These Baileys Irish Cream Cheesecake Brownies are smooth, rich, and the ultimate treat. They start with a layer of fudgy chocolate espresso brownies as the base, topped with a layer of creamy Irish Cream cheesecake filling, then finished with a layer of rich chocolate ganache. The espresso, chocolate, and Irish cream pair together perfectly to create this decadent, mouth-watering combo. These brownies are next-level and the perfect dessert to celebrate St. Patty’s day or any day of the year!
Fudgy Espresso Brownies
The base of this recipe is a layer of brownie batter that is hinted with espresso and studded with mini chocolate chips. There is no leavening in these brownies which produces a dense and fudgy texture. The texture of the chewy, chocolatey brownie and the crunch from the chocolate chips pair perfectly with the creamy cheesecake.
Irish Cream Cheesecake
The cheesecake layer is light, creamy, and spiked with Baileys Irish Cream liqueur. I start with my classic vanilla cheesecake recipe which I also use in my Strawberry Crunch Cheesecake. This cheesecake recipe does not use eggs so you also don’t need to worry about baking it with a water bath. Instead of milk, I add the Baileys liqueur which adds a deep, rich Irish cream flavor that will have you coming back for more.
How to Make Bailey’s Cheesecake Brownies
- Make the brownie layer. These brownies come together quickly and all in one bowl. Whisk together the melted butter and sugar until combined and light in color. Mix in the eggs, vanilla extract, and espresso powder then fold in the dry ingredients and some mini chocolate chips. This gets spread into the bottom of a 9” x 9” square baking pan.
- Make the cheesecake layer. The cheesecake filling starts by combining cream cheese and sugar with an electric mixer. Vanilla extract, Baileys liqueur, and a little flour are added. This mixture is carefully spread over the top of the brownie batter so the two batters don’t mix and are two separate layers.
- Bake the cheesecake brownies. The brownies and cheesecake layers get baked together at 350°F for about 25-30 minutes, just until the cheesecake has puffed up and is set. You want to be careful not to overbake these or the brownies will get dried out. We want them on the fudgy side.
- Make the ganache. Let the brownies cool to room temperature then move them to the fridge until chilled. Make the ganache by combining chocolate and heavy cream. Spread the ganache evenly over the top of the chilled cheesecake layer. Chill once more so the ganache firms up.
- Cut and enjoy! These cheesecake brownies are much easier to cut we they are thoroughly chilled. Use a sharp knife and clean it off between every cut for the cleanest slices.
Brownie Cheesecake FAQs
Can I use an 8” x 8” pan instead?
Yes, I used a 9” x 9” square baking pan but you can use an 8” x 8” instead. Keep in mind that this will produce thicker layers of the brownie and cheesecake so also may need to add extra baking time.
Is the alcohol cooked out?
Yes, the only alcohol in this recipe is in the cheesecake filling so does bake out.
Can I leave out the espresso?
Yes, if you’re not a fan of the flavor of coffee, you can leave out the espresso powder in the brownies. I do think it helps intensify the chocolate flavor as well but these will still be delicious without it.
How do you cut the brownies cleanly?
The first step to cleanly cutting these brownies is making sure they are fully chilled first. You also want a use a long sharp knife and clean your knife off after every cut you make. I like to wipe the knife off with a paper towel and then wipe it with a warm rag before the next cut. This may seem tedious but this is the key to getting a nice clean cut without leaving the top of the brownies looking messy.
How should the cheesecake brownies be stored?
Since there is cream cheese in the cheesecake layer, these brownies will need to be refrigerated. Store in an airtight container in the fridge for up to 7 days.
More Decadent Desserts You’ll Love
- Chocolate Espresso Truffles
- Mini Biscoff Cheesecakes
- Old Fashioned Red Velvet Cake
- Vanilla Bean Crème Brûlée
- Chocolate Peanut Butter Snack Cake
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!
Baileys Irish Cream Cheesecake Brownies
For the Espresso Brownies
- ½ cup (1 stick or 113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 larger eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons espresso powder
- ½ cup (44g) cocoa powder
- ¾ cup (98g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (92g) mini chocolate chip
For the Irish Cream Cheesecake
- 12 oz (1 ½ blocks) cream cheese
- ½ cup (110g) granulated sugar
- 3 Tablespoons (52g) Baileys Irish Cream liqueur
- 1 Tablespoon (10g) flour
- 1 teaspoon vanilla extract
For the Ganache
- ⅓ cup (84g) dark chocolate, chopped
- ⅓ cup (84g) heavy cream
- Brownies: Preheat oven to 350°F. Lightly grease a 9” x 9” square pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.
- Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter and sugar and whisk until thoroughly combined. Mix in the egg, vanilla, and espresso powder and mix well, for about 30 seconds.
- Fold in the cocoa powder, flour, and salt. Once only a few streaks of flour remain, mix in the mini chocolate chips. Spread the brownie batter evenly in the prepared pan and set aside.
- Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth and creamy. Add the Baileys, flour, and vanilla. Mix just until the ingredients are all incorporated but be careful not to overmix.
- Spread the cheesecake filling over the brownie batter, being careful not to mix the two batters. Bake the brownies for 25-30 minutes or until the cheesecake is set and starts to brown on top.
- Cool the brownies to room temperature then place them in the fridge until completely chilled.
- Ganache: Combine the chocolate and heavy cream in a microwave-safe dish and heat in 20-second increments, stirring in between until melted. Pour the warm ganache over the chilled brownies and spread it to the edges. Chill the brownies until the ganache is set.
- Once the ganache has set up, cut the brownies into equal pieces with a sharp knife. Serve and enjoy!
- Storing: Keep brownies in an airtight container and store them in the fridge for up to 5 days. Served chilled.