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    Home » Instant Pot

    Instant Pot Bailey's Irish Cream Cheesecake

    Published February 19, 2019. Last modified January 17, 2020 By Rachael

    12.4K shares
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    Instant Pot Bailey's Irish Cream Cheesecake Pin

    Silky smooth cheesecake with the flavor of sweet Irish cream and a rich chocolate Oreo crust.

    Slice of cheesecake, covered in chocolate sauce, on plate next to a small bottle of Bailey's.

    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!

    Slice of cheesecake, covered in chocolate sauce, in front of small bottle of Bailey's.

    More Instant Pot Cheesecake Recipes

    • Peppermint Bark Cheesecake
    • White Chocolate Strawberry Cheesecake
    • Gingerbread Cheesecake
    • Pumpkin Cheesecake with Maple Glaze

    The Process

    food processor with Oreos inside.

    Place Oreos in a food processor.

    crumbled Oreos in food processor.

    Run food processor until cookies break into fine crumbs.

    melted butter poured over crumbled Oreos.

    Add cookie crumbs and melted butter to a bowl.

    crumbled Oreos in mixing bowl with black spatula

    Stir to combine.

    crumbled Oreos in pan, being pressed down by small glass.

    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.

    slightly frozen Oreo crust in pan.

    Then place pan in freezer while preparing batter.

    sugar and cornstarch in mixing bowl with whisk.

    Add sugar and cornstarch to large mixing bowl and whisk together.

    blocks of cream cheese in mixing bowl on to of sugar.

    Then add cream cheese...

    blended cream cheese and sugar in mixing bowl.

    ...and blend until smooth.

    one egg on top of blended cream cheese and sugar in mixing bowl.

    Mix in eggs one at a time...

    blended cheesecake batter.

    ...until fully incorporated.

    pouring Bailey's into blended cheesecake batter.

    Add Bailey's and vanilla...

    smooth cheesecake batter.

    ...and beat until just combined.

    cheesecake batter poured into pan.

    Remove cheesecake crust from freezer and pour batter into pan.

    trivet and water in Instant Pot

    Add 1 ½ cups water and 3-inch trivet to Instant Pot.

    Pan covered with foil in Instant Pot

    Cover cheesecake with foil, and place on trivet. Cook for 40 minutes at high pressure, then allow a natural pressure release. Once pressure is released, turn off Instant Pot and carefully remove cheesecake. 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.

    Vanilla extract and chocolate chips in separate small bowls

    Once cheesecake is cooled and ready to serve: Combine instant coffee with ½ teaspoon warm water and stir to combine. Then place chocolate chips in bowl.

    Cream being heated in Instant Pot.

    Heat heavy cream on saute until it comes to a simmer, then remove from heat immediately.

    Combine chocolate chips, coffee and cream together.

    Melted chocolate sauce.

    Whisk until smooth, then pour onto cooled and ready to serve cheesecake.

    And this is the AMAZING result…

    Whole cheesecake, covered in chocolate, with one slice removed.

    ★ Did you make this Bailey's Irish Cream Cheesecake? Please give it a star rating below! ★

    Slice of cheesecake, covered in chocolate sauce, on plate next to a small bottle of Bailey's.

    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.
    4.92 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 266kcal
    Author: Gary White

    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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

     

    More Instant Pot Recipes

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    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Becky

      March 21, 2019 at 9:41 am

      5 stars
      You said this was silky smooth and you did not lie. I love the texture and the taste was wonderful!

      Reply
    2. Pam

      November 22, 2019 at 10:36 pm

      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?

      Reply
      • Gary White

        November 23, 2019 at 8:56 am

        That sounds delicious! Let us know how it goes!

        Reply
    3. Linda McCallum

      December 24, 2019 at 4:45 am

      5 stars
      This was soooooo good! Included the coffee and loved it.

      Reply
    4. Linda

      December 24, 2019 at 12:10 pm

      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.

      Reply
      • rmray

        February 22, 2022 at 3:46 pm

        Also, when was the other half teaspoon of coffee used?

        Reply
        • Gary White

          February 28, 2022 at 4:21 pm

          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.

          Reply
    5. VeronicaRae R Minor

      December 28, 2019 at 8:39 pm

      Mine did not rise. 🙁 not sure where I went wrong. For crust I'm using biscichitos instead of oreos.

      Reply
      • Gary White

        December 29, 2019 at 7:23 pm

        Sorry to hear that! Have you checked the pressure setting to make sure it was set to high, not low pressure?

        Reply
    6. joan smith

      February 08, 2020 at 7:30 pm

      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!

      Reply
    7. Kim

      February 24, 2020 at 1:52 pm

      Is there a tablespoon measurement for the Baileys?

      Reply
      • Gary White

        February 24, 2020 at 4:51 pm

        This would be about 3 1/2 TBS.

        Reply
    8. Kathy

      March 19, 2020 at 9:51 am

      5 stars
      Came out fantastic! If you are a chocolate lover, the ganache is perfect, the oreo crust and cream cheese filling is over the top!

      Reply
    9. Emily

      March 19, 2020 at 11:26 am

      This was my first attempt at cheesecake in the I P and wow! Delicious and very easy! Thanks!

      Reply
    10. Tamara

      April 25, 2020 at 1:53 am

      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.

      Reply
    11. DIane

      January 26, 2021 at 9:39 pm

      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.

      Reply
    12. Mei

      March 14, 2021 at 6:13 pm

      5 stars
      This is sooooo good! Included the coffee, delicious and easy!

      Reply
    13. Lisa

      April 29, 2021 at 4:34 am

      5 stars
      Best cheesecake yet! I used Red Velvet Cupcake Baileys with a white chocolate ganache and caramel drizzle.

      Reply
      • Gary White

        May 01, 2021 at 1:56 pm

        Sounds delicious!

        Reply
    14. Dumont Man

      June 17, 2021 at 6:50 pm

      4 stars
      I added a bit extra vanilla, and did not use the ganache. Delicious....

      Reply
    15. Judy

      July 30, 2021 at 5:44 pm

      One comment says it didn’t taste much of the Baileys so I’m gonna try a scant 1/2 cup. Thx for recipe!

      Reply
      • Gary White

        August 04, 2021 at 7:48 am

        Any update on how that modification turned out? I'm very curious. Thank you!

        Reply
    16. Kristin Anderson

      December 24, 2021 at 9:50 pm

      5 stars
      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!

      Reply

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