Creamy, chocolatey, and a hint of Irish cream liqueur throughout, this Gluten Free Oreo Baileys Cheesecake is the ultimate decadent, rich dessert.

Baileys’ Favorite Cookie!

Oreos are hands down my favorite cookie. I love everything Oreo – ice cream, cake, brownies, you name it. So when gluten-free Oreos were released in January 2021, you better believe I bought about 4 packs within 2 weeks. So many new recipes to create (and Oreos to eat)!

It also turns out that Oreos are the favorite cookie of Baileys Irish Cream liqueur. Who knew?

That dark, crisp, chocolate cookie and the sweet cream filling are delicious paired with Baileys. Both are creamy, chocolatey, and the slight hint of Irish whiskey from the Baileys makes this gluten free Oreo Baileys cheesecake the perfect bite.

And yes, Baileys Irish Cream liqueur is gluten-free! Woo hoo!

What’s In Gluten Free Oreo Baileys Cheesecake?

As far as ingredients go, this cheesecake is pretty uncomplicated. Gluten free Oreos, a little melted butter, cream cheese, sugar, eggs, vanilla, and a shot of Baileys. You might even have all the ingredients in your pantry already!

I would recommend using the regular stuf Oreos as opposed to the double stuf for this recipe. You might be able to get away with the double stuf in the cheesecake batter, but it will be too much cream filling for the crust.

And I like to buy the little airplane bottles (as I call them) of Baileys for this recipe since it only calls for one shot. If you have Baileys in the house or plan on making cocktails, then by all means crack open a big bottle. But if you don’t drink it that often, the single-shot bottles are great for this!

Why Do I Need to Bake the Cheesecake In a Water Bath?

I’m sure you’ve asked yourself at some point “why do I need to bake my cheesecake in a water bath?” And if you haven’t, well… I’m still going to tell you.

The purpose of baking your cheesecake in a water bath, or Bain Marie, is to add moisture to the dry heat of the oven and prevent cracking and over-baking. Cheesecakes are pretty much just a thick, rich custard, so you want to make sure you bake them slowly and evenly to prevent dry, rubbery cheesecake.

Not every recipe calls for a water bath, like my white chocolate cheesecake, but if your recipe calls for a springform pan, err on the side of caution and use a water bath.

Tips for Making Gluten Free Oreo Baileys Cheesecake

Your cream cheese and eggs need to be at room temperature any time you make a cheesecake. This is important! Cold ingredients don’t incorporate as well and you end up with globs of cream cheese in the batter and finished cheesecake instead of a smooth, creamy consistency. If your ingredients are cold, the mixture will look curdled.

If you forgot to take your eggs out, which I always do for some reason, place them in a bowl of very hot tap water for about 10-15 minutes to bring them to room temp. If you notice the water has cooled off after a few minutes, strain it out and refill it with hot water.

I highly recommend using full-fat cream cheese in this recipe. I haven’t tested it with low-fat, but less fat in the cream cheese tends to lead to a drier cheesecake that cracks easily.

The butter leaked out from my crust a little bit while baking, but it might be time for me to get a new springform pan as they can wear out. Be sure to wrap the outside of your springform pan in aluminum foil to prevent any water seeping into your cheesecake or butter leaking out into your water bath.

If you don’t have a roasting pan, any large, shallow pot/pan will do. As long as you can fit the springform pan in the pan with the water bath, you’ll be fine. You want the hit of the water bath pan about the same height as the springform pan.

DO NOT, I repeat DO NOT use cold water for your water bath. This brings down the temperature of your already room temp ingredients and will increase your baking time by a lot. Use very hot water for the water bath as this will ensure you get the steam build-up almost immediately when baking the cheesecake. Sorry for yelling, but this is important!

Let’s Eat!

I hope love this cheesecake as much as I do! It’s simple to make, rich, decadent, and full of Oreo and Baileys flavor. And how bad can that be, right?

If you make my Gluten Free Oreo Baileys Cheesecake, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!

Cheers to you, friend!

Gluten Free Oreo Baileys Cheesecake

Creamy, chocolatey, and a hint of Irish cream liqueur throughout, this Gluten Free Oreo Baileys Cheesecake is the ultimate decadent, rich dessert.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 10

Chilling Time 2 30

Course Dessert

Cuisine American

Servings 8

Equipment

Springform pan
Food processor

Ingredients

Crust

12 Gluten free Oreo cookies
3 tablespoons unsalted butter melted

Cheesecake

3 8 ounce packages full-fat cream cheese
3 eggs room temperature
¾ cup granulated sugar
¾ teaspoon vanilla extract
8 Gluten free Oreo cookies
1 shot Baileys Irish Cream Liqueur 1.5 ounces

Instructions

For the Crust

Preheat your oven to 350°. Wrap the outside of a springform pan with aluminum foil. This prevents any water from seeping into the cheesecake or butter leaking out from the crust.
In a food processor, pulse the Oreos until they are finely ground and resemble graham cracker crumbs. Add the melted butter and pulse to combine. Pour into your springform pan and press into the bottom of the pan and slightly up the sides (maybe ¼-½ an inch). Bake crust for 10 minutes and set aside.

For the Cheesecake

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar until light, fluffy and well combined, about 2 minutes.
Add eggs one at time, beating well after each addition and scraping down the bowl with a spatula.
Add vanilla and shot of Baileys and mix until just combined.
Break up Oreos into large chunks and mix into cheesecake batter with a rubber spatula. Alternately, you can put the Oreos in a ziptop bag and break them up with a rolling pin, but i prefer to just use my hands to break them up.
Pour the batter into the pre-baked crust and place into a large roasting pan or large, shallow pan. Fill the roasting pan with about 3 cups of very hot (almost boiling) water. The wate should come about half way up the side of the springform pan.
Bake cheesecake for 60-70 minutes, or until a sharp knife inserted into the center comes out clean. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours prior to serving. Decorate with whipped cream and additioanl Oreos if desired.
Wrap any remaining cheesecake in plastic wrap and store in the refrigerator. Cheesecake will keep for about 5 days.

Notes

If you don’t have a roasting pan, any large, shallow pot/pan will do. As long as you can fit the springform pan in the pan with the water bath, you’ll be fine. You want the hit of the water bath pan about the same height as the springform pan.
DO NOT, I repeat DO NOT use cold water for your water bath. This brings down the temperature of your already room temp ingredients and will increase your baking time by a lot. Use very hot water for the water bath as this will ensure you get the steam build-up almost immediately when baking the cheesecake. Sorry for yelling, but this is important!