Irish Cream No-Bake Cheesecake
How is next week already St. Patrick’s Day? March is already almost half over! What is happeninggggggg?!
I don’t usually do much to celebrate St. Patty’s Day. But, give me a good excuse to enjoy some Irish Cream and I am totally down! What’s not to love? It’s rich and creamy and just delish!
I love a good no-bake cheesecake recipe, especially since I don’t consider myself to be the best baker in the world. I’ve made pumpkin, key lime, banana, and even a gingerbread version (AND it’s also possible that I may be working on a no-bake cheesecake e-book for you guys!)!
These No-Bake Irish Cream Cheesecakes are truly one of my favorites though. They are perfectly rich and decadent, and of course, boozy! In addition to the Irish Cream, I also add in melted chocolate for added awesomeness! I prefer Oreo crumbs for the crust, but you can use graham cracker crumbs too!
Irish Cream No-Bake Cheesecakes
- 12 Oreo cookies, cream removed
- 3 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 (8-ounce) block reduced-fat cream cheese, softened
- 1 (8-ounce) container light whipped topping, thawed
- 1/2 cup Bailey’s Irish Cream Liqueur (can use less if desired)
- 1 teaspoon vanilla extract
- Optional toppings: whipped topping, nuts, caramel, sprinkles
- Place the Oreos into a food processor and crush into crumbs. Or you can also place them in a freezer bag and crush with a rolling pin. Add the crumbs to a bowl and stir in the melted butter. Mix well. Then divide the crumbs evenly amongst each ramekin or dessert bowl and press down. Set aside.
- Place the chocolate chips in a large microwave-safe bowl. Heat for 30 seconds and stir. Place back into the microwave if needed and heat for another 10-15 seconds. Stir until the chocolate is melted and set aside.
- Add the cream cheese to a large mixing bowl and beat until smooth with an electric mixer. Stir in the melted chocolate, Irish cream, and the vanilla. Fold in half of the whipped topping until well-blended.
- Pipe or spoon the mixture evenly amongst the serving dishes. Spoon the remaining whipped topping on top of each cheesecake. Cover and refrigerate for at least two hours.
You can adjust the fat in this recipe by using regular or reduced fat cream cheese. Same goes for the whipped topping!
You can also make this recipe using a prepared pie crust (Oreo or graham cracker) and just add the entire mixture into the pie dish. If you do it this way, I recommend chilling for at least 4 hours.
This post was originally published in 2012, but has been updated with fresh (and better) photos, text, and some slight revisions have been made in the recipe directions.