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