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I remember the first time I made a Baileys cheesecake.
It was for my sister’s birthday, and I wanted something that felt like a warm hug in dessert form. That rich, creamy filling paired with the chocolatey crust?
Absolute bliss!
And the best part?
I’ve made this one gluten-free so everyone can enjoy. Trust me, it’s the dessert people talk about long after the plates are clean.
Variations & Substitutions
- Dairy-free: Swap the cream cheese and heavy cream with plant-based alternatives.
- Different flavors: Try caramel liqueur or vanilla extract if Baileys isn’t your thing.
- Nutty twist: Add a layer of crushed almonds or hazelnuts to the crust for a little crunch.
Serving Suggestions
Cut into small slices (it’s rich!) and pair with a hot coffee or an espresso martini. For presentation, use a sharp knife wiped clean between each slice. A drizzle of extra Baileys on each plate is a fun touch for the adults.
Gluten-Free Baileys Cheesecake
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Creamy, indulgent cheesecake with a hint of Baileys, perfect for gluten-free gatherings.
Ingredients
Scale
Crust:
- 2 cups gluten-free chocolate sandwich cookies (crumbled)
- 5 tbsp unsalted butter (melted)
Filling:
- 24 oz cream cheese (softened)
- 1 cup powdered sugar
- ½ cup Baileys Irish Cream (or any dairy-free Irish cream for vegans)
- 1 tsp vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
Topping:
- ½ cup dark chocolate (melted)
- Whipped cream (optional for garnish)
- Cocoa powder or chocolate shavings (for dusting)
Instructions
Prepare the crust:
- Preheat your oven to 350°F (175°C).
- Mix the cookie crumbs and melted butter until it feels like wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let it cool completely.
Make the filling:
- Beat cream cheese and powdered sugar together until smooth.
- Slowly add the Baileys and vanilla, mixing until fully incorporated.
- Fold in the whipped cream gently to keep the mixture fluffy.
Assemble the cheesecake:
- Pour the filling onto the cooled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
Topping:
- Drizzle melted chocolate over the cheesecake before serving.
- Add whipped cream swirls and dust with cocoa powder or chocolate shavings for extra flair.
Notes
Chill overnight for the creamiest texture!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake with a baked crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~430
- Sugar: 22g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
