Bittersweet cookie crumb crust, silky smooth cheesecake filling, and a healthy pour of Bailey’s Irish Cream make up these no bake mini cheesecakes. Yah, you’re going to dig these!
Today we’re going to talk about these Bailey’s Irish Cream Mini Cheesecakes. Um-hum – That’s right. We’re going Irish. Irish Cream, that is.
I hope you guys aren’t tired of these no bake cheesecakes. I would loooove to one day slip into my big girl pants and bake you a real cheesecake; a cheesecake placed in an oven and baked slowly over a bain marie.
But not today. Today is about laziness and this no bake cheesecake situation, plus my usual over-saturation of images.
Flow with me. Let’s talk about this situation right here. First, the crust. It’s Oreo cookies and melted butter. Simple enough, right?
You don’t have to use Oreo cookies. Use a knock off, or your favorite chocolate cookie situation. Hate chocolate? Roll with graham crackers! Not a fan of graham crackers? Nilla wafers! Don’t like Nillas? I can’t help you here, homie.
Whatever you choose, make sure there’s a crust situation at the bottom.
Now comes the good part. It’s about to get real. The Irish Cream Cheesecake filling. I went with about 1/3 cup of Baileys Irish Cream here. You do you. This is your thing.
Keep in mind, though – If you add more Bailey’s you’ll need to compensate with a bit more cream cheese and confectioners’ sugar. Balance and whatnot.
I’d like to share something with you. We’re friends, right?
No one in my family likes cheesecake. They hate it. Real talk. Except these no bake situations.
Come closer. I’m about to drop some knowledge on ya’.
What makes my cheesecakes so mouthwatering, so luscious, so addictive is the addition of heavy cream. Heavy cream takes the “heavy” out of cheesecakes and gives it a mousse-like consistency. People dig that shit. And you’re going to dig it. It’s boozy, and slightly chocalicious. The crust gives it a nice crunch. And the cheesecake mouth feel is like, whoa.
For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter
For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup
Preheat oven to 350F.
Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.
Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze