This Baileys Chocolate Cheesecake brings together the coffee flavor of Baileys and delicious dark chocolate flavor. Bonus! This healthier cheesecake uses natural sweetener, and half the amount butter in the crust and only one bowl. It’s a must make for St. Patrick’s Day and beyond!
With St. Patrick’s Day quickly approaching, I want to share a recipe made with a little Baileys. The creamy delicious drink pairs so perfectly with chocolate, I just can’t get enough of this Baileys chocolate cheesecake.
A few years ago I was in Chicago celebrating my best friend for her bachelorette party. We were there over St. Patty’s day, and what a blast it was! Between drinking green beer and seeing the river turned green, we did all things St. Patrick’s Day. After quite a bit of time day drinking, it was necessary to eat and take a nap back at the hotel. Had I been blogging and baking at that time, I think it would be safe to say that this cheesecake would have been a great little sweet treat after a day of drinking.
I always love to eat sweets when I get home {after drinking or not}, and this chocolate cheesecake has been no exception. I’ve had a few slices hanging out in our fridge, that either the hubby doesn’t know about, or is leaving me to indulge in all by myself. ?? He knows my love for sweet things, so it’s likely the latter.
What I love most about this cheesecake though is that it’s not overly sweet. So many cheesecakes require an entire package of Oreos, lots of butter, cream cheese and about a cup of sugar. My task was to make this cheesecake just a little bit healthier.
The healthy-ish Bailey’s chocolate cheesecake
With a few swaps, I think I’ve gotten this cheesecake into the healthy-ish territory.
I used Oreo thins for that awesome chocolate cookie crunch, but with less fat. Then only 3 Tbsp. of butter to hold the entire crust together.
Next comes to filling. I decided to do this in a food processor. Now you only use one bowl for this entire cheesecake!
I’ll be totally honest with you right now, I tested both room temperature ingredients, and cool ingredients that came from the fridge. I didn’t notice much of a difference.
So do what you please, but using the food processor definitely helps to get the cream cheese super smooth.
A little Baileys for you, a little Baileys for the cheesecake
It’s too bad the Baileys couldn’t work its magic in getting this cheesecake to not crack. I’m not going to sit on my high cake throne and tell you that this cheesecake never cracked, because it did…three times.
So instead, I just drown my sorrows in Baileys, and did the same for the cheesecake.
Mix some dark chocolate, Baileys and milk together, and you’ve got yourself a fantastic simple ganache to cover those cracks.
No one will ever know there’s a crack under that chocolate-y veil. All they will taste is one creamy, Baileys laden chocolate cheesecake.
The Oreo crust just takes the cheesecake over the top. Crunchy chocolate cookies, paired with velvety chocolate and covered with a silky chocolate ganache.
Watch your friends come back for seconds with this one. I know I did!
This Baileys Chocolate Cheesecake brings together the coffee flavor of Baileys and delicious dark chocolate flavor. Bonus! This healthier cheesecake uses natural sweetener, and half the amount butter in the crust and only one bowl. It’s a must make for St. Patrick’s Day and beyond!
- 1 {10.1 oz} package Oreo thins cookies
- 3 Tbsp. butter, melted
- 16 oz cream cheese, softened
- 1 cup whole milk Greek yogurt
- ½ cup Baileys Irish Cream
- ½ cup pure maple syrup
- 3 eggs
- 1 tsp. vanilla
- ¼ cup cocoa powder
- 2 Tbsp. white whole wheat flour
- 2 Tbsp. corn starch
- ¾ cup dark chocolate chips
- ⅓ cup Baileys Irish Cream
- 3 Tbsp. milk of choice
-
Preheat oven to 350°F and grease a 9” springform pan.
-
In the bowl of a food processor, add the cookies and pulse until broken down. Slowly pour in the melted butter until saturated.
-
Press the cookie mixture in the bottom of the prepared pan and halfway up the sides.
-
Bake for 10 minutes, or until firm to the touch. Remove and let cool. Turn the oven down to 325°F.
-
Meanwhile, in the bowl of the same food processor, mix the cream cheese until smooth. Add the Greek yogurt and blend until smooth. Stir the mixture with a spoon to ensure the cream cheese hasn’t stuck to the sides and bottom of the food processor.
-
Add the Baileys, maple syrup, eggs and vanilla and blend until smooth.
-
Mix in the cocoa powder, whole wheat flour and cornstarch until completely smooth.
-
Pour the mixture into the baked crust and bake for 40-45 minutes, until the center just slightly jiggles.*
-
Leave the cheesecake in the oven, turn the oven off and let cool for 30 minutes. Then remove to a wire rack and let cool completely before covering and placing in the fridge. Cover and place in the refrigerator to cool overnight.
-
Before serving, melt the chocolate chips in a microwave safe bowl. Stir in the Baileys and milk until smooth.
-
Pour over the cheesecake and let set for about 5 minutes.
-
Slice and enjoy with a shot of Baileys!
*I could not keep this cheesecake from cracking. Don’t worry if it does crack. It will get covered with ganache.
