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5 from 1 vote

No-Bake Baileys Chocolate Cheesecake

With a chocolate cookie crust, great silky texture, subtle richness and the intense chocolate flavor that adds a luxurious flair to this no-bake dessert.
Prep Time30 mins
Course: Dessert
Servings: 10 - 12 slices
Author: Tricia


For the crust:

  • 4 tablespoons unsalted butter, melted
  • 5 ounces chocolate wafer cookies (I use Nabisco Famous Chocolate Wafers)
  • 1 tablespoon granulated sugar

For the cheesecake:

  • 16 ounces good quality semi-sweet chocolate, chopped (do not use chocolate chips)
  • cup granulated sugar
  • 12 ounces cream cheese (must be room temperature)
  • 2 cups heavy cream, whipped to soft peaks
  • ¼ cup Irish Cream liqueur
  • 2 teaspoons vanilla extract

To serve (optional):

  • Sweetened whipped cream
  • Strawberries
  • Chocolate curls or shaved chocolate


  • Turn the base of an 8-inch springform pan upside down to make it easier to remove the cheesecake later. Line the bottom with parchment paper and secure the sides. Lightly grease the sides of the pan with butter. Set aside.
  • Place the chocolate wafer cookies into the bowl of a food processor. Pulse until cookies to a fine crumb. Add the butter and sugar and pulse again until combined. Spread the cookie mixture in the bottom of the prepared pan. Press down firmly (especially at the outside edges of the pan, and refrigerate for 1 hour.
  • While the crust is chilling, place the chocolate in a heat-proof bowl set over a pan of hot (not boiling) water. Heat until melted, stirring occasionally. Remove the bowl of chocolate from the simmering saucepan and set aside to cool.
  • Using an electric mixer and a medium clean mixing bowl, beat the whipping cream until soft peaks form. 
  • Using the same electric mixer, combine the granulated sugar and cream cheese in a large mixing bowl. Beat until combined and smooth. Add the cooled chocolate and mix until blended. The mixture will harden a little, but keep mixing until combined. Add the whipped cream to the chocolate cream cheese mixture and blend on low speed. Add the Irish cream and vanilla and blend on low until incorporated. Scrape down the sides of the bowl and blend another few seconds. Spoon the cheesecake mixture into the cake pan and smooth the top, an off-set spatula works best here. Lightly cover top with plastic wrap and chill until firm, at least 2 hours or overnight.
  • To serve, remove the sides of the pan and gently transfer to a serving plate. Cut into slices using a warm, dry knife. Serve immediately garnished with sweetened whipped cream and strawberries if desired.


DO NOT use chocolate chips for this recipe. They do not melt the same as good quality chocolate and may seize up when adding the cream cheese and Bailey's.