Bailey’s Irish Cream Mini Cheesecakes – 6 Step Easy Recipe

Today we are making delicious Bailey’s Irish cream mini cheesecakes with a creamy dark chocolate ganache topping and Oreo crumb! It’s to die for!

This recipe is incredibly easy and a fun new way to make and present cheesecakes. And, you will be able to much more easily control the portion count and your calorie intake! So, are you ready to learn this fun new dessert?

What Are Bailey’s Irish Cream Mini Cheesecakes?

Bailey’s Irish cream is a delicious liqueur with a sweet and milky flavor. It has definitive notes of vanilla and chocolate, which is why it is one of the most popular liqueurs, especially for mini Irish desserts.

These mini cheesecakes are made in virtually exactly the same way other cheesecakes are. The only real difference is this delicious flavor profile we are using and their size. We decided to elevate both the vanilla and chocolate. They are already flavors that are present in this liqueur.

We are making a crunchy Oreo crumb with a Bailey’s-flavored filling. Finally, the cups are topped off with a homemade chocolate ganache. The combination of flavors is well-balanced and quite versatile. While we personally like using dark chocolate, you can also use white or milk chocolate instead.

Do you need any special equipment for this recipe?

For this recipe, you will need a special mini cheesecake pan. These pans often contain 12 cups which measure at 1.5-inches in depth and 2-inches in diameter.

The pans have also been designed so that the bottoms of the cups can lift out. This makes it much easier to remove the cups without any problems and while keeping them intact.

These pans can easily be found online and you can get some in various sizes and which hold different amounts of cheesecake cups.

Our recipe works great for a standard-sized mini cheesecake tray of 12. However, different recipes will fill the pans in different ways. And, if you have bigger cups, naturally you will make fewer cups.

What You Will Need to Make Bailey’s Irish Cream Mini Cheesecakes

Ingredients for the crust

  • 8 whole Oreo cookies
  • 2 tablespoons salted butter, melted
  • 1/2 teaspoon vanilla extract

Ingredients for the filling

  • 8 ounces cream cheese, softened at room temperature
  • 1/4 cup caster sugar
  • 1 large egg, room temperature
  • 2/3 cup sour cream, room temperature
  • 2 tablespoons Bailey’s Irish Cream
  • 1 teaspoon vanilla extract

Ingredients for the topping

  • 2 ounces dark chocolate, chopped
  • 1/4 cup heavy cream, room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 12 cup mini cheesecake pan
  • Non-stick cooking or baking spray
  • Measuring cups and spoons
  • Food processor
  • Mixing bowls
  • Electric hand or stand mixer
  • Cooling rack
  • Plastic or saran wrap

What is Irish Cream cheesecak

How to Make Bailey’s Irish Cream Mini Cheesecakes

Step 1: Make the crust

First, place the bottoms of each cup into the holes. Then, lubricate the cups using non-stick cooking or baking spray. Set these aside until needed later. Preheat your oven to 320ºF (160ºC).

To make the Oreo crust, combine all of the crust ingredients inside of a food processor. Then, blend the ingredients together until you have a uniform fine crumb.

Next, divide the crumb between the 12 mini cheesecake cups. Press the crumb into each cup so that it is tightly packed. Then, pre-bake the crust for about 8 minutes.

Once baked, remove the pan from the oven and allow the crusts to slightly cool down before adding your filling.

Step 2: Make the filling for Bailey’s Irish cream mini cheesecakes

To make the filling, cream together the softened cream cheese and caster sugar. Keep mixing until the mixture becomes fluffy and all of the sugar has been completely dissolved. Then, add your egg and mix it in well.

Finally, on a lower speed, add the sour cream, Bailey’s Irish cream, and vanilla extract. Mix until you have a completely smooth and uniform Cheesecake batter.

Then, divide the batter between your 12 cups. But, only add batter until about 3/4 of the cup is filled. This will help prevent the cheesecake from rising over the cup and misforming.

Step 3: Bake your mini cheesecakes

Once your cups and filled, you can bake your Bailey’s Irish cream mini cheesecake tray for roughly 20-25 minutes. Once they have been baked, you can remove them from the oven and allow them to cool at room temperature.

Then, wrap the entire tray with plastic or saran wrap and place them in the fridge to set. This will only take about 1-2 hours because they are so small.

Step 4: Make the ganache topping

While your cheesecakes are setting in the fridge, start preparing your ganache topping.

To make this ganache topping, simply place the chocolate chips or chopped chocolate inside a glass bowl. then, make a double boiler. Melt the chocolate over a gentle heat while stirring continuously.

While the chocolate is melting, heat some cream in a microwave or separate saucepan. Once the chocolate has just melted, add the heated cream and stir until the two ingredients are completely combined. You can add the vanilla at this point too. Continue stirring until you have a uniform smooth ganache.

Step 5: Assemble your Bailey’s Irish cream mini cheesecakes

Once your ganache has cooled a bit and your cheesecakes have been set, you can start assembling the cheesecakes.

First, loosen the cheesecakes from their cups. Run a sharp knife with a thin blade along the edges of the cheesecakes. Then, lift the bottom to remove the cheesecake from the cup.

Once they are completely loose, place them back into their cups. Divide the ganache between each cup and fill it to the brim. Then, place the tray back into the fridge and allow the ganache to harden for roughly 30-minutes.

Step 6: Remove and serve the cupcakes

Once your cupcakes with their ganache topping have set, use a sharp knife again to loosen the ganache from the sides. Then, remove your Bailey’s Irish cream mini cheesecakes from their cups and serve them immediately.

Final Words Bailey’s Irish Cream Mini Cheesecakes

If you enjoyed this recipe for Bailey’s Irish cream mini cheesecakes, then make sure to go check out some of our many other delicious cheesecake treats. We guarantee that you will find a new go-to dessert recipe!

Read more about Ultimate Guide on Individual Cheesecake Pans – 4 Easy Steps.

FAQs

How do you adjust the cooking time for mini cheesecakes?

There unfortunately isn't a precise way to adjust the baking times for mini cheesecakes. It depends mainly on their size. The larger the size is, the longer the cheesecakes will take to bake. For this recipe specifically, the cheesecakes have to bake for roughly 20 minutes in total.

What is Irish Cream cheesecake?

Irish cream cheesecake is cheesecake made with traditional Irish cream liqueur. In this case, we use Bailey's. It is one of the most well-known brands out there and has a naturally chocolate and vanilla-like flavor. This is why it is so popular for desserts.

How do you know when mini cheesecakes are done?

Your mini cheesecakes shouldn't jiggle at all when they have been fully baked. because they are so small, there isn't enough surface area to show how long they still need to go (like with bigger cheesecakes). So, you can either insert a thermometer and check the internal temperature, or you can test the doneness with a toothpick.

Bailey's Irish Cream Mini Cheesecakes - 6 Step Easy Recipe

Bailey’s Irish Cream Mini Cheesecakes

Ingredients
  

For the crust

  • 8 whole Oreo cookies
  • 2 tbsp salted butter, melted
  • 1/2 tsp vanilla extract 

For the filling

  • 8 oz cream cheese, softened at room temperature
  • 1/4 cup caster sugar
  • 1 large egg, room temperature
  • 2/3 cup sour cream, room temperature
  • 2 tbsp Bailey's Irish Cream
  • 1 tsp vanilla extract

For the topping

  • 2 oz dark chocolate, chopped
  • 1/4 cup heavy cream, room temperature
  • 1 tsp vanilla extract

Instructions
 

  • First, place the bottoms of each cup into the holes. Then, lubricate the cups using non-stick cooking or baking spray. Set these aside until needed later. Preheat your oven to 320ºF (160ºC).
    To make the Oreo crust, combine all of the crust ingredients inside of a food processor. Then, blend the ingredients together until you have a uniform fine crumb.
    Next, divide the crumb between the 12 mini cheesecake cups. Press the crumb into each cup so that it is tightly packed. Then, pre-bake the crust for about 8 minutes.
    Once baked, remove the pan from the oven and allow the crusts to slightly cool down before adding your filling.
  • To make the filling, cream together the softened cream cheese and caster sugar. Keep mixing until the mixture becomes fluffy and all of the sugar has been completely dissolved. Then, add your egg and mix it in well.
    Finally, on a lower speed, add the sour cream, Bailey's Irish cream, and vanilla extract. Mix until you have a completely smooth and uniform Cheesecake batter.
    Then, divide the batter between your 12 cups. But, only add batter until about 3/4 of the cup is filled. This will help prevent the cheesecake from rising over the cup and misforming.
  • Once your cups and filled, you can bake your Bailey's Irish cream mini cheesecake tray for roughly 20-25 minutes. Once they have been baked, you can remove them from the oven and allow them to cool at room temperature.
    Then, wrap the entire tray with plastic or saran wrap and place them in the fridge to set. This will only take about 1-2 hours because they are so small.
  • While your cheesecakes are setting in the fridge, start preparing your ganache topping.
    To make this ganache topping, simply place the chocolate chips or chopped chocolate inside a glass bowl. then, make a double boiler. Melt the chocolate over a gentle heat while stirring continuously.
    While the chocolate is melting, heat some cream in a microwave or separate saucepan. Once the chocolate has just melted, add the heated cream and stir until the two ingredients are completely combined. You can add the vanilla at this point too. Continue stirring until you have a uniform smooth ganache.
  • Once your ganache has cooled a bit and your cheesecakes have been set, you can start assembling the cheesecakes.
    First, loosen the cheesecakes from their cups. Run a sharp knife with a thin blade along the edges of the cheesecakes. Then, lift the bottom to remove the cheesecake from the cup.
    Once they are completely loose, place them back into their cups. Divide the ganache between each cup and fill it to the brim. Then, place the tray back into the fridge and allow the ganache to harden for roughly 30-minutes. 
  • Once your cupcakes with their ganache topping have set, use a sharp knife again to loosen the ganache from the sides. Then, remove your Bailey's Irish cream mini cheesecakes from their cups and serve them immediately.