These No-Bake Bailey's Mini Cheesecakes are so delicious and perfect for St. Patrick's Day, Christmas, or any day in between. If you want a rich and decadent mini treat, you have to make these. And the best part is, they are no-bake!!
Jump to:
Why I Love This Recipe
These boozy little treats are full of flavor from the Oreo crust, Irish cream liqueur, melted chocolate, and whipped cream on top. They are also the perfect bite-sized dessert for parties and get-togethers, just like my S'more Meringue Cups and my Apple Crumble Cheesecake Bars.
Want to make some for the kiddos? You can easily substitute the Irish cream liqueur with Irish cream flavoring, or make your own alcohol-free Irish Cream (read how below)!
How to Make Mini Cheesecakes
Step 1: Crumble the cookies in a food processor and mix them with the melted butter.
Step 2: Place the cookie mixture into the bottom of each cupcake liner and press into the bottom. Place the pan in the freezer while you prepare the filling.
Step 3: Put the cream cheese and powdered sugar in a large mixing bowl, and beat with a hand mixer until smooth. Add the Irish cream and mix in.
Step 4: Melt the white and semi-sweet chocolate chips in a microwave-safe bowl. Pour the melted chocolate in a steady stream into the cream cheese mixture while the mixer is on low speed.
Step 5: Fold in ½ cup of the whipped cream (or whipped topping) with a spatula.
Step 6: Remove the pans from the freezer and spoon or pipe the filling into each liner. Place the pan back into the freezer for 3 hours to firm and set.
Step 7: Once the cheesecakes are ready, remove the pan from the freezer. Pipe or spoon a dollop of whipped cream on top of each mini cheesecake and sprinkle with chocolate shaving and/or sprinkles. Place the cheesecakes in the refrigerator for 30 minutes or until ready to serve.
How to Make Homemade Whipped Cream
To make homemade whipped cream you will need 1 cup of heavy whipping cream, ¼ cup confectioners powdered sugar, and ½ teaspoon vanilla extract. Place the heavy whipping cream into a bowl and begin to whip on medium speed with a hand mixer (or in a stand mixer).
Add the powdered sugar and vanilla and continue to beat at high speed until the cream is nice and stiff. This will take about 4-5 minutes and will make about 2 cups of whipped cream.
Expert Tips for Making No-Bake Mini Cheesecakes
- I found that freezing the cheesecakes helped when removing them from the wrappers and decorating them. You can also just refrigerate them for 3-4 hours and keep them in the wrappers while decorating and serving.
- Store the mini cheesecakes in a covered container in the fridge for 2-3 days.
- A piping bag came in handy when placing the filling on top of the crust. If you don't have a piping bag, you can also use a plastic bag and cut off the corner. Easy piping and easy clean-up!
- I shaved a chocolate bar with a vegetable peeler to get the chocolate shavings for the top.
- If you are making these for St. Patrick's Day, add some green sprinkles or dye the whipped cream green!
How to Make Homemade Non-Boozy Irish Cream
- 1 can (12 oz) evaporated milk
- 1 cup heavy whipping cream
- ½ cup milk
- ¼ cup sugar
- 2 tablespoons chocolate syrup
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Add all of the ingredients to a blender and blend until fully combined. Store in the fridge and use for baking, add to your morning coffee, or make a cocktail!
If you get a chance to make these No-Bake Bailey's Mini Cheesecakes, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
No-Bake Bailey's Mini Cheesecakes
Equipment
- mini cupcake pans
- mini cupcake liners
- hand mixer and/or stand mixer
- large mixing bowl or stand mixer bowl
- small microwave-safe bowl or container
- vegetable peeler (optional for chocolate garnish)
Ingredients
- 12 Oreo cookies
- 2 tablespoon butter, melted (can be salted or unsalted)
- 8 ounces cream cheese, room temp
- ¼ cup confectioners powdered sugar
- 3 tablespoon Irish cream liqueur (I used Bailey's)
- ½ cup white chocolate chips
- ¼ cup semi-sweet chocolate chips
- 1½ cups whipped cream or whipped topping (½ cup for the batter, the rest for topping)
- chocolate shavings for garnish (optional)
- green sprinkles for garnish (optional)
Instructions
- Prepare cupcake pans with liners.
- Place the Oreo cookies into a food processor and pulse them into a crumble. Melt the butter and stir into the cookie crumbles. Place about a teaspoon of cookie mixture into the bottom of each cupcake liner and press into the bottom using a spoon or something that fits (like a shot glass or the top of a bottle). Place the pan in the freezer while you prepare the filling.
- Put the cream cheese and powdered sugar in a large mixing bowl, and beat with a hand mixer until smooth (you can also use your stand mixer). Add in the Irish cream and mix in.
- Melt the white and semi-sweet chocolate chips in a microwave-safe bowl or container with a spout (my glass mixing cup worked perfectly). Cook for one minute, remove and stir and cook again for another 30 seconds. If the chocolate is not completely melted, zap it again in the microwave for an additional 20 seconds.
- Pour the melted chocolate in a steady stream into the cream cheese mixture while the mixer is running at low speed, scraping the sides of the bowl as needed. The chocolate will start to harden pretty quickly. You may end up with a few small chocolate pieces in the batter, but don't worry, everything will still mix together fine.
- Fold in ½ cup of the whipped cream (or whipped topping) with a spatula (see notes for how to make homemade whipped cream). Remove the pans(s) from the freezer and spoon or pipe the filling into each liner. I found that a simple piping bag with no tip worked great. Place the pan(s) back into the freezer for 3 hours to firm and set.
- Once the cheesecakes are ready, remove the pan(s) from the freezer. If desired, carefully remove each cheesecake from the liner (this is optional but makes a pretty presentation). Pipe or spoon a dollop of whipped cream on top of each mini cheesecake and sprinkle with chocolate shaving (see notes) and/or sprinkles. Place the cheesecakes in the refrigerator for 30 minutes or until ready to serve. Enjoy!
Notes
- To get the chocolate shaving garnish, simply take a chocolate bar and carefully shave the sides with a vegetable peeler. Instant chocolate shaving garnish!
- Store the mini cheesecakes in a covered container in the fridge for 2-3 days.
- I found that freezing the cheesecakes helped when removing them from the wrappers and decorating them. You can also just refrigerate them for 3-4 hours and keep them in the wrappers while decorating and serving
- A piping bag came in handy when placing the filling on top of the crust. If you don't have a piping bag, you can also use a plastic bag and cut off the corner. Easy piping and easy clean-up!
- I shaved a chocolate bar with a vegetable peeler to get the chocolate shavings for the top.
- If you are making these for St. Patrick's Day, add some green sprinkles or dye the whipped cream green!
-
How to Make Homemade Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup confectioners powdered sugar
- ½ tsp vanilla extract
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Mary M. says
Just made these for a family celebration for tomorrow. One of my daughters has gluten issues so used gluten free oreos. I had quite a bit of the oreo mixture left over, so next time I'll try only 10 cookies. I also had Strawberry Baily's leftover so used that! So yummy! We each had tried one and can't wait for the rest!!! Thank you for the great recipe!
Emily says
Wow, strawberry Bailey's sounds amazing! Thanks for sharing, Mary!
Giangi Townsend says
WOW!!! Those little cheesecakes are just amazing. Perfect bite-size, but most of all no time spent baking. Love that. And the Bayley... yummy
Perfect for Valentines
Emily says
I agree with all of this! Valentine's Day is a good idea, who wouldn't love these to celebrate with?
Crystal says
Cheesecake is a household favorite and I absolutely love your spin on it! Thanks for sharing!
Emily says
You are so welcome, Crystal. Cheesecake should be a staple in all households 😃
nancy says
i love these mini no bake cupcakes! such a treat!
Emily says
Thanks, Nancy!🥰
Cindy Mom the Lunch Lady says
I love no bake Cheesecake! This recipe will be perfect for St.Patricks day.
Emily says
The perfect treat to celebrate for sure!
Mary Pat says
Once they are frozen do you need to keep them in the freezer if you’re not serving until the following day?
Emily says
Hi, if you are not going to serve until the following day you should keep them in the freezer, covered tightly. When you are ready to serve, allow them to thaw in the fridge for 30 minutes, then top with whipped cream and serve. Enjoy!
Susan says
These will be in my house for St Patrick's Day this year!
Emily says
Yes! Enjoy and happy celebrating.
Kayla DiMaggio says
Loving these no bake mini cheesecakes! Perfect for St. Patricks Day!
Emily says
Thanks for checking them out!
Cindy Mom the Lunch Lady says
These mini cheesecakes are so cute and look so creamy and delicious! Who could resist chocolate and Irish cream in cheesecake form?
Emily says
They are decadent and delicious! Enjoy!
Gabriela says
I love how delicate yet delicious these look. You can not go wrong with Baileys.
Emily says
Thanks, Gabriela! Everything is better will a little Bailey's!😁
Mihaela|https://theworldisanoyster.com/ says
Boozy muffins in the fridge - it sounds so tempting! A good reason to drink even more coffees than I already do:)))
Emily says
LOL, so true! I love anything that pairs well with coffee 😃.
Jeannie says
sometimes all you needed is some no bake goodness of sweeet treats!
Emily says
I 100% agree!!!😄
Sue says
These little cheesecakes are the perfect bite-sized treat! I love the idea of decorating with sprinkles for different holidays - these would be perfect for Christmas !!
Emily says
Yes, I was thinking the same thing. Christmas is the perfect time to make these!!