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Baileys Cheesecake Recipe

This Baileys cheesecake is smooth and creamy with plenty of fun and boozy Irish Cream flair.

Brace yourself for a velvety-smooth, dreamy delight that will leave you weak at the knees.

Sliced Sweet and Creamy Baileys Cheesecake
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If you’re looking for the ultimate grown-up dessert, you just found it!

I’m not exaggerating when I say this cheesecake is outrageously decadent. 

But despite being rich and indulgent, it’s also airy, light, and sweet. Though, it’s not cloying.

Instead, the cream cheese is tangy, the chocolate chips and base are slightly bitter, and the toasted pecans are pleasantly nutty.

Plus, there’s enough Irish cream to add even more dimension.

In short, this Baileys cheesecake is pretty darn perfect!

Easy Baked Baileys Cheesecake Recipe 

As you might’ve guessed, Baileys is one of the primary flavors in this cheesecake. So if you’re not a fan, maybe skip this recipe.

But if you enjoy Irish Cream, I think you’ll really love it.

From the crushed Oreos and melted butter to the toasted pecans, the crust is phenomenal on its own.

On top of the crust goes a bed of chocolate chips, adding an extra layer of texture and chocolatey goodness.

Then comes the creamy cheesecake filling spiked with Baileys and a few more chocolate chips for good measure.

Oh, and then there’s billowy whipped cream topping infused with espresso and vanilla for extra oomph.

Yeah, this one is layer upon layer of scrumptiousness.

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Sure, it’s not the easiest one I’ve featured in my blog. But if you made my New York Cheesecake, you can handle this.

And trust me, it’s more than worth it. 

Baileys Cheesecake Ingredients - Toasted Pecans, Oreos, Sugar, Butter, Cream Cheese, Bailey's, Vanilla, Chocolate Chips, Coffee Powder and Toffee Bits


As mentioned, this recipe isn’t as easy as some of the other cheesecakes I’ve made. But the ingredients are super simple and mostly pantry staples!

For the Crust

  • Toasted Pecans – Leave these out if you need it nut-free. But they add such a nice depth of flavor and nutty aroma.
  • Crushed Oreos – Get pre-crushed Oreos or blitz whole cookies in a food processor.
  • Sugar – For sweetness.
  • Butter – To moisten the cookie crumbs and hold them together.

For the Filling

  • Cream Cheese – Use full-fat cream cheese for the richest, creamiest cheesecake. Now’s not the time to worry about your diet.
    • Also, use a block of cream cheese, not cream cheese spread.
  • Sugar – For a little extra sweetness to combat the Baileys and chocolatey crust.
  • Eggs – For binding the ingredients together and adding richness to the cheesecake.
  • Baileys – It’s Baileys cheesecake, right? Though you can use any Irish Cream you prefer.
  • Vanilla – For sweet warmth.
  • Chocolate Chips – Because why not?

For the Coffee Cream Topping

  • Whipping Cream – For a light contrast to the dense cheesecake, make sure it’s nice and cold before whipping.
  • Sugar – For sweetness.
  • Instant Coffee Powder – To give the whipped cream a subtle espresso flavor. Don’t use liquid coffee, or the cream will be runny.
  • Chocolate Curls or Toffee Bits – For garnish. Use one or both!
Sliced Homemade Baileys Cheesecake with Chocolate Toppings

Do I Have to Bake the Cheesecake in a Water Bath?

If you want an impeccably smooth, silky, and crack-free cheesecake, then yes.

The water bath (or Bain-Marrie) method involves placing the cheesecake pan into a larger pan, filling it halfway with water, and baking.

The water serves as insulation, protecting the cheesecake from exposure to direct heat. It helps the cake bake slowly, gently, and evenly.

BUT – there is an easier method!

Place a baking dish filled halfway with water on the bottom rack of the oven and bake the cheesecake on the middle rack.

It follows the same concept, but it’s safer because you don’t have to worry about the water seeping into the cake while baking.

That said, you’ll cover the cheesecake with whipped cream, which will cover any cracks. So it’s up to you!

Tips for The Best Cheesecake

This recipe is pretty straightforward. But I do have a few tips:

  • Cheesecakes taste better the next day. This is especially true of baked cheesecakes because they need time to set. So always aim to make them a day in advance.
  • Use room temperature ingredients. Take the cream cheese and eggs out of the fridge 30 minutes before you start. They’ll blend more easily this way.
  • Use a springform pan for easy cake release. If using a water bath, wrap the base with a few layers of foil to keep water from seeping in.
  • Make it booze-free with Baileys Irish Cream coffee creamer. It’s available in most groceries, so you won’t have a hard time finding it.
  • Don’t over-mix the cheesecake filling. Stop as soon as it’s smooth and creamy; otherwise, you’ll incorporate too much air, making it dry and cracked.
  • Bake it low and slow. This cake takes 1 hour and 20 minutes to bake at 325 degrees Fahrenheit. It won’t cook properly if you turn up the heat, and the top may even burn.
  • Add the toppings just before serving. Whipped cream can deflate or start to weep if left too long.
Homemade Baked Baileys Cheesecake

Can I Freeze it?

I often get asked, “Can you freeze cheesecake?”

And the answer is: for sure! Just when you think this recipe couldn’t get any better, amirite

Admittedly, cheesecakes, in general, take some time and effort to make. So it’s a good idea to make 2 or 3 at a time and just keep the rest in the freezer.

That way, you can indulge in cheesecake anytime a craving strikes without having to go through all the effort again and again.

If you plan on freezing this Baileys cheesecake for later:

  • Don’t garnish it. Save that for when you’re ready to serve.
  • Be sure the cake has cooled completely. That means to room temperature first and then overnight in the fridge.
  • Wrap the cheesecake in plastic and foil. I also add parchment too for added protection to keep it from getting freezer burn.
  • Store Baileys cheesecake in the freezer for up to 2 months. Any longer, and it’ll start to lose the flavor.

How to Defrost Baileys Cheesecake

Transfer the cheesecake to the fridge the night before you plan to serve it. Or, let it thaw on the counter for 2 hours.

Garnish with whipping cream and chocolate curls or toffee bits, and serve.

More Cheesecake Recipes You’ll Love

Eagle Brand Cheesecake
Sara Lee Cheesecake
Double Layer Pumpkin Cheesecake
Banana Cream Cheesecake
Woolworth No-Bake Cheesecake

Baileys Cheesecake



Prep time


Cooking time







This Baileys cheesecake is smooth and creamy with boozy Irish Cream flair. So if you’re looking for the ultimate grown-up dessert, you just found it!


  • For the Crust
  • 1/2 cup toasted pecans, crushed

  • 2 cups chocolate Oreo cookies, crushed (about 22 cookies)

  • 1/4 cup granulated sugar

  • 6 tablespoons melted butter

  • For the Filling
  • 36 ounces cream cheese, room temperature

  • 1 2/3 cups granulated sugar

  • 5 eggs, room temperature

  • 1 cup Baileys Original Irish Cream

  • 1 tablespoon vanilla

  • 1 cup semi-sweet chocolate chips, divided

  • For the Coffee Cream Topping
  • 1 cup chilled whipping cream

  • 2 tablespoons granulated sugar

  • 1 teaspoon instant coffee powder

  • chocolate curls or toffee bits, for garnish


  • Preheat the oven to 325 degrees Fahrenheit (160°C), and lightly grease a 10-inch springform pan with cooking spray. Add a layer of parchment to the bottom, and set aside.
  • For the crust, combine the chopped pecans with the crushed Oreos, sugar, and melted butter.
  • Mix until it resembles wet, coarse sand, then press the mixture into the bottom and about an inch up the sides of the springform pan.
  • Bake the crust for 7 to 10 minutes. Remove the pan from the oven and set it aside to cool.
  • Meanwhile, prepare the filling.
  • In a large bowl, beat the soft cream cheese with an electric mixer until smooth and fluffy.
  • Keep mixing on medium speed and gradually add the sugar. Beat until smooth.
  • Add the eggs, one at a time, beating well after every addition.
  • Pour in the Baileys and vanilla and beat for another 10-20 seconds on low until smooth. Set aside.
  • Sprinkle half of the chocolate chips evenly over the crust.
  • Then pour the cheesecake filling into the crust over the chocolate chips, and top that with the other half of the chocolate chips.
  • Place a separate baking pan filled halfway with water on the bottom rack of the oven.
  • Next, place the springform pan on the middle rack and bake for 1 hour and 20 minutes, or until the sides are set but the center is still jiggly.
  • Turn off the oven and open the door slightly (a few inches). Leave the cheesecake to cool for 60 minutes, then take it out and leave it to cool further on the counter.
  • When the cheesecake is cold, cover it with plastic wrap and chill it in the fridge overnight.
  • Just before serving, whip the cream, sugar, and instant coffee in a medium bowl with an electric mixer until fluffy.
  • Spread or pipe it over the completely cooled cheesecake.
  • Finally, garnish with chocolate curls or toffee bits, if desired.
Baileys Cheesecake

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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