No-Bake Bailey's Cheesecake with Chocolate Chips and Coffee Whipped Topping
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!
Servings 10 slices
Ingredients
Chocolate Cookie Crust:
- 30 chocolate sandwich cookies like Oreos!
- 1 tbsp. sugar
- 6 tbsp. butter melted
Bailey's Cheesecake:
- 3 - 8 oz. packages full fat cream cheese softened
- 1 - 14 oz. can sweetened condensed milk
- 1/2 c. Bailey's Irish Cream
- 3/4 c. mini semi-sweet chocolate chips
Coffee/Bailey's Whipped Topping:
- 1 tsp. instant coffee granules
- 2 tbsp. hot water
- 1 1/2 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)
Instructions
For crust:
- 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.
For cheesecake:
- 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.
For whipped topping:
- 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!