No-Bake Irish Cream Mini Cheesecakes
These No-Bake Irish Cream 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!!
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These boozy little treats are full of flavor from the Oreo crust, Irish cream liqueur, melted chocolate to the whipped cream on top. 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)!
Ingredients For No-Bake Irish Cream Mini Cheesecakes
- Oreo cookies
- butter, melted (can be salted or unsalted)
- cream cheese, room temp
- confectioners powdered sugar
- Irish cream liqueur (I used Bailey’s)
- white chocolate chips
- semi-sweet chocolate chips
- whipped cream or whipped topping (recipe to make your own below)
- chocolate shavings for garnish (optional)
- green sprinkles for garnish (optional)
How to Make Mini Cheesecakes
- Prepare a mini cupcake pan(s) with liners. Crumble the Oreo cookies in a food processor and mix with melted butter. 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.
- 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. Pour the melted chocolate in a steady stream into the cream cheese mixture while the mixer is running at low speed.
- Fold in ½ cup of the whipped cream (or whipped topping) with a spatula. Remove the pans(s) from the freezer and spoon or pipe the filling into each liner. 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. 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. Enjoy!
How to Make Homemade Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- ¼ cup confectioners powdered sugar
- ½ tsp 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. This will make about 2 cups of whipped cream.
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!
More Dessert Recipes to Check Out
- Banana Muffins with Cream Cheese Frosting
- Air Fryer Pop Tarts
- Easy Macaron Recipe for Beginners
- Oreo Mint Ice Cream Pie
- Easy Lemon Curd Filled Cupcakes
No-Bake Irish Cream Mini Cheesecakes
Equipment
- mini cupcake pans
- mini cupcake liners
- hand mixer and/or stand mixer
- large mixing bowl or stand mixer bowl
- medium mixing bowl
- small microwave-safe bowl or container
- vegetable peeler (optional for chocolate garnish)
- piping bag and tip (optional)
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 in a food processor and pulse 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 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!
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- 1 cup heavy whipping cream
- ¼ cup confectioners powdered sugar
- ½ tsp vanilla extract
- Store the mini cheesecakes in a covered container in the fridge for 2-3 days.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Make your own 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!
Did you make These No-Bake Irish Cream Mini Cheesecakes?
As always, if you make these mini cheesecakes, don’t forget to leave a comment below. You can also tag me on Instagram or Facebook and show off your creation!
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These mini cheesecakes are so cute and look so creamy and delicious! Who could resist chocolate and Irish cream in cheesecake form?
They are decadent and delicious! Enjoy!
I love how delicate yet delicious these look. You can not go wrong with Baileys.
Thanks, Gabriela! Everything is better will a little Bailey’s!😁
Boozy muffins in the fridge – it sounds so tempting! A good reason to drink even more coffees than I already do:)))
LOL, so true! I love anything that pairs well with coffee 😃.
sometimes all you needed is some no bake goodness of sweeet treats!
I 100% agree!!!😄
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 !!
Yes, I was thinking the same thing. Christmas is the perfect time to make these!!