No-Bake Bailey's Mini Cheesecakes
Servings: 24 mini cheesecakes
Calories: 136kcal
No-Bake Bailey's Mini Cheesecakes are a rich and decadent mini treat made with Irish cream liqueur, melted chocolate, and whipped cream!
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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!
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How to Make Homemade Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup confectioners powdered sugar
- ½ tsp vanilla extract
Nutrition
Serving: 1mini cheesecake | Calories: 136kcal | Carbohydrates: 11.5g | Protein: 1.6g | Fat: 8.9g | Saturated Fat: 5.2g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 8.6g | Calcium: 19mg