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Mini Baileys Chocolate Cheesecakes

Mini Baileys Chocolate Cheesecakes
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Whip up these irresistible mini cheesecakes! Creamy Baileys-infused filling sits perfectly on a crisp Oreo crust, topped with a cloud of Baileys cream. Perfect little bites of indulgence for sharing (or not!).

Ingredients

Crust:

  • ▢ 1 cup Oreo crumbs (from about 10-12 cookies)
  • ▢ 2 tablespoons unsalted butter, melted
  • ▢ Pinch of salt

Cheesecake Filling:

  • ▢ 16 ounces cream cheese, room temperature
  • ▢ ⅓ cup sour cream, room temperature
  • ▢ ½ cup granulated sugar
  • ▢ 1 teaspoon vanilla extract
  • ▢ ¼ teaspoon salt
  • ▢ ⅓ cup Baileys Irish Cream (or similar)
  • ▢ 2 large eggs, room temperature

Baileys Cream:

  • ▢ ⅔ cup heavy cream, cold
  • ▢ 3 tablespoons powdered sugar
  • ▢ 2 tablespoons Baileys Irish Cream (or similar)
  • ▢ Chocolate sauce for drizzling (optional)

Instructions

  1. Prep Oven & Pan: Preheat oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners.
  2. Make Crust: Mix Oreo crumbs, melted butter, and salt until like wet sand. Press about 1-1.5 tablespoons evenly into the bottom of each liner.
  3. Bake Crust: Bake for 5 minutes. Remove from oven and set aside while you make the filling.
  4. Start Filling: Using an electric mixer (stand or hand), beat the room temperature cream cheese and sour cream on low speed until smooth.
  5. Add Flavors: Scrape the bowl. Add granulated sugar, vanilla, and salt; beat on low until just combined. With the mixer still on low, slowly pour in the Baileys until mixed in.
  6. Add Eggs: Add room temperature eggs one at a time, mixing on low only until just incorporated after each. Avoid overmixing!
  7. Fill & Bake: Divide the batter evenly among the muffin cups, filling them almost to the top. Bake for 18-22 minutes, until the edges are set but the center still has a slight jiggle.
  8. Cool Completely: Let cheesecakes cool fully in the muffin pan on a wire rack to room temperature.
  9. Chill: Refrigerate for at least 2 hours, or until firm.
  10. Make Baileys Cream: Just before serving, beat cold heavy cream, powdered sugar, and Baileys until stiff peaks form.
  11. Serve: Pipe or spoon the Baileys Cream onto each chilled cheesecake. Drizzle with chocolate sauce, if desired.

Notes

  • Serving: These are fantastic on their own! For extra flair, add fresh raspberries alongside or pair with coffee or Irish coffee.
  • Room Temp is Key: Make sure your cream cheese, sour cream, and eggs are truly at room temperature for the smoothest filling. This prevents lumps!
  • Don’t Overmix: Overmixing, especially after adding eggs, incorporates too much air and can lead to cracks or a rubbery texture. Mix just until combined.
  • Storage: Store leftover cheesecakes (undecorated is best) in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: Freeze undecorated cheesecakes in an airtight container for up to 1-2 months. Thaw in the refrigerator overnight before topping and serving.

Find it online: https://cakeshungry.com/mini-baileys-chocolate-cheesecakes/