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Bailey’s irish cream mini cheesecakes


    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

    Preheat oven to 350F.
    Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
    In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.
    Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
    Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
    Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze…
    Adapted from Bake it after all