Bailey's Cheesecake Brownies are a decadent layered dessert that brings together a rich, coffee-forward flavor in every bite. It starts with a fudgy brownie base and is topped with a fluffy Irish cream cheesecake layer that feels extra indulgent without being heavy. The best part is letting it chill overnight so everything sets up perfectly and slices cleanly the next day.
Bailey's Cheesecake Brownies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 45 minutes baking time
- 🍴 Servings: 9
- 🍫 Flavor Profile: Rich, chocolatey, creamy, and slightly boozy with notes of Bailey's Irish Cream, Kahlua, and espresso.
- 🍨 Best Served With: Fresh whipped cream, coffee, espresso, our Baileys shooter or a glass of Bailey's Irish Cream.
- 🧊 Make Ahead?: Yes, these are designed to be refrigerated overnight before serving, making them ideal for preparing a day ahead
Summarize and Save This Content On
This has become one of my holiday party favorites because it always disappears fast. I love how the rich chocolate brownie layer pairs with that irresistibly creamy no-bake cheesecake topping, especially with a little extra booze in the mix.
Every bite somehow feels better than the last, which is exactly why I keep coming back to it. If you love to make sweet treats with Bailey's, you should try these Bailey's truffles and Bailey's brownie bites.
Why You'll Love This Recipe
- Dual liqueurs give it complexity: The Kahlua in the brownies and the Bailey's in the cheesecake come together to add deep espresso and chocolate notes that give each bite depth/
- The cheesecake topping is no-bake and no fuss: After baking the brownie, the no-bake cheesecake comes together quickly and easily without going back into the oven.
- It's make-ahead friendly: Since it needs to chill for about 8 hours, it's the perfect dessert to make in advance so it's ready to serve the next day.
Ingredients
The important components for this Bailey's cheesecake brownie recipe are listed below!
- Semi-sweet chocolate chips: I melt the chocolate for the brownie batter and a few to fold into the cheesecake topping so there are rich chocolate notes throughout the dessert. No cocoa powder in this brownie recipe!
- Kahlua: This liqueur adds coffee flavor to the brownie base that deepens the chocolate flavor.
- Cool Whip: To give the cheesecake topping a light, mousse-like consistency, I fold in some Cool Whip. Thaw it in the refrigerator before using it.
- Espresso powder: A touch of espresso powder brings all the flavors together. I add a little bit to the cheesecake to mimic the coffee flavor of the Kahlua in the brownie base.
- Sour cream: This adds to the creaminess and tanginess of the cheesecake. It balances the sweetness perfectly! I use it in the filling of this no-bake mint cheesecake, too.
- Bailey's: You can't have Irish cream cheesecake without Bailey's. I only use it in the cheesecake topping to make it a little boozy and add depth of flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Non-alcoholic: Use a non-alcoholic Irish cream in the cheesecake layer and strong brewed espresso in the brownie to make a kid-friendly version.
- Add mint: Try Bailey's mint chocolate in place of the classic Irish cream for a fun St. Patrick's Day twist.
- Use more espresso: Double the espresso powder in the brownie batter for a more coffee-forward/mocha flavor.
How to Make Bailey's Cheesecake Brownies
Preheat your oven to 325°F and grease an 8x8 baking dish with nonstick cooking spray or softened butter.
Step 1: Melt the butter and chocolate. Start by melting the butter and chocolate in a saucepan or in the microwave.
Step 2: Make the Brownie Batter: In a medium to large mixing bowl, combine the sugar, flour, baking powder, and salt. Then mix in the eggs, Kahlua, vanilla, and melted chocolate. Mix until very smooth, but not overmixed.
Step 3: Transfer to a pan. Once smooth, you can pour it into the prepared baking dish.
Step 4: Bake and cool the brownies. Bake the brownies for 35-42 minutes, or until the edges are set and the center begins to crack. Allow it to cool while you make the cheesecake layer.
Step 5: Make the cheesecake mixture. Beat the cream cheese with the other cheesecake ingredients until smooth and well combined.
Step 6: Add the cheesecake to the brownie and chill. Evenly spread the Bailey's cheesecake over the cooled brownies and refrigerate it overnight. When it's set, slice and serve with Kahlua hot chocolate.
Expert Tips
- Avoid overmixing the brownie batter: Only mix the ingredients for the brownie base until they are just combined. Overmixing the batter can lead to tough, cake-like brownies.
- Cool the brownie before adding the cheesecake: Let the brownie layer cool completely before adding the cheesecake on top. Warm brownies will melt the cheesecake mixture.
- Use room temperature cream cheese: Allow the cream cheese to sit on the counter and come to room temperature before mixing the cheesecake layer. Cold cream cheese will be lumpy and hard to mix.
- Refrigerator directions: Cover the cheesecake brownies tightly with plastic wrap or place them into an airtight container. They will stay fresh for up to 5 days in the refrigerator. You can also freeze them without the extra whipped topping for up to 2 months. Thaw them overnight in the refrigerator and add the cream cheese layer before serving.
Try this Bailey's cheesecake if you're looking for another version of this decadent recipe.
Serving Suggestions
- Scoop of ice cream: Enjoy with a scoop of coffee ice cream or mini brownie ice cream for the ultimate dessert combination.
- Beverage pairings: If you're looking for a drink to enjoy with your cheesecake brownie, I recommend a Bailey's espresso martini, some hot coffee, or a glass of milk.
- Appetizer ideas: If you want to keep the oven off after baking the brownies, try some treats like fruit salad and boat dip as appetizers.
Bailey's Cheesecake Brownies Recipe FAQs
I recommend the toothpick test. Insert a toothpick into the center of the brownies. It should come out mostly clean with just a few crumbs. It doesn't need to be completely clean, because that can indicate overbaked brownies.
Wipe your knife with a clean, damp towel between cuts to ensure that every slice is clean and even.
Yes, but it must be stabilized whipped cream, or it won't hold its shape in the cheesecake filling. Adding some gelatin to a simple homemade whipped cream can prevent it from deflating.
It's not incredibly strong, just enough to get a hint of that recognizable flavor. However, the cheesecake layer isn't cooked, so it's a boozy dessert that should only be enjoyed by adults.
More Decadent Brownie Recipes
Do you like brownie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Bailey's Cheesecake Brownies
Equipment
Ingredients
Brownie Base
- 3 ounces semi-sweet chocolate chips or 6 tablespoons
- ½ cup unsalted butter cut into pieces
- 1 cup sugar
- 2 large eggs
- 2 tablespoons Kahlua
- 1 ½ teaspoons vanilla
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- cooking spray or butter for greasing
Cheesecake Layer
- 2 bricks (8 oz) cream cheese softened
- 1 ½ cups icing or powdered sugar
- ⅓ cup sour cream
- 2 cups cool whip
- ¼ cup cocoa powder
- ½ cup chocolate chips melted
- ½ cup Bailey's Irish Cream
- 1 ½ teaspoons instant espresso powder
Instructions
Brownie Base
- Preheat your oven to 325 degrees. Adjust your oven rack to the middle position. Grease your 8 x 8 square cake pan with cooking spray or butter. Set aside.
- In a small saucepan, melt butter, over low heat. Add chocolate and whisk until smooth OR use a small bowl or measuring cup to melt butter and chocolate in your microwave in 20 second intervals, stirring at each interval, until melted and smooth. Set aside to cool slightly.
- In a medium to large mixing bowl, whisk dry ingredients (sugar, flour, baking powder, salt).
- Mix in the eggs, Kahlua, vanilla, and melted chocolate. Stir until very smooth but not overmixed.
- Next, dump your batter into your prepared pan. Do your best to spread the batter as evenly as possible across the bottom of the pan.
- Bake until top of brownie begins to crack and a toothpick inserted into the center comes out almost clean. A few crumbs are ok! It will take 35 -42 minutes. Sometimes a little less, sometimes a little more. I always rotate the brownies at about the half way mark.
- Once brownies are cooked, remove them from your oven and place on a wire rack to totally cool.
Cheesecake Layer
- Beat cream cheese, powdered sugar, sour cream, cocoa powder, melted chocolate chips, Baileys Irish Cream, and espresso powder until smooth. Gently fold in Cool Whip until incorporated.
- Pour and spread over your cool brownie bottom.
- Refrigerate overnight before serving.
- Slice, serve and enjoy with whipped topping, if desired.
Notes
- Mix the brownie batter just until the ingredients are combined. Overmixing can make the brownies dense and cake-like instead of fudgy.
- Make sure the brownies are completely cooled before spreading the cheesecake layer on top. A warm brownie base can cause the cheesecake topping to melt and become difficult to spread.
- To check for doneness, insert a toothpick into the center of the brownies. Look for a few fudgy crumbs on the toothpick rather than wet batter, as a completely clean toothpick can mean the brownies have baked too long.
Heather says
I can’t wait to make this! So do you ever do the brownie bottom, no bake cheesecake and the middle layer of the b52 on top? I am not a baker at all but want to make this because I can’t find it locally.
Karin and Ken says
Boy oh boy have you got me thinking. I think what you’re suggesting sounds absolutely wonderful. Honestly I would use this recipe https://kitchendivas.com/brownie-bottom-cheesecake/ but skip the caramel and pretzels on top. The brownie bottom and no bake cheesecake will be a great base. You must allow each layer to completely cool (the brownie) and cheese layer to set properly. I believe that no bake cheesecake needs 4 hours at least to completely set. Overnight is better Worth every minute. Then make Baileys layer and allow it to set on top for at least 2 hours. I think that would work and taste great. Might just try it myself. If you try it please let me know what you think. I would love to hear. Take care and all the best. Karin
ian says
This cake was so good but next time I would make it without the grand marnier layer on the top. I think the cake is good enough and maybe better without it. I might add some chocolate sauce instead. I will let ya know how goes. Thx for the recipe.
Karin and Ken says
As always I am grateful that you took time out of your day to comment. I have made the cake without the top layer myself and we loved it too. Chocolate sauce will go beautifully with a little whipped cream too. Oh so good. Please let me know what you think if you try it. I would love to hear. Regardless, take care and all the best. Karin
eric says
Loved by all. will make again with different liqueurs just to try. Thx for sharing recipe. Love your site
Karin and Ken says
You really can have a lot of fun with this dessert. Sometimes I don't add the top grand marnier layer at all, leave out the liqueur in the brownie base and just serve the mousse on top of the brownie. That is amazing also. So many options. So little time. All the best. Karin
Lily says
This cake tastes just like a b52 I couldn’t believe it I loved it Will make again for a special occasion
Karin and Ken says
I make this cake once and a while myself! I just can’t help it! It is such a wonderful treat! So glad you enjoyed it and I can’t thank you enough for taking the time to let me know! Enjoy the rest of your day! Karin
Linda says
Totally yummy. We all loved it. Gave the kids ice cream! LOL I will definitely make it again thx
Karin and Ken says
I bet the kids enjoyed the ice cream and weren’t that upset they didn’t get a slice! Glad the adults enjoyed it! I love this cake myself and wish I could make it more than I do! Take care and be well. Karin
Sandra says
This cake was INCREDIBLE! We loved it. Definitely worth the time to make it. Will definitely make again. Thank you for sharing.
Karin and Ken says
As always you are most welcome! It is definitely delicious and I’m so happy to hear you agree! Take care and enjoy the rest of your day! Karin