No Bake Baileys Cheesecake

- creamy & flavourful -

This no bake Baileys cheesecake is ultra creamy, packed with loads of milky coffee flavour, and has a crunchy oreo crust.

Baileys: There’s a whole cup of Baileys in here for all the flavour.  Creamy: The texture is perfectly set without being hard, smooth, and creamy. Easy: There are a lot of steps involved but it’s still much easier than baking a cheesecake.

Why you will LOVE this recipe:

Whipped cream, white chocolate, and a long chill time help to create a perfect set cheesecake! No need for gelatin. The milky white chocolate makes it taste even more like baileys. 

How to get a perfectly set no bake cheesecake:

what you will need:


– 45 oreo cookies (18 oz or 510g) crushed into fine crumbs – 4 tbsp unsalted butter melted – ¼ tsp sea salt – 2 tbsp instant coffee powder – 2 tbsp water boiling – 8 oz white chocolate (226g) – 1 ¼ cup heavy whipping cream – 24 oz cream cheese softened – 2 ¼ cup powdered sugar – 1 tbsp pure vanilla extract – 1 cup Baileys liquor  – 1/3 cup heavy whipping cream – 3 tbsp Baileys liquor – 1 cup semisweet chocolate chips





Combine oreo crumbs, melted butter, and salt for the crust.


Pour into 9” round nonstick springform cake pan. Pack it into the bottom tightly with the  flat bottom of a glass. Set aside.


In a large bowl, combine cream cheese, sugar, and vanilla. Beat until completely smooth. Gradually pour in the Baileys, beating well and scraping down the sides in between each addition.


Gently fold white chocolate into the cream cheese mixture with a spatula (by hand).


Whip cream until stiff peaks. Gently fold whipped cream into the cream cheese mixture by hand. Stop folding as soon as you stop seeing streaks of cream.


Scoop half of the cheesecake mixture on top of the prepared crust. Add the dissolved coffee into the remaining half of the cheesecake mixture and gently fold. Scoop remaining cheesecake mixture into the cake pan and smooth out the top. Cover and refrigerate overnight.


Bring cream and baileys to a simmer and pour over chocolate chips. Let stand for 7 minutes and whisk to make a smooth ganache. Top the cheesecake with ganache.


Whip cream, sugar, and vanilla. Pipe swirls of whipped cream over the ganache and sprinkle with roasted coffee beans and chocolate curls.

It’s the perfect boozy make ahead cheesecake for the holidays or any celebration!

swipe UP for the full recipe with all  the tips!