If you love creamy cheesecake and sweet, boozy desserts, you’re gonna fall hard for these Irish Cream Swirl Cheesecake Bars.
They’re rich, fudgy, and just fancy enough to impress—without making a huge mess in the kitchen.
These bars have a soft chocolate cookie crust, a velvety cheesecake filling, and swirls of Irish cream that taste like dessert and cocktail had a baby.
It’s one of those recipes that feels like a treat but comes together pretty easily.
Why I Love This Recipe
This recipe came from a night when I had leftover Baileys and a serious cheesecake craving. It ended up being one of the most-loved desserts I’ve ever brought to a party. That swirl on top? It looks bakery-fancy but takes almost no effort. Plus, it’s the perfect combo of rich chocolate and creamy cheesecake.
- The texture is smooth and dreamy
- That Irish cream flavor adds just the right touch of warmth
- Great for holidays, parties, or treating yourself
- Easy to slice and share
- Makes a small batch, so you’re not overwhelmed with leftovers
Servings: 9
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 3 hours
Total Time: 3 hours 55 minutes
What You’ll Need
- 1 cup chocolate cookie crumbs (about 15 crushed chocolate sandwich cookies)
- 4 tbsp unsalted butter, melted
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temp
- 1/4 cup sour cream
- 1/4 cup Irish cream liqueur (like Baileys)
- 2 tbsp all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
Macros (Per Bar – Approximate)
- Calories: 280
- Protein: 4g
- Fat: 20g
- Carbs: 21g
- Sugar: 16g
Why This Recipe Works (Quick Science)
Cream cheese and eggs are the key players here. Eggs help firm up the cheesecake layer so it holds its shape, while sour cream keeps it silky. Irish cream has both alcohol and sugar, which adds richness and smoothness but also thins the batter just enough to make it easy to swirl. A bit of flour helps the bars stay together when sliced.
Common Mistakes
- Using cold cream cheese: This makes the batter lumpy. Make sure it’s fully softened.
- Overmixing: You want everything just combined, especially after adding eggs.
- Skipping the chill: These bars need time in the fridge to set. Cutting too soon = cheesecake soup.
- Not lining the pan: Makes it hard to lift and slice clean bars.
What to Serve With
- A cup of coffee (even better with a splash of Irish cream!)
- Vanilla ice cream
- Fresh berries on the side
- A drizzle of chocolate sauce for extra drama
FAQ
Can I use a different liqueur?
Yes! Kahlúa or even bourbon works, but the flavor will change a bit.
Do I need to use a water bath?
Nope! This is a no-fuss bar recipe, so no need for a water bath.
Can I double the recipe?
Yes—use a 9×13 pan and adjust the bake time by 5–10 minutes.
Substitutions and Variations
- Swap chocolate cookies for graham crackers if you want a lighter crust
- Use Greek yogurt instead of sour cream
- Add mini chocolate chips to the batter
- Make it non-alcoholic by using Irish cream coffee creamer
Tools You’ll Need
- 8×8 baking pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
Make Ahead Tips
- These bars are perfect to make the day before. Chill overnight for clean slices.
- You can also freeze them for up to 2 months. Wrap tightly and thaw in the fridge.
How to Make Irish Cream Swirl Cheesecake Bars
Step 1: Make the Crust
In a bowl, combine 1 cup chocolate cookie crumbs and 4 tbsp melted butter. Stir until evenly coated and press firmly into a parchment-lined 8×8 baking pan.
Step 2: Make the Cheesecake Batter
In a large bowl, beat 2 blocks of softened cream cheese with 1/2 cup sugar and 1 tsp vanilla extract until smooth. Add in 2 eggs, one at a time. Mix in 1/4 cup sour cream and 2 tbsp flour until just combined.
Step 3: Make the Irish Cream Swirl
In a small bowl, mix 1/4 cup Irish cream liqueur with 2 tbsp cocoa powder until smooth.
Step 4: Swirl and Bake
Pour the cheesecake batter over the crust in the pan. Drop spoonfuls of the Irish cream mixture on top and use a toothpick or knife to swirl. Bake at 325°F for 35–38 minutes, or until set but slightly jiggly in the center.
Step 5: Chill and Slice
Let cool to room temp, then chill for at least 3 hours or overnight. Slice into 9 bars.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 5 days
- Freeze slices between parchment in a sealed container for up to 2 months
- Let frozen bars thaw overnight in the fridge before serving
Now You Try It!
These Irish Cream Swirl Cheesecake Bars are a little indulgent, a little fancy, and totally worth it. If you make them, drop a comment and let me know how they turned out—or ask anything you’re unsure about. Can’t wait for you to dig in.
