Boozy Baileys Mini Cheesecakes

5 from 13 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

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!

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

Pin this now to find it later

Pin It
10 Italian cooking secrets you need to know!
Get our free PDF with 10 essential Italian cooking tips to level up your home cooking!
Please enable JavaScript in your browser to complete this form.

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 ๐Ÿ™‚

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 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

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 FACEBOOKINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos Above

Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Boozy Baileys Mini Cheesecakes

5 from 13 votes

By Emily

Prep: 10 minutes
Cook: 1 minute
Total: 11 minutes
Servings: 9 mini cheesecakes
5 hours chilling time required
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

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.

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 Cirio or Mutti brands 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.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you try this recipe?Leave a comment below!
5 from 13 votes (9 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

54 Comments

  1. Shelley says:

    Can you freeze these?

    1. Inside the rustic kitchen says:

      Hey Shelley, yes you can freeze these no problem ๐Ÿ™‚

  2. Ludmilla says:

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

    1. Inside the rustic kitchen says:

      Thank you so much, they’re so easy to make too!

  3. Lisa | Garlic & Zest says:

    Well, this could be an issue for my jeans!

    1. Inside the rustic kitchen says:

      Haha…’Tis the season!

  4. Sarah says:

    Not only do these look delicious, but they’re adorable! I love any and every “mini” dessert! ๐Ÿ™‚

    1. Inside the rustic kitchen says:

      Thank you so much Sarah…I know, why are mini things so cute? haha ๐Ÿ™‚

  5. Natalie | Natalie's Food & Health says:

    These mini cheesecakes has everything I love – lots of cream and cheese, and a booze ๐Ÿ˜€ Emily, these mini heavens looks really delicious. Sharing this and saving to try ๐Ÿ˜‰ Cheers!

    1. Inside the rustic kitchen says:

      Thank you so much Natalie, I hope you enjoy them!

  6. Glamorous Glutton says:

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

    1. Inside the rustic kitchen says:

      Thank you so much!!

    2. Jules Denbigh says:

      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.

      1. Emily says:

        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!

      2. Michelle says:

        Can I use Oreo thins or does it have to be the regular Oreos?

      3. Emily says:

        Regular oreos are best for this.

  7. Platter Talk says:

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

    1. Inside the rustic kitchen says:

      I love Baileys too, it’s Christmas in a bottle. Thank you ๐Ÿ™‚

  8. Shashi at RunninSrilankan says:

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

    1. Inside the rustic kitchen says:

      Gotta love the boozy desserts at Christmas lol, thank you Shashi!

  9. Becca @ Amuse Your Bouche says:

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

    1. Inside the rustic kitchen says:

      Thank you Becca, the crust is SO good!

  10. Dannii @ Hungry Healthy Happy says:

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

    1. Inside the rustic kitchen says:

      Aww thank you so much, they are perfect for Christmas!