies: To prevent mess, place the sandwich cookies in a sealable plastic bag and crush them into fine crumbs using a rolling pin.
Variations:
- Cookie crust: Feel free to use vanilla sandwich cookies if you prefer. Packaged Graham cracker crumbs are another alternative, if you prefer.
- Gluten-free: Use gluten-free certified sandwich cookies. The rest of the ingredients are already gluten-free.
- White chocolate ganache: Use white chocolate chips if you prefer a white chocolate ganache.
- Garnish: I haven’t added coffee beans to the piped whipped topping, but you could if you like. Chocolate sprinkles or cookie crumbles are other garnish ideas.
- Alcohol-free: If you don’t consume any alcohol at all, feel free to omit Bailey’s liquor from the cheesecake filling and ganache. Replace it with milk or cream.
- Cool Whip topping: You can substitute 1 cup of prepared whipped cream (like Cool Whip) if you prefer not to whip your own, but it won’t taste the same.
Don’t let your St Paddy’s party preparations be stressful! Here are 35+ St Patrick’s Day Food Ideas and a collection of fun Green Foods for St Patrick’s Day to help you craft the perfect menu that your friends and family will love.
More St Patrick’s Day desserts you may want to try:
- Bailey’s Chocolate Chip Cookies
- Bailey’s Irish Cream Cake
- Baileys Cake
- Chocolate Pudding Bundt Cake
- Irish Guinness Cupcakes Recipe
- Irish Bread Pudding
Get the Recipe:
No Bake Bailey’s Cheesecake
Creamy yet light, rich yet decadent—this No Bake Bailey’s Cheesecake is the ultimate dessert for St. Patrick’s Day or any hot summer day when you don’t want to turn on the oven. It layers a buttery cookie crust with a luxuriously fluffy white chocolate cheesecake filling and a glossy chocolate ganache, then finishes with whipped topping and chocolate curls.
Ingredients
Crust:
- 18 ounce chocolate sandwich cookies, about 45 cookies crushed into fine crumbs
- 4 tablespoons unsalted butter melted
- ¼ teaspoon sea salt
Cheesecake Filling
- 2 tablespoons instant coffee powder – we use Delallo
- 2 tablespoons boiling water
- 8 ounce white chocolate bar
- 1 ¼ cup heavy whipping cream
- 24 oz cream cheese softened
- 2 ¼ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 cup Baileys liquor room temperature
Ganache
- ⅓ cup heavy whipping cream
- 3 tablespoons Baileys liquor
- 1 cup semisweet chocolate chips
Whipped Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon hazelnut extract, optional
Garnish
- 4 tablespoons chocolate curls
Equipment
- 9’’ springform pan
Instructions
- Spray the springform pan with non-stick cooking spray or grease it with softened butter for easy removal. Set aside.
- In a small mixing bowl, combine the fine cookie crumbs and melted butter. Mix with a fork until evenly distributed.
- Transfer the mixture to the prepared pan, spreading it in an even layer.
- Press firmly with your fingers or use the flat bottom of a drinking glass to compact the crust into the base of the pan.
- Dissolve the coffee powder in boiling water and set aside for later use.
- Pour 2 inches of water into a saucepan and bring to a simmer.
- Place a heat-safe bowl over the saucepan (ensuring it does not touch the water) and melt the chopped white chocolate, stirring frequently. Remove from heat immediately once melted. Alternatively, microwave at 50% power in short intervals until melted. Allow to cool to room temperature.
- Whip the heavy cream until it forms stiff peaks, then refrigerate until needed.
- In a large bowl, beat the cream cheese, sugar, and vanilla together until completely smooth. Gradually add the Baileys in three parts, beating thoroughly and scraping down the bowl after each addition.
- Using a spatula, gently fold the cooled white chocolate into the cream cheese mixture by hand.
- Gently fold the whipped cream into the mixture just until no streaks remain.
- Pour half of the filling over the prepared crust and smooth the top.
- Stir the dissolved coffee into the remaining filling just until evenly combined.
- Pour the coffee-flavored filling into the pan, smooth the top, cover, and refrigerate for at least 9 hours (preferably overnight).
- On serving day, in a pot, bring the heavy cream and Baileys to a simmer.
- Meanwhile, place the chocolate chips in a heat-safe bowl.
- Pour the hot cream mixture over the chocolate, cover, and let sit for 8 minutes.
- Whisk until completely smooth, then let cool completely before using.
- Whip the cream, sugar, vanilla, and hazelnut extract (if using) together until stiff peaks form.
- Transfer to a piping bag fitted with a tip and set aside.
- Carefully run a thin knife or spatula around the edge of the cheesecake to loosen it, then release the springform ring.
- Spread the cooled ganache evenly over the chilled cheesecake.
- Pipe a border of the whipped topping around the edge, or spread it over the top with a spatula.
- Sprinkle with chocolate curls.
- Refrigerate until ready to serve, or serve immediately.
Notes
Sandy’s tips:
- Storage: Store leftover no bake Bailey’s cheesecake in an airtight container in the fridge for up to 3-5 days. The flavors of the cheesecake will intensify over time!
- Freezing: If you want to freeze this cheesecake as a way to make it ahead, I recommend wrapping the springform pan tightly with plastic wrap and leaving the ganache and whipped topping for the day of serving. Once thawed in the fridge, top the cheesecake with the ganache, whipped topping, and chocolate curls.
- Make ahead: Since the cheesecake filling has to chill for at least 9 hours in the fridge before full assembly, it’s the ideal dessert to make the day before your St Patrick’s celebrations.
Calories: 681kcal, Carbohydrates: 71g, Protein: 7g, Fat: 48g, Saturated Fat: 27g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 343mg, Potassium: 317mg, Fiber: 2g, Sugar: 38g, Vitamin A: 1236IU, Vitamin C: 0.3mg, Calcium: 113mg, Iron: 5mg
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
