BAILEYS Mousse Cheesecake


Do you celebrate St. Patrick’s Day? And if you do, are you of the drinking green beer type or the Corned Beef & Cabbage while wearing green and watching Riverdance type? Well, I have to say I have always tried to stay away from the crazy St. Patrick’s day drinking crowd that seem to fill up most bars in NYC, but sure do love a chance to eat Corned Beef and drink Bailey’s and Guinness (and something green of course!)

I try to bake a fun dessert using some of these festive ingredients every year and this time around the winning confection is this ultra-creamy cheesecake. If you love Irish Cream you will adore this recipe. Since cheesecake is the quintessential New York dessert, giving it a festive twist seemed liked just the thing. This seemed like a perfect way to represent NYC while also paying homage to my Irish roots! For this recipe  I used BAILEYS® Coffee Creamer which is rich, thick, and full of Irish Cream flavor. I served this to my sign language class Mamas in the middle of the day so I think the alcohol-free version was appreciated. (Well…. it was a bunch of Mom’s of toddlers on a Friday so who knows! ;) )


I started out with a from-scratch chocolate cookie crust (which is so much better than the Oreo kind and definitely what I’ll be making from now on.) The pre-baked crust is filled with the creamy filling and topped with chocolate chips for some added crunch. (I melted mine and swirled it on top of the filling, but some chips just sprinkled on would work equally well. I really just wanted some added texture to offset the super creamy filling.

I really really loved this dessert. The texture is out of this world and the flavor in the BAILEYS® Coffee Creamer is on point. It goes perfectly with the dark chocolate in the crust and topping, making this an easy no-bake dessert that couldn’t be more festive for the coming holiday!


BAILEYS Mousse Cheesecake

BAILEYS Mousse Cheesecake

Yield: 1 7-inch cheesecake


For the Crust:

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 3/8 cup unsweetened cocoa powder
  • 1 pinch salt
  • 1/4 cup butter, melted

For the Topping:

  • 2 8- ounce packages cream cheese, room temperature
  • 1/2-3/4 cup Bailey's
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips, or melted chocolate or shaved chocolate for topping.


  1. Preheat oven to 375F.
  2. In a medium-sized bowl, stir together the sugar, flour, cocoa powder, and salt. Add the melted butter and stir until moistened. Press the crust mixture into a 7-inch springform pan* and bake for 10 minutes.
  3. While the crust cools, whip the cream cheese on high until smooth. Add 1/2 cup of the Bailey's and the vanilla extract. Taste the mixture, and add the remaining 1/4 cup of creamer if desired, 1 tablespoon at a time until desired sweetness is reached.**
  4. Transfer filling into cooled crust and smooth with an offset spatula. Sprinkle with chocolate chips, or drizzle with melted chocolate or chocolate shavings.
  5. Cover with plastic wrap and chill for several hours, until the filling has set. (You can speed this up in the freezer.)


*You can use a 9 inch springform pan, but I would make 1 1/2 x the recipe **The more liquid you add to the filling the looser it will be. I added the full 3/4 cup and it was perfectly creamy and dreamy, but if you prefer a bit more solid texture add a little less.

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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This recipe was developed for BAILEYS Coffee Creamer, but the opinions stated are always 100% my own! Also- make sure you check out BAILEYS® Coffee Creamers’ Search for America’s Favorite St. Patrick’s Day and vote for your favorite St. Patrick’s Day Celebration (which is NYC of course RIGHT!?) You could win a trip to the city that wins!


  1. This cheesecake looks beyond perfect! I wish I could grab a slice though my laptop screen! The texture seems to be soooo soft and smooth, I can only image how amazing it would be to dunk a little fork in that creamy goodness…can’t wait to make it!

    xo, Elisa

  2. Irish Cream Ice Cream is amazing, so I’m sure this cheesecake is even better! St. Patty’s Day is usually just another day for me. I’m not really big into crowds or green beer, but I’ll take a mint or bailey’s dessert if it’s handed to me! :)

  3. I love that you added a bit of texture to this cheesecake. I’m honestly not a huge cheesecake fan, and I think it’s mostly a texture problem. It’s usually just all sooooo soft and mushy, but this recipe I could definitely get on board with. Pinned!

  4. Making this ASAP …along with your sweet potato Mac & cheese! Love your recipes & photography ☺️

  5. I have some chocolate flavoured Bailey’s in the cupboard, I might try it with that instead of the creamer. It looks great.

  6. I was thinking of using this recipe in muffin cups so its easier to eat than having to cut slices. What temp and for how long would you recommend?

    1. I don’t think that would work too well actually- you are welcome to try- but I don’t know if the crust would set properly without the springform pan.

  7. I made this for a dinner with my boyfriend’s family on the weekend, and it was a huge hit! As I used real Baileys and not the creamer, I found that the recipe definitely required some icing sugar added to the filling to cut the alcohol/vanilla/cream cheese bitter bite. I believe I ended up using about 5 tablespoons of icing sugar – beat it in one tablespoonful at a time to taste. Definitely a winner with a bunch of people who enjoy Baileys in their hot chocolates during the coldest times of the year! Thanks so much! :D

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