Description
These Boozy Baileys Mini Cheesecakes are a delightful no-bake dessert featuring a rich Oreo crust and a luscious Irish cream-flavored filling. Perfectly creamy and lightly boozy, these individual cheesecakes are topped with grated chocolate for an indulgent finish, making them an ideal treat for parties or a special occasion.
Ingredients
Scale
Crust
- 1 1/2 packets (250g) Oreos
- ~1/4 cup (100g) Butter
Filling
- ~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
- Prepare the crust: Roughly break the Oreo biscuits and place them in a food processor. Blitz on high speed until they become fine breadcrumbs. Melt the butter in a saucepan and mix it thoroughly with the Oreo crumbs to create a cohesive base mixture.
- Form the crust bases: Divide the biscuit and butter mixture evenly between 9 muffin cases. Press down firmly with the back of a teaspoon to compact the base. Refrigerate the bases for 1 hour to set.
- Make the filling: In a large bowl, lightly whip together the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate until smooth. Gently fold in the whipped double cream, ensuring the mixture is well combined but still light and airy.
- Assemble mini cheesecakes: Spoon the cream cheese mixture evenly over the chilled Oreo crusts in each muffin case.
- Chill to set: Refrigerate the assembled cheesecakes for at least 2 to 3 hours, allowing the filling to firm up completely.
- Serve: Remove the mini cheesecakes from the muffin cases carefully and sprinkle with extra grated chocolate before serving for an elegant touch.
Notes
- For a firmer crust, you can bake the Oreo base at 350°F (175°C) for 5 minutes after pressing into the muffin cases, though this is optional as the butter creates a solid base upon chilling.
- You can substitute the Irish cream liqueur with a non-alcoholic coffee or chocolate liqueur for an alcohol-free option.
- Ensure the double cream is whipped to soft peaks before folding in to maintain a light texture.
- Store leftover mini cheesecakes in the refrigerator for up to 3 days; do not freeze as the texture may change.
- Use room temperature cream cheese for easier mixing and a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Keywords: mini cheesecakes, Bailey's cheesecake, no-bake dessert, Irish cream dessert, Oreo crust cheesecake, boozy cheesecake
