An easy and super creamy no-bake cheesecake, spiked with Bailey’s, topped with a coffee and Bailey’s Whipped Topping, in an Oreo cookie crust!
This is one of our favorite desserts yet. It snuck up on us though. I knew we’d like it, but I didn’t expect how much we’d like it. More accurately, looove it. It was a sleeper favorite.
Obviously, we like all of the flavors in this: Bailey’s, chocolate, coffee, and stuff with creamy texture. What’s not to like? Those are all wonderful. And while I like all of those things a lot, I can’t isolate any single one of them to say that adore it. Except coffee. I do adore that stuff in any way, shape, or form, but I still don’t see a coffee dessert and anticipate that it will turn out to be an all-time favorite.
Therefore, I didn’t expect this cheesecake to be an all-time favorite. But it is. All of the flavors together are perfection. Especially combined with a creamy, silky, light, and luscious texture. It’s rich, but not heavy. It has the perfect amount of Bailey’s and the perfect amount of coffee. It won’t get you drunk, and it won’t give you a caffeine rush, but you *will* taste both, and they both make their presence known without being overwhelming.
I also stuffed it with some mini semi-sweet chocolate chips. It had to have them. Those little mini ones make every single dessert better. They add a little crunch to the creamy silkiness, and the burst of chocolate adds more richness and intensifies the Bailey’s and coffee flavors.
Unfortunately, it didn’t photograph nearly as beautifully as it tastes. Tan and brownish foods are still troublesome for me in photos, and I haven’t quite figured out the right formula for making those things pop in pictures. I welcome any helpful hints please! Because this is a very monochromatic food, and light in color, it didn’t really lend itself to stunning photography! Pretty sure I’m not capable of stunning photography even in the most ideal conditions, but even harder when the food is light tan!! The photos don’t do justice to the deliciousness of this cheesecake. Let’s leave it at that.
Since it’s no-bake, you could truly put this cheesecake together in about 20 minutes. You have some idle time waiting for the cream cheese to get to room temp, but once you’re there, this thing comes together in about 20 minutes. I can’t think of an easier and tastier St. Patrick’s Day dessert!
- 30 chocolate sandwich cookies (like Oreos!)
- 1 tbsp. sugar
- 6 tbsp. butter, melted
- 3 - 8 oz. packages full fat cream cheese, softened
- 1 - 14 oz. can sweetened condensed milk
- ½ c. Bailey's Irish Cream
- ¾ c. mini semi-sweet chocolate chips
- 1 tsp. instant coffee granules
- 2 tbsp. hot water
- 1½ c. heavy cream
- 2 tbsp. sugar
- 2 tbsp. Bailey's
- 2 tbsp. chocolate syrup, for garnish (optional)
- 1 tbsp. mini semi-sweet chocolate chips, for garnish (optional)
- In a food processor, pulse chocolate sandwich cookies until crumbly.
- Add the sugar and melted butter, and mix until incorporated.
- Press into a 9-inch pie plate.
- In a large mixing bowl, beat cream cheese until smooth.
- Gradually add the sweetened condensed milk in 4-5 additions, mixing well after each addition.
- Beat in the Bailey's Irish Cream.
- Fold in the semi-sweet chocolate chips.
- Pour into the pie crust and smooth the top with a rubber spatula.
- In a mug, combine instant coffee granules and hot water. Stir until granules dissolve. Set aside.
- In a large mixing bowl, combine heavy cream and sugar.
- Beat until stiff peaks form, about 6-7 minutes.
- Beat in the coffee and Bailey's.
- Spread over the cheesecake layer.
- For topping, if desired, drizzle with chocolate syrup and mini semi-sweet chocolate chips.
- Refrigerate until firm, at least 1 hour. Serve!
You should drink a Bailey’s-spiked coffee with this dessert, of course. Because that’s not flavor overkill! Maybe a Guinness instead. Beer and cheesecake… mmmmmm.