This Instant Pot Bailey's Irish Cream Cheesecake is silky smooth with the flavor of sweet Irish cream and has a rich chocolate Oreo crust.
When a friend of ours mentioned that his favorite cheesecake was Bailey's Irish Cream Cheesecake, I knew I had to try it. There was only one problem- All of the recipes I found were for oven baked cheesecakes. Am I the only one of the opinion that once you make an Instant Pot cheesecake you'll never go back? So, I set out to create an Instant Pot Bailey's Irish Cream Cheesecake, and the result was amazing. Silky smooth, perfectly dense cheesecake with the undeniable flavor of sweet Irish cream pairs perfectly with a rich chocolate Oreo crust. Drizzle with a high quality chocolate sauce for the finishing touch. This cheesecake is so good that you'll be going back for more. And you can take it one step further by adding some instant coffee to the Oreos, and you might even think you added Kahlua!
More Instant Pot Cheesecake Recipes
- Peppermint Bark Cheesecake
- White Chocolate Strawberry Cheesecake
- Gingerbread Cheesecake
- Pumpkin Cheesecake with Maple Glaze
The Process
And this is the AMAZING result…
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Instant Pot Bailey's Irish Cream Cheesecake
This is a silky smooth cheesecake with the flavor of sweet Irish cream and a rich chocolate Oreo crust.
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Servings: 12
Calories: 266kcal
Ingredients
- 12 Oreo cookies 135g
- 2 Tbsp. butter melted
- ½ cup sugar
- 1 Tbsp. cornstarch
- 16 oz. cream cheese softened (room temperature)
- 2 eggs room temperature
- 50 ml Bailey's Irish Cream
- 1 tsp. vanilla extract
- 1 ½ tsp. instant coffee divided (optional)
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
Cheesecake Crust
- Place Oreos in a food processor and run until cookies break into fine crumbs. Transfer cookie crumbs to a mixing bowl and add melted butter. Stir to combine.
- Pour crumb mixture into 7″x 3″ push pan or springform pan. Using a glass (or fingertips), press down crumbs smoothing into an even layer. Then place pan in freezer while preparing batter.
Cheesecake Batter
- Add sugar and cornstarch to large mixing bowl and whisk together. Then add cream cheese and blend until smooth.
- Mix in eggs one at a time until fully incorporated. Then add Bailey’s and vanilla and beat until just combined.
- Remove cheesecake crust from freezer and pour batter into pan. Cover pan with foil.
- Add 1 ½ cups water and 3-inch trivet to Instant Pot. Place pan on top of 2-inch trivet and cook for 40 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally. Then carefully remove cheesecake from pot. Remove foil and allow cheesecake to cool for one hour or until room temperature.
- Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.
Ganache Topping
- Note: Prepare the ganache once the cheesecake has cooled and is ready to serve.
- Mix 1 teaspoon instant coffee with ½ teaspoon hot water and mix until smooth. Set aside.
- Add chocolate chips to small bowl.
- Add heavy cream to the Instant Pot and heat on low sauté until it starts to simmer, then immediately remove from heat.
- Combine chocolate chips, coffee mixture and heated cream and whisk until smooth. Cool to room temp, then pour desired amount on top of ready to serve cheesecake. Then place in fridge to harden slightly or serve immediately.
Notes
Expert Tips
If you're a fan of Bailey's and coffee, you might like adding instant coffee to the Oreo mixture. We loved it, so we just listed it as optional. To prevent holes/bubbles on the top of the cheesecake, lightly tap pan against counter after pouring batter in. This will bring some of the air bubbles to the surface. Then, use a toothpick to burst any bubbles you see.FAQs
What size Instant Pot did you use? We use a 6qt Instant Pot Duo
.
What kind of pan did you use? We use a Fat Daddio's 7 x 3 Inch Cheese Cake Pan
, also known as a push pan. A 7-Inch Springform Pan
will also work.
Can I use the trivet that came with my Instant Pot? We recommend using a 3-inch trivet to make sure the cheesecake pan is not touching the water. You can purchase a 3-inch trivet on Amazon
for under $10.Nutrition
Calories: 266kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 204mg | Potassium: 102mg | Sugar: 15g | Vitamin A: 610IU | Calcium: 44mg | Iron: 1.3mg
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Becky
You said this was silky smooth and you did not lie. I love the texture and the taste was wonderful!
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!
Linda McCallum
This was soooooo good! Included the coffee and loved it.
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.
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?
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!
Kim
Is there a tablespoon measurement for the Baileys?
Gary White
This would be about 3 1/2 TBS.
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!
Emily
This was my first attempt at cheesecake in the I P and wow! Delicious and very easy! Thanks!
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.
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.
Mei
This is sooooo good! Included the coffee, delicious and easy!
Lisa
Best cheesecake yet! I used Red Velvet Cupcake Baileys with a white chocolate ganache and caramel drizzle.
Gary White
Sounds delicious!
Dumont Man
I added a bit extra vanilla, and did not use the ganache. Delicious....
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!
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!