Baileys Chocolate Cream Pie

filed under: Cheesecakes · Dessert · Food + Drink · Pies + Tarts on March 7, 2021

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. 

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.

Bailey's Chocolate Cream Pie Recipe With Bite Removed

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.

Butter: Make sure you have enough butter to hold the cookie crumbs together. If there are some dry cookie pieces, add a bit more melted butter.

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.

Spreading Cream Filling in Bailey's Chocolate Cream Pie

How to Make the Crust

Baileys Chocolate Cream Pie starts with the crust. I used Oreo cookies for this dessert. Melted butter and crushed Oreo cookies are the only two ingredients you need! Make sure you crush the cookies (cream filling and all) as best you can before adding the butter. I used a food processor to get very fine crumbs, but you could also put them in a zipped plastic bag and use a rolling pin to crush the cookies.

When mixing together the ingredients, use a fork to make sure every single cookie crumb is coated in the melted butter. The butter acts as the binding agent. When you see cheesecake recipes that have piles of crust left on the plate, it is usually because they were not coated with butter. Press the crust into the bottom and up the sides of a greased 9-inch pie pan.

Overhead of Bailey's Chocolate Cream Pie

How to Make Baileys Chocolate Cream Pie

After the crust is in the pie pan, it’s time to make the creamy filling. First, beat the room temperature cream cheese until it is light and fluffy. Second, add in the confectioners’ sugar, Baileys Irish Cream, melted chocolate chips, cocoa powder, and salt. Beat until everything is combined.

Third, gently fold in the whipped topping, making sure you don’t overmix. Finally, pour the filling into the prepared pie crust and spread it out to form an even layer. Refrigerate the pie for at least 2 hours, up to 6 hours. The filling should be firm and cold before adding more whipped topping and serving. Store in the refrigerator for 4-5 days.

Slice 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.

Fork Taking Bite of Bailey's Chocolate Cream Pie

Looking for More Decadent Desserts?

Chocolate Cheesecake

French Silk Pie

Rich Chocolate Pie

Chocolate Caramel Cheesecake Pie

5 from 8 votes
Baileys Chocolate Cream Pie
Prep Time
15 mins
2 hrs
Total Time
2 hrs 15 mins

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.

Course: Dessert
Cuisine: American
Keyword: Baileys Chocolate Cream Pie
Servings: 12
Calories: 435 kcal
Author: Amanda
  • 24 Oreo cookies, crushed
  • ¼ cup (½ stick or 57g) unsalted butter, melted
  • 16 ounces cream cheese, room temperature
  • 1⅓ cup (167g) confectioners' sugar
  • 3 tablespoons Baileys Irish cream, up to ¼ cup
  • ¾ cup (127g) 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)
  1. Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
  2. In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.

  3. Pour into a prepared 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.

  1. In a large bowl, beat the cream cheese until it is light and fluffy.
  2. Add in the confectioners' sugar, Baileys Irish Cream, melted chocolate, cocoa powder, and salt. Beat until everything is combined.

  3. Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.

  4. Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping before cutting and serving.

Recipe Notes

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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  • Betty says:

    What can I use instead of the Alcohol
    I wish recipes would give a option and what to use instead
    It’s been Proven that Alcohol doesn’t cook out
    I’ll be waiting for your answer

  • Donna says:

    Hi can I not put the Bailey’s in this pie?

    • Elizabeth Keeney says:

      Hi, Donna! I work with iambaker and am happy to help with questions. You can leave out the Baileys. Or, you might want to make this French Silk Pie. I hope this helps, and have a great day!

  • Dee Cortiglio says:

    Do you scrape off the cream filling in the cookies before crushing them to make the crust?

  • Situ says:

    ooh this looks amazing. I want to make individual portions as a 9 inch sized pan is too much for us. Do you think this serving size could be portioned out amongst 4- 4 inch round tart pans? I imagine I would need to use less filling as the tart pans are quite shallow. Also, readymade whipped topping is not available where I live–would whipped heavy cream or whipped cream from a spray can work as well?

  • Cassandra Hyppolite says:

    Hi, I love trying your recipes. One request I would like is more vanilla pies. My granddaughter loves vanilla. I have done vanilla pudding pie, mostly because I have a severe allergy reaction to bananas, and it was the same set up as banana pudding. The Baileys recipe is nice, but do you have a take on a similar vanilla pie.

  • Tamara says:

    Please confirm that the cream filling on the Oreo needs to be removed. Thank you.

  • Tamara says:

    I just noticed in your comments before getting to the recipe

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

  • Bonnie says:

    It says: Make sure you crush the cookies (cream filling and all) as best you can before adding the butter.

  • Bonnie says:


  • Denise says:

    Is it possible to cook the alcohol out of the Bailey’s Irish cream, and then use it that way for an alcohol free version?

    • Amanda Rettke says:

      If you are looking for an alcohol-free version I would omit the Baileys.

  • Carleton says:

    Hi, is the cocoa powder sweetened or unsweetened? Thank you

    • Elizabeth Keeney says:

      Hi, Carleton! I work with iambaker and am happy to help with questions. We used Dutch-processed cocoa in this recipe. I hope this helps, and have a great day!

  • Sarah B says:

    Making this pie for a little St. Patrick’s day treat. Always delicious recipes!

  • Betty says:

    What can I use instead of the bailey’s Irish cream
    Wish y’all would put what you can use instead of alcohol

  • J says:

    If people don’t want to use alcohol, make a different pie. It has Bailey’s in the name. BETTY

  • Della E Smith says:

    Love and would like to receive more from you

  • Holly says:

    My kids loved this! So easy to make. Thanks for a great treat!

  • enid and david luchetti says:

    outstanding husband ate half pie

  • Christy Lane says:

    You could use Bailey’s Irish coffee creamer from the refrigerated flavored creamer section of the grocery store.

  • Maggie says:

    For those wanting the flavor of Irish cream, but not the alcohol, there is a company called Toranis who makes a non-alcoholic syrup that companies like Starbucks use to flavor their coffees. It is readily available here in California, but can be purchased directly from the company and probably through Amazon. I use it for my desserts. It is sweet, so adjust the recipe accordingly.

  • Andrea says:

    My hubby’s favorite dessert is chocolate pie so I’m always looking for different versions to make him. I made this one for his birthday this year and he absolutely loved it! It is so creamy and deliciously rich with just a touch of Irish Cream flavor. And it was even better the next day! Thanks for the wonderful recipe!!

  • Natasha says:

    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.

  • Roxane says:

    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!

  • Claudia says:

    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.

  • Judy Harris says:

    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…

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.