Mini Baileys Chocolate Cheesecakes
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These Mini Baileys Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. With the irish cream liqueur they are also a great treat for St. Patrick’s Day.
So recently my grandmother asked me why I’ve stopped talking about my personal life on the blog. She obviously misses catching up on what’s going on with me via the blog and wasn’t happy about it.
The answer? Well, it’s hard to write about a personal life when you don’t have one. 😉
The truth is, between maintaining this blog, writing my cookbook and keeping up with my other job it doesn’t leave much time for other things. When the hubs and I finally have a chance to hang out and relax, we are tired and boring. The most interesting thing going on is that I finally got him to watch The Bachelor with me. A major win.
Fortunately I’ve actually been out of town the last two weekends and have gotten to have a little bit of fun. My cousin had a bridal shower that I helped plan (decorate) and I was at a blogger retreat for the last 4 days. The retreat was awesome. I always love spending time with fellow bloggers that I admire and can learn from. I got to meet a few bloggers I’d never met in person and spend time with some of my faves.
My friend, Julianne, actually flew into Atlanta to drive with me to Myrtle Beach, so we got to spend some nice time together. She came back to our house for a day after the retreat before flying back to California and it was a lot of fun to spend time together outside of a conference or retreat – even if was just 24 hours. She even got a chance to organize my prop shelves (she’s the organizer of the friendship).
We obviously share a love of desserts and she got a chance to try a couple of mine while in town. Sadly she didn’t get to try this one.
I loved the ease of making these as mini cheesecakes. They bake right in a cupcake pan so there’s no need for a pesky water bath.
Like with making a regular cheesecake, the crust comes first. Just divide the mixture of oreo crumbs and butter between the cupcake liners and press them into the bottom. The crusts are baked for about 5 minutes.
The filling has all the usual cheesecake suspects. Beat together the cream cheese, sugar and cocoa first. It’s best to mix on low speed to keep from incorporating too much air. The sour cream, vanilla extract and irish cream are added next. Finally, the eggs.
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.
Like with a regular cheesecake, you’ll want to cool the cheesecakes slowly to help prevent from cracking before putting in the fridge to cool completely. Once they’re ready, top the cheesecakes with some irish cream whipped cream, drizzle with a bit of chocolate sauce and devour.
You might also like:
No Bake Baileys Cheesecake
Baileys Chocolate Cream Pie
Baileys Brownie Cheesecake
Baileys Fudge Brownies
Baileys Chocolate Cupcakes
Mini Baileys Chocolate Cheesecake Trifles
Baileys Chocolate Cookies
No Bake Baileys Irish Cream Cookie Balls
Mini Baileys Chocolate Cheesecakes
- Yield: 12-14 Mini Cheesecakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
CRUST
- 1 cup oreo crumbs
- 2 tbsp butter, melted
FILLING
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 6 tbsp (42g) cocoa
- 1/2 cup (120ml) sour cream
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) Irish Cream Liqueur
- 2 eggs
WHIPPED CREAM AND TOPPING
- 3/4 cup (180ml) heavy whipping cream
- 6 tbsp (43g) powdered sugar
- 2 tbsp (30ml) Irish Cream Liqueur
- Chocolate sauce
Instructions
CRUST
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
3. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND TOPPING
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, vanilla extract and irish cream. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 12 minutes, then turn off oven and leave the door closed for another 5 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and irish cream and continue to whip on high until stiff peaks form.
9. Pipe the whipped cream on top of the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve.
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
I feel you. Working two jobs is no joke. There isn’t much time to do anything but collapse at the end of the day and hope there’s something good streaming on Netflix. Here’s hoping things slow down soon!
And these do look incredible, so it’s too bad that julianne didn’t try them. She understands amazing dessert!
How many does this make?
It’s listed just under the title in the pink recipe card – 12-14 cheesecakes.
You are so busy, girl! You are such an inspiration to us though! These mini cheesecakes would be so perfect to have… in my face…. right now….! 🙂 Keep killin’ it! You got this.
These cheesecakes look incredible! I love anything spiked with Bailey’s this time of year!
Yes. Sadly is right! Miss you already!
Miss you too friend!
I absloutely love your blog!! 🙂 <3
This is awesome!
These look so incredible! What size cupcake tins do you recommend using?
I just use the regular ones I use for cupcakes. Any size should be fine.
You sound super busy! I would have a hard time sharing these delicious treats!
These look really sensational. I am so glad that you got some time to chill and relax a bit. Give yourself a break sometimes.
Thanks girl! And me too 🙂 And glad we got to hang out! I have three weeks left – then I can chill again! 🙂
First of all, I want to say I love your blog and except for cheesecake, we don’t really like cake! And yet, I find myself drooling over everyone you post! I have recommended your blog to lots of people and everyone loves your cakes!
I want to make these cheesecakes but have a question-did you make your chocolate sauce? If not, do you mind sharing what brand you used? For some reason, I just can’t think of a brand that will produce the look yours does. I don’t want messy looking cheesecakes so would appreciate a little advice please! Thanks!
Thanks Vickie! I’m so glad you enjoy the blog! 🙂
I use this chocolate sauce. I like the squeeze bottle and when it’s been in the refrigerator and cold, it’s just the right consistency.
Thank you so much for your prompt reply! Have a Happy St. Pat’s Day and blessed weekend!
Lindsay I have a silly question what do you do with Oreo filling?
I leave the filling in the oreos.
Thanks for another fantastic recipe! Everyone loved them – they were the perfect size and they tasted amazing.
Awesome! 🙂 So glad you enjoyed them!
Hi Lindsay,
I wanted to check – if instead of making cupcakes, I wanted to make a regular cake instead, using the same proportions, what size cake would this recipe yield? Also, should I change the baking time if making a cake. Thanks.
This recipe is half of the usual recipe I us for a 9 inch cheesecake. If you stick with the ingredients as listed, maybe a 6 inch? But you could double the ingredients and mane a 9 inch. You would definitely need to increase baking time. I haven’t done a 6 inch, so I can’t say for that. But for a 9 inch, I’d say about 1 hr and 20-30 minutes. There’s a cooling process though. If you look at my full sized cheesecakes, they all are about the same in the cooling part.
Do you think the recipe would work “as is” if I were to make these in the little 4oz mason jars?
Yes, I think they’d be great!
Hi Lindsay I have children and I would love to make this recipe, but I was wondering I there is a non-alcoholic version that would still taste the same?
I’m not sure that it’d taste exactly the same, but you could try the baileys coffee creamer. You’d get some of the baileys flavor, it just might not be quite as strong.
Hey Lindsay!
Could i just omit the Irish Cream Liqueur in the filling or should I replace it with 1/4 cup of milk?
Thanks so much!
I’d suggest replacing it with either milk or additional sour cream.
Hi, I would like to know if I can make the cupcakes a day before and then top with the whip cream the next day ?
Yes, certainly.
I cooked for the 12 minutes but are really still runny
Amazing recipe! I’ve made it three times this month. I did need to increase the cooking time, as they were still liquid after 12 minutes. I wonder why that is.
I’m so glad you’re enjoying them! Part of the thing with the baking time is that I usually bake them initially until they are set around the edges and still soft in the middle. The cooling process allows them to continue baking and cool slowly to prevent cracking. If you are baking them longer and not having a problem with cracking, then that’s great! 🙂
Made these yesterday for a neighborhood Christmas gathering and I’m going to have to make another batch today — because they NEED to be shared, SO GOOD❣ I’m also going to try a version with creme de menthe/mint Oreos. I made a different mini cheesecake recipe using Andes mints/mint extract yesterday as well and they simply couldn’t compete with the perfection of your Bailey’s ones!! (I’m betting that your base recipe/cooking approach with the mint substitutions will make all the difference, have you tried it already?) Thank you so much for sharing this.
I’m so glad you enjoyed them! I haven’t made a mini mint version, but that’s a great idea! I do have a Mint Oreo full sized cheesecake. You could use that as a guide to help make it mini like these. 🙂
That looks amazing too, thx so much for the link!
I need to know if you can freeze these and take them out and ice them for a Christmas party/
Thank you in advance for this , it looks so good.
I haven’t tried it so I don’t know for sure. I’d think it’d be ok.
If I wanted to make these bite sized in a mini muffin pan what would the suggested baking and cooling times be?
Thanks
I haven’t made them that small before, so I’m not sure. It shouldn’t be long – less than 10 minutes.
Hi Lindsay….it’s good to know that i found such a great blog right here. Anyway, can i substitute irish cream with other ingredient? Fyi, i can find those ingredient in my country (Indonesia) and i figure it contains alcohol so impossible for me to use it. Thank you in advance
Would you be looking to make them just plain chocolate? If so, you can just leave out the Baileys and reduce the baking time by a few minutes.
You just made my day with this post. I will keep it in mind for next family get together.
Thank You Admin :”)
So everything else about this recipe is great the whip cream part. Tried it twice already and both times it’s fine…until I add the Irish cream. Then it turns into something that looks like uncoagulated cat vomit. Don’t know what I was doing wrong, but I had to go with a cream cheese frosting recipe instead. It held the liquor great, I was just super angry that I wasted all that heavy whipping cream for nothing. Fortunately, chugging some Irish cream helped. Anyway, just thought you should know in case someone else encounters the same thing I did.
Did you use the full amount of powdered sugar? I know people reduce it sometimes, but it’s needed in this to stabilize the whipped cream.
These are AMAZING!! I made them this weekend for St. Patrick’s Day and they turned out perfectly! My friends were raving about them 🙂 thanks for sharing!
So glad you enjoyed them!
Hello, I can make this into a whole cheesecake pie?
You can! You’d want to double the ingredients and bake in a 9 inch pan in a water bath for an hour, then turn off the oven and leave it in there for another 30 minutes, then crack the oven door for another 30. I hope that helps!
Have you ever substituted Kahlua for the Baileys? That’s what I have on hand, from making the amazing Kahlua cheesecake!
Love your recipes and even gave your cookbook as part of a bridal shower present!
Sorry for the delay! I haven’t done it with these, but I’m sure it’d work just fine. I’m glad you enjoyed the Kahlua one!
Thanks so much Catherine!
May I ask how many Oreo cookies make a cup of crumbs?
About 8-10 Oreo cookies.
I’m going to make these for our St. Patrick’s Day party, but need to prepare a day or two ahead of time. Can I put the whipped cream and chocolate on and then refrigerate for that long, or do I need to do that right before serving?
The whipped cream should be fine to add ahead, but I might add the chocolate sauce before serving.