Best Baileys Cheesecake Recipes

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
• Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
• Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
• Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
• Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• Beat cream cheese with electric mixer until smooth.
• Beat sugar in gradually, and then add eggs one at a time.
• Blend in Bailey's and vanilla.
• Sprinkle half of chocolate chips over crust.
• Spoon in filling.
• Sprinkle with remaining chocolate chips.
• Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
• Cool cake completely.
• Coffee Cream Topping:.
• Beat all ingredients and spread over cooled cake.
• Top with chocolate curls or Skor bits.
• *NOTE: Be sure to make and refrigerate at least one day before serving.

BAILEYS CHEESECAKE

Steps:

• Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
• Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
• While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
• In a bowl, whip the cream until it forms soft peaks.
• In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
• Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
• To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
• Some people serve individual portions with additional cream, poured over or whipped into a peak.

NO-BAKE BAILEYS® CHEESECAKE BALLS

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
• Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
• Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
• In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
• Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
• With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.

BAILEYS IRISH CREAM CHEESECAKE

Steps:

• To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
• Place the vanilla wafer crumbs in a small mixing bowl.
• Melt the butter in a small saucepan and mix with the crushed wafers.
• Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
• Dissolve the gelatin in just enough cold water to soften it and reserve.
• In a large mixing bowl, beat together the cream cheese and sugar until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey’s Irish Cream.
• Gently fold the Bailey’s and cream mixture into the creamed cheese and sugar.
• Add gelatin and continue to gently fold to combine all ingredients.
• Pour the cheese mixture on top of the wafer crust.
• Refrigerate and allow to set for 1 to 2-hours.
• Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
• Serve cold and refrigerate any cheesecake that remains.

PEANUT BUTTER, BANANA AND BAILEYS CHEESECAKE MILK SHAKE

Steps:

• Put all the ingredients into a blender and blitz until it is the texture you like for your milkshakes. It took me about 30 - 45 seconds to get everything combined to create a thick shake.
• Pour into glasses and enjoy.

FROZEN CHEESECAKE WITH BAILEYS & CHOCOLATE

Steps:

• Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
• Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
• Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
• Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

BAILEYS CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust For crust: Preheat oven to 325°F. Coat 10 inch diameter springform pan with Pam. Combine crumbs, sugar and butter. Press mixture into bottom of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325°F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with re¬maining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 min¬utes. Cool cake completely. For cream: Beat cream, sugar and espresso powder until peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls. Cut into thin slices to serve.

BAILEYS CHEESECAKE

Steps:

• Melt the butter slowly over a low heat in a medium pan
• Meanwhile crush the biscuits in a large bowl using a rolling pin
• When fully crushed, add the biscuits to the pan of butter and stir thoroughly until the butter has been absorbed by the biscuits and the chocolate has melted.
• Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin.
• Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge.
• Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.
• Add the whipped cream and fold into the mixture until smooth.
• Spoon the mixture on to the cooled biscuits and spread evenly with a spatular.
• Allow to set for an hour in the fridge

BAILEYS CHEESECAKE-MARBLED BROWNIES RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350°F. Grease an 8-inch baking pan with butter or nonstick cooking spray. For the Cheesecake Batter In a small bowl, microwave the cream cheese until soft, 20 to 30 seconds. In the bowl of an electric mixer, beat the softened cream cheese with the sugar, egg yolk, vanilla, Baileys and flour until smooth. Set aside. For the Brownie Batter In a medium bowl, melt the butter in the microwave, about 1 minute. Immediately add the chopped chocolate and stir until melted and smooth. (If bits of chocolate remain, place the mixture back in the microwave for 20 seconds.) In the bowl of an electric mixer, beat the eggs, granulated sugar, brown sugar, vanilla, Baileys and salt on medium speed until smooth. Add the chocolate/butter mixture and beat until well incorporated. Add the flour and cocoa powder and mix on low until just combined. Do not overmix. Transfer 1/2 cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in). Spread the remaining brownie batter in the prepared pan. Spread the cheesecake batter evenly over the brownie batter. Microwave the reserved 1/2 cup of brownie batter until warm and pourable, 15-20 seconds. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Don't overdo the marbling or the batters will get muddled. Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. (The brownies may also be served warm with vanilla ice cream; just let them cool at least 30 minutes after baking.)

CHOCOLATE AND BAILEYS® TWO-TIER CHEESECAKE

Steps:

• Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes.
• Dissolve cocoa powder in hot water in a small bowl.
• Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended.
• Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours.
• Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended.
• Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan.
• Chill until set, 2 to 3 hours.

BAILEYS IRISH CREAM CHEESECAKE

Steps:

• For crust: Preheat oven to 325 degrees F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. For filling: Using electric mixer , beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve

BAILEYS CHEESECAKE

Steps:

• Melt butter and mix with biscuit crumbs to make base.
• Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
• Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
• Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
• Bake in a 180oC oven until mixture is firm and top is just starting to crack.
• Cool in tin and keep in the fridge until ready to serve.

BAILEYS AND TOBLERONE CHEESECAKE

Steps:

• Preheat oven to 160°C (or 140°C fan forced). Grease a 24cm springform pan and line the base with baking paper (cut to fit).
• Place biscuits in a food processor and process until completely crushed. Add butter and process until combined.
• Press mixture into the base and half the way up the sides of the prepared tin. Refrigerate for 20 minutes.
• Meanwhile, place white chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). Allow chocolate to cool slightly.
• Place cream cheese and caster sugar in a large bowl. Beat until smooth. Add eggs and beat until combined. Beat in sour cream, white chocolate and Baileys.
• Scatter Toblerone over the base of the cheesecake and then carefully pour filling into prepared base. Bake for 1 hour and 20 minutes or until set. Allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
• To serve cheesecake, decorate with prepared chocolate curls.
• CHOCOLATE CURLS: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. Place plate into fridge until chocolate is just set. Remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.

NO-BAKE BAILEYS CHEESECAKE BALLS

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl. Mix well.
• Line a baking sheet with parchment paper.
• Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.
• Note: I used white chocolate cookies but you can use dark or milk chocolate on the inside. If you find white chocolate too sweet, there's no reason why you can't use milk chocolate to coat the balls too.

MANDARIN AND ORANGE BAILEYS CHEESECAKE.

Steps:

• For the base put the digestive biscuits and Ameretti biscuits into a processor and blitz to a crumb. Combine the melted butter and crumb, mix well to form a consistency that will allow you to spread it into a flan dish (approx 26cm). Add more butter if necessary and place in a fridge while you make the filling.
• In a bowl add the cream cheese, double cream, and baileys. Mix well with a fork and then finish off with an electric whisk or hand blender with whisk attachment until the mixture loses its runny liquid consistency and becomes a thick creamy texture, it may take a few minutes but be patient.
• Add the icing sugar and the vanilla extract and whisk some more, it should thicken even further. Place in the fridge for 10 minutes.
• The base should be set now, spread the filling mixture onto the base you made earlier and decorate with the mandarin segments. Place back into the fridge until you are ready to serve.

MINI BAILEYS CHOCOLATE CHEESECAKE TRIFLES

Steps:

• Beat cream cheese, sugar and cocoa together in a bowl until smooth.
• Add Baileys and mix until well incorporated. Set aside.
• In another bowl, whip heavy whipping cream until it starts to thicken.
• Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
• To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups.
• Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
• Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
• Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream.
• Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
• Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside in step 8.
• 11. Refrigerate until ready to serve.

MINI BAILEYS CHOCOLATE CHEESECAKE TRIFLES RECIPE - (4.5/5)

Steps:

• 1. Beat cream cheese, sugar and cocoa together in a bowl until smooth. 2. Add Baileys and mix until well incorporated. Set aside. 3. In another bowl, whip heavy whipping cream until it starts to thicken. 4. Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form. 5. To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups. 6. Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling. 7. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups. 8. Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles. 9. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups. 10. Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside in step 8. 11. Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren't too firm.

BAILEYS CHEESECAKE

Steps:

• Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
• Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
• Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
• Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
• For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer - don't pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
• To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.