Name: Boozy Baileys Mini Cheesecakes Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Irish
Ingredients: 1 1/2 packets (250g) Oreos; ~1/4 cup (100g) Butter; ~2 cups (450g) cream cheese; ~7 fl oz (200ml) double cream, whipped; ~1/3 cup (50g) grated chocolate (plus extra for topping); ~1 cup (100g) powdered sugar (icing sugar); ~2.7 fl oz (80ml) Irish cream liqueur

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Introduction

These Boozy Baileys Mini Cheesecakes are a deliciously indulgent treat perfect for sharing. Combining a rich Oreo base with a creamy Irish cream-infused filling, they offer a delightful blend of flavors in a convenient bite-sized form.

The image shows a close-up of a mini dessert cup with two clear layers: the bottom layer is a thick, dark brown base with a crumbly texture, while the top layer is a light creamy white mousse with small chocolate bits mixed in, giving it a speckled look; on top, there are smooth, curled milk chocolate shavings scattered, adding a rich brown contrast. The dessert cups are white, and they sit on a white marbled surface, with a blurred dark bottle in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 packets (250g) Oreos
~1/4 cup (100g) Butter
~2 cups (450g) Cream cheese
~7 fl oz (200ml) Double cream, whipped
~1/3 cup (50g) Grated chocolate (plus extra for topping)
~1 cup (100g) Powdered sugar (icing sugar)
~2.7 fl oz (80ml) Irish cream liqueur

Instructions

Step 1: Roughly break the Oreo biscuits and place them in a food processor. Blitz on high speed until they resemble fine breadcrumbs. Melt the butter in a saucepan, then add the biscuit crumbs and mix thoroughly.
Step 2: Divide the biscuit mixture evenly between 9 muffin cases and press down firmly with the back of a teaspoon to form a base. Refrigerate for 1 hour to set.
Step 3: In a large bowl, combine the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate. Lightly whip the mixture together until smooth.
Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.
Step 5: Spoon the filling evenly into the prepared muffin cases. Refrigerate for at least 2-3 hours to allow the cheesecakes to set.
Step 6: To serve, carefully remove the cheesecakes from the muffin cases and sprinkle with extra grated chocolate for garnish.

Tips & Variations

For a different flavor, swap Irish cream liqueur with coffee liqueur or another favorite flavored spirit.
If you prefer a firmer base, add a bit more melted butter to bind the crumbs tightly.
Use dark chocolate for a richer taste or white chocolate for a sweeter contrast.
Make them alcohol-free by substituting the liqueur with cream or a flavored syrup.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature for 10-15 minutes before serving. They can be frozen for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows small dessert cups with two main layers on a white marbled surface. The bottom layer is dark brown and crumbly, looking like a chocolate cookie crust. Above that is a thick, creamy white layer mixed with tiny bits of chocolate, giving it a textured look. The top of each dessert is decorated with curled pieces of milk chocolate, adding a curled and rough texture. The cups are white and have a slightly scalloped edge, holding the layers neatly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the base?

Yes, you can substitute Oreos with digestive biscuits, graham crackers, or any other cookie you prefer. Just adjust the amount of butter slightly to achieve a firm base.

How do I prevent the cheesecake filling from becoming too runny?

Ensure the cream cheese is cold but softened before mixing, and fold in whipped cream gently to maintain its structure. Refrigerating the cheesecakes for at least 2-3 hours also helps the filling to set properly.