If you’re craving something decadently smooth with a boozy twist, you’re going to fall head over heels for this Bailey’s White Chocolate Cheesecake Recipe. It’s rich, silky, and just the right balance of sweet and spirited—perfect to impress friends or treat yourself on a cozy night in. Stick with me and I’ll share everything you need to know to make this cheesecake a showstopper!
Why You’ll Love This Recipe
- Decadent Flavor Blend: The creamy white chocolate combined with the smooth Bailey’s and a hint of coffee creates a decadent, irresistible taste.
- Simple Yet Elegant: It looks fancy, but you’ll find the steps straightforward—even if you’re new to cheesecake making.
- Perfect Texture Every Time: Thanks to the water bath baking technique, it turns out silky and crack-free.
- Versatile for Any Occasion: Whether it’s a holiday treat or a weekend indulgence, this cheesecake fits right in.
Ingredients You’ll Need
Each ingredient in this Bailey’s White Chocolate Cheesecake Recipe works in harmony to create that perfect balance of creamy, boozy, and sweet. I always recommend using room temperature ingredients where noted—trust me, it’ll make mixing smoother and the final texture better.
- Oreo Cookies: Using Oreos for the crust adds a chocolatey crunch that pairs beautifully with the silky filling.
- Unsalted Butter: Melted butter binds the crust crumbs perfectly—unsalted lets you control the saltiness in the dessert.
- Heavy Whipping Cream: Adds richness and fluffiness both in the filling and the ganache, so don’t skip this creamy essential.
- Bailey’s Liquor: The star ingredient! Adds that signature creamy Irish whiskey flavor that makes this cheesecake unique and indulgent.
- Strong Brewed Coffee: Just a tablespoon enhances the chocolate flavor without being overpowering.
- White Chocolate Chips or Chopped White Chocolate: Use good quality white chocolate for smooth melting and best flavor.
- Cream Cheese: Make sure it’s softened to room temperature for a lump-free, creamy filling.
- Granulated Sugar: Sweetens but doesn’t overpower, balancing out the boozy notes and chocolate.
- Cornstarch: Helps the cheesecake set perfectly without cracking or weeping.
- Sour Cream: Adds a subtle tartness that cuts the sweetness and gives the texture a lovely tang.
- Vanilla Extract: Just a splash to bring out those deep flavors.
- Eggs: Bind everything together for that classic cheesecake mousse-like texture.
- Dark Chocolate Chips or Chopped: For the rich ganache topping that contrasts beautifully with the white chocolate filling.
- Powdered Sugar: Sweetens the whipped cream topping without grit.
- Espresso Powder: Added to whipped cream for a subtle kick that pairs perfectly with the coffee notes in the filling.
- Dark Chocolate Espresso Beans: My favorite garnish that adds crunch and extra espresso flavor.
Variations
I love how flexible this Bailey’s White Chocolate Cheesecake Recipe is—once you have the base down, you can easily tweak it to suit your taste or the occasion. I encourage you to make it your own and get a little creative!
- Chocolate Lovers’ Twist: Swap out the white chocolate for milk chocolate if you want a deeper, richer flavor. My family goes crazy for this adaptation during the holidays.
- Dairy-Free Version: I once tried making this with coconut cream and vegan cream cheese—though the texture differed slightly, the boozy flavor still shone through.
- Flavored Ganache: Try adding a hint of orange zest or a splash of Bailey’s to your dark chocolate ganache for an extra pop of flavor.
- Mini Cheesecakes: Make individual portions in a muffin tin for a party—great for portion control and super cute presentations.
How to Make Bailey’s White Chocolate Cheesecake Recipe
Step 1: Create the Oreo Crust
Start by pulsing those Oreo cookies in a food processor until you get fine crumbs—don’t rush this part because big chunks mean uneven crust texture. Mix in melted unsalted butter and then press this mixture firmly into the bottom of a 9-inch springform pan. To help the crust hold up, pop it in the freezer while you prepare the luxurious filling.
Step 2: Prepare the White Chocolate Bailey’s Filling
Preheat your oven to 350°F. Here’s a trick I discovered: place a large broiler pan with an inch of water on the bottom rack to create a gentle water bath. It helps keep your cheesecake super creamy without cracks. While that’s heating, melt your white chocolate with heavy cream, Bailey’s, and coffee over a double boiler—heat it until warm, but don’t let it boil. Stir gently until smooth, then set aside to cool.
Next, in a large bowl, beat room-temperature cream cheese, sugar, cornstarch, sour cream, and vanilla until smooth and creamy—about 2 minutes. Slowly mix in the cooled white chocolate mixture, then add eggs one at a time, mixing gently until everything is just combined to keep that mousse-like texture perfect.
Step 3: Bake Your Cheesecake to Silky Perfection
Pour the filling over your chilled crust and place the springform pan on a baking sheet. Pop it on the rack just above the water bath you set up. Bake for 1 hour but resist opening the oven—it’s tempting, I know, but this helps it cook evenly without cracking. After the hour, turn off the oven and let the cheesecake rest inside for another 30 minutes to finish setting.
Once it’s done, cool it to room temperature, then run a knife carefully around the edges before covering and refrigerating it for at least 4 hours or overnight. This part is key for a firm, sliceable cheesecake.
Step 4: Make the Rich Dark Chocolate Ganache
Heat heavy whipping cream in a double boiler until hot but not boiling. Remove from heat, then stir in dark chocolate until silky and fully melted. Let this cool to room temperature before pouring it over your chilled cheesecake—it adds that deep chocolate finish that balances the sweetness beautifully.
Step 5: Whipped Cream and Finishing Touches
Beat heavy cream with powdered sugar and espresso powder until stiff peaks form; this espresso hint kicks the flavor up a notch! Pipe or dollop the whipped cream over the ganache, then sprinkle with dark chocolate espresso beans for that little crunch and wow factor. Slice, serve, and prepare for compliments!
Pro Tips for Making Bailey’s White Chocolate Cheesecake Recipe
- Room Temperature Ingredients: Using room temp cream cheese, eggs, and sour cream prevents lumps and keeps your batter silky smooth.
- Water Bath Trick: Don’t skip the water bath—it’s what makes the difference between cracked and gorgeous cheesecake.
- Gentle Mixing: Beat eggs in slowly and mix gently to avoid incorporating too much air, which can cause cracks.
- Don’t Rush Cooling: Allowing your cheesecake to cool gradually in the turned-off oven prevents sudden temperature changes that lead to cracks.
How to Serve Bailey’s White Chocolate Cheesecake Recipe
Garnishes
I love topping this cheesecake with piped whipped cream dusted with a little espresso powder and plenty of crunchy dark chocolate espresso beans for texture contrast. Fresh raspberries or a drizzle of caramel sauce also add a nice touch if you’re feeling fancy.
Side Dishes
This cheesecake holds its own as dessert but pairs wonderfully with a fresh berry salad or a cup of rich espresso to complement the coffee notes inside. Sometimes I serve it alongside a scoop of vanilla bean ice cream for an extra indulgent treat.
Creative Ways to Present
For special occasions, I like to layer this cheesecake into individual glass jars or make mini versions in muffin tins, then top each with whipped cream and a single espresso bean. It looks impressive and guests love the personalized touch.
Make Ahead and Storage
Storing Leftovers
Cheesecake actually tastes better after a day or two as the flavors meld. I store leftovers tightly wrapped in plastic wrap or covered with a lid in the fridge for up to 4 days—just bring it to room temperature before serving for the best texture.
Freezing
I’ve frozen this cheesecake a few times without losing its charm. Slice it first, then wrap individual pieces in plastic wrap followed by foil. It freezes well for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
Cheesecake is best enjoyed chilled, so I usually just let frozen slices thaw in the fridge. If you want to warm it slightly, a few seconds in the microwave works, but be careful not to melt the texture—just a gentle warmth to bring out the flavors.
FAQs
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Can I use a regular pan instead of a springform pan for this cheesecake?
You can, but springform pans make it way easier to remove the cheesecake without messing up the edges. If you use a regular pan, line the bottom with parchment paper to help lift it out, but keep in mind it might be trickier to slice neatly.
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Do I really need to use a water bath?
Yes! The water bath prevents the cheesecake from drying out and cracking by creating a moist, even baking environment. I used to skip this step and always ended up with cracks—don’t make the same mistake!
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Can I substitute Bailey’s with another liqueur?
Absolutely! While Bailey’s gives that signature Irish cream flavor, you can experiment with other cream liqueurs like Kahlúa or Amarula. Just note that the flavor profile changes, but you’ll still get a boozy, creamy cheesecake.
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How do I prevent cracks on top of my cheesecake?
Mix your batter gently, bake in a water bath, avoid opening the oven while it’s baking, and let it cool gradually in the oven after baking. These steps minimize cracks and give you a smooth top.
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Can I make this cheesecake ahead of time for a party?
Yes! This cheesecake is actually better the next day. Make it a day ahead, keep it refrigerated, and add the ganache and whipped cream right before serving for a fresh presentation.
Final Thoughts
This Bailey’s White Chocolate Cheesecake Recipe holds a special place in my dessert repertoire—it marries decadence with a spirited twist that never fails to impress. If you enjoy silky textures, balanced sweetness, and that cozy boozy kick, you’ll adore making (and eating) this treat as much as I do. So grab your mixing bowl and get ready to wow anyone lucky enough to share this with you—it’s one of those recipes I’m always happy to pass along to friends.
Print
Bailey’s White Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Bailey’s Cheesecake combines a smooth white chocolate cream cheese filling infused with Bailey’s Irish Cream and espresso, nestled on a crunchy Oreo crust. Topped with a rich dark chocolate ganache and espresso-flavored whipped cream, it’s a decadent dessert perfect for special occasions or any time you want to indulge in creamy, boozy cheesecake perfection.
Ingredients
For the crust:
- 15 Oreo Cookies
- 4 Tablespoons unsalted butter, melted
For the filling:
- 1 ¼ cups heavy whipping cream
- ¼ cup Bailey’s Irish Cream liquor
- 1 Tablespoon strong brewed coffee
- 11 ounces white chocolate chips or chopped white chocolate bar
- 2 packages cream cheese (8 ounces each), room temperature
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
For the ganache:
- ½ cup heavy whipping cream
- 6 ounces dark chocolate chips or chopped dark chocolate
For the whipped cream:
- 2 Tablespoons powdered sugar
- 1 teaspoon espresso powder
- ¼ cup dark chocolate espresso beans
Instructions
- Prepare the crust: Pulse Oreo cookies in a food processor until fine crumbs form. Mix in the melted butter thoroughly. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Freeze the crust while preparing the filling to help it set.
- Heat the chocolate mixture: In a double boiler, gently heat the heavy cream, Bailey’s Irish Cream, and brewed coffee until hot but not boiling. Add the white chocolate chips or chopped white chocolate, stirring off the heat until fully melted and smooth. Set this mixture aside to cool.
- Prepare the cheesecake batter: In a large mixing bowl, combine cream cheese, granulated sugar, cornstarch, sour cream, and vanilla extract. Beat for about 2 minutes, scraping down the sides as needed to ensure smoothness. Gradually add the cooled white chocolate mixture and mix just until combined.
- Incorporate eggs: Add eggs one at a time to the batter, beating after each addition just until incorporated and the mixture reaches a mousse-like consistency.
- Assemble for baking: Pour the cheesecake filling over the frozen crust and smooth the top. Place the springform pan on a baking sheet and position it on the oven shelf directly above a large broiler pan filled with at least one inch of water, which is placed on the bottom shelf to create a water bath (bain-marie). This indirect steam bath will help the cheesecake bake evenly.
- Bake the cheesecake: Bake at 350°F (175°C) for 1 hour without opening the oven door. After the hour, turn off the oven and leave the cheesecake inside for another 30 minutes to set gently without disturbance.
- Cool and chill: After removing from the oven, allow the cheesecake to cool completely to room temperature. Run a knife gently around the edges to release it from the pan, then cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, for the best texture and flavor development.
- Prepare the ganache: Heat the heavy cream in a double boiler until hot but not boiling. Remove from heat and add the dark chocolate chips or chopped chocolate, stirring until melted and smooth. Allow to cool to room temperature and thicken slightly before pouring over the chilled cheesecake.
- Make the whipped cream topping: In a separate large bowl, beat heavy cream with powdered sugar and espresso powder until stiff peaks form, about 4-5 minutes. Using a piping bag, decorate the top of the ganache with the espresso whipped cream. Finish by sprinkling with dark chocolate espresso beans for a crunchy, flavorful garnish.
- Serve: Slice the cheesecake carefully and serve chilled for a decadent dessert experience.
Notes
- Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps in the batter.
- Do not open the oven door during baking or resting as it can cause the cheesecake to crack.
- The water bath is essential for gentle, even baking and a creamy texture.
- Chilling the crust before filling prevents sogginess.
- Allow ganache to thicken before pouring for a smooth, glossy finish.
- Espresso powder enhances the coffee flavor without adding liquid.
- The cheesecake can be made a day ahead to improve flavor melding.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 580
- Sugar: 42g
- Sodium: 210mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 170mg
