Easy Cheesecake Cups with Baileys and Chocolate (No-Bake)
These easy cheesecake cups with Baileys and chocolate look fancy but are surprisingly simple to make. Even if you don’t have much experience in the kitchen, this is a dessert you can confidently prepare and serve with pride. Best of all you don’t have to bake it. You prepare a quick crust from store-bought cookies and a cheesecake mixture. Than spoon it in your favorite dessert cups and refrigerate. The hardest part about this recipe is waiting for the cheesecake cups to chill and set properly. This makes them perfect for planning ahead.
I served these cheesecake cups for Christmas dessert and received raving reviews from my guests — everyone asked me for the recipe. The combination of creamy white chocolate, Baileys Irish Cream, and a rich chocolate cookie crust is absolutely heavenly.
Why You’ll Love These Easy Cheesecake Cups
These easy cheesecake cups are the kind of dessert you’ll want to keep in your back pocket for holidays, dinner parties, and special occasions.
- No baking required – no oven, no water bath, and no stress.
- Perfect make-ahead dessert – they need time to chill, so you can prepare them in advance
- Elegant but effortless – they look fancy, yet the steps are simple and approachable
- Crowd-pleasing flavor – the combination of white chocolate, Baileys, and a chocolate cookie crust is rich and balanced
- Easy to serve – individual cups mean no slicing and no mess
- Beginner-friendly – even home cooks with less experience can make these with confidence
- Naturally gluten free (with the right cookies) – when made with Simple Mills Chocolate Brownie Cookies Thins, this dessert is completely gluten free.
Whether you’re hosting a holiday gathering or bringing dessert to a party, these cheesecake cups always make a great impression.
Ingredients for the easy cheesecake cups
- Simple Mills chocolate brownie cookies– you can find them in most grocery stores or online.
- Unsalted Butter– I like the taste of Kerrygold butter, but you can use a brand that you prefer.
- Heavy whipping cream – use cream without added sugar or flavors.
- White chocolate or chocolate chips – I used Nestle Toll House Premier White Morsels
- Cream cheese – I always use Kraft Philadelphia Original Cream Cheese
- Baileys Irish cream liqueur – I used the original flavor.
- Sour Cream – I recommend using full fat sour cream for this recipe
- Powdered sugar – you can also know it as confectioner sugar. It is available in every grocery store.
This blog post is NOT sponsored by any of these brands. These are products I trust and use in my baking all the time.
Equipment
- Food processor – to grind the cookies.
- Measuring cups and spoons
- Hand mixer or stand mixer – to mix the ingredients for the cheesecake
- Small saucepan – to melt the chocolate
- Dessert cups or small jars – I bought the serving cups I used from Home Goods, but I found similar ones here.
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Helpful Tips for Perfect Cheesecake Cups
- Bring ingredients to room temperature.
Let the cream cheese and sour cream soften before mixing. This helps prevent lumps and gives you a smooth, creamy cheesecake filling. - No food processor? No problem.
Add the cookies to a zip-top bag and crush them with a rolling pin until finely ground. - Melt the butter low and slow.
You can use the microwave or the stovetop, but keep the heat low. Butter burns easily if overheated. - Press the crust firmly.
Use the back of a spoon or the bottom of another cup to press the cookie crumbs into the serving glasses. I used my husband’s espresso coffee tamper, and it worked perfectly. - Stir the white chocolate constantly.
When heating the white chocolate and heavy cream, stir over low heat until the last piece of chocolate is melted. The mixture should be smooth and creamy. - Let the ganache cool slightly.
Allow the white chocolate mixture to cool before adding it to the cheesecake. Add it gradually while mixing to avoid splashing and ensure a smooth texture. - Taste and adjust.
Before filling the cups, taste the cheesecake mixture. Adjust the sweetness or add a little more Baileys if desired. - Chill long enough.
Chill the cheesecake cups for at least 8 hours. For best results, make them 24 hours ahead. This helps the crust set properly and allows the flavors to fully develop.
Substitutions & Customizations
This recipe is very flexible and easy to adapt to your preferences and what you have on hand.
- Cookies for the crust
I used gluten-free chocolate cookies because I love their flavor and clean ingredient list, even though I don’t follow a gluten-free diet. You can use any chocolate cookies you like, including regular or gluten-free varieties. - Cream cheese and sour cream
Use any brand you prefer, but check the ingredient list. Avoid products with added sugar, flavors, or spices, as they can affect the final taste and texture. For the best results, I recommend using full-fat cream cheese and sour cream for maximum creaminess. - White chocolate
If you’re not a fan of white chocolate, you can replace it with milk chocolate or dark chocolate. Keep in mind that darker chocolate will make the cheesecake less sweet and more rich. - Baileys Irish Cream
You can adjust the amount to taste. Add a little more for a stronger flavor or slightly less if you prefer a milder hint of liqueur. - Toppings
I topped these cheesecake cups with whipped cream and chocolate shavings, but they’re easy to customize. Fresh berries, chopped nuts, or even a drizzle of chocolate sauce all work beautifully.
Serving & Storage
- Serving
Serve the cheesecake cups well chilled, straight from the refrigerator. Because they’re made in individual cups, they’re easy to serve and perfect for entertaining. - Make-ahead
These easy cheesecake cups are ideal for making ahead. I recommend preparing them at least 8 hours in advance, but 24 hours is even better for the best texture and flavor. - Storage
Store the cheesecake cups covered in the refrigerator for up to 3 days. Freezing is not recommended. Add toppings like whipped cream, chocolate or berries just before serving for the best presentation.
Easy Cheesecake Cups with Baileys and Chocolate (No-Bake)
Servings: 8
Equipment
- Hand or stand mixer, food processor
- Hand or stand mixer
Ingredients
For the crust
- 4.25 oz Simple Mills chocolate brownie cookies (one pack) – (120 gr) or cookies that you prefer
- ¼ cup melted unsalted butter – 4 Tablespoons
For the cheesecake
- 1 cup heavy whipping cream
- 5 oz white chocolate – or a little over ½ cup chocolate chips (140 gr)
- 8 oz cream cheese – one pack (~227 gr)
- ¼ cup Baileys Irish cream liqueur – 60 ml
- ¼ cup sour cream – full fat
- ⅓ cup powdered sugar – or to taste
Toppings (optional)
- whipped cream
- chocolate shavings
Instructions
Before you start
- Bring the cream cheese and sour cream to room temperature. Melt the butter for the crust.
To prepare the crust
- Add the cookies in the food processor and process until they are finely ground.
- Add the melted butter to the ground cookies and pulse several times to combine
- Divide the cookie and butter mixture between 8 cups or small jars. Use the back or the spoon or something heavy to press the mixture to the bottom of the glass (jar).
To prepare the cheesecake mixture
- In a saucepan or a small pot add one cup of heavy cream and the white chocolate.
- Heat the saucepan on medium/low and stir constantly until the chocolate is melted. Set aside to cool off.
- In a deep bowl add the softened cream cheese, Baileys liquor, sour cream and powdered sugar.
- Start mixing on low and add the heavy cream and chocolate mixture gradually.
- Mix until you have a smooth and creamy mixture.
- Divide the cheesecake evenly mixture between the 8 cups (jars)
- Chill the cheesecakes in the refrigerator for at least 8 hours before serving. I recommend making them 24 hours ahead.
- Top with whipped cream and chocolate shavings before serving (optional).
Notes
Please note: this recipe contains alcohol! Do not serve it to pregnant women, kids or adults under the age of 21.
Other Cheesecake recipes
White Chocolate Cheesecake With a Homemade Strawberry Syrup
Mini Cheesecakes with White Chocolate and Homemade Strawberry Syrup