Desserts

Boozy Baileys Mini Cheesecakes

November 7, 2016 (Last Updated: August 20, 2019)

These Boozy Baileys Mini Cheesecakes are so easy to make and are the perfect festive party food, they’ll be gone in no time!

A close up of baileys cheesecakes with a bottle of baileys in the background

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.

Prawn cocktail, stuffing ball bites, pigs in blankets 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!

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.

Baileys cheesecakes on a marble surface

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 πŸ™‚

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!

A close up of baileys mini cheesecakes topped with chocolate

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 these Baileys Mini Cheesecakes

  • 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.

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A pinnable graphic of baileys mini cheesecakes

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These Boozy Baileys Mini Cheesecakes are so easy to make and are the perfect festive party food, they'll be gone in no time! www.insidetherustickitchen.com
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5 from 1 vote

Boozy Baileys Mini Cheesecakes

5 hours chilling time required
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 9 mini cheesecakes
Calories 537kcal
Author Emily Kemp

Ingredients

For the crust

  • 1 1/2 packets (250g) Oreos
  • ~1/4 cup (100g) Butter

For the 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

  • 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

Calories: 537kcal | Carbohydrates: 39g | Protein: 6g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 103mg | Sodium: 353mg | Potassium: 166mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1208IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg
Helpful Info for All Recipes
  • 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 oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
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37 Comments

  • Reply
    Patricia
    April 4, 2019 at 6:59 pm

    Is it dark chocolate or could I use milk

  • Reply
    Linda
    November 29, 2018 at 4:47 am

    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.

    • Reply
      Inside the rustic kitchen
      November 29, 2018 at 11:11 am

      Hi Linda, yes double cream is the same as heavy cream and icing sugar is powder sugar. Hope you enjoy them!

  • Reply
    DHE
    May 19, 2018 at 5:00 pm

    When you whip the cream, do you add sugar?

    • Reply
      Inside the rustic kitchen
      May 20, 2018 at 1:17 pm

      Hi, no I don’t add sugar to the cream. I whip it then fold it into the cream cheese mixture.

  • Reply
    Suzanne
    February 12, 2018 at 7:55 am

    These look scrumptious! What’s the trick to getting them out of the muffin tin without wrecking them?

    • Reply
      Inside the rustic kitchen
      February 12, 2018 at 12:41 pm

      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!

  • Reply
    Andrea
    June 17, 2017 at 3:52 am

    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.

  • Reply
    Fred Nonterah
    June 15, 2017 at 7:52 am

    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.5 stars

  • Reply
    Eileen
    June 11, 2017 at 9:57 pm

    These look so tempting. I adore the combination of Bailys and chocolate!

  • Reply
    Audrey D.
    February 5, 2017 at 6:45 pm

    I love your recipes, however could you please use regular measurements with your recipes.

    • Reply
      Inside the rustic kitchen
      February 5, 2017 at 9:07 pm

      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.

  • Reply
    Lydia
    December 20, 2016 at 6:07 pm

    Do you take out the white inside of the Oreo and only use the biscuit for the base?

  • Reply
    Shelley
    November 28, 2016 at 8:14 pm

    Can you freeze these?

  • Reply
    Ludmilla
    November 8, 2016 at 4:35 pm

    These mini cheesecakes are so much fun and they look delicious!!

  • Reply
    Lisa | Garlic & Zest
    November 8, 2016 at 4:32 pm

    Well, this could be an issue for my jeans!

  • Reply
    Sarah
    November 8, 2016 at 1:55 pm

    Not only do these look delicious, but they’re adorable! I love any and every “mini” dessert! πŸ™‚

  • Reply
    Natalie | Natalie's Food & Health
    November 8, 2016 at 3:18 pm

    These mini cheesecakes has everything I love – lots of cream and cheese, and a booze πŸ˜€ Emily, these mini heavens looks really delicious. Sharing this and saving to try πŸ˜‰ Cheers!

  • Reply
    Platter Talk
    November 7, 2016 at 3:27 pm

    Those are beautiful little bites that I’m keeping for a special day! I love Baileys.

  • Reply
    Shashi at RunninSrilankan
    November 7, 2016 at 2:59 pm

    Boozy AND easy to make?! Heck yeah – these are my kinda Christmas desserts!

  • Reply
    Glamorous Glutton
    November 7, 2016 at 1:58 pm

    These look lovely, so perfect for Christmas, definitely one for the Glam 20 Somethings. GG

  • Reply
    Becca @ Amuse Your Bouche
    November 7, 2016 at 1:55 pm

    Yuuuuum! I love that you used Oreos for the crust of these. They look amazing.

  • Reply
    Dannii @ Hungry Healthy Happy
    November 7, 2016 at 12:05 pm

    My husband would LOVE these and I think they might have to be our Christmas dessert this year. Perfect for party food too.

  • Leave a Reply

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