I turned Baileys Cheesecake into easy mini chocolate desserts infused with Irish cream for St. Patrick’s Day that are perfect for sharing.

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I never planned to make boozy minis, but these Mini Baileys Chocolate Cheesecakes pulled me in. They pair crushed chocolate sandwich cookies with a splash of Baileys Irish Cream for a dreamy, slightly naughty bite.

If you think this is just another Bailey’s Cheesecake Recipe or one of those Mini Cheesecakes Easy lists, wait till you taste the first forkful; theres a slick chocolate tang that doesnt play by the rules. They feel small but pack mischief, perfect for swapping at parties or sneaking when nobody’s looking.

I’ll say this: they look too pretty to hide, yet youll try.

Ingredients

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Crunchy cookie crumbs add fiber and carbs, give rich chocolate flavor and texture
Unsalted butter adds fat and richness, helps bind crust, makes it decadent
Cream cheese brings tang, protein and creamy texture, it’s the cheesecake backbone
Granulated sugar sweetens, boosts browning, adds carbs and simple energy, not healthy
Baileys adds creamy booze notes, extra sugar and calories, subtle coffee like flavor
Chopped chocolate gives richness, antioxidants in dark chocolate, melts into silky pockets
Sour cream or yogurt adds tang and creaminess, a bit of protein, cuts sweetness
Heavy cream whipped is airy, adds fat and richness, makes them feel fancy

Ingredient Quantities

12 chocolate sandwich cookies (eg Oreos), crushed to about 1 cup (120 g)

3 tbsp (45 g) unsalted butter, melted

8 oz (225 g) cream cheese softened room temp

1/3 cup (67 g) granulated sugar

1 large egg room temp

1/4 cup (60 g) sour cream or plain Greek yogurt

3 tbsp (45 ml) Baileys Irish Cream

2 oz (55 g) semi sweet or dark chocolate, chopped

1 tsp vanilla extract

pinch of salt

1/2 cup (120 ml) heavy cream for topping optional

1 tbsp (8 g) powdered sugar for topping optional

chocolate shavings or cocoa powder for dusting optional

How to Make this

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1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups.

2. Make the crust: mix 12 crushed chocolate sandwich cookies (about 1 cup / 120 g) with 3 tbsp (45 g) melted butter until the crumbs look like wet sand. Press about 1 to
1.5 tbsp into the bottom of each liner, packing firmly. Tip: tap the tin on the counter to settle crumbs and knock out air pockets.

3. Chill the crusts 10 minutes in the fridge to set, or bake 5 to 7 minutes if you want a firmer crust. Let cool a few minutes before filling.

4. Melt 2 oz (55 g) chopped semi sweet or dark chocolate gently in a microwave in 15 second bursts, stirring between, or use a double boiler. Let the chocolate cool a little so it won’t cook the eggs later.

5. Make the filling: beat 8 oz (225 g) softened cream cheese until smooth, then add 1/3 cup (67 g) granulated sugar and a pinch of salt. Beat in 1 large room temp egg just until combined, then stir in 1/4 cup (60 g) sour cream or Greek yogurt, 3 tbsp (45 ml) Baileys Irish Cream and 1 tsp vanilla extract. Fold in the melted chocolate until the batter is uniform. Don’t overmix or you’ll get too many air bubbles.

6. Divide the filling evenly among the 12 crusts, filling almost to the top but leaving a little room. Smooth the tops and give the tin a gentle tap to remove any trapped air.

7. Bake 14 to 18 minutes until the edges are set and the centers still jiggle slightly. They’ll firm up as they cool. Let the cheesecakes cool on a rack, then chill in the fridge at least 2 hours or overnight for best texture.

8. Optional topping: whip 1/2 cup (120 ml) heavy cream with 1 tbsp (8 g) powdered sugar to soft peaks and dollop or pipe onto chilled cheesecakes. You can skip this if you want them boozier and less sweet.

9. Garnish with chocolate shavings or a dusting of cocoa powder. Store in the fridge up to 3 days, or freeze for up to a month (thaw overnight in the fridge). Quick tips: use room temp cream cheese to avoid lumps, don’t overbake, and if liners stick, freeze the tin 10 minutes then peel them gently.

Equipment Needed

1. Oven and a 12-cup muffin tin (use paper liners or silicone cups)
2. Food processor or a zip-top bag plus rolling pin to crush the cookies
3. Microwave-safe bowl or a double boiler for melting chocolate
4. Electric hand mixer or stand mixer (or a whisk if youll give your arm a workout)
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon for folding and smoothing
7. Two medium mixing bowls (one for crust, one for filling)
8. Cooling rack and fridge space or an airtight container for chilling and storage

FAQ

Q: How many mini cheesecakes does this recipe make? A: About 6 to 8 mini cheesecakes depending on how full you fill the cups. If you fill each liner almost to the top you get closer to 6, fill mid-way and you can make 8.

Q: Can I skip the Baileys or use a substitute? A: Yes, you can skip it or swap for equal parts milk, cream, or coffee liqueur. If you want the Baileys flavor without alcohol use an Irish cream flavored coffee creamer or add a little vanilla and cocoa. Dont add too much liquid or the filling will be runny.

Q: How do I avoid cracked tops? A: Use room temp cream cheese, mix gently on low, dont overbeat, and stop when the batter is smooth. Bake until the centers are just slightly jiggly then let cool slowly in the turned-off oven for 15 minutes before moving to the counter. Chilling completely in the fridge helps the tops settle and reduces cracking.

Q: Do I need a water bath? A: Not necessary for minis. A water bath can help prevent cracking but is messy. For minis, the key is not overbaking and cooling them gradually. If you do use one, wrap the muffin tin bottom tightly in foil first.

Q: How long should I chill them and can I freeze them? A: Chill at least 2 to 4 hours, overnight is best for clean slices. Store in the fridge up to 3 to 4 days. To freeze, flash freeze on a tray then transfer to an airtight container for up to 1 month. Thaw in the fridge overnight before serving.

Q: Any tips for the crust and topping? A: Press the crushed cookies firmly into the liners so they hold together. Melt the butter and mix well with crumbs so crust wont fall apart. For topping, whip the heavy cream with powdered sugar till soft peaks and pipe on, or just dust with cocoa powder or chocolate shavings. If you add hot ganache, let cheesecakes chill fully first so topping doesnt sink in.

Mini Baileys Chocolate Cheesecakes Recipe Substitutions and Variations

Chocolate sandwich cookies (eg Oreos): 1 cup crushed chocolate graham crackers plus 1 tbsp cocoa powder for similar chocolate flavor, or 1 cup crushed gluten free chocolate cookies if you need GF
Unsalted butter: swap with an equal amount of salted butter, just skip or cut the pinch of salt, or use 3 tbsp melted coconut oil for a dairy free crust (expect a faint coconut taste)
Cream cheese: use Neufchatel one to one for a lower fat option, or mascarpone for a richer, creamier filling though it will be less tangy
Baileys Irish Cream: use 3 tbsp coffee liqueur like Kahlua for a coffee note, or 3 tbsp non alcoholic Irish cream, or 2 tbsp strong espresso plus 1 tbsp cream if you dont want booze

Pro Tips

1) Get your cream cheese totally soft before you start, but dont melt it. Cut it into chunks and let it sit on the counter so it creams up smooth with almost no lumps. If it still feels cold, a few gentle 5 second bursts in the microwave will help, but dont overdo it or youll get watery filling.

2) Melt the chocolate slowly and let it cool to lukewarm before folding it into the batter, otherwise you risk cooking the egg and getting grainy spots. Fold gently, dont beat, and scrape the bowl well so every last streak of chocolate is mixed in.

3) Avoid air bubbles and cracks by mixing slowly and tapping the tin hard on the counter a few times to release trapped air. If you still see bubbles on the surface, run a toothpick or skewer through them. Also resist overbaking, the centres should still jiggle a bit when you pull them out.

4) For an even, compact crust press crumbs with the flat bottom of a measuring cup or small glass, not your fingers. If you want a firmer base, chill the crusts in the fridge while you make the filling, its better than adding extra butter which can make the crust greasy.

5) If you want a stronger Baileys flavor, stir a teaspoon or two into the whipped cream topping rather than the whole filling, that way the booze shines without thinning the cheesecake. For freezing, flash freeze on a tray first so the cups dont stick together, then transfer to an airtight container, thaw slowly in the fridge for best texture.

Mini Baileys Chocolate Cheesecakes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned Baileys Cheesecake into easy mini chocolate desserts infused with Irish cream for St. Patrick’s Day that are perfect for sharing.

Servings

servings

Calories

377

kcal

Equipment: 1. Oven and a 12-cup muffin tin (use paper liners or silicone cups)
2. Food processor or a zip-top bag plus rolling pin to crush the cookies
3. Microwave-safe bowl or a double boiler for melting chocolate
4. Electric hand mixer or stand mixer (or a whisk if youll give your arm a workout)
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon for folding and smoothing
7. Two medium mixing bowls (one for crust, one for filling)
8. Cooling rack and fridge space or an airtight container for chilling and storage

Ingredients

12 chocolate sandwich cookies (eg Oreos), crushed to about 1 cup (120 g)
3 tbsp (45 g) unsalted butter, melted
8 oz (225 g) cream cheese softened room temp
1/3 cup (67 g) granulated sugar
1 large egg room temp
1/4 cup (60 g) sour cream or plain Greek yogurt
3 tbsp (45 ml) Baileys Irish Cream
2 oz (55 g) semi sweet or dark chocolate, chopped
1 tsp vanilla extract
pinch of salt
1/2 cup (120 ml) heavy cream for topping optional
1 tbsp (8 g) powdered sugar for topping optional
chocolate shavings or cocoa powder for dusting optional

Directions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups.
Make the crust: mix 12 crushed chocolate sandwich cookies (about 1 cup / 120 g) with 3 tbsp (45 g) melted butter until the crumbs look like wet sand. Press about 1 to
5 tbsp into the bottom of each liner, packing firmly. Tip: tap the tin on the counter to settle crumbs and knock out air pockets.
Chill the crusts 10 minutes in the fridge to set, or bake 5 to 7 minutes if you want a firmer crust. Let cool a few minutes before filling.
Melt 2 oz (55 g) chopped semi sweet or dark chocolate gently in a microwave in 15 second bursts, stirring between, or use a double boiler. Let the chocolate cool a little so it won’t cook the eggs later.
Make the filling: beat 8 oz (225 g) softened cream cheese until smooth, then add 1/3 cup (67 g) granulated sugar and a pinch of salt. Beat in 1 large room temp egg just until combined, then stir in 1/4 cup (60 g) sour cream or Greek yogurt, 3 tbsp (45 ml) Baileys Irish Cream and 1 tsp vanilla extract. Fold in the melted chocolate until the batter is uniform. Don’t overmix or you’ll get too many air bubbles.
Divide the filling evenly among the 12 crusts, filling almost to the top but leaving a little room. Smooth the tops and give the tin a gentle tap to remove any trapped air.
Bake 14 to 18 minutes until the edges are set and the centers still jiggle slightly. They’ll firm up as they cool. Let the cheesecakes cool on a rack, then chill in the fridge at least 2 hours or overnight for best texture.
Optional topping: whip 1/2 cup (120 ml) heavy cream with 1 tbsp (8 g) powdered sugar to soft peaks and dollop or pipe onto chilled cheesecakes. You can skip this if you want them boozier and less sweet.
Garnish with chocolate shavings or a dusting of cocoa powder. Store in the fridge up to 3 days, or freeze for up to a month (thaw overnight in the fridge). Quick tips: use room temp cream cheese to avoid lumps, don’t overbake, and if liners stick, freeze the tin 10 minutes then peel them gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.