Cheesecake and Baileys. Need I say more? These boozy Baileys mini cheesecakes combine two of my absolute favorite indulgences—rich, creamy cheesecake and that velvety Irish cream liqueur. This recipe is the ultimate sweet treat for parties, holiday gatherings, or even just a cozy night in with a movie. Plus, they’re mini-sized, which makes them somehow even more irresistible. There’s something magical about desserts you don’t have to share!

I remember the first time I made these. It was a chilly December evening, and I wanted to bring a dessert to a friend’s Christmas potluck. I was determined to wow everyone, but without spending hours in the kitchen. Enter these mini cheesecakes. They were a hit! The crumbly Oreo crust, the creamy filling with just the right amount of Baileys, and that extra sprinkle of chocolate on top—every bite was a perfect blend of textures and flavors. My friend still asks me to bring these every year!

A little background on cheesecake (and Baileys, of course!)

Cheesecake has been around for centuries, dating back to ancient Greece, where it was served as an energy-boosting treat to athletes. Over the years, it’s evolved into countless variations, from baked New York-style cheesecakes to the no-bake wonders like this one. The addition of Baileys Irish Cream gives it a modern twist, blending the classic creamy sweetness of cheesecake with the smooth, slightly boozy flavor that Baileys is famous for.

Baileys itself is an Irish classic, launched in the 1970s as a luxurious liqueur combining whiskey, cream, and cocoa. It’s become a staple in desserts, coffee, and cocktails alike, and for good reason—it adds warmth and depth to just about anything.

Let’s talk ingredients: What makes these mini cheesecakes shine

The magic of this recipe lies in its simplicity. Each ingredient has a role to play, and together, they create something truly special.

Oreos: These cookies form the base of the crust, giving it a sweet, chocolatey crunch. If you’re out of Oreos, digestive biscuits or graham crackers with a spoonful of cocoa powder work well, too!
Butter: This binds the cookie crumbs together, forming a firm and buttery crust.
Cream cheese: The star of the filling, cream cheese gives these cheesecakes their rich, tangy base. Go for full-fat cream cheese for the creamiest texture.
Double cream: Lightly whipped cream adds airiness to the filling, balancing out the richness.
Baileys Irish Cream: The hero ingredient! Its creamy, boozy sweetness takes this dessert to a whole new level.
Powdered sugar: Just a touch of icing sugar adds sweetness without making the filling cloying.
Grated chocolate: Mixed into the filling and sprinkled on top, it adds both flavor and texture. Dark chocolate works beautifully here, but milk chocolate is a lovely option if you prefer it a bit sweeter.

Kitchen gear: What you’ll need

Making these mini cheesecakes doesn’t require any fancy equipment—just a few essentials you probably already have in your kitchen:

Food processor: This makes quick work of crushing the Oreos into fine crumbs. If you don’t have one, you can put the cookies in a zip-top bag and crush them with a rolling pin.
Muffin tin: A standard muffin tin is perfect for creating individual portions. Silicone molds work great, too, for easy removal.
Mixing bowls: You’ll need one for the crust and one for the filling.
Electric mixer: While you can whip the cream by hand, an electric mixer saves time and effort.

Step-by-step: How to make boozy Baileys mini cheesecakes

Alright, let’s get to the fun part—making these dreamy little cheesecakes! It’s easier than you might think.

Make the crust: Start by blitzing the Oreos in a food processor until they’re fine crumbs. Melt your butter in a small saucepan, then mix it with the crumbs until they’re evenly coated. Divide the mixture among 9 muffin cases and press it down firmly with the back of a teaspoon. Pop the tray in the fridge for an hour to set. (Pro tip: Use the bottom of a small glass for perfectly even crusts!)
Prepare the filling: In a large bowl, combine the cream cheese, powdered sugar, grated chocolate, and Baileys. Whip it together until smooth. In a separate bowl, whip the double cream until it forms soft peaks, then gently fold it into the cream cheese mixture. Folding rather than mixing helps keep the filling light and airy.
Assemble the cheesecakes: Spoon the filling evenly over the chilled crusts. Smooth the tops with a spatula, then refrigerate the cheesecakes for at least 2-3 hours to set. (Patience is key here—trust me, it’s worth the wait!)
Decorate and serve: Once set, remove the cheesecakes from the muffin cases. Sprinkle each one with extra grated chocolate for a finishing touch. If you’re feeling fancy, you can even pipe a swirl of whipped cream on top.

Variations and twists: Make it your own

These cheesecakes are endlessly customizable! Here are some ideas to get you started:

Gluten-free: Swap the Oreos for gluten-free chocolate cookies, and you’ve got a gluten-free treat everyone can enjoy.
Vegan: Use vegan cream cheese, coconut cream, and a plant-based Irish cream alternative. And don’t forget to use vegan cookies for the crust!
Seasonal spins: Add a hint of spice (like cinnamon or nutmeg) to the filling for a cozy winter vibe, or fold in some fresh raspberries for a summery twist.
International flavors: Try swapping Baileys for another liqueur, like Kahlua for a coffee kick or Amaretto for a nutty flavor.

How to serve these mini cheesecakes

Presentation is everything! Serve these mini cheesecakes on a platter with a light dusting of cocoa powder for a polished look. Garnish with a small dollop of whipped cream and a chocolate curl or a sprinkle of edible glitter if you’re feeling extra festive. They pair beautifully with fresh berries on the side, too.

Drink pairings: What goes with Baileys cheesecakes?

These cheesecakes scream for a creamy, indulgent drink. Baileys on the rocks is an obvious choice, but a strong espresso or a frothy cappuccino also complements the richness perfectly. For something lighter, a glass of Prosecco or a creamy chocolate martini would be divine!

Storing and reheating tips

These cheesecakes are best stored in an airtight container in the fridge, where they’ll keep for up to 3 days. If you’re making them ahead of time, you can freeze them (without the chocolate garnish) for up to a month. To thaw, just pop them in the fridge overnight. Be sure to add any toppings just before serving!

Scaling the recipe for different servings

Need more than 9 cheesecakes? No problem! You can easily double the recipe for a larger batch. Just make sure to adjust the chilling time slightly if you’re working with multiple trays. For a smaller batch, halve the ingredients—it’s just as simple.

Troubleshooting tips: Avoiding cheesecake woes

Filling too runny? Be sure to whip the cream until soft peaks form before folding it into the filling.
Crust crumbles? Press it down firmly and refrigerate long enough to set.
Cheesecakes stick to the cases? Try using silicone molds or lightly greasing the cases beforehand.

Ready to whip up some mini magic?

There’s nothing quite like the satisfaction of serving up these mini cheesecakes and watching everyone’s faces light up with delight. They’re easy to make, endlessly versatile, and utterly delicious. So, grab your apron and give this recipe a try—I promise you won’t regret it!

Frequently asked questions

Can I make these without alcohol?
Absolutely! Simply omit the Baileys and add a splash of vanilla extract for flavor.
What’s the best way to crush the Oreos without a food processor?
Put them in a zip-top bag and crush them with a rolling pin—it’s oddly satisfying!
Can I use milk chocolate instead of dark?
Definitely! Milk chocolate will give a sweeter, creamier flavor.
How long do they need to chill?
At least 2-3 hours, but overnight is even better for a firmer set.
What other toppings can I use?
Try caramel sauce, crushed nuts, or even a drizzle of melted chocolate.