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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!
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.
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Pin ItHow 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.
Step By Step Photos Above
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Boozy Baileys Mini Cheesecakes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use mini muffin pan or regular muffin pan
Regular size with cases 🙂
I have 2 questions, do you use 2 and a half love of oreos? And is it 2 cups of baileys?
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!
These are divine , perfect for pot luck .freezing next batch so hopefully be as good. Perfect size to eat more !!
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.
I live in UK what is the equivalent to Oreo’s please?
Hi Gill, you can get Oreos in all UK supermarkets. Here’s a link to them in Sainsbury’s so you know what they look like.
Is it dark chocolate or could I use milk
Hi Patricia, you can use any kind you like for this recipe.
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.
Hi Linda, yes double cream is the same as heavy cream and icing sugar is powder sugar. Hope you enjoy them!
When you whip the cream, do you add sugar?
Hi, no I don’t add sugar to the cream. I whip it then fold it into the cream cheese mixture.
These look scrumptious! What’s the trick to getting them out of the muffin tin without wrecking them?
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!
Hello is it whipped cream like redi whip with the nozzle or heavy cream?
Heavy cream that’s whipped by hand.
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.
You definitely could that sounds so yummy!
These look so tempting. I adore the combination of Bailys and chocolate!
I love your recipes, however could you please use regular measurements with your recipes.
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.
Do you take out the white inside of the Oreo and only use the biscuit for the base?
Hi Lydia, no you blitz up the whole cookie including the white part. 🙂