These Boozy Baileys Mini Cheesecakes are so easy to make and are the perfect festive party food, they'll be gone in no time!
This time of the year is all about celebrations, parties, flowing glasses of Prosecco and indulgent little bites.
Making party food is so fun and easy, I basically just think of my favourite dishes and make them in miniature form.
Eggplant Parmigiana cut into small rounds, stuffing ball bites, Beef lasagne cups and these Boozy Baileys Mini Cheesecakes.
These mini cheesecakes are so easy to make, there's hardly any work involved, they taste incredible and give an extra special touch to any party spread.
Serve them with my Ultimate Chocolate Martini for an incredible and decadent festive treat!
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What cases to use to make mini cheesecakes
I used individual foil muffin cases that I bought from the supermarket to make these cheesecakes.
The foil cases give a nice smooth edge however regular muffin cases work just as good and are a little easier to unwrap.
You can also use a mini cheesecake mould that has removable bottoms if you have that, they work perfectly.
Tip: Regular muffin cases work well too and are so inexpensive and easy to find. Note that you will get a crimped edge around the sides and you should place them inside a muffin pan to make them easier to fill.
How to make Boozy Baileys Mini Cheesecakes
To make these yummy Boozy Baileys Mini Cheesecakes I first of all crush Oreo biscuits in a food processor until they resemble very fine breadcrumbs.
I add them to melted butter and mix it all together. The Oreo base is then pressed into the muffin cases and left to set in the fridge for one hour.
Meanwhile, have a little sip of that yummy Irish cream liqueur 🙂
To make the filling I simply whip together some cream cheese, icing (powder) sugar, Irish cream liqueur and grated chocolate.
I then fold in some whipped cream which makes it light and delicious before filling each muffin case with the topping.
They are then placed in the fridge for at least 2-3 hours and that's it!
Hardly any work involved, nothing that's gonna break a sweat anyway and you'll have yourself the most delicious and exciting Baileys mini cheesecakes that everyone will love. YUM indeed :).
Top tips for making this recipe
- Use the whole cookie - The whole oreo is used including the white middle there's no need to remove it first
- What chocolate to use - ou can use milk or dark chocolate for this recipe.
- Cream cheese - Use high-quality cream cheese with a thicker consistency for best results.
- Storing and freezing - You can make these in advance and store in the fridge or freezer (bear in mind that freezing for long periods can change the creamy texture slightly)
More Fun Desserts You Might Like
- No Bake Chocolate Cheesecake
- Lady’s Kisses – Baci di Dama (Italian Cookies)
- Panettone Bread Pudding
- Quick & Easy Tiramisu – Best Ever Recipe
- Pandoro Christmas Cake with Pistachios and White Chocolate
If you’ve tried these Boozy Baileys Mini Cheesecakes or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
📖 Full Recipe
Boozy Baileys Mini Cheesecakes
Ingredients
For the crust
- 1 ½ packets (250g) Oreos
- ~¼ cup (100g) Butter
For the filling
- ~2 cups (450g) cream cheese
- ~7 fl oz (200ml) double cream whipped
- ~⅓ cup (50g) grated chocolate plus extra for topping
- ~1 cup (100g) powdered sugar (icing sugar)
- ~2.7 fl oz (80ml) Irish cream liqueur
Instructions
- Roughly break the Oreo biscuits into a food processor. Blitz the biscuits on a high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan then add the biscuit crumbs and mix until it's thoroughly combined.
- Divide the biscuits between 9 muffin cases and press down with the back of a teaspoon to form a base, refrigerate for 1 hour.
- To make the filling add the cream cheese, Irish cream liqueur, icing sugar, chocolate in a large bowl and lightly whip together. Fold in the whipped cream until thoroughly combined.
- Divide the mixture into the muffin cases and refrigerate for at least 2-3 hours.
- To serve simply remove from the muffin cases and sprinkle over a little extra grated chocolate.
Notes
- The whole oreo is used including the white middle there's no need to remove it first
- You can make these in advance and store in the fridge or freezer (bear in mind that freezing change the creamy texture slightly)
- You can use milk or dark chocolate for this recipe.
- Use high-quality cream cheese for best results.
- Takes 10 minutes prep time plus 5 hours chilling.
- Please note this recipe was developed and tested using metric measurements all imperial measurements are an approximate.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Caroline
I have 2 questions, do you use 2 and a half love of oreos? And is it 2 cups of baileys?
Inside the rustic kitchen
Hi Caroline it's 1/3 cup baileys (80ml) and 1.2 sleeves (packets) of whole Oreos. Hope that helps, I'll be sure to update the recipe with cup measurements. Thanks!
Dolly Pollard
This is an awesome dessert. Made this for guests pre-Christmas this year, 2021, for guests who loved it! It was an end to Coquille St Jacques as appetizer and rich Nova Scotia fish chowder. Perfect ending to the meal, light and delicious. Lots of raves. Definitely a keeper. One suggestion, do not press the cookie crumb base down too hard as it hardens even more when refrigerated. Thank you so much for sharing this great recipe.
Patricia
Is it dark chocolate or could I use milk
Inside the rustic kitchen
Hi Patricia, you can use any kind you like for this recipe.
Linda
These look wonderful. Is double whipping cream the same as heavy whipping cream? Also is icing sugar powder sugar? I want to make for my Bunco group.
Inside the rustic kitchen
Hi Linda, yes double cream is the same as heavy cream and icing sugar is powder sugar. Hope you enjoy them!
DHE
When you whip the cream, do you add sugar?
Inside the rustic kitchen
Hi, no I don't add sugar to the cream. I whip it then fold it into the cream cheese mixture.
Suzanne
These look scrumptious! What’s the trick to getting them out of the muffin tin without wrecking them?
Inside the rustic kitchen
Hi Suzanne, you'll need to use muffin cases or small tin foil cases that you would normally see mince pies in at Christmas time. I'm not sure if you can get them where you are but normal muffin cases work great, then you can just peel the cases off when you're ready to serve them. Thanks so much!
Jacinda
Hello is it whipped cream like redi whip with the nozzle or heavy cream?
Emily
Heavy cream that's whipped by hand.
Andrea
wow this looks amazing, I am such a fan of cheesecake I bet I could make my own version with cashews and coconut milk and add some baileys inspired drink. I don't do dairy so I do have to make adjustments.
Inside the rustic kitchen
You definitely could that sounds so yummy!
Fred Nonterah
I'm a big fan of cheese cakes and I'm sure your recipe will be no different. I'll probably will keep going for more and more.
Inside the rustic kitchen
Haha they are addictive!
Eileen
These look so tempting. I adore the combination of Bailys and chocolate!
Audrey D.
I love your recipes, however could you please use regular measurements with your recipes.
Inside the rustic kitchen
Hey Audrey, I'm from the UK and we use metric measurements (grams, ml etc) however I'll definitely look into providing a converter on all my recipes to make it easier for you in the future, thanks for reaching out I'm always looking to improve the blog for my readers.
Lydia
Do you take out the white inside of the Oreo and only use the biscuit for the base?
Inside the rustic kitchen
Hi Lydia, no you blitz up the whole cookie including the white part. 🙂
Shelley
Can you freeze these?
Inside the rustic kitchen
Hey Shelley, yes you can freeze these no problem 🙂
Ludmilla
These mini cheesecakes are so much fun and they look delicious!!
Inside the rustic kitchen
Thank you so much, they're so easy to make too!
Lisa | Garlic & Zest
Well, this could be an issue for my jeans!
Inside the rustic kitchen
Haha...'Tis the season!
Sarah
Not only do these look delicious, but they're adorable! I love any and every "mini" dessert! 🙂
Inside the rustic kitchen
Thank you so much Sarah...I know, why are mini things so cute? haha 🙂
Natalie | Natalie's Food & Health
These mini cheesecakes has everything I love - lots of cream and cheese, and a booze 😀 Emily, these mini heavens looks really delicious. Sharing this and saving to try 😉 Cheers!
Inside the rustic kitchen
Thank you so much Natalie, I hope you enjoy them!
Platter Talk
Those are beautiful little bites that I'm keeping for a special day! I love Baileys.
Inside the rustic kitchen
I love Baileys too, it's Christmas in a bottle. Thank you 🙂
Shashi at RunninSrilankan
Boozy AND easy to make?! Heck yeah - these are my kinda Christmas desserts!
Inside the rustic kitchen
Gotta love the boozy desserts at Christmas lol, thank you Shashi!
Glamorous Glutton
These look lovely, so perfect for Christmas, definitely one for the Glam 20 Somethings. GG
Inside the rustic kitchen
Thank you so much!!
Jules Denbigh
Hi Emily,
Help! I have just made these tonight but my biscuit base was far too hard. I pressed the mixture down into case so maybe I was too heavy-handed?The filling is so delish but I had enough for another 7 cases even though I stuck to the exact amount of ingredients. Any idea what I did wrong? Fab recipe though and I will definitely make them again.
Emily
Hi Jules, sorry you're having issues. Either the base was compressed too much or there was too much butter added. You could try slightly less butter next time and I'm sure your base will be fine!
Becca @ Amuse Your Bouche
Yuuuuum! I love that you used Oreos for the crust of these. They look amazing.
Inside the rustic kitchen
Thank you Becca, the crust is SO good!
Dannii @ Hungry Healthy Happy
My husband would LOVE these and I think they might have to be our Christmas dessert this year. Perfect for party food too.
Inside the rustic kitchen
Aww thank you so much, they are perfect for Christmas!