Decadent Baileys Irish Cream Chocolate Cheesecake Bars
These rich and creamy cheesecake bars combine the festive flavor of Bailey’s Irish Cream with a chocolate cookie crust and a luscious ganache topping, perfect for holidays and special occasions.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (175g) chocolate cookie crumbs (e.g., Oreo without cream)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60ml) sour cream
- ¼ cup (60ml) Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- ½ cup (90g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
- Optional: A pinch of sea salt
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Stir until evenly coated and mixture holds when pressed.
- Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup. Bake for 10 minutes, then remove and let cool.
- In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes, scraping down sides occasionally.
- Add eggs one at a time, mixing well after each addition. Then mix in sour cream, Bailey’s Irish Cream, and vanilla extract until silky and slightly thick.
- Fold in semi-sweet chocolate chips gently with a spatula, being careful not to overmix.
- Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 40-45 minutes until edges are set but center has a slight jiggle.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- To make ganache, heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over chopped chocolate. Let sit 2 minutes, then stir gently until smooth. Add sea salt if desired.
- Spread ganache evenly over chilled cheesecake bars and refrigerate for 30 minutes to set.
- Lift bars out using parchment overhang and cut into 16 squares with a sharp knife, wiping clean between cuts.
Notes
Use room temperature cream cheese for smooth batter. Avoid overmixing to prevent cracks. Press crust firmly and bake before adding filling to prevent sogginess. Let cheesecake cool gradually before chilling. For gluten-free, substitute cookie crumbs with gluten-free cookies or almond flour. For dairy-free, use plant-based cream cheese and coconut cream. Ganache cream should be hot but not boiling to avoid grainy texture.
Nutrition
- Serving Size: 1 bar (1/16th of rec
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: Baileys, Irish Cream, cheesecake bars, chocolate cheesecake, holiday dessert, easy cheesecake, chocolate ganache, festive dessert