This recipe truly has it all:
Chocolate.
Booze.
Cream cheese.
Does dessert get better than that?
This recipe was made specifically for St. Patrick’s Day… but I won’t tell anyone if you make it throughout the year just because it’s so good.
For me, ganache basically belongs on cheesecake. And this ganache is special because it actually uses Bailey’s in addition to regular cream. So you’re getting Irish Cream both in the filling and in the ganache.
I love cheesecake bars not just because they’re quicker and easier to make, transport, and serve. But also because you get a better crust to filling ratio.
As much as I love cheesecake filling, I particularly adore the contrast of that rich and lucious filling with the buttery crunchy crust. And with slices of classic full sized cheesecake, there’s sometimes too much filling.
I know that’s kind of heresy to say… but it’s just how I feel. I’m ALL about the texture. And that’s the absolute best part of this recipe!
How to Make Bailey’s Irish Cream Cheesecake Bars
How to Make a Chocolate Graham Cracker Crust
Simply use chocolate graham crackers instead of traditional ones! If you can’t find them, you can also use the same amount by weight of chocolate wafer cookies or even chocolate Teddy Grahams.
When I first tested this recipe I used Oreo cookies but really didn’t like the flavor combination with the Irish Cream. It was too sweet and rich and competed with the Bailey’s, so I wouldn’t recommend it.
How to Make Rich & Creamy Lump Free Cheesecake
Make sure all of your cream cheese is completely softened. If it’s a cold day, then the cream cheese will need to sit on the counter for several hours or you may need to nuke it in the microwave until it’s completely soft.
For a smooth batter, be sure to scrape down your mixing bowl thoroughly after adding pretty much every ingredient. Even if you have a beater attachment that scrapes as it goes (those often make things worse unfortunately). Use a spatula with a pointed angle to get every little nook and cranny including the very bottom of the bowl.
If lumpy cheesecake is a common issue for you, try running your mixing bowl under warm water then dry thoroughly before mixing your cheesecake batter.
Use only high quality bricks of full fat cream cheese for cheesecake. Sometimes even generic cream cheese brands are too watery.
What’s the best baking pan for cheesecake bars?
I’d highly recommend using a quality metal baking pan. Glass and ceramic take much longer to bake and you’re more likely to end up with an undercooked or rubbery cheesecake.
How to Avoid Overbaking Cheesecake
You’re looking for the edges of the cheesecake to be just slightly golden and for the top of the cheesecake to look dry. However, the key is for the center to remain slightly jiggly.
After the cheesecake has baked we turn off the oven but allow the the cheesecake to remain inside with the oven door just cracked open for 30 minutes. This not only helps to finish off the cheesecake baking without over cooking, but the gentle cool down also helps to prevent cracks.
However, if cracks form in this recipe it’s not a huge problem because the ganache will hide any imperfections.
Can I double this recipe?
Yes! Just double all of the ingredients and bake in a 9 by 13-inch baking pan, checking for doneness at about 45 minutes.
How to Make Cheesecake Bars Ahead of Time
Store the cheesecake bars in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Allow to thaw in the fridge overnight before serving.
More Cheesecake Bar Recipes:
More St. Patrick’s Day Recipes:
For the crust:
-
10
(150 grams) chocolate graham crackers
-
6
tablespoons
(85 grams) unsalted butter,
melted
For the filling:
-
16
ounces
(454 grams) cream cheese,
completely softened to room temperature
-
1
cup
(200 grams) granulated sugar
-
1/4
cup
(57 grams) sour cream,
at room temperature
-
3
large eggs,
at room temperature
-
2
teaspoons
vanilla extract
-
1/2
teaspoon
espresso powder
-
1/4
teaspoon
fine sea salt
-
1/4
cup
Baileys Irish Cream Liqueur
For the topping:
-
1
cup
(170 grams) semisweet chocolate chips
-
1/2
cup
heavy cream
-
2
tablespoons
Baileys Irish Cream Liqueur
Make the crust:
-
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with parchment, leaving an overhang.
-
In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely.
-
Reduce oven temperature to 325°F.
Make the filling:
-
In a large bowl, use an electric mixer to beat the cream cheese until it’s completely smooth and creamy. Add in the sugar and beat until totally combined, scraping down the sides of bowl as needed. Add the sour cream then the eggs one at a time, blending after each addition. Add in vanilla, espresso powder, and salt and blend on low speed until just combined. Use a rubber spatula to gently fold in the Irish Cream. Don’t over mix.
-
Spread batter evenly over cooled crust. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 minutes. Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely.
-
Refrigerate until completely chilled, at least 4 hours.
Make the topping:
-
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Stir in the Irish Cream. If needed, allow to cool and thicken. Pour over the cheesecake.
-
Serve or store in the fridge for up to 5 days.
Photos by Ashley McLaughlin.
Made these in a 9×13 with doubling everything. The Bailey’s is subtle but there. Everything was delicious. The double recipe did take quite a bit longer to cook, but that was expected.
Can this recipe be doubled in a 9×13 pan?
Hi Diana! Yes, this can be doubled! Check out the pink tip box for more info on this 🙂
Hi. If I don’t have espresso powder can i add regular coffee powder? Also, do i need to refrigerate after adding the ganache? Thanks
Hi Ari! Espresso powder is much, much more potent than regular coffee powder or instant coffee – but it shouldn’t matter tooooo much in this recipe; you’ll just lose some of the coffee flavor. You will need to store these in the fridge, with or without the ganache! Let us know what you think once you have given these a try 🙂
Thanks! Also, this does not ask for water bath so that it kinda sinks to put the ganache there? If i use a water bath will the consistency be different?
Hi Ari! We haven’t tested this recipe using a water bath, as cheesecake bars typically don’t need one. Tessa has included some tips in the pink tip box above the recipe, such as how to cool the bars slowly, which will prevent cracks – and should prevent too much of a sinkage situation in the middle, too! If you want to give this a try in a water bath, you probably could do so – we just haven’t tried it ourselves, so I can’t tell you how exactly that will work out! Let us know what happens if you do try that! Good luck 🙂
I made these for St. Patrick’s day. You won’t be disappointed. They are fairly easy to make and so delicious!
Made this yesterday and left it in the fridge overnight. It was a huge hit in my house! So delicious! Everyone loved it so much! I didn’t have chocolate graham crackers or anything similar, so I subbed the crust for your fudgy brownies recipe. It was basically a baileys brownie cheesecake bar but it was still sooooo good. Thanks for the yummy recipe!
Ooo you may have made the recipe even better!! Sounds amazing!
Hi Tessa!
I just put mine in the oven and can’t wait to taste it tomorrow afternoon at my family’s annual St. Patrick’s Day feast. 🙂 I do have a question though, is the sugar 1 cup (which I believe is 200 grams?) or 300 grams? I put 1 true cup, 200 grams and I hope it turns out sweet enough!
Best,
Whitney
Hi Whitney! Great catch, you are right! I’ve updated the recipe with that correction. Thanks so much for bringing it to my attention!
We don’t want to use a liqueur in the recipe can I substitute Bailey Liqueur, for Bailey’s Irish Cream coffee creamer?
I haven’t tried that, but I think it should work! Good luck!