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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!
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 slices
Author Sarah @ The Gold Lining Girl

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:

  1. In a food processor, pulse chocolate sandwich cookies until crumbly.
  2. Add the sugar and melted butter, and mix until incorporated.
  3. Press into a 9-inch pie plate.

For cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Gradually add the sweetened condensed milk in 4-5 additions, mixing well after each addition.
  3. Beat in the Bailey's Irish Cream.
  4. Fold in the semi-sweet chocolate chips.
  5. Pour into the pie crust and smooth the top with a rubber spatula.

For whipped topping:

  1. In a mug, combine instant coffee granules and hot water. Stir until granules dissolve. Set aside.
  2. In a large mixing bowl, combine heavy cream and sugar.
  3. Beat until stiff peaks form, about 6-7 minutes.
  4. Beat in the coffee and Bailey's.
  5. Spread over the cheesecake layer.
  6. For topping, if desired, drizzle with chocolate syrup and mini semi-sweet chocolate chips.
  7. Refrigerate until firm, at least 1 hour. Serve!