Ingredients
Scale
For the crust
- 1 1/2 packets (250g) Oreos
- ~1/4 cup (100g) Butter
For the filling
- ~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
- 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.
Notes
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.
- Prep Time: 30 minutes
- Cook Time: 3 hour
- Category: Dessert