BAILEYS Mousse Cheesecake
Yield: 1 7-inch cheesecake
For the Crust:
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ⅜ cup unsweetened cocoa powder
  • 1 pinch salt
  • ¼ cup butter, melted
For the Topping:
  • 2 8-ounce packages cream cheese, room temperature
  • ½-3/4 cup Bailey's
  • 1 teaspoon vanilla extract
  • ⅓ 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 ½ cup of the Bailey's and the vanilla extract. Taste the mixture, and add the remaining ¼ 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 1½ x the recipe

*The more liquid you add to the filling the looser it will be. I added the full ¾ cup and it was perfectly creamy and dreamy, but if you prefer a bit more solid texture add a little less.
Recipe by The Baker Chick at