St. Patrick's Day is right around the corner! Woohoooo! I'm all about celebrating all things green and filling the kitchen with Irish bread, scones and St. Patrick's Day themed desserts. Once upon a time, my St. Patrick's Day celebrations involved gatherings in pubs throughout Boston, but these days I throw on an Irish movie, listen to my music and enjoy all the bread.
This recipe is another really easy one and you don't have to turn on the oven. I made it non-alcoholic by using Bailey's Irish Cream Coffee Cream because I'm expecting, but you can use the real deal for a grown up dessert. I like a subtle taste of Irish Cream and this recipe keeps the flavor somewhat subtle but you could add a punch more if you really want to.
So here we go...America's favorite cookie meets Baileys and your oven stays off!
For the Crust
-1 package of Oreos (you'll reserve some for crushing and sprinkling on top)
-3 TBS melted butter
For the Filling
-2 x 8oz packages of cream cheese at room temperature (it's important to bring the cream cheese to room temperature otherwise you'll get lumps)
-3/4 cup Bailey's Irish Cream Coffee Cream or Bailey's Irish Cream Alcoholic Beverage
-1/4 cup sugar
-1 tsp vanilla extract
-3 TBS chocolate chips (for melting and drizzling before serving)
Line a 8x8 baking dish with parchment paper. Place 30 Oreo cookies in a food processor and process until crumbs form. If you don't have a food processor, you can release some stress by placing the Oreos in a freezer bag and crushing them with a rolling pin. Place the crushed Oreos in a bowl and pour in the melted butter. Mix until the melted butter is incorporated throughout and then pat the crust mixture down into the parchment paper lined baking dish with a spoon or rubber spatula. Once flattened out (it doesn't need to be perfect), place the dish in the freezer to chill and set.
Prepare the filling by placing the packages of cream cheese in the bowl of a stand mixer. Turn on low and then up to medium to begin smoothing out the cream cheese. Pour in the vanilla and sugar and continue to mix. Then slowly pour in the Bailey's and continue to mix until the filling is mixed and smooth. Pour the filling on top of the crust and use a spoon or rubber spatula to smooth out the filling across the entire crust. Use the remaining Oreos by crushing them and sprinkling them on top of the filling. Place the entire cheesecake in the freezer to set for 1-2 hours or in the fridge to set for at least 3 hours.
Melt 3 TBS chocolate chips and drizzle on top before serving. Slice and enjoy!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.