Baileys Chocolate Cream Pie is an adult dessert made with an Oreo cookie crust that is filled with a chocolate cheesecake flavored with Baileys Irish Cream. If you love Baileys, be sure to try my Drunken Snowman cocktail for another fun and tasty adult treat. 

Bailey's Chocolate Cream Pie Recipe With Bite Removed

Baileys Chocolate Cream Pie

This no-bake dessert will satisfy your sweet tooth, plus give you a little taste (and kick) of Baileys Irish Cream in every bite. It starts with the cookie crust and then the creamy chocolate cheesecake filling. Top it with homemade whipped topping. For a kid-friendly version of the pie, try my Chocolate Heath Pie.

Spreading Cream Filling in Bailey's Chocolate Cream Pie

Baileys Chocolate Cream Pie Ingredients

Oreo Cookies: For the crust, crush 24 Oreo cookies, including the filling. I like to use a food processor to get the finest crumb.

Cream Cheese: It’s very important to make sure the cream cheese is at room temperature before using. This will give you a smooth and creamy consistency for the perfect cheesecake texture.

Baileys Irish Cream Liqueur: This is an alcoholic beverage made with cream, cocoa, and Irish whiskey. It is delicious on its own, over ice, in coffee, or, of course, in this dessert. 

Whipped Topping: Whipped topping, like cool whip, is used to give the cheesecake a light and fluffy consistency, so be sure to fold it in gently in the last step. If you don’t have any on hand, make your own homemade whipped topping. It’s also used to top the dessert.

Overhead of Bailey's Chocolate Cream Pie
Slice of Bailey's Chocolate Cream Pie

How to Store

This Baileys Chocolate Cream Pie is best stored in an airtight container in the fridge and will last up to 5 days.

Fork Taking Bite of Bailey's Chocolate Cream Pie

Can I Freeze No-Bake Cheesecakes?

Yes! Just like a baked cheesecake, this cheesecake freezes well. Without any toppings, wrap the cheesecake in plastic wrap. Then, wrap it up in aluminum foil. Label and date the cheesecake and store it in the freezer for up to 6 months. When ready to eat, take it out of the freezer, remove the aluminum foil (but leave it wrapped in plastic wrap), and let it thaw in the refrigerator or at room temperature.

More No-Bake Cheesecake Desserts

4.91 from 10 votes

Baileys Chocolate Cream Pie

Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Baileys Chocolate Cream Pie is an adult dessert made with an Oreo cookie crust that is filled with a chocolate cheesecake flavored with Baileys Irish Cream.



  • 24 Oreo cookies, crushed
  • ¼ cup (½ stick / 57g) unsalted butter, melted


  • 16 ounces cream cheese, room temperature
  • 1⅓ cup (167 g) confectioners' sugar
  • 3 tablespoons Baileys Irish cream, up to ¼ cup
  • ¾ cup (127 g) semi-sweet chocolate chips, melted
  • 2 tablespoons Dutch-processed cocoa powder
  • 1 pinch kosher salt
  • 2 cups (8 ounces) whipped topping, plus more for garnish* (see notes)



  • Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
  • In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
  • Pour into a prepared 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.


  • In a large bowl, beat the cream cheese until it is light and fluffy.
  • Add in the confectioners' sugar, Baileys Irish Cream, melted chocolate, cocoa powder, and salt. Beat until everything is combined.
  • Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.
  • Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping before cutting and serving.


I piped out very tall whipped cream dollops with an 8B tip. I used 8 ounces of whipped cream to do this – or the equivalent of one carton of Cool Whip. You can use much less and simply smooth it out. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made this the other day and it was gone in no time! I did make the whipped cream, too, instead of using Cool Whip. Fantastic!

    Curious, I was thinking about trying to version w/ the Strawberry Baileys, using a graham cracker crust instead. Any ideas on what to use to replace the cocoa powder? Maybe strawberry jello?

    Also, for anybody wondering, 3 tablespoons of Baileys is exactly what’s in a nip bottle.

  2. Absolutely delicious and so easy! I used 1/2 c Baileys instead of 1/4 c and it was just right for me and my bf!

  3. I made this pie last night. It doesn’t look fluffy – it looks creamy. Also, it’s not as dark a chocolate as pictured.
    The recipe calls for 1 1/3 cups (293 g) of confectioner’s sugar. As I’m weighing it out, it looked like a lot more than 1 1/3 cups. I looked up what 1 1/3 cups of confectioner’s sugar is in grams and I came up with 155 grams.

  4. Just made it for a late St Pat’s day get together tomorrow.. Saturday..very easy and looks delicious and professional…. can’t wait to eat it.. of course I did have a little taste already..5 stars…

  5. Delicious. A little sweet for me so I will have to reduce it next time, but it was a hit. Thank you

  6. I absolutely love your recipes! I would like to know how to print them. When I go to print, it won’t let me. Thanks for your help and your delicious recipes 🥰

    1. HI Sue – I would make sure you are not in the FB browser. For some reason Facebook won’t let people print when they access my page right from Facebook. If you open up the page in your browser instead, it will print for you!

      1. I was wondering if you could mix some marscapone with the cream cheese? Like 16 oz of marscapone and 4 oz of cream cheese or maybe less marscapone and more cream cheese. Thoughts?

    1. This is what it says in the recipe card:
      “2 cups (8 ounces) whipped topping, ” so that is 2 cups.
      It says this in the notes of the recipe card:
      “I piped out very tall whipped cream dollops with an 8B tip. I used 8 ounces of whipped cream to do this – or the equivalent of one carton of Cool Whip. You can use much less and simply smooth it out.”

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