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.
Nutrition Facts
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