Baileys Chocolate Cheesecake

A slice of cake is perfect to be served with a scope of vanilla ice cream.

Baileys Chocolate Cheesecake consisting of an oreo biscuit crust, a Baileys cream cheese filling, and a chocolate whipped cream layer topped with cocoa powder and chocolate scrappings. 

Serves 14

25 mins.


1 hr.


1- 10 hr.


Biscuit Base Ingredients

Cheesecake Filling

Chocolate Whipped Cream Ingredients





Preheat the oven to 140°C (fan oven).


  • 400g Oreo biscuits

Pulse the Oreo biscuits in a food processor, till fine crumbs form. 


  • 250g unsalted butter- melted

Add the melted butter to the food processor and pulse till the butter combines with the biscuit crumbs. 


Butter a 9″ springform pan.

Add the Oreo biscuit crumbs to the pan and press into the pan.   


Bake the crust for 10 minutes.

Take out of the oven and set aside to cool. 


  • 450g cream cheese
  • 100ml sour cream
  • 170g caster sugar
  • 100g cocoa powder
  • 2 eggs

In a large bowl on medium speed, beat the cream cheese and sour cream. 

Then beat in the sugar and cocoa powder. 

Add the eggs and continue beating at low speed.


  • 8 tbsp. Baileys Irish cream

Gradually add tablespoons of the Baileys and continue whisking. 

*Depending on your personal preference, change the quantity of Baileys added to the cream cheese filling. 


Preheat the oven to 130°C (fan oven). 

Pour the cream cheese filling on top of the biscuit crust. 


Place the springform pan in a larger baking dish and cover the springform pan with a kitchen foil.


Fill the large baking dish with water (creating a water bath).

Fill half-way up the sides of the springform pan- no higher than where the foil ends. 


Bake the cheesecake for 1 hour. 

After the hour has passed- turn off the oven and leave the cheesecake in the oven for 30 minutes. 

Open the oven door and leave the cheesecake for another 20 minutes. 


Take the cheesecake out of the oven and let it sit on the counter for 20 minutes- do not release the cheesecake from the springform pan. 


Remove the pan from the water bath. 

Refrigerate the cheesecake for 8 hours.  


  • 300ml whipping cream
  • 60ml double cream
  • 6 tbsp. icing sugar

In a bowl, on low speed beat the whipping cream, double cream, and icing sugar. 


  • 9 tbsp. Baileys Irish cream

Gradually add the Baileys- change the quantity according to your preference. 


Spread the whipping cream on top of the cheesecake filling and refrigerate for another 1-2 hours. 


Take the cheesecake out of the fridge. 

Place the springform pan on top of a serving plate or cake stand and carefully release the springform pan. 


Using a strainer, sprinkle cocoa powder on top of the whip cream layer and scatter the grated chocolate.

Have you tried this recipe?

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