Boozy Desserts – Irresistible Adult Dessert Recipes

Indulge in these rich and decadent boozy desserts made with your favorite liqueurs! This dessert roundup features Baileys cheesecake, Skrewball lasagna, Fireball cheesecake, and Baileys brownies—perfect for holidays, parties, and special occasions. Creamy, chocolatey, and infused with bold flavor, these adult-only desserts are guaranteed showstoppers. Save this pin for holiday desserts, party treats, and indulgent baking ideas.

Baileys Cheesecake

Ingredients

Crust

26 OREO cookies, ground to fine crumbs (yields approximately 2 ¾ cups)
4 tablespoons salted butter, melted and cooled

Cheesecake Filling

24 ounces full-fat cream cheese, room temperature (three 8-ounce blocks)
1 cup granulated sugar
3 large eggs, room temperature
½ cup full-fat sour cream
⅓ cup Baileys Irish Cream flavored liqueur
3 to 4 cups boiling water, for the waterbath

Ganache

6 ounces semi-sweet baking bar, finely chopped
⅓ cup heavy cream
2 tablespoons Baileys Irish Cream flavored liqueur
2 tablespoons clear corn syrup, optional for glossy finish for ganache

Optional Garnish

Whipped cream dollops
Semi-sweet dark chocolate shavings

Instructions

Crust

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray. Tightly wrap the outside of the pan with a double-layer of aluminum foil, being sure to go all the way up the sides of the pan to ensure water from the water bath can not seep into the bottom of the pan. Set aside.
To the bowl of a food processor, add the OREO cookies and pulse for 30-60 seconds or until fine crumbs form.
With the food processor running, slowly drizzle in the melted butter. Mix just until the mixture resembles wet sand.
Press the mixture into and even layer on the bottom of the prepared springform pan. Bake for 15 minutes, remove from the oven and allow to cool while preparing the filling mixture.

Cheesecake Filling

Reduce the oven temperature to 325°F.
To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar, on medium-low speed, for 2-3 minutes or just until smooth.
With the mixer on low, add the eggs one at a time being sure that each egg is well incorporated before the next is added followed by the sour cream. Scrape down the sides of the bowl and paddle to ensure all the ingredients are evenly incorporated.
Slowly drizzle in the Baileys, while mixing on low speed, until fully incorporated and the batter is smooth. Overmixing the batter, on too high of a speed, can incorporate too many air bubbles causing the cheesecake to not bake up properly.
Pour the cheesecake batter into the springform pan being sure to smooth the top of the batter to ensure it bakes up evenly.
Place the cheesecake into the center of a large roasting pan. Place the pan onto the center rack of the oven. Carefully pour the boiling water about 1-1 ½ inches up the side of the springform pan. This creates a water bath to bake the cheesecake to ensure it bakes evenly.
Bake for 1 hour and 10-15 minutes or just until the outside edges are lightly golden and the center is set and just barely jiggles when the side of the pan is gently tapped.
Turn off the oven and crack the door open 1-inch. Allow the cheesecake to rest in the oven for 1 hour to finish cooking as the oven slowly cools down.
Remove the cheesecake from the oven and allow it to cool on the counter for an additional 1-hour or until cool enough to place into the refrigerator to chill for a minimum of 8 hours or up to overnight. The cheesecake needs to be completely chilled before adding the ganache layer.

Ganache

In a microwave safe bowl, heat the chopped semi-sweet chocolate and heavy cream for 1 minute. Stir until smooth.
Stir in the Baileys until fully incorporated followed by the corn syrup and set aside for 2-3 minutes to cool slightly before adding to the top of the chilled cheesecake.
Remove the Baileys cheesecake from the refrigerator. Remove the outer ring from the pan and transfer the cheesecake to a serving plate.
Spoon the ganache onto the center of the cheesecake and carefully spread to the edges being sure not to allow the ganache to drip over the sides.
Allow the cheesecake to sit at room temperature for 1-hour or until the ganache has cooled completely and firmed up before slicing and serving.
Individual slices can be garnished with a dollop of whipped cream and a sprinkle of chocolate shavings if desired.

Notes

Full-fat cream cheese and sour cream will yield the best texture of your baked cheesecake.
The ganache can be made without using the clear corn syrup. The corn syrup gives the ganache a shinier, smoother and slightly softer texture once it cools and sets, especially if the ganache has been chilled.
If you are concerned about serving this cheesecake to children, be mindful that the majority of the alcohol will bake out of the cheesecake filling leaving behind the flavor of the liqueur. However, the ganache will not be hot enough to remove the alcohol from the added Baileys liqueur. If this is a concern, you can omit the Baileys from the ganache and increase the amount of heavy cream by 2 tablespoons.

Nutrition

No Bake Skrewball Whiskey Dessert Lasagna

Ingredients

1¾ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
8 ounces cream cheese, softened to room temperature
½ cup creamy peanut butter, Peter Pan brand
1 cup powdered sugar, sifted
16 ounces whipped topping, thawed (divided into 6 ounces, 2 ounces, and 8 ounces) (Cool Whip brand)
7.8 ounces instant chocolate pudding, Jell-O brand (two 3.9-ounce boxes)
2 ¾ cups whole milk, very cold
¼ cup Skrewball peanut butter-flavored whiskey
7.6 ounces mini Reese’s peanut butter cups, cut in half (these come already unwrapped in the bag)

Instructions

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the crumbs come together like the texture of wet sand. Press the graham cracker mixture into the bottom of a 9×13 baking dish. Be sure to pack the crust tightly and into an even layer. Place the crust into the freezer for 5-10 minutes to firm up while you prepare the remaining layers.
In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and sifted powdered sugar, using a handheld mixer on medium speed, for 1-2 minutes or until smooth and fluffy.
Fold 6 ounces (¾ of an 8-ounce tub, reserving the remaining 2 ounces for the chocolate pudding layer) of the thawed whipped topping into the cream cheese mixture until fully combined and no streaks of whipped topping remain.
Remove the crust from the freezer, and using an offset spatula, spread the cream cheese mixture into an even layer over the graham cracker crust layer. Return the dish to the freezer to firm up while you prepare the chocolate pudding layer.
In a separate large mixing bowl, whisk together the instant chocolate pudding, whole milk, and Skrewball whiskey until smooth, and the pudding starts to thicken. Fold in 2 ounces (the remaining ¼ of an 8-ounce tub from the cream cheese layer) of thawed whipped topping into the chocolate pudding mixture until no white streaks remain. Place the bowl of chocolate pudding into the refrigerator for 10-15 minutes to firm up. Once firm, remove the 9×13 dish from the freezer and spread the chocolate pudding evenly over the cream cheese layer.
Lastly, using an offset spatula, gently spread the remaining 8 ounces of thawed whipped topping over the chocolate pudding layer, being very careful not to mix the layers.
Garnish the top of the Skrewball lasagna with the mini Reese’s cups that have been cut in half.
Refrigerate the Skrewball lasagna for at least 6 hours, or up to overnight, to allow all the layers to firm up well before slicing and serving.

Notes

If you plan to freeze this Skrewball lasagna, you can assemble it in a disposable aluminum 9×13 pan. This will free up your glass or metal 9×13 baking pans, and you can easily wrap the disposable pans in plastic wrap, followed by a piece of aluminum foil.
I find it best to use whole milk for the chocolate pudding layer. It thickens up the best with the added alcohol in the mixture.
Lactose-free, skim milk, and dairy alternatives do not thicken the instant pudding well at all.
Be sure to use a commercial brand of creamy peanut butter (such as Peter Pan, JIF, or Skippy) for best results. The natural peanut butters have too much excess oils in them and do not work well when mixed with cream cheese.

Nutrition

Fireball Cheesecake

Ingredients

Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
1½ teaspoons ground cinnamon
6 tablespoons unsalted butter, melted

Cheesecake batter

24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
½ cup sour cream
¼ cup heavy cream
¼ cup Fireball cinnamon whisky
1 tablespoon cornstarch

Optional Garnish

8 ounces extra creamy whipped topping, thawed
sprinkle ground cinnamon
Hot Tamales cinnamon candies, or red hot candies

Instructions

Preheat oven to 325°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a piece of 9-inch round parchment paper. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. This will help to ensure that no liquid from the water bath seeps into the springform pan while baking the cheesecake. Set aside.
In a medium mixing bowl, combine together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir together until the crust mixture is evenly combined.
Press the graham cracker crust mixture into the bottom of the prepared springform pan and ¾ of the way up the sides of the pan. You can use a flat-bottomed dry measuring cup to gently and evenly press the crumbs to form a tightly packed crust. Bake in the center rack of the oven for 15 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter.
While your crust is baking and cooling, you can make your cheesecake filling by adding the softened cream cheese and granulated sugar to a large mixing bowl. Mix on medium speed, using a handheld mixer, for 1-2 minutes or until the cream cheese is smooth and fluffy.
With the mixer on low speed, add the eggs and egg yolk one at a time, being sure to fully incorporate each egg as they are added. You may need to scrape down the sides and bottom of the bowl to ensure that the cheesecake batter is getting evenly mixed.
Add the sour cream, heavy cream, Fireball cinnamon whisky, and cornstarch to the bowl and continue to mix on low just until all the ingredients are fully incorporated and the cheesecake batter is smooth. Do not overmix this batter, as you want as few air bubbles as possible in the cheesecake.
Pour the batter into the baked graham cracker crust and smooth the top.
Place the cheesecake into the center of a large roasting pan. Very carefully pour 4-5 cups of very hot water into the bottom of the roasting pan. Depending on the size of your pan, you will want the water to go up about ½ inch up the side of the springform pan. This will create a water bath for your Fireball cheesecake to gently bake.
Bake for 1 hour to 1 hour 10 minutes or until the center of your cheesecake just barely jiggles when moved. Turn off the heat to the oven and crack the oven door open 1 inch while leaving the cheesecake inside the oven, and allow the cheesecake to cool down slowly for 1 hour. This helps to prevent the top of the cheesecake from cracking while cooling.
Remove the cheesecake from the roasting pan, release the side spring of the pan, and place the cheesecake into the refrigerator to chill and set for at least 8 hours or up to overnight. You want to be sure that the Fireball cheesecake is fully set before garnishing and slicing.
You can garnish the cheesecake by placing the thawed extra creamy whipped topping into a large piping bag fitted with a large decorative tip and pipe decorative rosettes that can be topped with a sprinkle of ground cinnamon and the red hot cinnamon candies. Do not add your garnish until you are ready to slice and serve your cheesecake.

Notes

You can make your own graham cracker crumbs by adding 16-18 sheets of graham crackers to a food processor and pulsing until fine crumbs form. This will yield the 2 cups needed for this recipe. You can also use cinnamon graham crackers instead of the standard honey graham crackers.
Make sure your cream cheese and sour cream are the full-fat versions to ensure your cheesecake is as creamy as possible.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.

Nutrition

Baileys Brownies

Ingredients

Brownies

1 box brownie mix plus ingredients listed on the box to make the brownies typically eggs, oil, and water

Baileys Buttercream

½ cup salted butter softened
1 teaspoon vanilla extract
2½ cups powdered sugar sifted
2 tablespoons Baileys Irish Cream
3 to 4 tablespoons heavy whipping cream

Ganache

⅓ cup heavy whipping cream
2 tablespoons Baileys Irish Cream
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven as indicated on the brownie box. Line an 8×8 square baking pan with parchment paper and set it aside.
Mix the brownie packet with the ingredients listed on the package instructions. (We substituted the indicated ¼ cup water for ¼ cup Baileys Irish Cream liqueur in the brownie recipe.
Bake brownies in the prepared pan according to the package instructions.
Cool brownies completely.
Prepare the buttercream layer by beating together butter, vanilla extract, and powdered sugar in a mixing bowl until combined.
With the mixer running at low speed, pour two tablespoons of Baileys into the buttercream mixture and continue beating.
Add whipping cream 1 tablespoon at a time while continuously beating until a fluffy, smooth frosting forms.
Use an offset spatula to spread the buttercream in an even layer over the top of the cooled brownies.
Place brownies in the freezer while you prepare the ganache.
Combine ⅓ cup heavy cream and 2 tablespoons of Baileys in a heatproof bowl. Microwave for 45 to 60 seconds until the cream mixture is just coming to a simmer.
Pour hot cream over 1 cup of chocolate chips. Let sit for 3 to 4 minutes.
Stir the chocolate mixture until a smooth ganache forms.
Spread ganache over the chilled, frosted brownies.
Allow ganache to set (either on the countertop for 45 to 60 minutes or in the refrigerator for about 15 minutes).
Lift brownies from the tray by the flaps of parchment paper. Cut into even squares and serve immediately.

Notes

The Baileys is not cooked in the buttercream layer, so there is a small alcohol content in the brownies, but it is minimal.
These fudgy brownies are rich, creamy, and so decadent. The Baileys flavor blends seamlessly with the chocolate – we have Baileys in all three layers, but you can, of course, put it in just one or two of the layers. I would recommend including the Baileys in the buttercream frosting layer for the most impact if you don’t want to include it in the other layers.
The brownies need to be all the way cooled before frosting so that they don’t melt the frosting.
If you pop the frosted brownies in the freezer while preparing the ganache, the frosting will firm up so that the ganache can go on smoothly.

Nutrition

Baileys Cheesecake

Ingredients

Crust

Cheesecake Filling

Ganache

Optional Garnish

Instructions

Crust

Cheesecake Filling

Ganache

Notes

Nutrition

No Bake Skrewball Whiskey Dessert Lasagna

Ingredients

Instructions

Notes

Nutrition

Fireball Cheesecake

Ingredients

Crust

Cheesecake batter

Optional Garnish

Instructions

Notes

Nutrition

Baileys Brownies

Ingredients

Brownies

Baileys Buttercream

Ganache

Instructions

Notes

Nutrition

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