A rich and fudgy espresso brownie topped with a layer of creamy Baileys Irish Cream cheesecake finished with smooth chocolate ganache. These brownies are rich, dreamy, and ultra-decadent.
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These Baileys 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!
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.
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.
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.
Yes, the only alcohol in this recipe is in the cheesecake filling so does bake out.
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.
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.
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.
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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!
A rich and fudgy espresso brownie topped with a layer of creamy Baileys Irish Cream cheesecake finished with smooth chocolate ganache. These brownies are rich, dreamy, and ultra-decadent.
I’ve combined my lifelong love of baking and creating beautiful desserts along with an appreciation for all things delicious. Here you will find mostly sweet recipes, with some savory ones sprinkled in, to satisfy your cravings and delight your loved ones. Classic yet special and sure to impress!
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