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functional image three mini baileys mocha cheesecakes on a light gray plate on top of a dark gray charger one mini cheesecake in front and two in back front cheesecake has a bite out of it so you can see the contrasting layers of black oreo cookie crust coffee colored cheesecake and white whipped cream
Heather Wolf

Mini Baileys Mocha Cheesecakes

Made in a muffin pan, these Mini Baileys Mocha Cheesecakes bake up lickety-split. The crumbly Oreo crust and silky, Baileys-spiked coffee filling are crowned with a boozy whipped cream for a bite-sized indulgence that's cute and incredible.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 45 minutes
Servings: 12
Course: Cheesecake
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Oreo Crust
  • 1 1/2 cups Oreo cookie crumbs approximately 18 Oreo cookies
  • 3 Tbsp unsalted butter melted
Cheesecake Filling
  • 16 ounces full fat cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla pure
  • 2 Tbsp brewed coffee Arabica
  • 1/4 cup Baileys Irish Cream
  • 2 large eggs room temperature
Baileys Whipped Cream
  • 1 cup heavy cream
  • 4 Tbsp powdered sugar
  • 4 Tbsp Baileys Irish Cream

Equipment

  • 12-count muffin tin

Method
 

Oreo Crust
  1. Preheat oven to 350 degrees. Add paper liners to a standard muffin tin. Set aside.
  2. Pulse Oreo Cookies, including cream filling, in a food processor until fine crumbs form.
  3. Add melted butter and pulse a few more times until crumbs are moistened.
  4. Divide Oreo mixture evenly among muffin liners. Press firmly to form crust.
  5. Bake for 5 minutes. Remove tin from oven to cool on wire rack while you prepare filling.
Cheesecake Filling
  1. Beat cream cheese with an electric mixer until smooth and lump free.
  2. Add sugar, vanilla, brewed coffee and Baileys. Beat until smooth.
  3. Beat in eggs, one at a time, until just incorporated. Do not overbeat.
  4. Spoon batter on top of Oreo crust, dividing evenly among muffin liners.
  5. Rap muffin pan on counter a few times to release air bubbles then bake for 15 to 17 minutes.
  6. Mini cheesecakes are done when the edges are set but the centers are still slightly jiggly. Do not overbake. Cheesecakes will set up completely as they cool.
  7. Place muffin pan on a wire rack and cool at room temperature for 1 hour then chill uncovered in the refrigerator for at least 2 hours. Remove mini cheesecakes from muffin pan and top with whipped cream.
Baileys Whipped Cream
  1. Combine heavy cream, powdered sugar and Baileys in a large bowl and whip with an electric mixer until stiff peaks form. Pipe onto mini cheesecakes. Garnish with drizzled chocolate and espresso beans if desired.
  2. Serve immediately or cover loosely and refrigerate up to 5 days.