Mini Baileys Cheesecakes

These Mini Baileys Cheesecakes are rich, smooth, and bursting with the flavor of Baileys Irish Cream! Their small size also makes them simple to prepare, ideal for sharing, and a must-try for St. Patrick’s Day! ☘️

Why You’ll 🫶🏻 these Mini Cheesecakes

This recipe makes a cheesecake filling that is luxuriously smooth and creamy, embodying everything a cheesecake should be. They are just the right size for one person to savor, but I won’t judge if you decide to have seconds! They’re also fantastic for when you need to serve a crowd or want a dessert that’s easy to take with you. One of the aspects I love most about preparing mini cheesecakes is that they don’t require a water bath to cook properly. This not only saves time but also brings me closer to indulging in these delightful treats. In my view, any dessert featuring Irish cream liqueur is perfect for celebrating St. Patrick’s Day, but its wonderfully distinct flavor can be enjoyed year-round! Happy Baking! ~Nicole

Key Ingredients for Mini Baileys Cheesecakes

Oreo Crust is made with crushed Oreos and melted unsalted butter. The rich, cocoa-flavored sandwich cookies and butter are the flavorful base of these cheesecakes.

Cream Cheese adds a luxurious, creamy texture and a subtly tangy flavor that elevates the overall taste of the dessert. I use it in its brick form for baking, which guarantees a smooth consistency and helps avoid excess moisture in the finished product.

Eggs play a crucial role in creating the custard and ensuring that the cheesecake filling holds together, preventing it from crumbling.

Granulated Sugar adds sweetness to the mixture, effectively balancing the filling’s tangy notes.

Baileys Irish Cream is a smooth and rich liqueur that blends Irish whiskey with cream and hints of chocolate and vanilla.

Chocolate Ganache is a blend of chocolate and warm cream. When stirred until smooth, silky, and shiny, it is a fundamental element in every baker’s kitchen. Not only is it simple and quick to make, but it is also incredibly versatile. You can drizzle, pour, pipe, or whip it. In this recipe, I pipe the ganache at room temperature for a tasty and beautiful finish.

Equipment Needed

• 2 12-cup standard muffin pans
• Food processor
• Pastry tamper
• Pastry bag and tip set

Tips for Making Mini Baileys Cheesecakes

Preheat the oven to 350℉. Line 2 12-cup standard muffin pans with 18 cupcake liners.

1. In a bowl of a food processor, process cookies into fine crumbs. Drizzle in the butter and pulse until combined. 
2. Add one tablespoon of the cookie crumb mixture to each cup. Use a tamper tool to press and even out the crust. Bake for 5 minutes. Set aside to cool slightly, about 10 minutes. Reduce the oven temperature to 325℉. Clean out the bowl of the food processor.
3. In the clean bowl of the food processor, purée the cream cheese, sugar, salt, Baileys, and eggs until completely smooth.
4. Spoon three tablespoons of the cream cheese mixture into each cupcake liner. Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire rack and cool to room temperature. Carefully remove the cheesecakes and transfer to a rimmed baking sheet. Refrigerate for at least 4 hours.
5. In a small bowl, microwave the cream and jam for about 1 minute. Add the chocolate and let it stand for 5 minutes. Whisk until the chocolate has completely melted and the mixture is smooth. Set the ganache in the refrigerator to firm up, about an hour.
6. Transfer the chilled ganache to a piping bag fitted with a large fluted tip (I use an 864 Ateco). Pipe the filling onto each cheesecake. Decorate with green sprinkles. 

Substitutions

• Large eggs can be used in place of the extra-large eggs.
• Any chocolate creme sandwich cookie, or a knock-off brand of Oreo, can be used. Make sure you measure the weight of the cookies before using. Each Oreo is 11 grams, so you will need a total of 198 grams.

Serving Suggestions

Baileys Cheesecake is a delightful treat on its own, but you can elevate the experience with some creative serving suggestions.

• Consider pairing it with a steaming cup of Baileys Coffee, as the coffee’s rich flavors beautifully enhance the cheesecake’s creamy texture.
• Adding a dollop of lightly sweetened whipped cream, instead of the ganache, introduces a light, airy contrast that complements the dessert perfectly.
• For a touch of elegance, finish it off with green sprinkles or chocolate shavings on top of the ganache, creating a visually appealing and decadently delicious presentation.

Other cheesecake recipes that you may enjoy…

Mini Baileys Cheesecakes

By Nicole Prep: 15 minsCook: 30 minsCool and Refrigeration Time: 2 hrs 5 minsTotal: 2 hrs 50 mins Servings: 18 cheesecakes TheseMini Baileys Cheesecakes are rich, smooth, and bursting with the flavor of Baileys Irish Cream! Their small size also makes them simple to prepare, ideal for sharing, and a must-try for St. Patrick's Day!

Equipment

• 2 12-cup standard muffin pan
• 14-cup food processor
• Pastry tamper
• Pastry bag and tip set

Ingredients 

For the Oreo Crust

• 18 (198 grams) Oreos
• 3 tablespoons (1 ½ ounces) unsalted butter, melted

For the Cheesecake Filling

• 1 pound (16 ounces) brick-style cream cheese, at room temperature
• ⅔ cup (133 grams) granulated sugar
• 6 tablespoons (3 ounces) Baileys Irish Cream, at room temperature
• ⅛ teaspoon kosher salt

For the Chocolate Ganache

• 1 cup (8 ounces) heavy cream
• 8 ounces chocolate (milk, semisweet, or dark), finely chopped
• 1 tablespoon ( ½ ounce) Baileys Irish Cream

Garnish

• Green sprinkles

Instructions 

1. Preheat the oven to 350℉. Line 2 12-cup standard muffin pans with 18 cupcake liners.

For the Oreo Crust

1. In a bowl of a food processor, process cookies into fine crumbs. Drizzle in the butter and pulse until combined. Add one tablespoon of the cookie crumb mixture to each cup. Use a tamper tool to press and even out the crust. Bake for 5 minutes. Set aside to cool slightly, about 10 minutes. Reduce the oven temperature to 325℉. Clean out the bowl of the food processor.

For the Cheesecake Filling

1. In the clean bowl of the food processor, purée the cream cheese, sugar, salt, Baileys, and eggs until completely smooth. Spoon three tablespoons of the cream cheese mixture into each cupcake liner.
2. Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire rack and cool to room temperature. Carefully remove the cheesecakes and transfer to a rimmed baking sheet. Refrigerate for at least 4 hours.

For the Ganache

1. In a small bowl, microwave the cream and jam for about 1 minute. Add the chocolate and let it stand for 5 minutes. Whisk until the chocolate has completely melted and the mixture is smooth. Set the ganache in the refrigerator to firm up, about an hour.
2. Transfer the ganache to a piping bag fitted with a large fluted tip (I used an 864 Ateco). Pipe the filling onto each cheesecake. Decorate with green sprinkles. Refrigerate until ready to serve. Enjoy!

Notes

Leftover cheesecakes can be stored in an airtight container in the refrigerator for 3 days. To freeze, place leftover cheesecakes on a rimmed baking sheet and flash-freeze until hard, about 2 hours. Transfer cheesecakes to a freezer-safe container in one layer and freeze for up to 1 month.

Nutrition

Calories: 255kcal, Carbohydrates: 27g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 246mg, Potassium: 148mg, Fiber: 1g, Sugar: 22g, Vitamin A: 266IU, Vitamin C: 0.1mg, Calcium: 103mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.