Instant Pot Baileys Irish Cream Cheesecake

Baileys cheesecake slice showing chocolate ganache, pale filling, and a dark cookie crust.

Instant Pot Baileys Irish Cream Cheesecake

A dense, silky cheesecake flavored with Bailey’s Irish Cream and cooked in the Instant Pot for an easy, reliable finish. Built on a chocolate cookie crust and topped with rich chocolate ganache.

Course Dessert

Cuisine American, Irish

Prep Time 20

Cook Time 40

Cooling, Chilling and Ganache Set Time 7 15

Total Time 8 15

Servings

Calories 266kcal

Author Gary White

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.

Timing: The displayed 8 hours 15 minutes includes preparation, 40 minutes at high pressure, 1 hour of cooling, 6 hours of chilling, and 15 minutes for ganache to set. Time to reach pressure, natural pressure release, and ganache preparation/cooling are additional.

Nutrition