Mini Baileys Irish Cream Cheesecake
User Reviews
5
Mini Baileys Irish Cream Cheesecake
Description
This recipe starts with an Oreo cookie crust pressed into lined muffin tins and baked briefly to set. The cheesecake filling blends soft cream cheese, sour cream, sugar, and vanilla, combined with eggs and Baileys Irish Cream for a distinct flavor. Ground cinnamon and espresso powder add subtle warmth and depth, complementing the chocolate base.
After baking at a controlled temperature to prevent cracking, the cheesecakes are topped with a rich chocolate ganache made from semi-sweet chocolate and heavy cream. The mini size provides convenient individual portions ideal for dessert offers or gatherings, with a creamy texture and a smooth top layer of chocolate.
They are a way to enjoy the flavor combination of Baileys Irish Cream and cheesecake in a handheld, visually appealing dessert that balances sweetness and mild spice from the added cinnamon and espresso.
Ingredients
For the Oreo Cookie Crust:
- Oreo cookies regular full-size package, crushed into fine crumbs, 36 sandwich cookies
- 8 tablespoons butter unsalted, 4 ounces, melted
For the Baileys Irish Cream Cheesecake Filling:
- 16 ounces cream cheese full-fat, very soft, use brick-style for best results
- 1/2 cup sour cream at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg large plus 1 egg yolk, at room temperature
- 1/3 cup Baileys Irish cream
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground espresso powder
For the Chocolate Ganache:
- 6 ounces semi-sweet chocolate finely chopped
- 1/2 cup heavy cream
- chocolate grated, for decoration, optional
Instructions
For the Oreo Cookie Crust:
- Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
- Place the cookies in the body of a small food processor - or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
- Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
- Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.
- Reduce oven to 300°F.
For the Baileys Irish Cream Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined.
- Turn the mixer off and, using a rubber spatula, gently stir in the Irish cream, mixing until evenly combined. Fold in the cinnamon and espresso powder.
- Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
- Bake in preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Remove the pans from the oven and place on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
For the Chocolate Ganache:
- Add the chopped chocolate to a medium-sized heatproof bowl.
- In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using.
- Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.
User Reviews
Overall Rating
5
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