No Bake Irish Cream Cheesecake

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This No Bake Irish Cream Cheesecake with chocolate cookie crust is exactly what your weekend needs! Think, a two ingredient cookie crust that’s ready in 5 minutes with the silkiest no-bake cheesecake flavored with Irish cream. All together it creates a decadent treat that will keep you coming back for more! Perfect for the weekend, St. Patrick’s Day, or just whenever you’re craving a decadent dessert that’s easy to make. YUM!

pulled back shot of irish cream cheesecake on upside down plate with slice behind, a glass of irish cream, a cooling rack, a glass of milk, and an empty glass behind.

About The Recipe

With only a few days remaining until St. Patrick’s Day, we wanted to share something a little extra special! I mean, is there really any better way to celebrate than with a sweet treat made with Irish cream?

Especially when it’s something as easy as this cheesecake!

Honestly, since my mom and I made our first no bake cheesecake during Christmas, we’ve been OBSESSED.

I mean, not that we don’t love a classic cheesecake, but a no-bake is just…SO. EASY.

So, since last December, it’s something we’ve definitely been wanting to make again. But, we just couldn’t really figure out what flavor would work…until now!

We made an Irish Cream Ice Cream for St. Patrick’s Day a few years ago that you all just seemed to LOVE, which was really the inspiration for this cheesecake.

It’s rich, creamy, sweet, and just the right amount of Irish cream in every bite.

cheesecake with four slices cut it facing forward on upside downw hite plate with slice of cheesecake behind with white flowers, glass of irish cream, a cooling rack, and glass of milk.

Oh, and when you get a bite with the cookie crust? It’s seriously irresistible.

Truly the perfect no-bake treat for really ANY occasion, but especially this St. Patrick’s Day!

Reasons You Will Love This Irish Cream Cheesecake

  • Rich, creamy, and full of flavor.
  • Completely NO BAKE!!
  • Requires only 8 ingredients.
  • A make-ahead dessert.
  • Freezes well!
cheesecake on upside down plate with flowers around, glass of milk and irish cream behind, a white cheese cloth, and sack of white plates on marble surface.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Crust:

  • Chocolate Sandwich Cookies – This is the base of the crust. It adds a wonderful flavor to this cheesecake!
  • Salted Butter – Melted butter acts as the binder to hold the crust together.
oreos and melted butter in two glass bowls on marble surface.

For The Cheesecake:

  • Heavy Cream – Whipping the heavy cream creates a light and fluffy cheesecake!
  • Cream Cheese – This is essential in every cheesecake! Make sure you’re using regular cream cheese and not low-fat or neufchatel.
  • Sour Cream – Adds a creaminess and silkiness to this cheesecake.
  • Granulated Sugar – Adds just the right amount of sweetness.
  • Irish Cream – This is the main flavor of this cheesecake! Make sure it’s fully incorporated when you’re stirring.
  • Vanilla Extract – Just a splash to add a delicious undertone to every bite.
cream cheese, irish cream heavy cream, sugar, vanilla, and sour cream on marble surface.

How To Make This Irish Cream Cheesecake

Step 1: Prepare the crust

Place cookies in the bowl of a food processor. Process to fine crumbs.

Add butter. Pulse until combined.

Press firmly and evenly into bottom of 9-inch springform pan. Set aside.

Step 2: Make filling

With an electric mixer, beat heavy cream to medium peaks. Set aside.

With an electric mixer in a clean bowl, beat cream cheese and sour cream until smooth.

Beat in sugar.

Mix in Irish cream and vanilla.

Fold in whipped cream.

Step 3: Refrigerate

Spoon into prepared crust. Using an offset spatula, spread the cheesecake until smooth and level. Refrigerate overnight, or until set.

Frequently Asked Questions

Can this cheesecake be frozen?
Definitely! This cheesecake freezes really well. Once the cheesecake is set, you can either; A) keep it whole and freeze it in a freezer safe zip-top bag, or B) freeze this cheesecake in individual slices.

Can this cheesecake be made gluten-free?
This recipe can easily be made gluten-free! Just be sure to use gluten-free chocolate sandwich cookies for the crust and you’re all set.

How far in advance can I make this recipe?
It’s best to make this recipe a day or two in advance. Just be sure to keep it in the fridge!

What’s the best way to get this cheesecake out of the pan?
We found that the easiest way to remove this cheesecake is to line the bottom of the springform with parchment paper or 9 inch cake board. Then, once refrigerated and set, slowly release the lock on the springform. Do not do it too quickly otherwise it might tear the cheesecake!

irish cream cheesecake on upside down plate with glass of milk and irish cream behind, stack of plates, and white flowers aorund.

Decorating Ideas

One of my favorite parts of making cheesecakes is getting to decorate it! While this cheesecake is simply stunning on its own, it’s always fun to add a few decorations to really make it pop.

  • Make some Chantilly cream and add it on top! Whether that’s dolloped or piped, it will add a gorgeous element on top.
  • Chocolate curls/shavings are also a fun anddelicious addition!
  • If you’re making this for St. Patrick’s Day, try adding some edible decorations from the grocery store. St. Patrick’s Day themed sprinkles or even some edible rainbow icing decoration.

How To Store

Once the cheesecake has been refrigerated overnight and taken out of the pan, you can store the cheesecake in the refrigerator in a cake plate with a cover. You can also slice it and keep the slices in a zip-top bag! It will keep in the refrigerator for up to 7-10 days.

You can also freeze this cheesecake for up to 2 months! Once it has been refrigerated overnight and turned out, place the cheesecake in a freezer safe container or zip-top bag. You can also freeze individual slices.

Substitutions

  • To make this recipe gluten-free, you can use gluten-free chocolate sandwich cookies.

Looking for more recipes like this? Here are a few you may like: Chocolate Espresso Cupcakes with Irish Cream Frosting, Irish Cream Ice Cream, Guinness Cupcakes, Lucky Charms Sugar Cookies

cheesecake on upside down white plate with a slice behind on white plate, glass of irish cream and glass of milk beside, a measuring cup of chocolate shavings in front, with white flowers around.

Expert Tips

  • For an easier time getting the cheesecake out of the pan, line the bottom of your springform with either a sheet of parchment paper or a 9 inch cake board. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
  • Be sure to not leave not leave large chunks of cookie. It needs to be about the consistency of sand.
  • When making the crust, do not add more butter than what’s stated in the recipe card.
  • When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack!
  • Be sure to mix the cream cheese mixture and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
  • Make sure to refrigerate this cheesecake for a full 8 hours, or preferably overnight! It needs to be COLD to fully set.
  • Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!

When you make these No Bake Irish Cream Cheesecake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pulled back shot of irish cream cheesecake on upside down plate with slice behind, a glass of irish cream, a cooling rack, a glass of milk, and an empty glass behind.

No Bake Irish Cream Cheesecake

Traci
Every bite of this No Bake Irish Cream Cheesecake is rich, silky-smooth, tangy, creamy, perfectly sweet, with just the right amount of Irish cream. It is SO. GOOD. Perfect for St. Patrick's Day or even Father's Day!
5 from 1 vote
Prep Time 20 mins
Refrigeration Time 12 hrs
Total Time 12 hrs 20 mins
Course Desserts
Cuisine American
Servings 12
Calories 539 kcal

Ingredients
 

Crust

  • 25 chocolate sandwich cookies
  • 6 Tablespoons salted butter, melted

Cheesecake

  • 1 cup heavy cream, cold
  • 3 cups cream cheese, room temperature
  • ¼ cup sour cream
  • 1 cup granulated sugar
  • ½ cup Irish cream
  • teaspoons vanilla extract

Instructions

Crust

  • Place cookies in the bowl of a food processor.
  • Process to fine crumbs.
  • Add butter.
  • Pulse until combined.
  • Press firmly and evenly into bottom of 9-inch springform pan. Set aside.

Cheesecake

  • With an electric mixer, beat heavy cream to medium peaks. Set aside.
  • With an electric mixer in a clean bowl, beat cream cheese and sour cream until smooth.
  • Beat in sugar.
  • Mix in Irish cream and vanilla.
  • Fold in whipped cream.
  • Spoon into prepared crust.
  • Using an offset spatula, spread the cheesecake until smooth and level.
  • Refrigerate overnight, or until set.

Notes

Substitutions:
  • To make this recipe gluten-free, you can use gluten-free chocolate sandwich cookies.
 
Expert Tips:
  • For an easier time getting the cheesecake out of the pan, line the bottom of your springform with either a sheet of parchment paper or a 9 inch cake board. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
  • Be sure to not leave not leave large chunks of cookie. It needs to be about the consistency of sand.
  • When making the crust, do not add more butter than what’s stated in the recipe card.
  • When packing down the crust, it’s best to use a metal measuring cup to ensure a tight and even pack!
  • Be sure to mix the cream cheese mixture and eggs VERY well. Scrape down the sides and beater blade often to ensure no lumps.
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
  • Make sure to refrigerate this cheesecake for a full 8 hours, or preferably overnight! It needs to be COLD to fully set.
  • Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!

Nutrition

Serving: 1sliceCalories: 539kcalCarbohydrates: 41gProtein: 6gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 98mgSodium: 327mgPotassium: 161mgFiber: 1gSugar: 32gVitamin A: 1259IUVitamin C: 0.2mgCalcium: 80mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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