Decadent No-Bake Baileys Chocolate Cheesecake: Your Ultimate St. Patrick’s Day Treat
Step into a world of creamy indulgence with this incredibly easy No-Bake Baileys Chocolate Cheesecake. Perfect for St. Patrick’s Day festivities or any occasion that calls for a touch of Irish charm, this dessert is a true showstopper. It begins with a classic, crumbly Oreo crust, creating the perfect foundation for a rich, velvety Baileys and chocolate cheesecake filling. Crowned with a luxurious chocolate ganache and a cloud of fluffy Baileys whipped cream, every bite offers a symphony of flavors and textures.
Unlike traditional cheesecakes that risk cracking in the oven, this no-bake marvel guarantees a smooth, flawless finish every time. Its simplicity makes it an ideal dessert for both seasoned bakers and beginners, allowing you to create an elegant treat without the stress. This Baileys Irish Cream cheesecake doesn’t just feature Baileys; it celebrates it, incorporating the beloved liqueur in three distinct layers – the luscious cheesecake filling, the glossy ganache, and the ethereal whipped cream. The result is a boozy, chocolatey, and delightfully sweet dessert that is undeniably the best no-bake cheesecake for anyone who adores chocolate and Irish cream.
If your dessert cravings lean towards more delightful no-bake cheesecake creations, be sure to explore these other fantastic recipes: our refreshing Mint Chocolate Pie, another excellent choice for St. Patrick’s Day, the vibrant No-Bake Cherry Cheesecake Pie, the sophisticated No-Bake Mascarpone Cheesecake, or the tropical No-Bake Mango Cheesecake! For a complete collection of creamy delights, head over to our comprehensive cheesecake library to discover all our cheesecake recipes.
Why You’ll Fall in Love with This Baileys Cheesecake Recipe
This No-Bake Baileys Cheesecake isn’t just a dessert; it’s an experience. Here’s why it will quickly become a cherished recipe in your collection, offering both ease and unmatched flavor:
- Effortless No-Bake Perfection: Say goodbye to cracked tops and the anxiety of oven baking! This cheesecake never sees the inside of an oven, making it incredibly simple and foolproof. It’s the ideal make-ahead dessert, requiring only a chill in the fridge to set into a perfectly smooth, unblemished masterpiece. Perfect for hot summer days when you don’t want to turn on the oven, or for beginners seeking impressive results with minimal fuss.
- Irish Cream, Elevated Three Ways: What makes this Baileys cheesecake truly special is its triple dose of authentic Irish cream flavor. Baileys is meticulously incorporated into the creamy cheesecake filling, the rich chocolate ganache, and the light, airy whipped cream. This ensures a consistent, delightful Irish cream essence in every single bite, creating a harmonious blend that tantalizes the taste buds.
- Irresistible Oreo Crust: You simply can’t go wrong with a classic cookie crust, and our Oreo version takes it to another level. It’s effortlessly simple to prepare, requiring no baking, and its deep chocolatey notes perfectly complement the Baileys and chocolate filling. This beloved crust also makes an appearance in our popular Raspberry White Chocolate Cheesecake Bars and the decadent Chocolate Marble Cheesecake, proving its versatility and universal appeal.
- Gelatin-Free Stability: Many no-bake cheesecake recipes rely on gelatin for stability, an ingredient that can be notoriously tricky to work with. Too much can result in an overly firm, rubbery texture, while too little can leave your cheesecake runny and un-set. This recipe brilliantly sidesteps gelatin entirely! Instead, the synergistic combination of full-fat cream cheese, melted chocolate, and perfectly whipped heavy cream creates a naturally stable filling that firms up beautifully when chilled. The melted chocolate not only adds incredible depth of flavor but acts as a natural setting agent, ensuring your cheesecake holds its shape without any fuss.
- Crowd-Pleasing Decadence: This cheesecake is designed to impress and satisfy. Its rich, creamy texture and familiar flavors of chocolate and Irish cream make it a guaranteed hit at any gathering, from casual family dinners to elegant holiday celebrations.
Essential Ingredients for Your Baileys Cheesecake
Crafting this sensational No-Bake Baileys Cheesecake requires a few key ingredients, each playing a crucial role in achieving its perfect texture and rich flavor profile. Quality matters here, so choose your ingredients wisely:
- Oreo Cookies. You’ll need almost an entire standard pack to create the perfect crumbly crust. For best results, grind them into a very fine crumb, ensuring no large chunks remain. This creates a uniform and sturdy base for your cheesecake.
- Unsalted Butter. Essential for binding the Oreo crust together, ensuring it sets firmly without being too greasy. Melting it gently and combining it thoroughly with the crumbs is key.
- Brown Sugar (Light or Dark). A touch of brown sugar in the crust adds a subtle caramel note and helps it achieve a perfect level of sweetness, complementing the chocolate of the Oreos.
- Kosher Salt. Just a pinch in the crust enhances all the flavors and provides a slight contrast to the sweetness.
- Full-Fat Cream Cheese. This is non-negotiable for a truly rich and creamy cheesecake filling. The Philadelphia brand, sold in brick form, is highly recommended for its consistent quality and firm texture. Crucially, ensure your cream cheese is at a very soft room temperature before you begin mixing. This prevents lumps and ensures a smooth, airy filling.
- Granulated Sugar. Used in the cheesecake filling to provide sweetness and balance the tang of the cream cheese.
- Sour Cream. A small amount of full-fat sour cream, brought to room temperature, adds a lovely tang and a silky, luxurious texture to the cheesecake filling, preventing it from being overly dense.
- Vanilla Paste or Extract. Vanilla is a powerful flavor enhancer. Vanilla paste offers a more intense flavor and visual specks, but a good quality vanilla extract will also work beautifully, adding warmth and depth to the filling.
- Baileys Irish Cream. The star of the show! Use your favorite brand of Baileys. Its distinct blend of Irish whiskey, cream, and cocoa provides the signature flavor for the cheesecake filling, ganache, and whipped cream.
- Semi-Sweet Chocolate Chips. These versatile chips are used in both the cheesecake filling for stability and flavor, and in the luscious chocolate ganache. Semi-sweet chocolate provides a balanced chocolate flavor that pairs perfectly with Baileys without being too bitter or too sweet. Ensure they are melted and then cooled for use in the filling to avoid cooking the cream cheese.
- Heavy Whipping Cream. This ingredient is vital for creating the light, airy texture of the cheesecake filling and for the fluffy whipped cream topping. It must be at least 36-40% milk fat to whip to stiff peaks, and it should be very cold for optimal whipping results.
For precise measurements and detailed quantities, please refer to the complete recipe card below.
Creative Substitutions and Delicious Variations
While this Baileys cheesecake recipe is perfect as written, it’s also incredibly versatile! Feel free to get creative with these delightful substitutions and variations to tailor it to your taste or dietary needs:
- For a Sweeter Profile: If you prefer a less intense chocolate flavor and a sweeter dessert, consider folding in melted white chocolate instead of semi-sweet dark chocolate into the cheesecake batter. The delicate flavor of white chocolate harmonizes beautifully with the Irish cream.
- Mini Cheesecakes: Transform this recipe into adorable individual desserts by preparing it in mini muffin tins. Line the tins with paper liners for easy removal, create smaller crusts, and fill. These bite-sized treats are perfect for parties and portion control. Adjust chilling time as they will set faster.
- Trifle-Style Layers: For an elegant, spoonable dessert, layer the components in individual glasses or a large trifle bowl. Alternate layers of crumbled Oreo crust, Baileys cheesecake filling, chocolate ganache, and whipped cream. This visually stunning presentation is perfect for gatherings.
- Alternative Crusts: While the Oreo crust is a favorite, you can easily substitute it with a classic graham cracker crust. Simply mix graham cracker crumbs with melted butter and a touch of sugar. For a different flavor profile, consider using shortbread cookies or digestive biscuits.
- Extra Chocolate Crunch: For an added layer of texture and intense chocolate flavor, fold ½ cup of mini chocolate chips (or finely chopped chocolate bars) into the cheesecake batter before chilling. This provides delightful bursts of chocolate in every bite.
- Liqueur Swaps: If Baileys isn’t your preference, or you want to experiment, Kahlua (coffee liqueur) would be a fantastic swap, offering a rich coffee-chocolate twist. Other possibilities include a hazelnut liqueur (like Frangelico) or even a splash of dark rum for a different boozy note. (Note: These have not been tested, so results may vary slightly).
- Minty Freshness: For another St. Patrick’s Day themed twist, add a few drops of peppermint extract to the Baileys whipped cream, or sprinkle the top with crushed mint-chocolate candies.
- Coffee Infusion: Enhance the chocolate and cream flavors by adding a teaspoon of instant espresso powder to the cheesecake filling along with the vanilla. This deepens the chocolate notes without adding a strong coffee taste.
How to Master This No-Bake Baileys Cheesecake
Creating this decadent Baileys Chocolate Cheesecake is a straightforward and enjoyable process. Follow these detailed steps to ensure a flawless and delicious result:
One: Prepare the Oreo Crust. In a medium bowl, combine the finely ground Oreo crumbs, brown sugar, melted unsalted butter, and a pinch of kosher salt. Mix these ingredients thoroughly with a fork until they are well combined and resemble wet sand. Ensure there are no dry spots. This uniform consistency is key for a stable crust.
Two: Form and Chill the Crust. Pour the Oreo mixture into a 9-inch springform pan. Using the bottom of a dry measuring cup or your hands, press the crumbs firmly and evenly into the bottom of the pan and about halfway up the sides. A firm press is crucial to prevent the crust from crumbling when sliced. Once packed, place the pan in the freezer for at least 15-20 minutes while you prepare the filling. This helps the butter solidify and sets the crust.
Three: Cream the Base. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and granulated sugar together on medium speed. Continue mixing until the mixture is exceptionally light, fluffy, and completely smooth, with no lumps remaining. Scrape down the sides of the bowl frequently to ensure even incorporation.
Four: Add Liquids and Flavor. Reduce the mixer speed to low. Add the room temperature sour cream, vanilla paste (or extract), and Baileys Irish Cream to the cream cheese mixture. Mix slowly until just combined. Overmixing at this stage can incorporate too much air, which isn’t ideal for the final texture. Scrape down the sides of the bowl once more.
Five: Achieve Fluffy Perfection. Increase the mixer speed to medium-high and beat for another 1-2 minutes until the cheesecake batter is wonderfully fluffy and all ingredients are thoroughly combined into a homogenous mixture. The texture should be visibly airy and smooth.
Six: Incorporate Melted Chocolate. Gently fold in the cooled, melted semi-sweet chocolate into the cheesecake batter. Mix on low speed, or use a rubber spatula, until the chocolate is completely combined and no streaks remain. Be careful not to overmix, as this can toughen the batter. The melted chocolate will help stabilize the cheesecake.
Seven: Whip the Heavy Cream. In a separate, very cold mixing bowl (preferably chilled beforehand), whip the very cold heavy whipping cream on medium speed until soft peaks begin to form. Then, increase the speed to high and continue whipping until stiff peaks form. The cream should hold its shape firmly on the whisk, without slouching. Transfer the whipped cream to a separate bowl if using a stand mixer for the cheesecake.
Eight: Fold in Whipped Cream. Add half of the whipped cream to the Baileys cheesecake filling. Using a rubber spatula, gently fold it into the mixture with an upward motion, being careful not to deflate the air. Once largely incorporated, add the second half of the whipped cream and continue folding gently until just combined. The goal is to maintain the lightness and airiness of the whipped cream.
Nine: Fill the Crust. Remove the chilled Oreo crust from the freezer. Carefully pour or spoon all of the prepared Baileys cheesecake batter into the crust, ensuring an even distribution.
Ten: Smooth and Chill. Use an offset spatula or the back of a spoon to spread the cheesecake batter as evenly as possible, creating a smooth, flat surface. Cover the springform pan tightly with plastic wrap or aluminum foil. Refrigerate the cheesecake for at least 6 hours, or ideally overnight, to allow it to set completely. This extended chilling time is crucial for the cheesecake to firm up and slice cleanly.
Eleven: Prepare the Chocolate Ganache. In a microwave-safe bowl, combine the chocolate chips and heavy whipping cream. Microwave in 30-second intervals, stirring thoroughly after each, until the mixture is completely smooth and melted. Once smooth, stir in the Baileys Irish Cream until fully incorporated. Allow the ganache to cool for a few minutes until it is warm but no longer hot, ensuring it’s still pourable but won’t melt the cheesecake top.
Twelve: Make Baileys Whipped Cream. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and Baileys. Using a stand mixer with a whisk attachment or a hand mixer, whip on high speed until stiff peaks form. The cream should be thick and hold its shape perfectly.
Thirteen: Apply Ganache. Once the cheesecake is thoroughly chilled and set, gently run a thin knife or offset spatula around the edge of the pan to loosen the cheesecake. Unclip and remove the springform rim. Pour the cooled chocolate ganache over the top of the cheesecake. Use an offset spatula to spread it evenly, allowing some of it to elegantly drip over the sides for a beautiful, decadent presentation.
Fourteen: Garnish and Serve. Using an offset spatula or a piping bag, add the Baileys whipped cream to the top of the ganache. Create beautiful swoops or decorative patterns. For an extra touch of sophistication and flavor, garnish with chocolate shavings, finely chopped chocolate, or a few chocolate-covered espresso beans. Slice with a hot, clean knife for perfect portions and serve immediately. Enjoy your magnificent creation!
The Secret to No-Bake Cheesecake without Gelatin: Chocolate Power!
Many no-bake cheesecake recipes often call for gelatin as a crucial stabilizing agent. Gelatin works by creating a strong, firm structure, but it can be finicky to work with—requiring precise measurements and proper blooming techniques to avoid a rubbery or unset dessert. Here, we’ve found a simpler, more delicious solution: melted chocolate!
In this recipe, melted semi-sweet chocolate serves a dual purpose. Firstly, it infuses the cheesecake filling with a rich, harmonious chocolate flavor that perfectly complements the Baileys Irish Cream. More importantly, as chocolate cools, the cocoa butter within it naturally solidifies, acting as a robust and reliable stabilizer for the cheesecake filling. This creates a wonderfully firm yet creamy texture, eliminating the need for gelatin altogether.
Using chocolate is not only easier and more foolproof—it’s also a flavor enhancer. It adds a lovely depth and richness that gelatin simply can’t provide. So, you get a cheesecake that is perfectly set, beautifully smooth, and bursting with incredible chocolate and Baileys flavor, all without the worry of working with gelatin.
Expert Tips for No-Bake Baileys Cheesecake Success
Achieving a show-stopping No-Bake Baileys Cheesecake is easy with these insider tips:
- Achieve a Perfect Crust: When pressing the Oreo crumbs into the springform pan, use a ⅓ cup dry measuring cup with straight sides. This tool helps you press the crumbs down firmly and evenly, ensuring a dense, stable crust that won’t crumble when sliced.
- Temperature is Key for Whipped Cream: For the best results when whipping heavy cream, ensure both your mixing bowl and the cream itself are very cold. Chilling your bowl and whisk attachment in the freezer for 10-15 minutes before whipping can significantly help the cream whip up faster and hold stiff peaks more effectively.
- Softened Cream Cheese is a Must: Your full-fat cream cheese should be at a very soft room temperature. This is critical for achieving a smooth, lump-free, and incredibly creamy cheesecake batter. Cold cream cheese will result in a lumpy texture that’s impossible to fully smooth out.
- The Magic of an Offset Spatula: An offset spatula is your best friend for this recipe! It’s used repeatedly to effortlessly spread the crust evenly, smooth out the cheesecake batter for a flawless top, and artfully create decorative swoops with the chocolate ganache and whipped cream. Its angled blade makes these tasks much easier.
- Don’t Overmix the Filling: Once the whipped cream is folded into the cream cheese mixture, mix just until combined. Overmixing can deflate the air in the whipped cream, leading to a denser, less airy cheesecake texture.
- Patience with Chilling: The minimum 6-hour chilling time (preferably overnight) is not just a suggestion – it’s crucial! This allows the chocolate and cream cheese mixture to fully set, ensuring a firm cheesecake that slices beautifully and holds its shape.
- Clean Slices Every Time: For perfectly clean slices, dip your sharp knife in hot water and wipe it clean between each cut. This creates a smooth, clean edge for every piece.
- Garnish for Impact: Don’t underestimate the power of a beautiful garnish. Chocolate shavings, cocoa powder, finely chopped chocolate-covered espresso beans, or even a few fresh mint leaves can elevate the visual appeal of your cheesecake significantly.
Recipe FAQs: Your Baileys Cheesecake Questions Answered
The most common reason for a no-bake cheesecake not firming up is insufficient chilling time. This recipe requires at least 6 hours in the refrigerator, but for the absolute best, firmest results, chilling it overnight (12-24 hours) is highly recommended. Also, ensure your heavy whipping cream was whipped to stiff peaks and that your cream cheese was properly softened, allowing for a smooth and well-aerated batter that can set correctly.
While this recipe is specifically designed to highlight Baileys, you can certainly experiment with other liqueurs for a different flavor profile. Kahlua, a coffee liqueur, would be an excellent substitution, offering a rich coffee and chocolate combination. Other possibilities include a hazelnut liqueur (like Frangelico), or a spiced rum for a warm, subtly boozy twist. Please note that while these suggestions should work, the exact flavor and setting properties have not been tested with this specific recipe.
It’s absolutely essential to whip the heavy cream until very stiff peaks form. This means when you lift the whisk out of the cream, the peaks should stand upright firmly, without any drooping or collapsing. This level of stiffness is crucial because the whipped cream contributes significantly to the cheesecake’s structure and helps it hold its shape once chilled. If the cream is under-whipped, the cheesecake may be too soft.
Absolutely! This no-bake cheesecake is an ideal make-ahead dessert. You can prepare the entire cheesecake (filling and crust) up to 2-3 days in advance and keep it covered in the refrigerator. We recommend adding the chocolate ganache and Baileys whipped cream topping just a few hours before serving for the freshest appearance and texture.
This cheesecake contains Baileys Irish Cream, which is an alcoholic liqueur. While the alcohol content per slice is relatively low and some alcohol may evaporate, it is generally not recommended for children. For a family-friendly version, you could substitute the Baileys with an equal amount of strong brewed coffee or a non-alcoholic coffee syrup, mixed with a little cream or milk to maintain consistency (though the flavor profile will differ).
Storage and Freezing Instructions
Proper storage is key to enjoying your Baileys No-Bake Cheesecake for days to come:
- Refrigerator Storage: Store any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge for up to 3-4 days. Be aware that the Baileys whipped cream topping, while delicious, may start to “weep” or lose its firmness around day 2, especially if left exposed. For best presentation, add the whipped cream just before serving if storing for longer.
- Freezing for Longer Enjoyment: This cheesecake freezes beautifully! To freeze, first make and apply the chocolate ganache layer. Flash freeze the cheesecake uncovered for about 15 minutes, or until the ganache is firm to the touch. This prevents the ganache from sticking to the wrapping. Once firm, wrap the entire cheesecake tightly first in several layers of plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months.
- Thawing Instructions: When you’re ready to enjoy your frozen cheesecake, unwrap it completely. Transfer it to the refrigerator and allow it to thaw uncovered for 4-6 hours, or overnight. The slow thawing process helps maintain the creamy texture. Once thawed, prepare and add a fresh batch of Baileys whipped cream before slicing and serving for the best results.
More Irresistible Cheesecake Recipes You’ll Love
If you’re a cheesecake enthusiast, you’re in the right place! Explore more delightful creations from our collection:
- White Chocolate Raspberry Cheesecake Bars
- Chocolate Marble Cheesecake
- Mini Strawberry Cheesecake Cups
- Caramel Pecan Cheesecake
Did you make this recipe? Share your creation with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below! We love seeing your delicious results!
📖 Recipe: No-Bake Baileys Chocolate Cheesecake
No-Bake Baileys Chocolate Cheesecake
By Callan Wenner
This incredibly easy No-Bake Baileys Chocolate Cheesecake is the perfect dessert for St. Patrick’s Day or any special occasion! Featuring a rich Oreo crust, a creamy Baileys and chocolate cheesecake filling, and topped with a luxurious chocolate ganache and fluffy Baileys whipped cream. It’s guaranteed to be smooth and crack-free, offering a decadent, boozy treat for all chocolate and Irish cream lovers.
Prep Time: 30 mins
Chill Time: 6 hrs
Total Time: 6 hrs 30 mins
Course: Dessert
Cuisine: American, Irish
Servings: 12 slices
Calories: 633 kcal
Equipment
- 9″ springform pan
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Rubber spatula
- Offset spatula
Ingredients
Oreo Cookie Crust
- 2 cups Oreo crumbs (about 24 Oreos)
- ¼ cup light or dark brown sugar (packed)
- ½ cup unsalted butter (melted)
- ¼ teaspoon kosher salt
Baileys Cheesecake Filling
- ½ cup semi-sweet chocolate (melted & cooled)
- 1 ¼ cups heavy whipping cream
- 24 oz full-fat cream cheese (softened to room temperature)
- ½ cup granulated sugar
- ¼ cup sour cream (at room temperature)
- 2 teaspoon vanilla paste or extract
- ⅔ cup Baileys Irish Cream
Chocolate Ganache
- ¾ cup chocolate chips
- ¼ cup heavy whipping cream
- 2 tablespoons Baileys Irish Cream
Baileys Whipped Cream
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Baileys Irish Cream
- Chocolate espresso beans or chocolate shavings (for garnish)
Instructions
- Prepare the Oreo Crust: In a bowl, stir together the Oreo crumbs, brown sugar, melted butter, and kosher salt with a fork until well combined.
- Form the Crust: Pour the mixture into a 9-inch springform pan. Press it very tightly and evenly into the bottom and halfway up the sides of the pan. Freeze the crust while you prepare the filling.
- Melt Chocolate for Filling: Place the semi-sweet chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until completely melted and smooth. Set aside to cool to room temperature.
- Whip Heavy Cream: Using a hand mixer or a stand mixer with a whisk attachment, whip 1 ¼ cups of very cold heavy whipping cream on medium speed until soft peaks form, then increase to high speed and whip until stiff peaks form (about 2-4 minutes). If using a stand mixer, transfer to another bowl.
- Beat Cream Cheese Mixture: In the stand mixer bowl (with paddle attachment) or a large bowl with a hand mixer, beat the softened cream cheese and granulated sugar on medium speed until light, fluffy, and smooth. Scrape down the sides.
- Add Flavorings to Filling: Add the room temperature sour cream, vanilla paste (or extract), and ⅔ cup Baileys to the cream cheese mixture. Beat on medium speed until smooth and fully combined. Scrape down the sides again.
- Combine with Melted Chocolate: Add the cooled, melted semi-sweet chocolate to the cream cheese mixture. Mix on low speed until just combined, ensuring no streaks remain. Use a rubber spatula to scrape the bottom and sides and fold in any remaining chocolate.
- Fold in Whipped Cream: Gently fold half of the whipped cream into the cheesecake filling with a rubber spatula. Once mostly incorporated, fold in the remaining whipped cream carefully, preserving its airiness. Do not overmix.
- Assemble Cheesecake: Remove the crust from the freezer. Pour the entire Baileys cheesecake batter into the crust.
- Smooth and Chill: Use an offset spatula to spread the batter as evenly as possible for a smooth top. Cover tightly with plastic wrap and refrigerate for a minimum of 6 hours, or ideally overnight, until thoroughly set.
- Release Cheesecake: Once chilled, gently run a thin knife or offset spatula around the edge of the pan to loosen the cheesecake. Unclip and remove the springform rim.
- Make Chocolate Ganache: In a microwave-safe bowl, combine ¾ cup chocolate chips and ¼ cup heavy whipping cream. Microwave in 30-second bursts, stirring in between, until smooth. Stir in 2 tablespoons Baileys until fully combined. Allow the ganache to cool until it’s pourable but not hot, preventing it from melting the cheesecake.
- Apply Ganache: Pour the cooled chocolate ganache over the top of the cheesecake. Use a spatula to spread it evenly, allowing some to drip gracefully over the sides.
- Prepare Baileys Whipped Cream Topping: In a chilled bowl, whip ¾ cup heavy whipping cream, 2 tablespoons powdered sugar, and 2 tablespoons Baileys until stiff peaks form (about 1-2 minutes).
- Garnish and Serve: Spread the Baileys whipped cream on top of the chocolate ganache, creating decorative swoops. Garnish with chocolate shavings or chopped chocolate espresso beans.
- Slice and Enjoy: Use a clean, sharp knife to cut into slices for serving. For the cleanest cuts, wipe the knife completely clean between each slice.
Notes
Store the cheesecake covered in the fridge for 3-4 days. Please note that the whipped cream topping may begin to weep and lose its perfect form around day 2. For the best presentation, add the whipped cream topping just before serving.
Nutritional Information (per serving)
Calories: 633 kcal
Carbohydrates: 55g
Protein: 13g
Fat: 39g
Saturated Fat: 23g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 0.3g
Cholesterol: 82mg
Sodium: 629mg
Potassium: 353mg
Fiber: 1g
Sugar: 43g
Vitamin A: 970IU
Vitamin C: 0.3mg
Calcium: 259mg
Iron: 4mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed and can vary based on specific ingredients and preparation methods.
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