Irish Cream Chocolate Cheesecake (No-Bake)

Make the crust. Add 23 Oreo cookies to a food processor and pulse until they turn into fine crumbs. Pour in 5 tablespoons of melted butter and pulse again until the mixture is fully combined and evenly moistened.

Grease an 8‑inch springform pan with a light coating of nonstick cooking spray, then cut a parchment circle to fit the bottom and place it in the pan.

Press the cookie crumb mixture firmly into the bottom of the springform pan, making an even, compact layer. Refrigerate for 1 hour to set.

About 20 minutes before the crust is ready, add the sugar and softened cream cheese to a large mixing bowl. Using a hand mixer, beat on high speed until smooth and fully combined.

In a separate bowl, whip 2 cups of heavy whipping cream until stiff peaks form (about 5-6 minutes). With the mixer on low or by hand, gently fold the whipped cream into the cream cheese mixture until incorporated.

Pour 10 ounces of semi-sweet chocolate into a microwave‑safe bowl and heat in short intervals until melted and smooth. Add the melted chocolate to the cream cheese mixture and fold until fully combined. Once the mixture is creamy and uniform, pour in the Irish cream liqueur and stir again until everything is completely combined and smooth.

Pour the cheesecake filling into the prepared Oreo cookie crust and refrigerate for a few hours, or overnight, until the cheesecake is completely set.

Make the whipped cream. Add 1 cup of heavy whipping cream, 2 tablespoons of confectioners’ sugar, and 1 teaspoon of vanilla extract to a medium mixing bowl. Beat on high speed until stiff but smooth whipped cream forms.

Serve with a dollop of whipped cream and enjoy!