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.
