Description
These Mini Baileys Cheesecakes feature a rich and creamy cheesecake filling infused with Baileys Irish cream atop a crunchy Oreo cookie crust. Topped with a luscious Baileys whipped cream and optional chocolate shavings, these individual cheesecakes are perfect for special occasions or indulgent everyday treats.
Ingredients
Oreo Crust
- 1 cup Oreo cookie crumbs (about 20 cookies)
- 2 tablespoons unsalted butter (melted)
- 1/8 teaspoon salt
Cheesecake Filling
- 16 ounces cream cheese (at room temperature)
- 1/3 cup sour cream (at room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup Baileys Irish cream
- 2 large eggs (at room temperature)
Baileys Whipped Cream Topping
- 2/3 cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons Baileys Irish cream
- Chocolate shavings (for garnish, optional)
Instructions
- Prepare Oreo Crust: Preheat your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners and set aside. In a medium bowl, combine Oreo cookie crumbs, melted butter, and salt. Stir until crumbs are evenly moistened.
- Form the Crust: Divide the Oreo mixture evenly among muffin cups (about 4 teaspoons each). Press down firmly with the back of a measuring cup or glass to form a compact crust layer in each cup.
- Bake the Crust: Bake the crusts in the preheated oven for 5 minutes. Remove from oven and set aside while preparing the filling.
- Make Cheesecake Filling: In a large mixing bowl, beat cream cheese and sour cream on low speed until smooth. Add granulated sugar, vanilla extract, and salt; mix on low until combined. Gradually add Baileys Irish cream and mix until incorporated. Add eggs one at a time, mixing gently after each addition—avoid overmixing.
- Fill Muffin Cups: Spoon the cheesecake batter into the muffin cups, filling almost to the top, using a cookie scoop or pouring directly.
- Bake Cheesecakes: Bake at 325°F (163°C) for 18-22 minutes until set but still slightly jiggly in the center. They may puff slightly and will settle as they cool.
- Cool and Chill: Remove the pan from oven and let cool on a wire rack for about 30 minutes to reach room temperature. Then, refrigerate the cheesecakes for at least 2 hours to firm up.
- Prepare Baileys Whipped Cream: In a medium bowl, beat heavy cream, powdered sugar, and Baileys Irish cream until stiff peaks form.
- Top and Garnish: Pipe or spoon the Baileys whipped cream onto each mini cheesecake. Garnish with chocolate shavings or extra Oreo crumbs if desired before serving.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth, lump-free cheesecake batter.
- Do not overmix the eggs into the filling to prevent cracks and dense texture.
- Use paper liners when baking in muffin tins to easily remove cheesecakes without damage.
- Refrigerate cheesecakes fully for best texture and flavor before serving.
- For an alcohol-free version, substitute Baileys with Irish cream-flavored syrup or omit entirely.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-inspired
