Name: Boozy Baileys Mini Cheesecakes Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Irish
Ingredients: 1 1/2 packets (250g) Oreos; ~1/4 cup (100g) Butter, melted; ~2 cups (450g) cream cheese; ~7 fl oz (200ml) double cream, whipped; ~1/3 cup (50g) grated chocolate, plus extra for topping; ~1 cup (100g) powdered sugar (icing sugar); ~2.7 fl oz (80ml) Irish cream liqueur (Baileys)

Jump to Recipe

Introduction

These Boozy Baileys Mini Cheesecakes are a delightful treat combining a rich chocolatey base with a creamy, Irish cream-flavored filling. Perfect for parties or a special dessert, they offer an indulgent bite-sized dessert experience.

A close-up of a mini dessert with two layers sitting on a white marbled surface. The bottom layer is dark brown, dense, and looks like a chocolate cookie crust. The top layer is thick, creamy, and white with small brown specks mixed throughout, appearing light and fluffy. On top of the creamy layer are several thin, curled milk chocolate shavings arranged loosely in the center. The image shows part of a second dessert blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 packets (250g) Oreos
~1/4 cup (100g) Butter
~2 cups (450g) Cream cheese
~7 fl oz (200ml) Double cream (whipped)
~1/3 cup (50g) Grated chocolate (plus extra for topping)
~1 cup (100g) Powdered sugar (icing sugar)
~2.7 fl oz (80ml) Irish cream liqueur

Instructions

Step 1: Roughly break the Oreo biscuits into a food processor. Blitz the biscuits on high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan, then add the biscuit crumbs and mix until thoroughly combined.
Step 2: Divide the biscuit mixture between 9 muffin cases and press down firmly with the back of a teaspoon to form a base. Refrigerate for 1 hour to set.
Step 3: To make the filling, add the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate into a large bowl. Lightly whip together until smooth.
Step 4: Gently fold in the whipped double cream until the mixture is thoroughly combined and smooth.
Step 5: Divide the filling evenly into the prepared muffin cases. Refrigerate for at least 2-3 hours to allow the cheesecake to set.
Step 6: When ready to serve, carefully remove the mini cheesecakes from the muffin cases and sprinkle with some extra grated chocolate on top.

Tips & Variations

For a firmer base, press the biscuit crumbs tightly and chill longer before adding the filling.
Use flavored Oreos like mint or coffee to add a different twist to the crust.
If you prefer a non-alcoholic version, substitute the Irish cream liqueur with an equal amount of Irish cream-flavored syrup or milk.
For extra decoration, top with whipped cream and chocolate shavings or a drizzle of chocolate sauce.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, let them sit at room temperature for 10 minutes for a softer texture. Avoid freezing as it may affect the creaminess.

How to Serve

The image shows three small dessert cups with three layers each, placed on a white marbled surface. The bottom layer is dark brown and crumbly, resembling a chocolate cookie crust. The middle layer is thick and creamy white with small specks of chocolate mixed throughout, giving it a slightly textured look. The top layer has delicate, curled chocolate shavings in a rich chocolate brown color, scattered gently over the creamy layer. The cups are clear, showing the layers clearly and the focus is on the dessert closest to the camera. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be prepared up to a day in advance and stored in the refrigerator. Just make sure they are covered to prevent drying out.

What can I use if I don’t have a food processor?

You can place the Oreos in a sturdy plastic bag and crush them with a rolling pin until fine crumbs form. This works well as a substitute for the food processor method.