Name: Boozy Baileys Mini Cheesecakes Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Irish
Ingredients: 1 1/2 packets (250g) Oreos; ~1/4 cup (100g) Butter; ~2 cups (450g) Cream cheese; ~7 fl oz (200ml) Double cream, whipped; ~1/3 cup (50g) Grated chocolate, plus extra for topping; ~1 cup (100g) Powdered sugar (icing sugar); ~2.7 fl oz (80ml) Irish cream liqueur

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Introduction

These Boozy Baileys Mini Cheesecakes are indulgent, creamy treats with a rich Irish cream twist. Perfect for parties or a special dessert, they combine a chocolatey Oreo base with a luscious Baileys-flavored filling. Easy to make and irresistibly delicious, they’re sure to impress your guests.

A close-up image of a small dessert with two clear layers placed on a white marbled surface; the bottom layer is dark brown, dense, and crumbly like a cookie or brownie crust, while the top layer is thick, creamy, and white with tiny specks throughout, indicating some crunchy bits mixed in; the dessert is topped with a few medium-sized milk chocolate curls that add texture and visual contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 packets (250g) Oreos
~1/4 cup (100g) Butter
~2 cups (450g) Cream cheese
~7 fl oz (200ml) Double cream (whipped)
~1/3 cup (50g) Grated chocolate (plus extra for topping)
~1 cup (100g) Powdered sugar (icing sugar)
~2.7 fl oz (80ml) Irish cream liqueur

Instructions

Step 1: Roughly break the Oreos into a food processor and blitz on high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan, then add the biscuit crumbs and mix until fully combined.
Step 2: Divide the biscuit mixture evenly between 9 muffin cases. Press down firmly with the back of a teaspoon to form a base. Refrigerate for 1 hour to set.
Step 3: In a large bowl, lightly whip together the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate. Gently fold in the whipped double cream until the mixture is smooth and well combined.
Step 4: Spoon the filling evenly into the prepared muffin cases over the chilled bases. Refrigerate for at least 2–3 hours to allow the cheesecakes to set completely.
Step 5: When ready to serve, carefully remove the mini cheesecakes from the muffin cases and sprinkle with extra grated chocolate for a finishing touch.

Tips & Variations

For a stronger chocolate flavor, use dark chocolate for the base and topping.
If you prefer a non-alcoholic version, substitute the Irish cream liqueur with an equal amount of cream or milk.
Chilling the cheesecakes overnight will enhance their texture and flavor.
Try adding a few drops of espresso to the filling for a mocha twist.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. For best results, keep them in an airtight container to prevent them from absorbing other fridge odors. Reheat is not recommended; serve chilled for optimal texture and flavor.

How to Serve

The image shows small dessert cups with two distinct layers on a white marbled surface. The bottom layer is dark brown, dense, and crumbly, resembling a chocolate cookie crust. The top layer is thick, creamy, and white with small dark chocolate flakes mixed throughout, giving it a textured look. On the very top, there are curled dark brown chocolate shavings scattered lightly, adding a decorative touch. The focus is on the front dessert cup, with two more similar cups blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare them up to 24 hours in advance. Just keep them refrigerated and covered until ready to serve.

Can I use a different type of cookie for the base?

Absolutely. Chocolate graham crackers or digestive biscuits can be substituted for Oreos, but the flavor and texture will vary slightly.