Home>Recipe>Bailey’s Instant Pot Cheesecake Recipe

Bailey’s Instant Pot Cheesecake Recipe Bailey’s Instant Pot Cheesecake Recipe


Bailey’s Instant Pot Cheesecake Recipe

Written by: Lucas Johnson

This Bailey's Instant Pot Cheesecake is my go-to dessert. Creamy, rich, and laced with Bailey's Irish Cream, it's a sweet treat that always impresses. Plus, it's super easy to whip up!

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

Ever imagine a dessert that melts in your mouth, leaving a swirl of creamy sweetness behind? Picture this: A sumptuous Bailey's instant pot cheesecake crafted carefully in your own kitchen! I've experimented, tasted, and perfected this recipe for an indulgence that brings together the buttery goodness of graham crackers, the velvety richness of cream cheese, and the distinctive taste of Bailey's Irish cream. This isn't just dessert; it's an experience. Ready to give it a whirl? Let's dive into the recipe!

Ingredients for Bailey's Instant Pot Cheesecake

  • Graham cracker crumbs: Provide a crunchy base and sweet flavor that complements the creamy cheesecake filling, adding texture and depth.
  • Butter: Adds richness and helps bind the graham cracker crumbs together to form a solid and flavorful crust.
  • Cream cheese: The main component of the cheesecake filling, providing a creamy and tangy base for the other flavors to shine.
  • Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor profile.
  • Eggs: Act as a binding agent, helping the cheesecake set properly and giving it a smooth and velvety texture.
  • Bailey's Irish cream: Infuses a rich and decadent flavor into the cheesecake, adding a hint of warmth and complexity to each bite.
  • Sour cream: Contributes to the creaminess of the filling, adding a subtle tanginess that complements the sweetness of the other ingredients.
  • Vanilla extract: Enhances the overall flavor profile of the cheesecake, adding a warm and aromatic note that complements the other ingredients.
  • Whipped cream: Adds a light and airy finish to the cheesecake, providing a creamy and indulgent topping that complements the rich flavors.
  • Chocolate shavings: Offer a decadent and visually appealing garnish, adding a hint of bitterness and contrasting texture to the creamy cheesecake.

Essential Tools for Making This Instant Pot Cheesecake

  • Instant Pot: Speeds up cooking process and ensures even cooking of the cheesecake.
  • Springform Pan: Allows for easy removal of the cheesecake without damaging its shape.
  • Trivet: Elevates the springform pan to prevent direct contact with water during cooking in the Instant Pot.

Serves: 8 people

Preparation time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup Bailey's Irish Cream
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • Whipped cream and chocolate shavings for topping


  1. Mix graham cracker crumbs and melted butter, then press into the bottom of a greased springform pan.
  2. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
  3. Stir in Bailey's Irish Cream, sour cream, and vanilla extract until combined.
  4. Pour the mixture over the crust in the pan.
  5. Cover the pan with foil and place on a trivet in the Instant Pot with 1 cup of water.
  6. Cook on high pressure for 35 minutes, then natural release for 10 minutes before quick releasing.
  7. Remove the cheesecake and let it cool before chilling in the fridge for at least 4 hours.
  8. Top with whipped cream and chocolate shavings before serving.

Nutritional value:

Per Serving in Calories: 420 kcal | Carbohydrates: 28 g | Protein: 6 g | Total Fat: 31 g | Saturated Fat: 17 g | Trans Fat: 0 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 120 mg | Sodium: 320 mg | Dietary Fiber: 1 g | Sugar: 20 g | Calcium: 80 mg | Potassium: 120 mg | Iron: 1 mg | Vitamin A: 300 µg | Vitamin C: 0 mg

Can You Make Bailey's Instant Pot Cheesecake Ahead of Time?

Make Ahead Instructions

  • Prepare the cheesecake as directed and let it cool completely.
  • Cover the cheesecake with plastic wrap and refrigerate for up to 2 days before serving.

Freezing Instructions

  • After cooling, wrap the cheesecake (without toppings) tightly in plastic wrap and aluminum foil.
  • Freeze for up to 2 months.
  • Thaw in the refrigerator overnight before adding toppings and serving.

Did you know that adding a tablespoon of cornstarch to the cheesecake batter can help prevent cracks during cooking? It acts as a stabilizer and gives the cheesecake a smoother texture. So, if you want a flawless Bailey's Instant Pot Cheesecake, give it a try!

Common Questions About Making Bailey's Cheesecake in the Instant Pot

Can I use a different type of alcohol instead of Bailey's Irish Cream?
Yes, you can substitute Bailey's with another type of alcohol like Kahlua or rum for a different flavor.
Do I have to use an Instant Pot for this cheesecake recipe?
No, you can also bake this cheesecake in a water bath in the oven if you don't have an Instant Pot.
Can I skip the sour cream in this recipe?
The sour cream adds a tangy flavor and helps create a creamy texture, but you can omit it if you prefer.
How long does this cheesecake need to chill in the fridge?
It's best to chill the cheesecake in the fridge for at least 4 hours, but overnight is even better for the flavors to develop.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month.

Was this page helpful?