Baileys Irish Cream Mini-Cheesecakes: Boozy, Creamy, and Bite-Sized Bliss

Why You’ll Love These Mini Cheesecakes

These Baileys Irish Cream Mini-Cheesecakes are rich, creamy, slightly boozy, and 100% irresistible. The silky cheesecake is infused with Irish cream liqueur, then baked in cupcake liners with a crunchy cookie crust. They’re perfect for parties, holidays, or whenever you want to impress—without the fuss of a full-sized cheesecake.

They’re baked in a muffin tin, chill in the fridge, and come out looking bakery-worthy every time. Best part? You don’t need a water bath or springform pan.

What Makes Them So Special?

• Infused with real Baileys Irish Cream
• No slicing, no mess—perfect for sharing
• Creamy filling and crisp crust combo
• Easy to decorate with whipped cream, chocolate, or ganache
• Make-ahead friendly and freezer-ready

One bite, and your guests will be begging for the recipe.

Ingredients With Measurements

Makes 12 mini cheesecakes

For the Crust:

• 1 cup chocolate cookie crumbs (Oreos with filling removed or chocolate graham crackers)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar (optional)

For the Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• ¼ cup Baileys Irish Cream
• 1 teaspoon vanilla extract
• 2 large eggs
• ¼ cup sour cream or Greek yogurt (for creaminess)

Optional Toppings:

• Whipped cream
• Chocolate ganache or drizzle
• Chocolate shavings or sprinkles
• Mini chocolate chips
• Espresso powder for garnish

How to Make It: Step-by-Step

Step 1: Prep and Preheat

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners.

Step 2: Make the Crust

In a small bowl, mix cookie crumbs, melted butter, and sugar (if using). Divide evenly between muffin liners and press down firmly with a spoon or the bottom of a shot glass.

Bake for 5 minutes. Set aside to cool slightly.

Step 3: Make the Filling

In a large bowl, beat softened cream cheese and sugar until smooth. Add flour, Baileys, vanilla, and sour cream. Mix until just combined.

Add eggs one at a time, mixing gently after each—don’t overbeat.

Spoon the batter evenly into the prepared crusts, filling each about ¾ full.

Step 4: Bake and Cool

Bake for 16–18 minutes or until the centers are just set (a slight jiggle is fine). Turn off oven, crack the door, and let them cool for 10 minutes.

Remove and cool completely at room temperature. Then refrigerate at least 4 hours (or overnight).

Step 5: Decorate and Serve

Before serving, top with whipped cream, ganache, or shaved chocolate. Serve cold and enjoy every creamy, boozy bite!

Serving Suggestions

Serve these mini cheesecakes:

• On a dessert tray with espresso or Irish coffee
• With fresh berries and mint for contrast
• With a drizzle of caramel or mocha sauce
• As a fancy treat for holidays or girls’ night
• With a side of chocolate-dipped strawberries for romance

They’re perfect for any occasion where indulgence is encouraged.

Tips for Perfect Mini Cheesecakes

• Don’t overmix—it leads to cracks
• Use room temperature cream cheese for smooth texture
• Don’t skip chilling—they firm up and taste better cold
• Use a muffin tin and liners for easy removal
• Make the day before for stress-free entertaining

Delicious Variations to Try

Customize your minis with these tasty twists:

• Mocha Cheesecakes: Add 1 teaspoon espresso powder to the filling
• White Chocolate Baileys: Mix in ¼ cup melted white chocolate
• Nutty Crunch: Add chopped pecans or walnuts to the crust
• Salted Caramel Swirl: Drizzle caramel into the filling before baking
• Mint Chocolate: Add a drop of mint extract and top with Andes mints

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FAQs

1. Can I make these without Baileys?

Yes. If you want to skip the alcohol, substitute the Baileys with heavy cream or coffee creamer. The texture will remain creamy, and you can add ½ teaspoon of Irish cream extract for flavor without booze.

2. Can I use a different cookie for the crust?

Absolutely. Chocolate graham crackers, regular graham crackers, Biscoff, or vanilla wafers all work. Adjust butter slightly depending on the dryness of the crumbs to keep the crust firm.

3. Can I freeze mini cheesecakes?

Yes! Freeze them without toppings in an airtight container. Wrap each cheesecake in plastic wrap, then place in a zip-top freezer bag. Thaw overnight in the fridge before serving. Great for make-ahead treats!

4. Do I need a water bath for this recipe?

Nope! Since they’re small and cook evenly in a muffin tin, a water bath isn’t needed. Just don’t overbake, and let them cool gradually to prevent cracking.

5. How do I know when they’re done baking?

Look for slight jiggle in the center and set edges. The tops should look matte, not shiny. They’ll finish setting as they cool. Overbaking leads to dryness and cracking.

6. Can I make these gluten-free?

Yes! Use gluten-free cookies for the crust and ensure all other ingredients (like Baileys and extracts) are gluten-free. The filling itself is naturally gluten-free.

7. How long can I store them?

Store in the fridge in an airtight container for up to 5 days. Add whipped topping just before serving to keep it fresh. These actually taste better after a day or two!

8. Can I make this into a full-size cheesecake?

Yes. Use a 9-inch springform pan and bake at 325°F for 50–60 minutes. Let cool fully, then chill overnight. Same filling recipe works—just double the crust.

9. What can I top them with besides whipped cream?

Try chocolate ganache, caramel drizzle, espresso powder, chocolate curls, or even a cherry on top. You can also dust them with cocoa or cinnamon for a classy look.

10. Is there a non-alcoholic version of Baileys?

Yes! There are alcohol-free Irish cream-flavored coffee creamers available at most grocery stores. These are great for baking and safe for all ages.