Mini Baileys Chocolate Cheesecakes: A Decadent Delight
Dive into the rich, indulgent world of Mini Baileys Chocolate Cheesecakes. This recipe combines the velvety texture of cheesecake with the robust flavors of cocoa and Irish cream liqueur, all nestled on a classic Oreo crust. Whether you’re looking for a sophisticated dessert for a party or just a luxurious treat for a night in, these mini cheesecakes promise to impress with their delicious complexity and elegant presentation.
Ingredients
For the Crust:
- 1 cup Oreo crumbs (from about 11-12 whole Oreos)
- 2 tbsp butter, melted
For the Cheesecake Filling:
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 6 tbsp (42g) unsweetened cocoa powder
- 1/2 cup (120ml) sour cream, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) Irish Cream Liqueur
- 2 large eggs, room temperature
For the Topping:
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 2 tbsp (30ml) Irish Cream Liqueur
- Chocolate sauce for drizzling
Directions
For the Crust:
- Prepare the Base:
- Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners.
- Mix the Oreo crumbs with melted butter until it resembles wet sand.
- Firmly press the mixture into the bottoms of the cupcake liners. Bake for 5 minutes, then allow to cool while you make the filling.
For the Cheesecake Filling: 2. Mix the Filling:
- Reduce the oven temperature to 300°F (148°C).
- In a large bowl, blend the cream cheese, sugar, and cocoa on low speed until smooth and well combined.
- Add sour cream, vanilla extract, and Irish cream liqueur to the cream cheese mixture. Mix until combined.
- Add eggs one at a time, beating slowly after each just until blended. Avoid over-mixing.
- Bake:
- Distribute the filling evenly among the cupcake liners, filling each nearly to the top.
- Bake for 12 minutes, then turn off the oven but keep the door closed and let the cheesecakes sit for 5 more minutes.
- Crack the oven door and allow the cheesecakes to cool gradually for 15-20 minutes before moving them to the refrigerator to chill completely.
For the Topping and Assembly: 4. Finish with Flair:
- Whip the heavy cream until it begins to thicken. Add powdered sugar and Irish cream liqueur, and continue whipping until stiff peaks form.
- Pipe or spoon the whipped cream onto each cooled cheesecake.
- Drizzle with chocolate sauce for a touch of elegance.
Cooking Details
- Prep Time: 25 minutes
- Cooking Time: 17 minutes
- Total Time: About 3 hours 45 minutes (including chilling)
- Calories: 310 per cheesecake
- Servings: 12 mini cheesecakes
These Mini Baileys Chocolate Cheesecakes are perfect for any occasion, combining the comfort of chocolate with the excitement of Irish cream. Serve these at your next gathering, or simply treat yourself to a decadent dessert that’s sure to delight your senses. Enjoy the creamy texture, rich flavors, and the joy of a dessert well made.
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Mini Baileys Chocolate Cheesecakes
- Total Time: 3 hours 45 minutes (including chilling)
- Yield: 12 1x
Description
Mini Baileys Chocolate Cheesecakes are the perfect treat for those who love the rich, indulgent flavors of Irish cream and chocolate. Each mini cheesecake combines a crunchy Oreo crust with a smooth and creamy filling, infused with the delightful taste of Baileys. These cheesecakes are ideal for parties or as a luxurious after-dinner dessert.
Ingredients
CRUST:
1 cup Oreo crumbs (from about 11–12 whole Oreos)
2 tbsp butter, melted
CHEESECAKE FILLING:
12 ounces (339g) cream cheese, room temperature
1/2 cup (104g) sugar
6 tbsp (42g) unsweetened cocoa powder
1/2 cup (120ml) sour cream, room temperature
1/2 tsp vanilla extract
1/4 cup (60ml) Irish Cream Liqueur
2 large eggs, room temperature
TOPPING:
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (43g) powdered sugar
2 tbsp (30ml) Irish Cream Liqueur
Chocolate sauce for drizzling
Instructions
CRUST:
Preheat oven to 325°F (162°C). Line a cupcake pan with liners.
Mix Oreo crumbs with melted butter until it resembles wet sand.
Press the mixture into the bottoms of the cupcake liners and bake for 5 minutes. Allow to cool.
CHEESECAKE FILLING:
Reduce oven temperature to 300°F (148°C).
In a large bowl, blend cream cheese, sugar, and cocoa on low speed until smooth.
Add sour cream, vanilla extract, and Irish cream. Mix until combined.
Add eggs one at a time, beating slowly after each addition.
Distribute the batter evenly among the cupcake liners using an ice cream scoop.
Bake for 12 minutes, then turn off the oven but keep the door closed for 5 more minutes.
Crack oven door and let cheesecakes cool for 15-20 minutes before refrigerating.
TOPPING AND ASSEMBLY:
Whip the heavy cream until it begins to thicken. Add powdered sugar and Irish cream and whip until stiff peaks form.
Pipe the whipped cream on each cheesecake and drizzle with chocolate sauce.
Refrigerate until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
Nutrition
- Calories: 310