Instant Pot Baileys Cheesecake

Instant Pot Baileys Cheesecake is the ultimate holiday cheesecake! Made with delicious Irish cream and topped with homemade chocolate ganache. 

Baileys cheesecake made in the instant pot is the perfect dessert for Christmas or St. Patrick’s Day (or Tuesday), and you don’t even need to turn on the oven! Try it with dinner favorites like brown sugar glazed ham and roasted butternut squash. 

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Instant Pot Bailey’s Cheesescake

Why you’ll love this recipe!

📌 Creamy and decadent flavors. 

📌 So easy to make in the instapot, no need to turn on the oven!

📌 You can tell the kids it’s a grown-up only dessert 😉

Instant Pot Bailey’s Cheesecake Ingredients

• Cream cheese – Room temperature. 
• Sugar – White granulated sugar. 
• Flour – All purpose flour. 
• Eggs – Large eggs, room temperature. 
• Irish cream – Baileys Irish Cream. 
• Heavy cream – Also sometimes called heayy whipping cream. 
• Ganache – Dark chocolate chips, heavy cream, Baileys Irish Cream/ 
• Crust – Butter, graham cracker crumbs. 
• Optional garnish – whipped cream, cocoa powder. 

How do you make Baileys cheesecake in the instant pot? (step-by-step)

⭐ First, in a small pan melt butter until it browns slightly. Mix it with the graham cracker crumbs and press the mixture gently into a springform pan. 

⭐ Next, use an electric mixer to blend the cream cheese to smooth. Add sugar and flour while continuing to mix. Add heavy cream and Baileys, followed by the eggs. Pour batter into crust and tap pan to remove any bubbles that have formed. Cover pan with foil. 

⭐ Then, add water to the bottom of your instant pot and place cheesecake pan inside on top of a trivet. Cook on high pressure and allow natural release when finished. 

⭐ Finally, prepare the ganache while cheesecake sets in the refrigerator. Cover cheesecake with ganache and continue to chill.  Garnish with whipped cream and cocoa powder immediately before serving. 

Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions. 

Preparation

How do you make ganache topping for Baileys cheesecake?

Bring heavy cream to a light simmer (or microwave for about 3 minutes). Remove from heat and add chocolate and Baileys. Whisk together until smooth (or use an immersion blender or handheld electric mixer). 

Allow to cool to about room temperature before pouring over your cheesecake. 

Can you make instapot Baileys cheesecake ahead of time?

Yes, in fact, cheesecake is really best after being thoroughly chilled. I strongly suggest making it at least a day in advance. but at the very least you want it to cool completely before cutting and serving. 

Is a water bath necessary for instant pot Baileys Irish cream cheesecake?

This recipe does not call for a traditional water bath, but we will add water to the bottom of the instant pot so it will come to pressure and cook properly. 

Leftovers and storage

Do you have to refrigerated cheesecake made with Baileys?

Yes, this recipe should be refrigerated, as it contains dairy. 

How long does an Irish cream cheesecake last?

It will keep in the refrigerator for up to 5 days or in the freezer for up to a month. Store in a sealed container, before topping, for best results. 

Can you freeze instant pot Irish cream cheescake?

Yes, you’ll want to freeze before topping.  Allow it to chill completely in the refrigerator, then wrap it in plastic wrap twice, or plastic wrap then foil.

If you’re not going to use the bottom of your springform in the meantime, you can freeze it on that, or you can cut a cardboard circle to use. It can be frozen as a whole or in individual slices. 

Tips, tricks, and frequently asked questions

✅ Allow ingredients for filling to come to room temperature before beginning.

✅ Tap the side of your pan with a wooden spoon to release any air pockets that may have been created when mixing.

✅  When the cheesecake is finished cooking, the center should still be a little bit wobbly.  It will firm up as it cools.

✅ Add the eggs one at a time and beat slowly to avoid creating large air bubbles in your filling.

What to eat with instant pot Bailey’s cheesecake (serving suggestions)

This recipe is perfect for the holidays along with your crock pot turkey breast or prime rib roast. For sides try our easy creamed spinach recipe or bacon wrapped asparagus. 

More delicious cheesecake recipes

• Chocolate cheesecake recipe
• Caramel cheesecake recipe
• Pumpkin spice cheesecake
• No bake cheesecake recipe
• Caramel apple cheesecake recipe
• Key lime cheesecake
• Raspberry cheesecake recipe
• See all our cheesecake recipes!

Other awesome recipe with cream cheese

• Everything bagel dip
• Grape salad recipe
• Oreo truffles
• Pumpkin breakfast pastry
• See all our recipes using cream cheese!

Make these other recipes in your instant pot too!

• Instant pot corn on the cob
• Instant pot tortellini salad
• Lasagna soup in the instant pot
• Instant pot spaghetti
• Instant pot stuffed pepper soup
• Sloppy joes in the instant pot
• Check out all our instant pot recipe ideas!

Tools we love

• Springform pan – We use a 7.5 inch springform pan for this recipe. 
• Electric mixer – You’ll want an electric mixer for beating the filling to the proper consistency.
• Parchment paper – If you want to get your cheesecake off the bottom of your springform pan, definitely line it with a circle of parchment paper!

How to Make Instant Pot Baileys Cheesecake

5 from 4 votes

Instant Pot Baileys Cheesecake

Created by: April Woods

Course Dessert

Cuisine Irish

Prep Time 15 minutes mins

Cook Time 35 minutes mins

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Instant Pot Baileys Cheesecake is the ultimate holiday cheesecake! Made with delicious Irish cream and topped with homemade chocolate ganache. 

Ingredients

 

1x2x3x

CRUST

• ▢ 3 tbsp butter
• ▢ 10-15 graham crackers finely ground into crumbs

CHEESECAKE FILLING

• ▢ 16 ounces cream cheese room temperature
• ▢ ½ cup white granulated sugar
• ▢ 3 tablespoons all-purpose flour
• ▢ 2 large eggs room temperature
• ▢ ⅓ cup Baileys Irish Cream
• ▢ ¼ cup heavy cream

GANACHE TOPPING

• ▢ ⅓ cup dark chocolate chips
• ▢ ⅓ cup heavy cream
• ▢ 1 tablespoon Baileys Irish Cream

OPTIONAL GARNISHES

• ▢ whipped cream
• ▢ cocoa powder

Instructions

• Melt the butter in a pan over medium-low heat until it begins to brown. Add graham cracker crumbs and mix well.
• Pour the graham cracker mixture into the springform pan and press gently with spoon.
• Using an electric mixer mix the cream cheese on low until smooth. Add sugar and flour while continuing to mix.
• Pour the heavy cream and Baileys, mix on medium speed for 1 min. Add the eggs, one at a time, and mix on low speed just until eggs are incorporated.
• Pour the batter over the crust and gently tap the side of your springform pan to help any trapped air come to the surface. Cover with foil.
• Add 1 cup of water to the instant pot and put a trivet on the bottom of the pot. Place springform onto trivet. Cover, set to sealing, and cook on high pressure (manual) for 35 minutes.
• Allow for a natural release (about 15 minutes) then place cheesecake in the refrigerator to set.
• While cheesecake is setting, prepare the ganache by heating the heavy cream just to a gentle simmer, either on the stove top or in the microwave (about 3 minutes on high power). Add chocolate and baileys, then whisk or blend (I like to use an immersion blender) until smooth. Allow to cool to room temperature.
• Pour cooled ganache over cheesecake, then return to refrigerator to set. Garnish cheesecake with whipped cream and cocoa powder before serving, if desired.

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 267kcal

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