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These Mini Baileys Chocolate Cheesecakes are thick, creamy and full of Baileys Irish Cream flavor! Their mini size also makes them easy to make and perfect for sharing!
Why You’ll Love Mini Baileys Chocolate Cheesecakes
These mini cheesecakes are fun-sized. That means you can hold one in each hand, and believe me, you’ll want to! Here are just a few reasons I think these Baileys Chocolate Cheesecakes are the best.
- Amazing texture. If you know me, you know I LOVE cheesecake! This recipe creates a cheesecake that is velvety smooth, creamy and everything cheesecake should be.
- Mini-sized. They are the perfect size for one person to enjoy, but I won’t judge you if you go for seconds! They are also great for when you need to feed a group or need a dessert on the go.
- Easy to make. One of the things I like best about making mini cheesecakes is that they don’t need a water bath to cook properly. That saves time and gets me closer to actually getting to eat these little beauties.
- Perfect for St. Patrick’s Day. In my opinion, any dessert made with Irish cream liqueur is begging to be made and enjoyed on St. Patty’s, but the deliciously unique flavor can be enjoyed any time of the year! Irish cream liqueur has a beautifully sweet blend of spirits, cream, chocolate, and vanilla that you’ll be craving all year long.
Ingredients and Substitutions
Great desserts start with great ingredients! Check out these tips so that you can make the best mini cheesecakes and see the recipe card below for exact ingredient amounts.
To Make the Oreo Crust
- Oreo crumbs – Use Oreo cookie crumbs to form the base of the cheesecake crust. There’s no need to remove the filling from the Oreos. Check the tips below for how to make your own crumbs.
- Butter – Melt the butter to bind the cookie crumbs together. You can use either salted or unsalted butter. Salted butter will give you a little more flavor.
To Make the Baileys Cheesecake Filling
- Cream cheese – Soften the cream cheese to room temperature so that it blends easily with the other ingredients. Make sure to get full-fat bricks of cream cheese and not the tub varieties.
- Sugar – You’ll need granulated sugar.
- Unsweetened cocoa powder – Use a high-quality brand that you enjoy the taste of for the best chocolate flavor.
- Sour cream – Adds rich creamy texture to the mini cheesecakes. Bring it to room-temperature before mixing with the other ingredients so that the filling stays silky smooth. If you don’t have sour cream, heavy cream will also work. The cheesecakes just may need an extra minute or two of baking time.
- Vanilla extract and Irish Cream Liqueur – I used Baileys Irish Cream for the liqueur and love the flavor it adds, but you can use any brand you like.
- Eggs – Use room temperature large eggs (not medium or extra large). See my tips for quickly bringing ingredients to room temperature below.
To Make the Topping
- Heavy whipping cream – Make sure to use cold whipping cream. The temperature of the cream makes a big difference in how well it holds volume and stays stable.
- Powdered sugar – Helps to sweeten the cream and keep it stable so that it never wilts.
- Irish Cream Liqueur – Adds flavor to the whipped cream.
How to Make Mini Baileys Chocolate Cheesecakes
I love a good step-by-step overview of how to make a recipe! I hope these details will help you navigate the process of making mini cheesecakes. Please check the recipe card for more comprehensive directions.
To Make the Oreo Cookie Crust
- Prepare to bake: Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- Mix crumbs and butter: Combine the Oreo crumbs and melted butter. It should have the texture of wet sand when mixed together.
- Fill cupcake liners with crust: Divide the mixture between the cupcake liners and press into the bottoms.
- Bake and cool: Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
To Make the Cheesecake Filling
- Reduce oven temperature: Reduce oven to 300°F (148°C).
- Mix cream cheese, sugar and cocoa on low: In a large bowl, mix the cream cheese, sugar and cocoa until combined. Mix on low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add sour cream, vanilla and Irish cream: Add the sour cream, vanilla extract and Irish cream. Beat on low speed until well combined.
- Beat in eggs one at a time: Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Spoon batter into cupcake liners over the crust: Divide the batter between the cupcake liners and fill most of the way. I used an ice cream scoop to put the batter into each cupcake. You’ll want to fill them mostly to the top. They will puff up a bit while they bake, but they don’t really get any taller.
- Bake: Bake cheesecakes for 12 minutes. You will know your mini cheesecakes are done when they look firm around the edges but still jiggle ever so slightly in the center.
- Cool slowly: Then turn off oven and leave the door closed for another 5 minutes.
- Finish cooling in cracked open oven and fridge: Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
To Make the Topping and Assemble
- Whip cream: To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken.
- Add powdered sugar and Irish cream: Add powdered sugar and Irish cream and continue to whip on high until stiff peaks form.
- Pipe whipped cream: Pipe the whipped cream on top of the cheesecakes.
- Refrigerate: Refrigerate until ready to serve.
Tips for Success
- Make your cookie crumbs. Use a food processor to grind whole cookies (filling and all) into a fine crumb. You’ll need about 11-12 Oreos to make 1 cup of crumbs. Alternately, place cookies in a large plastic bag, and use a rolling pin to crush them until fine.
- Room temperature cream cheese, sour cream, and eggs. Take the ingredients that need to come to room temperature out of the fridge an hour or so before beginning so that they can soften. Skipping the softening step will result in lumpy filling. If you want to speed up the process you can do the following: cut the cream cheese into cubes or slices, measure out the sour cream you need and spread it in a thin layer in a bowl, and submerge the eggs in lukewarm water for a few minutes.
- Mix slowly and not too much. When making the cheesecake filling, mix on low speed just until everything is combined. Mixing at high speed will introduce air into the batter. So will over-mixing. If there is excess air in the batter, the cheesecakes are more likely to get large air bubbles.
- Scrape the bowl. As you add and mix ingredients into the cheesecake batter, frequently use a rubber spatula to scrape down the sides of the bowl. This will help ensure that all of the ingredients make it into the batter and are well incorporated.
- Cool gradually. The mini cheesecakes need to cool down slowly to make sure their tops don’t crack. They start the cooling process in the closed oven and then with the oven door cracked. The cheesecakes will continue to cook and firm up during this process. Please don’t skip these steps before putting them in the fridge to cool completely.
- Cold heavy whipping cream. The whipping cream should be cold and straight out of the fridge when it is whipped so that it will hold volume properly.
How to Store
- Refrigerate. Arrange the cooled and topped cheesecakes in a single layer in an airtight container. Close the container and store them in the refrigerator for up to 5 days. You can take the wrappers off of the cheesecakes or leave them on. It won’t make a difference.
- Freeze. Arrange the cheesecakes in a single layer in an airtight container. I would leave off the topping, if you can and add that later. Seal the container and store it in the freezer for up to 3 months. Allow the desserts to thaw in the refrigerator before adding the topping and serving.
More Baileys Dessert Recipes
- No Bake Baileys Cheesecake
- Baileys Chocolate Cream Pie
- Baileys Brownie Cheesecake
- Baileys Fudge Brownies
- Mini Baileys Chocolate Cheesecake Trifles
- Baileys Chocolate Cookies
- No Bake Baileys Irish Cream Cookie Balls
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Recipe
Mini Baileys Chocolate Cheesecakes
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-14 mini cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Baileys Chocolate Cheesecakes are thick, creamy and full of Baileys Irish Cream flavor! Their mini size also makes them easy to make and perfect for sharing!
Ingredients
Crust
- 1 cup (134g) Oreo cookie crumbs
- 2 tbsp unsalted butter, melted
Cheesecake Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1/2 cup (115g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) Irish Cream Liqueur
- 2 large eggs, room temperature
Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 2 tbsp (30ml) Irish Cream Liqueur
Instructions
Make the crust
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
- Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
Make the filling
- Reduce oven to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and cocoa until well combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl as needed. It’s a thick mixture.
- Add the sour cream and vanilla extract and beat on low speed until well combined.
- Add the Irish cream and beat on low speed until well combined.
- Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Divide the batter between the cupcake liners and fill most of the way.
- Bake cheesecakes for 12 minutes, then turn off oven and leave the door closed for another 8 minutes. You will know your mini cheesecakes are done when they look firm around the edges but still jiggle ever so slightly in the center.
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
Make the whipped cream
- To make the whipped cream, add the heavy whipping cream to a large mixer bowl and whip on high speed until it begins to thicken.
- Add powdered sugar and Irish cream and continue to whip on high until stiff peaks form.
- Pipe whipped cream onto each mini chocolate cheesecake, then top with a drizzle of chocolate sauce or chocolate shavings, if desired.
- Refrigerate cheesecakes until ready to serve. Store well covered or in air-tight container. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 306
- Sugar: 21 g
- Sodium: 158.7 mg
- Fat: 18.9 g
- Carbohydrates: 28.9 g
- Protein: 4.6 g
- Cholesterol: 72.9 mg
Would like to make these tomorrow. What size cupcake pan? Regular or mini? Thanks.
A regular size cupcake pan. They are “mini” because they aren’t a full 9 inch cheesecake. 🙂
Which size scoop. Ice cream scoops themselves do come in different sizes. Do you fill 2/3 or 3/4. I have 2 different cupcake pans that are shaped differently like one is wider the other is taller but narrower then the wider one. Get my point,.
My scoop is roughly 4 tablespoons.
What kind of chocolate sauce do you use!
The chocolate sauce in the photos is Smuckers chocolate sundae syrup. But feel free to use something else.
I love this recipe thank you so much, I use your cheesecake recipes a the time they always come out perfect . My question is instead of the chocolate can you substitute flour?
That might be kind of a lot of flour. If you want to leave out the cocoa powder, I would add 2 to 3 tablespoons of flour.
This recipe sounds delicious I was wondering, if you were to use a mini cupcake pan what would the cook time be?
I’ve never made cheesecakes that small, so I’m not sure.
Your recipe and nutrition says mini cheesecakes, but you use a reg size cupcake pan. How is that considered mini? Thank you!! 🙂
A full sized cheesecake is typically 9 inches. So these are mini because they are smaller than that.
Was wondering if these can be frozen?
Yes, definitely. I would just freeze them before adding the whipped cream on top.
These cheesecakes were PERFECT! Absolutely delicious and the ideal size for a small, but decadent dessert! Will keep this recipe on hand for the future.
So glad you enjoyed them!
I followed this recipe exactly as instructed including ingredients, which I normally modify when I try a new recipe. The cheesecakes turned out perfect. They were not soft or jiggly and they were delicious. I was unclear whether I should ground-up the entire Oreo cookie for the crust since I couldn’t purchase Oreo crumbs in a grocery store so I scraped the filling out of 10 Oreo cookies and put them in the food processor. This equals one cup. on another note, these are delicious, but next time I might omit the cocoa in the cheesecake and add 1/4 to 1/2 a cup of mini chocolate chips, The question or challenge that I had living in Florida is once I took the cheesecake out of the fridge with the homemade whipped topping, the whipped cream seemed to melt right away. I’m wondering if there’s some solution to that in the hot, humid climates. Definitely a do again. .
I’m glad you enjoyed them! And next time, you don’t need to remove the filling from the Oreos. 🙂
Something seems to be missing like a little flour because they had no consistency. After baking for 12 minutes they were like soup and barely lukewarm. Baked for 2 more 10-minute increments and they were like mush. Was disappointed since they looked so good.
It sounds like you need to calibrate your oven. I’m certain it’s not the recipe. They should bake if placed in properly heated oven.
Mine failed they were too soft to remove paper just like a moose.
It sounds like they were under baked.
I’m not sure if I missed it or not, but how long are these good for?
They should be good for 3-4 days in the fridge.