This Instant Pot Bailey’s Irish Cream Cheesecake is smooth, chocolatey, and full of that sweet Irish cream flavor that makes the whole dessert feel a little extra. The Oreo crust holds it down, the filling stays creamy and rich, and the ganache on top makes it feel finished.
This is not your standard bake-sale dessert. With the Bailey’s in the filling and the dark chocolate ganache on top, it lands firmly at the grown folks table.
The Instant Pot makes the whole thing easier too. No oven water bath, no babysitting, and a much better shot at a smooth, crack-free cheesecake.
If you are building out your St. Patrick’s Day menu, this is the make-ahead dessert in my St. Patrick’s Day Kitchen Game Plan. Make it a day ahead, let it chill, and move on to the corned beef.
Why This Cheesecake Works
This cheesecake works because every layer earns its spot. The Oreo crust brings a deep chocolate base. The filling is smooth, dense, and rich with real Bailey’s flavor. Then the ganache on top pulls it all together.
The Instant Pot helps with the texture too. Because it cooks in a sealed, steamy environment, the cheesecake cooks more evenly and stays moist from edge to center. That means a smoother top, a creamier texture, and a lot less stress than the oven.
It is also a make-ahead dessert by design. It needs the chill time anyway, which makes it perfect for holiday meals and dinner parties.
Key Ingredients and Helpful Swaps
- Cream Cheese: Use full-fat block cream cheese and make sure it is softened first. Not whipped. Not the kind in a tub. Room temperature cream cheese gives you the smoothest batter and the best texture.
- Chocolate Sandwich Cookies: These make an easy, chocolatey crust that works perfectly here. If you need this cheesecake to be gluten-free, use gluten-free chocolate sandwich cookies. Easy swap. Same idea. Still delicious.
- Bailey’s Irish Cream: This is the flavor that gives the cheesecake its identity. It adds sweetness, richness, and that unmistakable Irish cream note. This is not the place for a flavored creamer shortcut.
- Eggs: Add them one at a time and mix just until incorporated. That helps keep too much air out of the batter, which gives you a smoother cheesecake.
- Chocolate Ganache: The ganache is simple, but it matters. It makes the cheesecake feel complete. If you use the optional instant coffee in the ganache, it deepens the chocolate flavor without making the topping taste like coffee.
Tips for the Best Instant Pot Cheesecake
- Start with room temperature cream cheese and eggs for the smoothest batter.
- Mix gently, especially after adding the eggs, so you do not beat too much air into the filling.
- Cover the pan with foil before pressure cooking to protect the surface from condensation.
- Tap the filled pan lightly on the counter and pop any visible bubbles before cooking.
- Let the cheesecake cool completely, then chill for at least 6 hours. Overnight is even better.
- Let the ganache cool before pouring so it settles on top instead of running off the sides.
Make-Ahead and Storage
- Make Ahead: This cheesecake is made for planning ahead. Make it 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.
Frequently Asked Questions
You can, but the flavor will change a lot. If you want to skip the alcohol, you could use heavy cream plus a little vanilla, but it will not have the same Irish cream flavor.
No. A 7-inch springform pan works too, as long as it fits inside your Instant Pot.
That chill time helps the cheesecake fully set from edge to center. If you cut it too early, the texture will be softer and looser than it should be.
This version was developed for the Instant Pot. I would not promise oven results unless you plan to test that method separately.
No, but I think it should. The cheesecake is still good without it, but the ganache makes it feel complete.
It can be. Just swap the chocolate sandwich cookies for a gluten-free version. The rest of the ingredients are naturally gluten-free, though you should always double-check labels if needed.
More St. Patrick’s Day Recipes
For the full holiday menu, including the corned beef lineup, shopping list, prep plan, and dessert ideas, check out 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 Bailey's 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 Bailey's Irish Cream
- 1 tsp. vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tsp. instant coffee
- ½ tsp. hot water
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 7 x 3-inch push pan or 7-inch 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 Bailey’s 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 instant coffee with the hot water until smooth.
- 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 and let it 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
- Room temperature cream cheese really matters here. Cold cream cheese will leave lumps in the batter.
- Room temperature eggs help the filling come together more smoothly.
- Do not overmix after adding the eggs.
- Cover the pan with foil before pressure cooking.
- Natural release only.
- Tap the filled pan gently on the counter to release bubbles before cooking.
- The instant coffee in the ganache deepens the chocolate flavor without making it taste like coffee.
- For a gluten-free version, use gluten-free chocolate sandwich cookies.
- Store covered in the refrigerator for up to 4 days.
- Freeze without the ganache for up to 2 months.
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!
Earl
Tried it! Luv’d it!!!