This Instant Pot Baileys Irish Cream Cheesecake has a chocolate cookie crust, a rich Irish cream filling, and a smooth chocolate ganache topping. Baileys goes into the filling; the coffee in the crust and ganache is optional.
Want to compare flavors and finishing steps? Start with my guide to cheesecake recipes.
Make it a day ahead so the cheesecake can chill before you add the ganache.
Real Talk
This is the make-ahead dessert in my St. Patrick’s Day Kitchen Game Plan. Make it the day before, let it chill overnight, and finish the chocolate topping before serving. It works just as well for a dinner party or holiday meal.
Why This Recipe Works
- Three distinct layers. Chocolate sandwich cookies form the crust, Baileys flavors the filling, and semisweet chocolate ganache finishes the top.
- Gentle mixing. Softened cream cheese mixes smoothly, and adding the eggs just until incorporated keeps excess air out of the batter.
- A clear make-ahead plan. The cheesecake chills fully before the cooled ganache goes on, then the topping sets before you unmold it.
Ingredients
For the Crust
- 12 chocolate sandwich cookies, approximately 135 grams
- 2 tablespoons melted butter
- ½ teaspoon instant coffee, optional
For the Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 eggs, room temperature
- 50 milliliters Baileys Irish Cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon instant coffee, optional
- ½ teaspoon hot water, only if using the coffee
Ingredient Notes
Cream cheese: Use full-fat block cream cheese rather than whipped cream cheese or a spread from a tub. Let it soften so you can mix a smooth filling without prolonged beating.
Baileys Irish Cream: It goes in the filling only. The crust and ganache do not contain Irish cream. A coffee creamer or a heavy-cream-and-vanilla mixture is not a confirmed replacement for this recipe.
Instant coffee: It is optional in both the crust and ganache. If you skip the ganache coffee, skip the small amount of hot water used to dissolve it too.
Chocolate sandwich cookies: The listed cookies are the starting point for the crust. Gluten-free cookies can differ in texture and filling, so equivalent crust results are not guaranteed. A cookie swap also does not establish that the whole cheesecake is gluten-free; see the manufacturer note in the FAQ.
Equipment and Timing
Use a 7×3-inch cheesecake pan and a trivet to keep it above the water. The recipe uses 40 minutes on high pressure, followed by a full natural pressure release, about 1 hour of counter cooling, and at least 6 hours in the refrigerator.
The displayed recipe time includes cooling, chilling, and the ganache set. Coming to pressure, the natural pressure release, and preparing and cooling the ganache add more time. Make it the day before whenever possible.
How to Make Baileys Irish Cream Cheesecake
Step 1: Make and freeze the crust
Process the chocolate sandwich cookies and optional ½ teaspoon instant coffee into fine crumbs.
Transfer them to a bowl and stir in the melted butter.
Press the crumb mixture firmly into the cheesecake pan.
Put the pan in the freezer while you make the filling.
Step 2: Mix the filling
Whisk the sugar and cornstarch together in a large bowl.
Add the softened cream cheese and blend until smooth.
Add the eggs one at a time, mixing just until each is incorporated.
Add the Baileys and vanilla and mix just until combined.
Remove the crust from the freezer, pour in the filling, and tap the pan gently on the counter to release air bubbles.
Pop any visible bubbles and cover the pan tightly with foil.
Step 3: Pressure cook and release naturally
Add 1½ cups water to the Instant Pot and place the 3-inch trivet inside.
Set the covered cheesecake pan on the trivet, lock the lid, and cook on high pressure for 40 minutes.
Let the pressure release naturally all the way before opening the pot. Carefully remove the pan and take off the foil.
Step 4: Cool and chill
Cool the cheesecake at room temperature for about 1 hour. Run a thin knife around the edge, then refrigerate for at least 6 hours, preferably overnight. Leave it in the pan for the topping stage.
Step 5: Make the ganache
Once the cheesecake is fully chilled, dissolve the optional ganache coffee in the hot water. If you are leaving out the coffee, omit this water too.
Place the chocolate chips in a small bowl. Heat the cream until it just begins to simmer and pour it over the chocolate.
Add the coffee mixture if using, let it sit for about 30 seconds, then whisk until smooth.
Let the ganache cool to room temperature before pouring the desired amount over the chilled cheesecake. Return the cheesecake to the refrigerator for 10–15 minutes to set the topping.
Step 6: Unmold and slice
For a push pan, place the center on a sturdy glass or can and gently push the outer ring down. For a springform pan, release and remove the outer ring. Slice with a warm knife for clean cuts.
Expert Tips
- Start with room-temperature cream cheese and eggs.
- Mix gently after the eggs go in, and release visible air bubbles before cooking.
- Cover the pan with foil to protect the surface from condensation.
- Use a full natural pressure release and keep the cooling and chilling stages in order.
- Pour room-temperature ganache over a fully chilled cheesecake and let the topping set before unmolding.
Make-Ahead and Storage
- Make ahead: Make the cheesecake a day or two early and chill it overnight. Add the ganache once the cheesecake is fully set, either the night before or the day you plan to serve it.
- Storage: Store covered in the refrigerator for up to 4 days.
- Freezing: Freeze the cheesecake without the ganache. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the ganache before serving.
FAQs
In the cheesecake filling only. The crust uses chocolate sandwich cookies, butter, and optional coffee. The ganache uses semisweet chocolate, heavy cream, and optional coffee; it does not contain Baileys.
Yes. Leave the coffee out of the crust, the ganache, or both. If you skip the coffee in the ganache, also skip the small amount of hot water used to dissolve it.
Do not treat this cheesecake as alcohol-free. Heating does not guarantee that all alcohol is removed, and I cannot guarantee that cooking removes all the alcohol from the Baileys in this filling.
I do not have a confirmed alcohol-free replacement for this recipe. For a cheesecake without Irish cream, try my gluten-free key lime cheesecake bars.
A push pan makes unmolding straightforward, but a springform pan can also be used. Keep the recipe’s 7×3-inch pan dimensions and make sure the pan fits inside your cooker.
Refrigerate for at least 6 hours after the 1-hour counter cooling period. Overnight works well. Add the cooled ganache to the fully chilled cheesecake, then refrigerate for another 10–15 minutes to set the topping.
This version was developed for the Instant Pot, and I do not have a confirmed oven conversion. For an oven-baked option, try my key lime cheesecake bars.
No, but I think it should. The cheesecake is still good without it, but the ganache makes it feel complete.
It is not gluten-free as written because of the chocolate sandwich cookies. A gluten-free cookie swap alone does not establish that the finished cheesecake is gluten-free. Baileys says its ingredients do not contain gluten, but it does not guarantee that the finished product is gluten-free. Check the labels and manufacturer guidance for every ingredient. My key lime cheesecake bars are gluten-free as written.
More Cheesecake Recipes
Compare all seven in my cheesecake recipe guide, or choose another flavor below.
- Chocolate Cheesecake: cocoa and semisweet chocolate filling, with no separate cooked topping.
- White Chocolate Strawberry Cheesecake: white chocolate filling and strawberry sauce; allow a final 2-hour chill after topping.
- Pumpkin Cheesecake with Maple Glaze: lightly sweetened pumpkin filling with an optional maple glaze.
- Gingerbread Cheesecake: gently spiced filling and a gingersnap crust, with no separate topping to cook.
- Peppermint Bark Cheesecake: white chocolate filling, a chocolate-mint crust, and candy cane bits.
- Gluten-Free Key Lime Cheesecake Bars: oven-baked lime cheesecake and curd layers, gluten-free as written.
More St. Patrick’s Day Recipes
For the full holiday menu, shopping list, prep plan, and dessert ideas, see my St. Patrick’s Day Kitchen Game Plan. You might also like:
Made This Cheesecake?
Leave a rating below and tell me how it turned out!
📖 Recipe
Instant Pot Baileys Irish Cream Cheesecake
Ingredients
For the Crust
- 12 chocolate sandwich cookies 135g
- 2 Tbsp. butter melted
- ½ tsp. instant coffee optional
For the Cheesecake Filling
- 16 oz. cream cheese softened to room temperature
- ½ cup sugar
- 1 Tbsp. cornstarch
- 2 eggs room temperature
- 50 ml Baileys Irish Cream
- 1 tsp. vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tsp. instant coffee optional
- ½ tsp. hot water only if using the optional instant coffee
Instructions
Make the Crust
- Place the chocolate sandwich cookies (and optional instant coffee) in a food processor and process into fine crumbs.
- Transfer the crumbs to a mixing bowl and stir in the melted butter.
- Press the crumb mixture firmly into a 7x3-inch push pan or springform pan.
- Place the pan in the freezer while you make the filling.
Make the Filling
- In a large mixing bowl, whisk together the sugar and cornstarch.
- Add the softened cream cheese and blend until smooth.
- Add the eggs one at a time, mixing just until incorporated after each one.
- Add the Baileys Irish Cream and vanilla, then mix just until combined.
- Remove the crust from the freezer and pour in the batter.
- Cover the pan tightly with foil.
Pressure Cook
- Add 1 ½ cups water to the Instant Pot and place a 3-inch trivet inside.
- Set the cheesecake pan on the trivet.
- Lock the lid and cook on High Pressure for 40 minutes.
- When the cook time ends, let the pressure release naturally.
- Carefully remove the cheesecake from the pot and remove the foil.
- Let it cool at room temperature for about 1 hour.
- Run a thin knife around the edge, then refrigerate for at least 6 hours, preferably overnight.
Make the Ganache
- Once the cheesecake is fully chilled, mix the optional instant coffee with the hot water until smooth, if using. Skip the coffee and water if omitting the coffee.
- Place the chocolate chips in a small bowl.
- Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips.
- Add the coffee mixture, if using, and let the chocolate and cream sit for about 30 seconds.
- Whisk until smooth.
- Let the ganache cool to room temperature, then pour the desired amount over the chilled cheesecake.
- Return the cheesecake to the refrigerator for 10-15 minutes to allow the ganache to set before unmolding.
Unmold and Serve
- If using a push pan, place the center on a sturdy glass or can and gently push the outer ring down.
- If using a springform pan, release and remove the outer ring.
- Slice with a warm knife for the cleanest cuts.
Notes
- Use a 7x3-inch push pan or springform pan. Room-temperature cream cheese and eggs help the filling come together smoothly. Do not overmix after adding the eggs.
- Cover the pan with foil and allow a full natural pressure release. Chill for at least 6 hours before adding the cooled ganache.
- Coffee is optional in both the crust and the ganache. Omit the ganache's hot water when omitting its coffee.
- This recipe contains Baileys Irish Cream and should not be described as alcohol-free. An alcohol-free replacement for this formula is not confirmed.
- A gluten-free cookie swap does not establish that the complete cheesecake is gluten-free. Baileys does not guarantee its product is gluten-free; check the actual Irish cream product and all other ingredient labels.
- Store covered in the refrigerator for up to 4 days. Freeze without the ganache for up to 2 months.
- For clean slices, warm the knife in hot water, dry it, and wipe the blade between cuts.
Earl
Tried it! Luv’d it!!!
Kristin Anderson
Wow very delicious! I never review recipes but this was exceptional! Made it for Christmas Eve for my family. I used the I instant pot brand springform cheesecake pan and I used the trivet the pot came with. I followed the instructions as written and it was perfect. I only needed half the ganache so I’ll halve that next time. The ganache was lovely and so easy!
Judy
One comment says it didn’t taste much of the Baileys so I’m gonna try a scant 1/2 cup. Thx for recipe!
Gary White
Any update on how that modification turned out? I'm very curious. Thank you!
Dumont Man
I added a bit extra vanilla, and did not use the ganache. Delicious....
Lisa
Best cheesecake yet! I used Red Velvet Cupcake Baileys with a white chocolate ganache and caramel drizzle.
Gary White
Sounds delicious!
Mei
This is sooooo good! Included the coffee, delicious and easy!
DIane
I followed the directions exactly. There was very little taste of the Bailey’s. I was hoping for a stronger Irish Cream taste. Pretty good otherwise.
Tamara
I'm in the instant pot cheesecake forever camp, forever ruined on making it in the oven. My only challenge was that I had a greatirish cream cheesecake recipe for baking; your recipe is perfect as a substitution! Thank you the great tutorial.
Emily
This was my first attempt at cheesecake in the I P and wow! Delicious and very easy! Thanks!
Kathy
Came out fantastic! If you are a chocolate lover, the ganache is perfect, the oreo crust and cream cheese filling is over the top!
Kim
Is there a tablespoon measurement for the Baileys?
Gary White
This would be about 3 1/2 TBS.
joan smith
I have a 6" springform pan and it took 45 min on high pressure. I only used 1/4 cup of cream and 1 cup of chips for the ganache. looks beautiful!
VeronicaRae R Minor
Mine did not rise. 🙁 not sure where I went wrong. For crust I'm using biscichitos instead of oreos.
Gary White
Sorry to hear that! Have you checked the pressure setting to make sure it was set to high, not low pressure?
Linda
The ingredient list says 1-1/2 tsp. instant coffee, divided (optional) and does not mention 1/2 tsp. water, yet the directions say mix 1 tsp. instant coffee with 1/2 tsp. water.
rmray
Also, when was the other half teaspoon of coffee used?
Gary White
Sorry that wasn't clear. In the notes section of the recipe, we mentioned that coffee lovers can add the extra instant coffee to the Oreo crust.
Linda McCallum
This was soooooo good! Included the coffee and loved it.
Pam
Am thinking I'll turn this into a Bailey's Red Velvet cheesecake - replacing regular Oreos with Red Velvet ones, use Bailey's Red Velvet instead of regular Irish cream flavor and white chocolate chips and more Bailey's Red Velvet for the top - what do you think?
Gary White
That sounds delicious! Let us know how it goes!
Becky
You said this was silky smooth and you did not lie. I love the texture and the taste was wonderful!