Fudgy dark chocolate brownies meet creamy Baileys-spiked cheesecake—just 7 ingredients and pure dessert magic.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, last St. Paddy’s Day, I rocked up to my cousin’s house with green cupcakes—real classy, right? They were dry. Embarrassingly so. I still blush thinking about it. That night, craving redemption (and sugar), I found myself rummaging through the freezer for forgotten chocolate. I thought, “why not brownies… but with Baileys? And cheesecake?” My brain exploded with genius—or delusion.
Anyway, next morning, I woke to messages like “You’re dangerous” and “That dessert is illegal”. Folks, that’s how legends start. Since then, this Irish Cream Brownie Cheesecake has been my go-to for celebrations, couch binges, or when I just want to feel fancy without effort.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Irish Cream Brownie Cheesecake Recipe?
Let me break it down: You get a fudgy brownie base—dark, rich, almost sinful. Then a dreamy, boozy cheesecake swirl on top. It’s like coffee meeting dessert, but better. And yes, you’re the one who made those gorgeous swirls. People will ask. You get to look modest.
Plus, bark up the brownie/cheesecake hybrid tree with just seven ingredients. No weird syrups, no scientist-level steps. This is “I have zero plans, but I’m still bringing something bomb” territory. Sweet, right?
Ingredient Notes:
Here’s the lowdown on what really matters:
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Dark chocolate (¼ cup chopped + ½ cup) – I dig 70% cocoa—it’s bold. But use what you love.
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Butter (½ cup) – You need it for that melt-in-your-mouth moment.
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Sugar – Soften it with superfine if you can, but regular works in a pinch.
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Flour – Just enough to hold the brownie together, not turn it cakey.
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Eggs – Room temp for smooth batter—otherwise you risk little lumps of… egg?
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Baileys Irish Cream – Two separate hits in brownie and cheesecake. Don’t skip it.
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Cream cheese (8 oz, softened) – Let it come to room temp unless you love fruit-speckled cheesecake.
So yes, it’s easy. But if you want subbing suggestions or swaps, just holler.
How To Make Irish Cream Brownie Cheesecake?
Step 1: Prep your pan
Butter the bottom and sides of an 8-inch pan. Line with parchment that overhangs like handles. This helps you lift the whole thing out later—no broken brownies, promise.
Step 2: Brownie mixture
Melt butter and chocolate together in a bowl (microwave or double boiler, your call). Let it cool slightly before stirring in sugar. Beat in eggs one at a time until it’s glossy—like your best hair day. Stir in Baileys, then gently fold in flour until no white streaks remain.
Step 3: Push brownie base in
Pour the mixture in your pan and spread evenly. This layer is the foundation—think warm, fudgy, moment of zen.
Step 4: Cheesecake swirl
Stir together the cream cheese, sugar, egg, and more Baileys until smooth. Drop big blobs across the brownie. With a knife, swirl—don’t overmix. You want art, not chaos.
Step 5: Bake
Pop it in at 325°F for 35–40 minutes. The edges should look set, the center barely firm. If the cheesecake jiggles a bit, you’re golden.
Step 6: Cool and slice
Let it cool completely (I know, it’s hard). Once it’s stable, lift it out and cut into squares with a sharp knife. Try not to eat the whole pan at once.
Want To Save This Recipe?
Storage Options:
Leftovers? In a sealed container in the fridge, they’ll last up to 5 days—though honestly, who waits that long? You can also freeze them for up to a month. Thaw overnight before indulging in round two—yes, you deserve it.
Variations and Substitutions:
Wanna play around? Try these:
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Switch Baileys for Kahlúa if you’re more of a coffee person.
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Milk chocolate gives a sweeter, less intense brownie.
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Gluten-free? Use a 1:1 GF flour blend. Texture’s a bit softer, but still magic.
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Crunch add-ins like walnuts or pecans can absolutely stay.
Bake your own rules.
What to Serve with Irish Cream Brownie Cheesecake?
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A shot of espresso or black coffee—cut through that richness.
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Vanilla ice cream = heaven on top.
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A dollop of whipped cream and a dusting of cocoa for pretty & delicious.
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A glass of Baileys for, uh, thematic consistency?
Frequently Asked Questions:
Can I double this recipe?
Absolutely. Use a 9×13 pan and bake 45–50 mins. Cover loosely with foil if it browns too fast.
Why’d my swirls disappear?
You probably stirred too much. Gently swirl, don’t mix. Marbling > mixing.
How to avoid cracks?
Don’t overbake. A little jiggle in the middle = success. Cooling slowly helps smooth out surfaces too.
This Irish Cream Brownie Cheesecake might be the easiest thing you bake that also looks like a showstopper. Believe me, I’ve made enough burnt muffins to know the difference. It’s rich, comforting, a smidge boozy, and made with zero intimidation factor.
So, what do you think? Could this be your go-to dessert next time someone texts “be there in 30”? Let me know! I love swapping kitchen win stories. Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Irish Cream Brownie Cheesecake
Ingredients
For the brownie base:
- ½ cup dark chocolate chopped (minimum 70% cacao)
- ½ cup unsalted butter 1 stick
- ½ cup + 2 tablespoons superfine sugar
- ⅓ cup + 1 tablespoon all-purpose flour
- 2 large eggs room temperature
- 2 tablespoons Baileys Irish Cream
For the cheesecake swirl:
- 8 ounces cream cheese softened
- 3 tablespoons + 1 teaspoon superfine sugar
- 1 large egg room temperature
- 2 tablespoons Baileys Irish Cream
Instructions
Prepare the pan:
- Preheat the oven to 325°F (163°C). Lightly butter the bottom and sides of an 8-inch square metal baking pan. Line the pan with a piece of parchment paper, allowing it to extend up two opposite sides for easy removal later. Butter the parchment paper as well.
Melt chocolate and butter:
- In a large heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using a microwave in 20–30 second intervals or over a saucepan of simmering water. Stir until smooth and fully combined. Allow the mixture to cool slightly.
Add sugar and eggs:
- Stir the superfine sugar into the chocolate mixture until fully dissolved. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is glossy and smooth.
Incorporate Irish cream and flour:
- Stir in the Baileys Irish Cream. Then, gently fold in the flour, mixing only until no visible streaks of dry ingredients remain. Do not overmix.
Transfer to pan:
- Pour the brownie batter into the prepared baking pan and spread it into an even layer using a spatula.
Prepare the cheesecake layer:
- In a separate medium bowl, beat together the softened cream cheese, superfine sugar, egg, and Baileys Irish Cream until smooth and creamy.
Swirl the layers:
- Drop spoonfuls of the cheesecake mixture over the brownie batter. Using a knife or skewer, gently swirl the mixtures together to create a marbled effect. Be careful not to over-swirl.
Bake the cheesecake brownies:
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the edges are set and a knife inserted into the cheesecake comes out clean. The center may still be slightly soft but will firm up as it cools.
Cool and serve:
- Remove the pan from the oven and allow the brownies to cool completely on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies from the pan. Slice into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
