Introduction

These Creamy Irish Cream Cheesecake Bars combine a buttery graham cracker crust with a rich, smooth cheesecake infused with Irish cream liqueur. Topped with a glossy chocolate ganache, they offer an elegant dessert perfect for any occasion.

The image shows a close-up of three square dessert bars placed on a rustic wooden board. Each bar has three clear layers: a bottom layer of crumbly, golden brown crust, a thick middle layer of smooth, creamy white filling, and a top layer of glossy dark chocolate carefully drizzled, with some chocolate chips scattered around. The edges of the dessert bars are clean, showing the contrast between the textured crust and the soft filling. The wooden board contrasts nicely against the white marbled surface in the background, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
⅓ cup (75 g) unsalted butter, melted
2 tablespoons granulated sugar
16 oz (450 g) cream cheese, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
⅓ cup (80 ml) Irish cream liqueur (e.g., Baileys)
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
½ cup (120 ml) sour cream
½ cup (120 ml) heavy cream
4 oz (115 g) semi-sweet chocolate chips or chopped chocolate
1 teaspoon unsalted butter (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand.
Step 3: Press the crust firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and cool slightly.
Step 4: In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth and creamy, about 2-3 minutes. Scrape down sides to avoid lumps.
Step 5: Add eggs one at a time, mixing well after each addition.
Step 6: Mix in Irish cream liqueur, vanilla extract, and sour cream. Beat until just combined; avoid overmixing.
Step 7: Sprinkle flour over the batter and fold gently to incorporate.
Step 8: Pour cheesecake filling over the cooled crust and spread evenly.
Step 9: Bake for 35-40 minutes until edges are set but the center jiggles slightly.
Step 10: Turn off the oven and leave bars inside with the door cracked open for 15 minutes to cool gradually.
Step 11: Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Step 12: To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl.
Step 13: Let sit for 2-3 minutes, then stir until smooth and glossy. Stir in butter for extra shine if desired.
Step 14: Drizzle ganache over chilled cheesecake bars in a decorative pattern. Chill for 10-15 minutes to set ganache.
Step 15: Lift bars out using the parchment overhang and cut into 12 squares with a sharp knife, wiping the blade between cuts.

Tips & Variations

For a nutty twist, add ¼ cup finely chopped toasted nuts to the crust mixture before pressing it into the pan.
Use chocolate liqueur instead of Irish cream for a different flavor profile.
Make sure cream cheese is fully softened for a smoother batter and less mixing to avoid cracks.
If you prefer a firmer ganache, increase the chocolate amount slightly or chill longer before drizzling.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. Reheat is not recommended; best served chilled. These bars can also be frozen for up to 1 month—wrap tightly and thaw overnight in the refrigerator before serving.

How to Serve

The image shows three square dessert bars placed on a white marbled surface, each with three distinct layers. The bottom layer is a crumbly, light brown crust that looks crunchy. The middle layer is thick and creamy, white in color, smooth in texture, and much taller than the crust layer. On top, there is a glossy dark chocolate drizzle that flows down the sides of the creamy layer, with small pieces of chocolate and what looks like crushed nuts scattered over it. The bars are sitting on a rustic wooden board, adding natural texture contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Irish cream liqueur with something non-alcoholic?

Yes, you can use Irish cream-flavored syrup or a combination of cream and a touch of vanilla extract for a similar taste without alcohol.

How do I prevent cracks in my cheesecake bars?

Make sure not to overmix the batter, and allow the bars to cool gradually in the oven with the door cracked as described. Using room temperature ingredients helps, too.