Baileys Irish Cream Mini Cheesecakes

Who doesn’t love a cup of Baileys. Well, what if you decided to add the Irish cream to a fun cheesecake mixture?

This recipe calls for that, and it lets you put together mini cheesecakes that you will love.

The beauty of this too, is that it’s gooey, chocolatey, and made with Oreos, and comes with a mouth-watering cheesecake texture that you can’t get enough of. They also have the light, fluff feeling that cheesecake does, making it something wonderful that you can enjoy.

If you want desserts without feeling guilty, then this is it, for it’s a great recipe that does just that, and lets you truly enjoy the taste of baileys in a little mini cheesecake.

Ingredients:

For the crust:

16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:

16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:

4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Steps

Preheat your oven to 350, and from there, take the Oreos that are ground along with the melted butter, placing them in a bowl until everything is completely combined.

Spoon the mixture into 24 mini cheesecake cups, and then press them downwards until there is a flat bottom to them. if you have a container or a cup that’s small enough to get in there, that works too.

Bake these partially for about 10 minutes, then take them out.

Get a large bowl and then beat the sugar and the cream cheese until it becomes fluffy and light, and then beat in the eggs, once each. Finally, stir in the baileys, the sour cream, and the vanilla to this as well.

Spoon or pour your batter directly into the cheesecake cups that are there, to fill it about less than half.

Add in the chocolate that’s melted, and fill all of this until it’s about ¾ full

Bake the little cups for about 25-28 minutes or until they’re all the way cooked. From there, take them out, and then, put them on a rack that’s wired to help them cool down.

Once you’ve finished the cheesecakes, and they’re sitting to be cool enough to handle, you can loosen the sides of this with a knife that’s plastic, and then, you can remove them, which you can do by pressing up on the bottoms which are removable.

Then, you can arrange these on a waxed paper, and from there make the glaze.

Combine the ingredients for the glaze until they’re combined, and then, put them on the little cheesecakes. Wait a little bit for the glaze to set on these fully before you serve them. enjoy these wonderful little desserts that are great for any occasion.

Try these cookies today and see if you like them.

Baileys Irish Cream Mini Cheesecakes

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the crust:

• 16 16 whole Oreo, finely ground in food processor

• 3 tablespoons 3 melted butter

• For the filling:

• 16 oz 16 (2-8-oz pkg) cream cheese

• 1/2 cup 1/2 sugar

• 2 2 eggs

• 1 1/3 cups 1 1/3 sour cream

• 3 Tablespoons 3 Bailey’s Irish Cream

• 1 teaspoon 1 vanilla extract

• 6 ounces 6 semi-sweet chocolate, melted and cooled slightly

• For the ganache glaze:

• 4 ounces 4 bittersweet chocolate, coarsely chopped

• 1/2 cup 1/2 heavy cream

• 2 teaspoons 2 light corn syrup

Directions

• Preheat your oven to 350, and from there, take the Oreos that are ground along with the melted butter, placing them in a bowl until everything is completely combined.
• Spoon the mixture into 24 mini cheesecake cups, and then press them downwards until there is a flat bottom to them. if you have a container or a cup that’s small enough to get in there, that works too.
• Bake these partially for about 10 minutes, then take them out.
• Get a large bowl and then beat the sugar and the cream cheese until it becomes fluffy and light, and then beat in the eggs, once each. Finally, stir in the baileys, the sour cream, and the vanilla to this as well.
• Spoon or pour your batter directly into the cheesecake cups that are there, to fill it about less than half.
• Add in the chocolate that’s melted, and fill all of this until it’s about ¾ full
• Bake the little cups for about 25-28 minutes or until they’re all the way cooked. From there, take them out, and then, put them on a rack that’s wired to help them cool down.
• Once you’ve finished the cheesecakes, and they’re sitting to be cool enough to handle, you can loosen the sides of this with a knife that’s plastic, and then, you can remove them, which you can do by pressing up on the bottoms which are removable.
• Then, you can arrange these on a waxed paper, and from there make the glaze.
• Combine the ingredients for the glaze until they’re combined, and then, put them on the little cheesecakes. Wait a little bit for the glaze to set on these fully before you serve them. enjoy these wonderful little desserts that are great for any occasion.
• Try these cookies today and see if you like them.

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