Indulge in the ultimate dessert experience with our no-bake Oreo Baileys Cheesecake Ice Cream! Creamy, decadent, and downright delicious, this dessert is the perfect treat for any occasion. What makes it even better? It’s quick and easy to prepare, allowing you to satisfy your sweet cravings in no time.

Oreo Baileys Cheesecake

Baileys Cheesecake Ice Cream

BySarah
2 Comments
Jump to Recipe Print Recipe

The good news is this delicious Baileys Cheesecake Ice Cream recipe is vegetarian, nut-free, and egg-free, and with some substitutions, it can be gluten-free.

Cheesecake Ice Cream made with Baileys is a luscious blend of velvety Baileys Irish Cream, rich cream cheese, and a generous amount of crushed Oreos, all perfectly nestled in a buttery, crumbly crust. Each bite is a heavenly fusion of sweet, chocolatey cookie goodness and the smooth, slightly boozy notes of creamy liqueur.

Whether you’re looking to impress your guests with an elegant dessert or simply craving a personal indulgence, our no-bake Baileys cheesecake ice cream is the answer. And the best part? No oven is required! So, why wait any longer? Dive into the world of blissful, no-bake cheesecake goodness today.

What’s To Love?

💕 Our no-bake Baileys cheesecake ice cream is a delightful dessert that offers a wonderful blend of flavors, is easy to make, and is sure to leave a lasting impression on your taste buds and those of your friends and family.
💕 This recipe doesn’t require turning on the oven, making it perfect for hot summer days when you want a dessert without the extra heat.
💕 Everyone loves Oreos, cheesecake, chocolate, and Baileys boozy kick!
💕 Great for making in advance.
💕 It’s the perfect dessert all year round, not just for summer. Many people love it, and it’s ideal for parties, family gatherings, holiday feasts, or potlucks. It’ll make Christmas day a breeze, and you can be certain it won’t last long at any gathering!

Have you already tried Baileys Cheesecake Ice Cream? if so, let us know how they were…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

  • Cookies — use Oreo chocolate sandwich cookies.
  • Butter — for the best results, use dairy butter at room temperature. 
  • Cream Cheese — use mascarpone and full-fat Philadelphia cream cheese.
  • Cocoa Powder — comes in natural and Dutch versions. Any unsweetened will work! The quality of the cocoa makes all the difference; the brands we like are Green & Blacks, Lindt, and Callebaut.
  • Powdered Sugar — added for sweetness in the filling, sauce, and creamy topping. It dissolves quickly and easily. Don’t substitute for granulated.
  • Lemon — used to encourage the cheesecake to thicken.
  • Cream — use double cream (heavy cream); never use poring cream or any lite versions.
  • Liqueur — use Baileys Original or use your favorite creamy liqueur. Avoid using imitation liqueurs, they are never quite as good!
  • Chocolate — we use 70% dark chocolate. Other good-quality brands are Lindt, Ghirardelli, Guittard, Valrhona or Callebaut.
  • Topping — use mini Oreo chocolate sandwich cookies or sprinkles.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

  • Cocoa Powder — if you prefer using cacao powder, then substitute equal amounts.
  • Chocolate — use your favorite dairy-free 70% chocolate.
  • Cookies — although it removes the Oreo vibe, you can use gluten-free cookies.

NOTE: We do not suggest making the Baileys Cheesecake Ice Cream dairy-free.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Baileys cheesecake Ice Cream with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Baileys cheesecake ice cream is very easy to make because no baking is required; instead, it’s about adding luscious layers. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):

baileys cheesecake ice cream instructions 1 - 4 image sections

▶︎ Place the Oreo cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl. Then, melt butter in the microwave for 30-40 seconds. Add to Oreo crumb mix, but leave a little for the topping. Add cocoa powder and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform cake tin to create the crust, then place the pan in the refrigerator to set while you prepare the filling.

▶︎ Grease and line the cake tin with unbleached parchment paper.

▶︎ Whisk the Philadelphia and mascarpone in a large mixing bowl until smooth and creamy. Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.

▶︎ Whisk the double cream in a separate bowl until stiff peaks form, then carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture. Add the lemon juice, Baileys, and vanilla extract. Gently mix well.

▶︎ Remove the crust from the refrigerator and pour the ice cream filling over it. Smooth the top with a spatula.

baileys cheesecake ice cream instructions 1 - 4 image sections

▶︎ For the sauce, put the dark chocolate in a double-boiler saucepan and set over low heat to completely melt, stirring occasionally. Once melted, add the Baileys, cream, butter, and sugar. Mix well, then spoon over the cheesecake and level it out or create swirls.

▶︎ Add a mini Oreo around the cake, then add a few decorative sprinkles or the 20-30g crushed Oreo cookies that were saved at the beginning. Place the cheesecake ice cream in the freezer for 3-4 hours or freeze overnight. Serve and enjoy!

NOTE: Because this is a cake ice cream, it will need to be slightly defrosted before serving; we suggest placing it in the fridge for 1-2 hours.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

Use a cake pan with a detachable base or a springform (unclippable sides). Before taking the cake out of the pan, use this to run around the perimeter. As you travel around the cake, take out the knife and wipe.

Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.

Tools You’ll Need

Want to make the best Baileys Cheesecake Ice Cream? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Amazon - Kmix

Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Baileys Cheesecake Ice Cream is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

Baileys Cheesecake Instructions

▶︎ The most delicious pairing is either Boozy Whipped Cream or pouring cream.

▶︎ You can get creative with garnishes like additional crushed Oreos, chocolate drizzle, whipped cream, or fresh berries to enhance the presentation a little differently.

▶︎ For an adult-only pairing, consider serving Baileys Irish Coffee. This classic combination of Baileys, coffee, and cream complements the cheesecake ice cream beautifully.

▶︎ A shot of Baileys liqueur to complement the creamy theme is classic. You can also drink it with a cup of tea, such as Earl Gray, or a flavorful standard coffee to balance the sweetness with a warm beverage.

More Recipes

Here are some other creamy-rich recipes that we think you might also like:

Thank you for checking out Baileys Cheesecake Ice Cream!

We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Oreo Baileys Cheesecake

Baileys Cheesecake Ice Cream

737kcal
No ratings yet
Share Print
Prep 15 minutes
Resting Time 6 hours
Total 6 hours 15 minutes
Indulge in the ultimate dessert experience with our no-bake Oreo Baileys Cheesecake Ice Cream! Creamy, decadent, and downright delicious, this dessert is the perfect treat for any occasion. What makes it even better? It's quick and easy to prepare, allowing you to satisfy your sweet cravings in no time.
Servings 10
Course Desserts
Cuisine American/British

Ingredients

Base:
Filling:
  • 250 grams Mascarpone
  • 300 grams Full-Fat Philadelphia Cream Cheese
  • 100 grams Powdered Sugar
  • 200 grams Double Cream
  • 1 tsp Lemon Juice
  • 100 grams Baileys Original
Baileys Chocolate Sauce:
Decoration:

Equipment

Method

Preprep
  1. Grease and line the cake tin with unbleached parchment paper.
Crust
  1. Place the Oreo cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl.
    Note: Optional – Save 20g-30g for decoration.
    300 grams Oreo Cookies
  2. Melt butter in the microwave for 30-40 seconds. Add to Oreo crumb mix.
    100 grams Butter
  3. Add cocoa powder.
    20 grams Cocoa Powder
  4. Mix ingredients until the mixture resembles wet sand.
  5. Press the mixture firmly into the bottom of a springform cake tin to create the crust.
  6. Place the pan in the refrigerator to set while you prepare the filling.
Filling
  1. In a large mixing bowl, whisk the philadelphia and mascarpone until smooth and creamy.
    250 grams Mascarpone, 300 grams Full-Fat Philadelphia Cream Cheese
  2. Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.
    100 grams Powdered Sugar
  3. Whisk the double cream in a separate bowl until stiff peaks form.
    200 grams Double Cream
  4. Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
  5. Add the lemon juice and Baileys. Gently mix well.
    100 grams Baileys Original, 1 tsp Lemon Juice
  6. Remove the crust from the refrigerator and pour the cheesecake filling over it.
  7. Smooth the top with a spatula or spoon.
    Note: It doesn’t have to be perfectly flat.
  8. Refrigerate until it's time to add the Baileys chocolate sauce.
Sauce
  1. Put the dark chocolate into a double-boiler saucepan and set over a low heat to completely melt. Stirring occasionally.
    100 grams 70% Dark Chocolate
  2. Once melted, add the Baileys, cream, butter, and sugar. Mix well.
    60 grams Baileys Original, 30 grams Powdered Sugar, 10 grams Butter, 50 grams Double Cream
  3. Remove the cheesecake from the fridge.
  4. Spread the chocolate sauce over the top of the cheesecake.
Decoration
  1. Add mini Oreos around the edge of the cheesecake.
    100 grams Mini Oreo Chocolate Sandwich Cookies
  2. Add a few of your favorite decorative sprinkles or the 20-30g crushed Oreo cookies that were saved at the beginning.
    Sprinkles
  3. Place the cheesecake ice cream in the freezer for 3-4 hours before serving. Or, freeze overnight and defrost for approximately 5 hours.
  4. Serve and enjoy!

Nutrition

Calories737kcalCarbohydrates58gProtein8gFat52gSaturated Fat29gPolyunsaturated Fat3gMonounsaturated Fat12gTrans Fat0.4gCholesterol108mgSodium345mgPotassium262mgFiber3gSugar41gVitamin A1400IUVitamin C0.3mgCalcium102mgIron6mg

Notes

Here are some top tips to help you succeed and bake Baileys Cheesecake Ice Cream like a pro:
  1. Do not use half-fat or lite versions for the cream cheese because your cheesecake will not set.
  2. You can customize cheesecake ice cream with different variations of Oreo cookies or try other Baileys flavors to create your own unique twist.
  3. Ensure your cream cheese, eggs, and other dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
  4. Use only full-fat cream cheese rather than a cream cheese substitute or low-fat version for optimal results.
  5. Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
  6. Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
  7. When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling’s light and airy texture.
  8. When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
  9. When melting the chocolate, use a gentle method, such as a double boiler or microwave, in short 15-20-second intervals, stirring in between. White chocolate can seize if exposed to high heat.
  10. For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
  11. If you want to use gelatine in your cheesecake, make it according to the manufacturer’s instructions by sprinkling the gelatine sachet into a little hot water (approx. 4-5 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheese will not need freezing.
  12. Because this is a cake ice cream, it needs to be slightly defrosted before serving; we suggest putting it in the fridge for 1-2 hours.

Private Notes

Click here to add your own private notes.
QR Code

Tried this recipe?

Let us know how it was!

⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]

FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Baileys Cheesecake Ice Cream every time.

Store any leftover cake in an airtight container in the refrigerator. Leftovers should be kept refrigerated and eaten within four days of making.

Yes, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. The cake can be frozen for up to three months.

We’re always big on freezing food in portion sizes. Each slice can be individually wrapped with cling film and foil and placed in an airtight container.

Individual slices can be stored in the refrigerator in the original container for 1-2 hours. If the cheesecake ice cream is frozen whole, defrost it for approximately 5 hours before serving.

Yes, but it will change the dynamics of the cheesecake. It will no longer be an ice cream dessert.

To prepare the gelatine, follow the manufacturer’s instructions by sprinkling the gelatine sachet into a little hot water (approx. 4-5 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheese will not need freezing.

Cheesecake ice cream can be frozen for up to 3 months, meaning you can make it three months in advance from when you need it.

It’s recommended to use full-fat cream cheese for a richer and creamier texture. Avoid using low-fat or non-fat cream cheese, as it may affect the consistency of the cheesecake.

Before pouring the cheesecake filling into the base, taste it. If it’s not sweet enough, add 20 grams increments until you’re satisfied.

Always use a springform cake pan and line it with unbleached parchment paper.

Think of the cheesecake batter like meringue. If you’re unsure if it’s too soft or firm enough, pick up a spoonful of batter, and if it holds its shape and doesn’t slide off, then the cheesecake batter is good to go.

If overwhipped, the cream can quickly turn grainy. The best plan of action is to stop whipping as soon as the cream holds its shape. If you’ve overwipped it and it’s grainy, throw it away and start over in a clean bowl.

If your cheesecake is too soft, it may not have had enough time to set in the refrigerator. Make sure to refrigerate it for the recommended time or longer. If it’s still too soft, place it in the freezer for a shorter time to firm it up.

If your crust is too crumbly, make sure you’ve used enough melted butter to bind the crumbs together. Press the mixture firmly into the base of the pan.

Ensure that your cream cheese is softened before mixing. If there are still lumps, you can use a hand mixer or a food processor to achieve a smoother consistency.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

Portrait of a young woman outdoors leaning against a wooden fence, looking thoughtful and relaxed.

Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

View Profile Comment

2 Comments

  1. 5 stars
    I made this for the family on Thanksgiving, and it was a big hit. This is my first no-bake cheesecake, first Oreo too. Your instructions were clear and easy to follow. I did omit the mascarpone for all Philadelphia cream cheese and it turned out great.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating