These Bailey’s Irish Cream Mini-Cheesecakes are pure indulgence in bite-size form. A buttery Oreo crust, a swirl of chocolate and Bailey’s-spiked cheesecake filling, and a glossy ganache glaze — they look like they came from a fancy bakery, but they’re surprisingly easy to make.
Ingredients
- 16 whole Oreos, finely ground
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 1/3 cups sour cream
- 3 tbsp Bailey’s Irish Cream
- 1 tsp vanilla extract
- 6 oz semisweet chocolate, melted and cooled slightly
- 4 oz bittersweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 2 tsp light corn syrup
Instructions
- Preheat oven to 350°F. Mix the Oreo crumbs with the melted butter, spoon into 24 mini-cheesecake cups, press flat, and partially bake for 10 minutes.
- Beat the cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, Bailey’s, and vanilla.
- Fill each cup a little less than half full with the plain batter. Stir the melted chocolate into the remaining batter, then fill the cups about three-quarters full.
- Bake 25–28 minutes, until set. Cool on a wire rack.
- For the glaze: combine the chopped chocolate and corn syrup in a heatproof bowl. Heat the cream until just simmering, pour over the chocolate, rest 1 minute, then stir until smooth and glossy. Cool slightly.
- Loosen the cheesecakes with a plastic knife and remove by pushing up the removable bottoms. Arrange on waxed paper and spoon the glaze over the tops.
Rich, creamy, and just a little bit boozy — these mini-cheesecakes disappear fast at parties, so you may want to make a double batch.
