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mini irish cream cheesecakes and irish cream

No-Bake Irish Cream Mini Cheesecakes

No-Bake Irish Cream Mini Cheesecakes are a rich and decadent mini treat made with Irish cream liqueur, melted chocolate, and whipped cream!
5 from 5 votes
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Prep Time: 30 minutes
Chilling Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 24 mini cheesecakes
Calories: 136kcal
Author: EmilyFabulous

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
  • 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.
    oreo crust bottoms in mini cupcake pan
  • 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.
    cream cheese and powdered sugar in a mixer
  • 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.
    melted chocolate chips in a glass cup
  • 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.
    cream cheese with melted chocolate being poured in
  • 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.
    irish cream mini cheesecakes in a cupcake pan
  • 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!
    mini irish cream cheesecakes

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!
How to Make Homemade Whipped Cream
    • 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.
  • Store the mini cheesecakes in a covered container in the fridge for 2-3 days. 

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

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.