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Mini Baileys Irish Cream Cheesecake

Bust out your muffin pan... because we're making Mini Baileys Irish Cream Cheesecakes! These little cuties feature an Oreo cookie crust, creamy Baileys cheesecake filling, and a thick layer of chocolate ganache! If you love Baileys, this is sure to become a favorite cheesecake recipe. And it's perfect for St. Patrick's Day!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
3 hrs
Total Time
3 hrs 55 mins
Servings: 2 dozen
Course: Dessert
Cuisine: American

Ingredients

For the Oreo Cookie Crust:
  • (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons (4 ounces) unsalted butter, melted
For the Baileys Irish Cream Cheesecake Filling:
  • 16 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs 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
  • Grated chocolate, for decoration, optional

Instructions

For the Oreo Cookie Crust:
    Cup of Yum
  1. 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.
  2. 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.
  3. Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.
  4. 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.
  5. Reduce oven to 300°F.
For the Baileys Irish Cream Cheesecake Filling:
  1. 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. 
  2. 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. 
  3. Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
  4. Bake in preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
  5. 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:
  1. Add the chopped chocolate to a medium-sized heatproof bowl.
  2. 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.
  3. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.