Mini Baileys Cheesecakes

Satisfy your dessert cravings with Mini Baileys Cheesecakes! Irish cream and chocolate pair together for a perfect St. Patrick's Day treat!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Cooling Time 2 15

Total Time 2 50

Servings mini cheesecakes

Calories 382kcal

Author Julie Kotzbach

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.

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.