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Bailey's Irish Cream Mini-Cheesecakes


Insanely rich mini-cheesecakes with Oreo crust, Bailey's flavored filling, and a decadent chocolate glaze. Great for St. Patrick's Day or any dinner party!

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Bailey's Irish Cream Mini-Cheesecakes 1 Picture


  • CRUST:
  • 16 whole Oreos, finely ground in food processor
  • 3 tablespoons melted butter
  • 16 ounces cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/3 cups sour cream
  • 3 tablespoons Bailey's Irish Cream
  • 1 teaspoon vanilla extract
  • 6 ounces semi-sweet chocolate, melted and cooled slightly
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 2 teaspoons light corn syrup


Servings 1
Adapted from


Step 1

Preheat oven to 350°F.

Combine the ground Oreos and melted butter into a bowl until well
combined. Spoon into 24 mini cheesecake cups. Press into the bottom of
each cup so the crust is flat. If you have a small cup or container
small enough, that works well. Partially bake for 10 minutes then remove from oven.

In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.

Pour or spoon batter into cheesecake pan cups to fill to a little less
than half of the cup. Then add the melted chocolate to the rest of the
batter. Fill the cups to about 3/4 full.

Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Once the cheesecakes have cooled, loosen the edges with a plastic
knife and remove them from the pan by pushing up on the removable
bottoms. Arrange them on a piece of waxed paper and make the glaze.

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