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Creamy Baileys Irish Cream Cheesecake Bars

Baileys Irish Cream Cheesecake Bars - featured image
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Luscious, creamy cheesecake bars infused with Bailey’s Irish Cream, featuring a buttery graham cracker and almond flour crust. Perfect for an elegant yet easy dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets crushed)
  • 1/4 cup almond flour (optional)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/3 cup Bailey’s Irish Cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional toppings: whipped cream, chocolate shavings or cocoa powder, chopped toasted pecans or almonds

Instructions

  1. Preheat your oven to 325°F (163°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, almond flour, sugar, and melted butter. Stir until evenly moistened and the mixture feels like wet sand.
  3. Press the crust mixture firmly into the bottom of the pan using the back of a spoon or bottom of a glass. Bake for 10 minutes until just set and fragrant. Remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Scrape down sides as needed.
  5. Add eggs one at a time, beating each fully before adding the next. Mix just enough to combine to avoid overbeating.
  6. Mix in sour cream, Bailey’s Irish Cream, vanilla extract, and a pinch of salt until smooth and fully incorporated. Batter should be thick but pourable.
  7. Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 35-40 minutes. Edges should be set but center will jiggle slightly when shaken gently. Avoid overbaking.
  9. Turn off oven and leave cheesecake bars inside with the door slightly open for 30 minutes to prevent cracks.
  10. Remove bars from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  11. Slice into bars and garnish with optional toppings if desired. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Avoid overmixing after adding eggs to prevent cracks. Bake at 325°F to prevent overbaking. Cool bars slowly in oven with door ajar to avoid cracking. Refrigerate at least 4 hours or overnight for best texture and flavor. Can substitute Bailey’s with heavy cream or milk for non-alcoholic version. For gluten-free crust, use gluten-free cookie crumbs or crushed nuts. Dairy-free options available using coconut-based cream cheese and sour cream.

Nutrition

Keywords: Baileys cheesecake bars, Irish cream dessert, creamy cheesecake bars, easy cheesecake recipe, elegant dessert bars

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