Boozy Baileys Mini Cheesecakes
User Reviews
5
Boozy Baileys Mini Cheesecakes
Description
This recipe begins with grinding whole Oreo cookies, including the white filling, into fine crumbs then mixing them with melted butter to form a firm yet crumbly crust pressed into muffin cases. After chilling, the crust provides a crunchy base that contrasts with the soft filling.
The filling is a blend of cream cheese, Irish cream liqueur, powdered sugar, chocolate, and whipped double cream folded together to achieve a smooth, airy texture with a balanced sweetness and boozy warmth. Once poured over the crusts and chilled for a few hours, the cheesecakes become set yet creamy.
Finished with grated chocolate on top, these mini cheesecakes offer a small, elegant portion ideal for gatherings or dessert platters. They can be made in advance and refrigerated or frozen, though freezing might alter the creamy texture somewhat.
Ingredients
For the crust
- 1 1/2 packets (250g) Oreo cookies
- ~1/4 cup (100g) butter
For the filling
- ~2 cups (450g) cream cheese
- ~7 fl oz (200ml) cream whipped, double
- ~1/3 cup (50g) chocolate plus extra for topping, grated
- ~1 cup (100g) powdered sugar aka icing sugar
- ~2.7 fl oz (80ml) Irish cream liqueur
Instructions
- Roughly break the Oreo biscuits into a food processor. Blitz the biscuits on a high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan then add the biscuit crumbs and mix until it's thoroughly combined.
- Divide the biscuits between 9 muffin cases and press down with the back of a teaspoon to form a base, refrigerate for 1 hour.
- To make the filling add the cream cheese, Irish cream liqueur, icing sugar, chocolate in a large bowl and lightly whip together. Fold in the whipped cream until thoroughly combined.
- Divide the mixture into the muffin cases and refrigerate for at least 2-3 hours.
- To serve simply remove from the muffin cases and sprinkle over a little extra grated chocolate.
Notes
- The entire Oreo cookie including the white filling is used for the crust, no need to separate.
- You can prepare these cheesecakes ahead and store them in the fridge or freezer; note freezing may change the creamy texture slightly.
- Milk or dark chocolate can be used based on preference.
- Using high-quality cream cheese improves the flavor and texture of the filling.
- Prep time is about 10 minutes plus 5 hours chilling.
- This recipe uses metric measurements with approximate imperial conversions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9mini cheesecakes
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 103mg | 34% |
| Sodium | 353mg | 15% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 1208IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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