Irish Cream Cheesecake (No-Bake) Skip the Oven With This Gluten-Free Irish Cream Chocolate Cheesecake

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60 mins

0 mins

2 hrs

3 hrs

12 servings

1 cake
Nutrition Facts (per serving)
715 Calories
52g Fat
59g Carbs
7g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 12
Amount per serving
Calories 715
% Daily Value*
Total Fat 52g 66%
Saturated Fat 31g 155%
Cholesterol 117mg 39%
Sodium 246mg 11%
Total Carbohydrate 59g 21%
Dietary Fiber 2g 8%
Total Sugars 51g
Protein 7g
Vitamin C 1mg 3%
Calcium 128mg 10%
Iron 2mg 9%
Potassium 280mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This absolutely luscious, ultra-decadent, gluten-free Irish cream chocolate cheesecake recipe is actually an easy, no-bake recipe. It’s a perfect special occasion or holiday gluten-free dessert recipe and whether on gluten-free diets or not, people will swoon over this super silky cheesecake.

I find that it’s best to cut this 8-inch cheesecake into 12 wedges just because it’s so incredibly rich. And a dollop of whipped cream and berries are a nice addition when serving to offset the richness of this Irish cream inspired dessert.

Our recipe is a gluten-free adaption of the recipe Irish Cream Cheesecake, which appears in the cookbook “Irish Pub Cooking” by Love Food Publications.


For Cookie Crumb Crust:

  • 6 ounces cookies, gluten-free chocolate cream sandwiches or gluten-free chocolate chip cookies work well

  • 4 tablespoons (2 ounces) unsalted butter

For the Cheesecake Filling:

  • 8 ounces semisweet chocolate chips

  • 8 ounces milk chocolate chips

  • 1/4 cup, plus 2 tablespoons superfine sugar, divided

  • 3 (8-ounce) packages cream cheese, room temperature

  • 1 pint heavy cream, or 2 cups whipped cream, chilled

  • 3 tablespoons Irish cream liqueur

  • Whipped cream, for garnish

  • Raspberries, or blueberries, for garnish

Steps to Make It

Prepare the Cookie Crust

  1. Gather the ingredients.

  2. Prep an 8-inch springform pan. Cut a piece of parchment paper to fit. Butter bottom and sides of the pan. Place cut parchment paper in bottom and press to fit. Butter top of parchment paper. Set aside.

  3. Place gluten-free cookies in a plastic bag. Use a rolling pin to crush the cookies into fine crumbs. Melt the butter and stir into crumbs. Stir to blend. Press cookie crumb mixture into bottom of the pan. Chill for 1 hour.

Prepare the Filling

  1. Gather the ingredients.

  2. Place the chocolate chips in a 4-cup microwave-safe bowl. Melt on high for 1 minute. Remove from oven and stir. Return to microwave and continue to cook on high for 1 more minute. Stir chocolate chips which should be completed, or almost completely melted. Set aside to cool to room temperature.

  3. Place the cold, heavy cream in a large mixing bowl. Gradually add the 2 tablespoons sugar and whip just until peaks forms. Set aside.

  4. In a separate bowl, beat together the softened cream cheese and sugar until smooth. Add the Irish cream liqueur and beat until blended.

  5. Use a large spatula to fold the cooled melted chocolate into the cream cheese mixture.

  6. Fold the prepared whipped cream into chocolate cream cheese mixture. Continue to fold the whipped cream in until the mixture doesn’t have streaks of cream.

  7. Scoop the mixture into springform pan and use a spatula to smooth the top of the cheesecake.

  8. Chill for at least 2 hours or overnight before cutting and serving.

  9. To serve, cut into 8 to 12 wedges and top with a dollop of whipped cream and berries.


  • Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Video about Irish Cream Cheesecake (No-Bake)

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* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping

For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)

* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula. 
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.


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