No Bake Irish Cream Cheesecake

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

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!

Course: Desserts

Cuisine: American

Prep Time: 20

Refrigeration Time: 12

Total Time: 12 20

Servings:

Calories: 539kcal

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
1½ 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 and sour cream VERY well. Scrape down the sides and beater blade often to ensure no lumps.
Don’t beat or 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