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Make these delicious mini bailey’s cheesecakes for your next party! They are so addicting and make a beautiful presentation on a platter.
What ingredients do I need to make mini cheesecakes?
- Oreos
- Unsalted butter melted
- Salt
- Cream cheese
- Sour cream
- Granulated sugar
- Vanilla extract
- Baileys Irish cream
- Eggs
- Heavy Cream
- Powdered Sugar
- Chocolate Sauce
My guests all loved these! You could put many different things for toppings if you don’t want to do chocolate sauce.
Watch me make them…
Mini Bailey’s Cheesecakes
Servings 12
Ingredients
Crust
- 1 cup oreo crumbs
- 2 tablespoons unsalted butter melted
- Pinch of salt
Filling
- 16 ounces cream cheese room temperature
- ⅓ cup sour cream room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup Baileys or Irish cream
- 2 large eggs room temperature
Baileys Cream
- ⅔ cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons Baileys or Irish cream
- Chocolate sauce for decorating optional
Instructions
Crust
- Preheat the oven to 325 degrees F. Line a muffin pan with paper liners and set aside.
- In a small bowl combine the oreo crumbs, melted butter, and salt until the mixture resembles wet sand.
- Divide the mixture evenly among the lined muffin pan and firmly press to form the crust.
- Bake for 5 minutes. Remove the crusts from the oven and set aside while you prepare the filling.
Filling
- With a stand or hand mixer beat the cream cheese and sour cream on low until smooth and well combined.
- Scrape the bowl and add the sugar, vanilla, and salt. Beat on low until combined. With the mixer running on low slowly stream in the Baileys a mix until incorporated.
- Add the eggs one at a time and mix on low until just incorporated. Do not overmix.
- Fill the muffin pans almost to the top with the batter. Bake for 18-22 minutes or until set.
- Allow the cheesecakes to cool to room temperature then refrigerate for two hours, or until firm.
Baileys Cream
- When ready to serve, make the cream topping. Beat the heavy cream, powdered sugar, and Baileys until firm peaks form.
- Add the whipped cream to a piping bag fitted with your favorite piping tip and pipe a dollop on each cheesecake.
- Drizzle with chocolate sauce if desired.
Notes
● Store in an airtight container in the refrigerator for up to four days.
● If making your own oreo crumbs, use the whole cookie. There is no need to remove the cream filling before crushing them.
● Use full-fat cream cheese and sour cream for the best results. Full-fat ingredients will result in a richer, creamier texture.
● Use brick-style cream cheese, not cream cheese from the tub.
● Ensure your ingredients are at room temperature before you start making the batter. Room-temperature ingredients will combine easier and result in a smooth batter.
● Be mindful not to mix the filling too long or at too high of a speed. You want to minimize the air in the batter to avoid cracks forming or the center sinking.
● I used a Wilton 2D tip for the whipped cream.
● If making your own oreo crumbs, use the whole cookie. There is no need to remove the cream filling before crushing them.
● Use full-fat cream cheese and sour cream for the best results. Full-fat ingredients will result in a richer, creamier texture.
● Use brick-style cream cheese, not cream cheese from the tub.
● Ensure your ingredients are at room temperature before you start making the batter. Room-temperature ingredients will combine easier and result in a smooth batter.
● Be mindful not to mix the filling too long or at too high of a speed. You want to minimize the air in the batter to avoid cracks forming or the center sinking.
● I used a Wilton 2D tip for the whipped cream.
