Dessert Instant Pot Recipes

Instant Pot Bailey’s Irish Cream Cheesecake

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

Instant Pot Bailey’s Irish Cream Cheesecake

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

 

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 1/2 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 1/2 tsp 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.
5 from 1 vote
Print

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.

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 266 kcal
Author The Foodie Eats

Ingredients

  • 12 Oreo cookies 135g
  • 2 Tbsp. butter melted
  • 1/2 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 1/2 tsp. instant coffee divided (optional)
  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips

Instructions

Cheesecake Crust

  1. 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.

  2. 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

  1. Add sugar and cornstarch to large mixing bowl and whisk together. Then add cream cheese and blend until smooth.

  2. Mix in eggs one at a time until fully incorporated. Then add Bailey’s and vanilla and beat until just combined.

  3. Remove cheesecake crust from freezer and pour batter into pan. Cover pan with foil.

  4. Add 1 1/2 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. 

  5. 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. 

  6. 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

  1. Note: Prepare the ganache once the cheesecake has cooled and is ready to serve.

  2. Mix 1 tsp instant coffee with 1/2 tsp hot water and mix until smooth. Set aside. 

  3. Add chocolate chips to small bowl.

  4. Add heavy cream to the Instant Pot and heat on low sauté until it starts to simmer, then immediately remove from heat.

  5. 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.

Recipe Notes

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.

Nutrition Facts
Instant Pot Bailey's Irish Cream Cheesecake
Amount Per Serving
Calories 266 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 74mg 25%
Sodium 204mg 9%
Potassium 102mg 3%
Total Carbohydrates 20g 7%
Sugars 15g
Protein 4g 8%
Vitamin A 12.2%
Calcium 4.4%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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