These Boozy Baileys Mini Cheesecakes are simple to make and make a delightful, festive party treat that disappears fast.
This season is all about gatherings, sparkling drinks and small indulgent bites. Miniature party food is fun to prepare — I take classic favourites and shrink them down into bite-sized versions.
Think small rounds of eggplant parmigiana, savoury stuffing balls, little beef lasagne cups and these irresistible Boozy Baileys Mini Cheesecakes. They’re quick to assemble, taste amazing and add a special touch to any dessert table.
For a truly decadent pairing, serve them with a rich chocolate martini or another creamy cocktail for a luxurious festive treat.
What cases to use to make mini cheesecakes
I used individual foil muffin cases from the supermarket for these cheesecakes. They give a smooth edge and look neat on the plate.
Regular paper muffin cases also work well and are easier to peel away. If you own a mini cheesecake mould with removable bottoms that will make serving very simple.
Tip: Standard paper muffin cases are inexpensive and easy to source. Expect a crimped edge with paper cases and place them in a muffin tin to keep them steady while filling.
How to make Boozy Baileys Mini Cheesecakes
Start by crushing Oreo biscuits in a food processor until they resemble fine crumbs. Combine the crumbs with melted butter and press the mixture into the base of each muffin case to form the crust. Chill the bases in the fridge for about an hour to firm up.
While the bases chill, enjoy a small sip of Irish cream if you like. For the filling, lightly whip together cream cheese, powdered (icing) sugar, Irish cream liqueur and grated chocolate. Fold in whipped double cream to keep the filling airy and spoon it over the chilled bases.
Return the filled cheesecakes to the fridge for at least 2–3 hours to set. Before serving, remove them from the cases and sprinkle with extra grated chocolate.
There’s very little active work required, and the result is a light, boozy, creamy mini cheesecake that’s sure to be a crowd-pleaser.
Top tips for making this recipe
- Use the whole cookie: You can include the white cream when crushing the Oreos—no need to remove it.
- Chocolate choice: Either milk or dark chocolate works well; choose based on your preference.
- Cream cheese: A high-quality, slightly firmer cream cheese gives the best texture.
- Storing and freezing: These can be made ahead and kept in the fridge or frozen. Note that long freezing can slightly change the creamy texture.
More Fun Desserts You Might Like
- No Bake Chocolate Cheesecake
- Lady’s Kisses – Baci di Dama (Italian Cookies)
- Panettone Bread Pudding
- Quick & Easy Tiramisu – Best Ever Recipe
- Pandoro Christmas Cake with Pistachios and White Chocolate
If you try these Boozy Baileys Mini Cheesecakes or another recipe from the site, let me know how they turned out in the comments — I love hearing from readers. Follow the blog on social media to see more recipes and updates.
Step By Step Photos Above
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Boozy Baileys Mini Cheesecakes
By Emily
Ingredients
For the crust
- 1 1/2 packets (250g) Oreos
- ~1/4 cup (100g) Butter
For the filling
- ~2 cups (450g) cream cheese
- ~7 fl oz (200ml) double cream, whipped
- ~1/3 cup (50g) grated chocolate, plus extra for topping
- ~1 cup (100g) powdered sugar (icing sugar)
- ~2.7 fl oz (80ml) Irish cream liqueur
Instructions
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Roughly break the Oreo biscuits and blitz in a food processor until they resemble fine breadcrumbs. Melt the butter, then mix it into the crumbs until fully combined.
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Divide the crumb mixture between 9 muffin cases and press down with the back of a teaspoon to form a base. Refrigerate for 1 hour.
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To make the filling, combine the cream cheese, Irish cream liqueur, icing sugar and grated chocolate in a large bowl and lightly whip. Fold in the whipped cream until fully combined.
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Spoon the filling into the muffin cases and refrigerate for at least 2–3 hours to set.
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To serve, remove the cheesecakes from the cases and sprinkle with extra grated chocolate.
Notes
- Use the whole Oreo, including the cream filling — no need to separate it.
- Make ahead and store in the fridge or freeze. Freezing may slightly alter the creamy texture.
- Either milk or dark chocolate is suitable for this recipe.
- Choose high-quality cream cheese for the best texture and flavour.
- Preparation takes about 10 minutes plus around 5 hours chilling time in total.
- This recipe was developed and tested using metric measurements; imperial measures are approximate.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless specified otherwise.
- When using canned or jarred tomatoes I prefer reputable brands for consistent flavour.
- Vegetable sizes are assumed to be medium unless stated.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 39g |
Protein: 6g
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?Leave a comment below!