Boozy Baileys Mini Cheesecakes Recipe

Introduction

These Boozy Baileys Mini Cheesecakes are a delightful treat perfect for parties or a special dessert. Combining the rich flavor of Irish cream liqueur with creamy cheesecake and a chocolatey Oreo base, they are sure to impress your guests.

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

1. 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.
2. Step 2: Divide the biscuit mixture evenly between 9 muffin cases. Press down with the back of a teaspoon to form a firm base. Refrigerate for 1 hour to set.
3. Step 3: To make the filling, add the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate to a large bowl. Lightly whip together until smooth.
4. Step 4: Gently fold in the whipped double cream until the mixture is thoroughly combined and smooth.
5. Step 5: Divide the cheesecake filling into the muffin cases over the set bases. Refrigerate for at least 2 to 3 hours until firm.
6. Step 6: To serve, carefully remove the mini cheesecakes from the muffin cases and sprinkle with extra grated chocolate on top.

Tips & Variations

• For a stronger Baileys flavor, add a splash more Irish cream liqueur but adjust the cream cheese accordingly to keep the filling firm.
• Try swapping Oreos for chocolate digestives or graham crackers for a different base taste.
• Use dairy-free cream and cream cheese to make a vegan-friendly version, but check if the Irish cream liqueur is suitable or replace with a non-alcoholic option.
• Decorate with whipped cream swirls or chocolate shavings to make them look more festive.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. Keep them in an airtight container to prevent them from drying out or absorbing other odors. When ready to serve, let them sit at room temperature for 10-15 minutes for the best texture. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be made up to 2 days in advance and kept refrigerated. This also allows the flavors to develop nicely.

Can I use a different type of alcohol instead of Baileys?

Absolutely! You can substitute Irish cream liqueur with other creamy liqueurs like Kahlua or Amarula, or even non-alcoholic Irish cream alternatives if preferred.

Boozy Baileys Mini Cheesecakes Recipe

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★★★★★

4.7 from 81 reviews

These Boozy Baileys Mini Cheesecakes are a luscious treat combining a chocolatey Oreo base with a creamy, boozy Baileys-infused filling. Perfectly portioned into mini sizes, they offer indulgent flavors of Irish cream liqueur and chocolate, making them ideal for parties or special occasions. The no-bake method ensures an easy preparation with a rich, smooth texture that melts in your mouth.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 5 minutes (melting butter only)
• Total Time: 3 hours 25 minutes (including chilling time)
• Yield: 9 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Irish-inspired

Ingredients

Scale 1x2x3x

Base

• 1 1/2 packets (250g) Oreos
• ~1/4 cup (100g) Butter

Filling

• ~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

1. Prepare the base: Roughly break the Oreo biscuits into a food processor and blitz on high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan, then add the biscuit crumbs and mix thoroughly to combine the mixture well.
2. Form the crust: Divide the biscuit mixture evenly between 9 muffin cases and press down firmly using the back of a teaspoon to form a solid base. Place the muffin cases in the refrigerator and chill for 1 hour to set.
3. Make the filling: In a large bowl, add the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate. Lightly whip these ingredients together until smooth and creamy. Then gently fold in the whipped double cream until fully combined, ensuring a light and fluffy consistency.
4. Assemble the cheesecakes: Spoon the filling mixture evenly into the chilled biscuit bases within the muffin cases. Smooth the tops as needed. Refrigerate the assembled mini cheesecakes for at least 2 to 3 hours to allow the filling to set properly.
5. Serve: Once set, carefully remove the cheesecakes from the muffin cases. Sprinkle extra grated chocolate over the tops as a decorative and flavorful garnish before serving.

Notes

• Use full-fat cream cheese and double cream to achieve the best creamy and rich texture.
• Make sure to chill the bases thoroughly to prevent the filling from sliding off.
• If desired, substitute Oreos with any other chocolate sandwich biscuits for variety.
• For a firmer cheesecake, refrigerate overnight.
• Handle the mini cheesecakes gently when removing from muffin cases to keep their shape intact.

Keywords: Baileys cheesecake, mini cheesecakes, no-bake dessert, Irish cream dessert, Oreo crust, boozy cheesecake