Irish Cream Inspired Cheesecake – Gluten Free, Eggless

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If you’re a fan of cheesecake, or of coffee and chocolate together, then you have to try my Irish cream inspired cheesecake.

Last fall, Matt and I decided to celebrate our wedding anniversary with a trip to England, Scotland, and Ireland. We had such an incredible time and enjoyed some really great food. One of the stand-out treats was a slice of Bailey’s cheesecake that I had at a sweet little cafe called Queen of Tarts in Dublin. And, you guessed it… I quickly got to work trying to re-create a similar cheesecake after we got home.

Would you believe me if I told you this recipe is the one that has given me the most trouble so far? I’ve made several versions of this cheesecake before finally getting the consistency, texture, and taste I was looking for. Because this is a no-bake, eggless cheesecake, it will set up differently than a traditional cheesecake that’s been baked in a water bath — you can see from my photos that it’s much softer.

I really wanted to test out this pre-made gluten free graham cracker crust, simply because I had never tried a gluten free version before and I was curious about the taste and how it would hold up. I’m happy to report that I was very impressed! And would recommend this crust, if you are in a pinch or want to skip the step of making your own. If you do want to go the homemade route, you can simply make the gluten free graham cracker crust that I wrote about in my classic no-bake cheesecake post.

As for the Irish cream inspired cheesecake filling itself, rather than actually using Bailey’s (which also would have been delicious), I opted for sweetened condensed milk, chocolate syrup (I use Hershey’s Simply 5, which doesn’t contain corn syrup), and instant coffee to achieve a similar flavor. While a true Bailey’s cheesecake is irresistible, I wanted to make mine without because it doesn’t require having a bottle on hand, making it so much easier to whip up on a whim.

Why You’ll Love this Irish Cream Inspired Cheesecake…

• It is so, so rich. I think you can probably tell just by looking at it, right? Trust me when I tell you, you really only need a small little slice to satisfy that sweet tooth.
• Unlike my classic no-bake cheesecake, you don’t need to deal with heavy whipping cream. While making homemade whipped cream is super easy, it is a whole separate step and requires a separate bowl, etc. We’re skipping over all of that with this one!
• No-bake means no water bath, no risk of cracking, and no eggs. You’re welcome!

What You’ll Need…

• The crust: either use a store-bought graham cracker crust like I did, or mix up gluten free graham cracker crumbs + butter + a pinch of salt.
• The filling: cream cheese (blocks, not the spreadable kind) + sweetened condensed milk + lemon juice + chocolate syrup + instant coffee granules.

How To Make…

The process is VERY simple and straightforward. You’ll want to beat room-temperature cream cheese with sweetened condensed milk until smooth and creamy, followed by the lemon juice, chocolate syrup, and instant coffee. Beat until combined, then pour it all into your prepared crust. Refrigerate for 6 hours or overnight. And that’s all there is to it!

You can top your Irish cream cheesecake with a drizzle of chocolate syrup (which is what I did here), some chocolate ganache, whipped cream… or nothing at all!

Did you make my Irish cream inspired cheesecake? Tag me on Instagram @justastastyblog and #justastastyblog.