Satisfy your dessert cravings with Mini Baileys Cheesecakes! Irish cream and chocolate pair together for a perfect St. Patrick’s Day treat!
Why We Love Mini Cheesecake Cups
- I love cheesecake. L-O-V-E, love love love. It’s been my birthday cake request from my mom since I was little. But, taking down a whole cheesecake solo is not the best idea. Enter mini cheesecakes for the win!
- These 4 bite cheesecakes are perfectly portioned. Loaded with Irish cream flavor and hidden Oreo crust, they’re indulgent dessert perfect.
- These little guys are perfect for your St. Patricks Day party, or just because Baileys is delicious and you’re craving cheesecake.
Ingredients You’ll Need to Make this Baileys Mini Cheesecake Recipe
CRUST: We’re making an Oreo cookie crust for this cheesecake. So you’ll need Oreo cookies, salt, and some unsalted butter. If you only have salted butter on hand, that’s fine, just skip the additional salt.
FILLING: As with most cheesecake recipes, we’re using cream cheese, sour cream, sugar, vanilla, and eggs. Using full-fat cream cheese and sour cream will give you a nice rich cheesecake. Skip the cream cheese in a tub, the blocks of cream cheese work best for this recipe.
TOPPING: You could eat these mini cheesecakes as is once they’re cooled, but I like to add a little extra on top. You’ll need heavy cream and powdered sugar for the whipped cream. Then grab some baking chocolate to make chocolate shavings. You could also use extra Oreo crumbs instead of shaved chocolate on top.
IRISH CREAM: Since this is a Baileys cheesecake recipe, we’re using Baileys Irish cream for the filling and whipped cream topping. You can use your favorite brand of Irish cream, or even different Baileys flavors if you want to mix things up. The salted caramel, espresso, chocolate cherry, and s’mores flavors would all be awesome.
How to Make Mini CheesecakesJump to Recipe
STEP 1 Pour the Oreo cookie crumbs into a mixing bowl and stir in the salt. Then pour in the butter and stir until moistened. It should look like wet sand. Divide the crumbs into lined muffin tine cups and press down to make the crust. Bake for 5 minutes and then set the pan aside while making the filling.
STEP 2 Add the cream cheese and sour cream to a large mixing bowl and beat that together until it’s smooth. Add the sugar, vanilla, and salt to the bowl and mix until combined. Pour in the Baileys and mix. Then add the eggs, one at a time, mixing after each addition.
STEP 3 Fill the muffin tin cups almost to the top with cheesecake batter. Then bake for 18-22 minutes. Take the cheesecakes out of the oven, cool them on a wire rack for 30 minutes, and then transfer them to the fridge to chill for 2 hours until firm.
STEP 4 When the cheesecakes are ready, pour the heavy cream, powdered sugar, and Baileys into a medium mixing bowl. Beat the ingredients until stiff peaks form.
STEP 5 Pipe the whipped cream onto the cheesecake or use a spoon to add big dollops on top. Then sprinkle with chocolate shaving or Oreo crumbs and enjoy!
Tips & Tricks
- The cheesecakes may puff up in the center when they’re almost finished and they may look a tiny bit jiggly. That’s fine. They’ll settle and firm up while cooling. Just be patient. However, if the centers look wet and jello jiggly, they need to cook longer.
- If you’re not a fan of Baileys, you can swap in some heavy cream in the cheesecake filling and leave it out of the whipped cream. Then prepare as directed. You’ll have lovely, classic mini cheesecakes to enjoy.
- Not into a chocolate crust? Swap out the Oreo crumbs for graham cracker crumbs or even Golden Oreo crumbs. They’re both tasty options.
Mini Cheesecakes Recipe FAQ
How long to bake mini cheesecakes?
Mini cheesecakes take around 25-28 total cooking time. First 5 minutes for the crust, and then another 20-22 minutes for the filling.
How do you know when a mini cheesecake is done?
The top of the cheesecake will look a bit puffed up and slightly jiggly and the edges will look completely set.
Why are my mini cheesecakes sinking?
The cheesecake batter has too much air in it. This is why you don’t want to overmix the batter. The extra air causes the cheesecake to over-rise in the oven and then fall once it comes out.
If this happens, don’t fret. You can cover the sunken tops with whipped cream and no one will be the wiser. And you’ll know not to mix too long next time. No biggie.
Other Recipes You May like
- Leprechaun Cheesecake Shooters
- Oreo Chocolate Irish Cream Cheesecake
- New York Style Cheesecake Recipe
- Hazelnut & Dark Chocolate Cheesecake Bars
- Sopapilla Cheesecake
- Irish Cream Oreo Mug Cake
- Irish Cream Pistachio Fudge
Mini Baileys Cheesecakes
- 1 cup Oreo cookie crumbs (about 20 cookies)
- 2 tablespoons unsalted butter melted
- ⅛ teaspoon salt
- 16 ounces cream cheese at room temperature
- ⅓ cup sour cream at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup Baileys Irish cream
- 2 large eggs at room temperature
Baileys Whipped Cream
- ⅔ cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons Baileys Irish cream
- Chocolate shavings for garnish (optional)
- Preheat your oven to 325 degrees F. Line a muffin tin with paper cupcake liners and set aside.
- In a medium mixing bowl, stir together the Oreo crumbs and salt. Pour in the melted butter and stir until the crumbs are moistened.
- Divide the Oreo mixture evenly between the muffin tin cups (4 teaspoons each). Use the back of a measuring cup or the bottom of a glass to press the crumbs down and make a crust.
- Bake for 5 minutes. Remove the pan from the oven and set aside while you make the filling.
- Add the cream cheese and sour cream to a large mixing bowl. Beat until smooth on low speed. Add in the sugar, vanilla, and salt and mix on low until combined.
- Pour in the Baileys and mix until combined. Add the eggs, one at a time, mixing after each addition. (Do not overmix)
- Fill the muffin tin cups almost to the top with the cheesecake batter. (I like to use a cookie scoop for this, but you can pour right from the bowl too.)
- Bake for 18-22 minutes or until set. The cheesecakes may look slightly puffed in the center and jiggly. That's okay, they'll settle as they cool.
- Remove the pan from the oven and cool to room temperature (about 30 minutes) on a wire rack. Then transfer the cheesecake to the fridge and chill for 2 hours until firm.
Baileys Whipped Cream
- Once the cheesecakes are ready, pour the heavy cream, powdered sugar, and Baileys into a medium mixing bowl. Beat until stiff peaks form.
- Pipe the whipped cream onto the cheesecakes with a piping bag and tip or use a spoon to dollop some on top. Sprinkle with chocolate shavings or extra Oreo crumbs if desired.
- Nutritional information does not include chocolate shavings.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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