Bittersweet cookie crumb crust, silky smooth cheesecake filling, and a healthy pour of Bailey’s Irish Cream make up these no bake mini cheesecakes. Yah, you’re going to dig these!
I kind of skipped Valentine’s Day a bit. Yes, I posted some cupcakes and whatnot, but for the most part I kind of skipped it.
OK, more like floated it. Until I’m ready to address it head on. I was busy last week serving love to about 300 people.
I just realized what that sounded like.
For the record, I’m not a hooker.
Soooooo anywaaaaaaay…. If at some point you see some posts that are a bit on the lovey-touchy-feely side – Just roll with it.
Today we’re going to talk about these Bailey’s Irish Cream Mini Cheesecakes. Um-hum – That’s right. We’re going Irish. Irish Cream, that is.
I hope you guys aren’t tired of these no bake cheesecakes. I would loooove to one day slip into my big girl pants and bake you a real cheesecake; a cheesecake placed in an oven and baked slowly over a bain marie.
But not today. Today is about laziness and this no bake cheesecake situation, plus my usual over-saturation of images.
Flow with me. Let’s talk about this situation right here. First, the crust. It’s Oreo cookies and melted butter. Simple enough, right?
You don’t have to use Oreo cookies. Use a knock off, or your favorite chocolate cookie situation. Hate chocolate? Roll with graham crackers! Not a fan of graham crackers? Nilla wafers! Don’t like Nillas? I can’t help you here, homie.
Whatever you choose, make sure there’s a crust situation at the bottom.
Now comes the good part. It’s about to get real. The Irish Cream Cheesecake filling. I went with about 1/3 cup of Baileys Irish Cream here. You do you. This is your thing.
Keep in mind, though – If you add more Bailey’s you’ll need to compensate with a bit more cream cheese and confectioners’ sugar. Balance and whatnot.
I’d like to share something with you. We’re friends, right?
No one in my family likes cheesecake. They hate it. Real talk. Except these no bake situations.
Come closer. I’m about to drop some knowledge on ya’.
What makes my cheesecakes so mouthwatering, so luscious, so addictive is the addition of heavy cream. Heavy cream takes the “heavy” out of cheesecakes and gives it a mousse-like consistency. People dig that shit. And you’re going to dig it. It’s boozy, and slightly chocalicious. The crust gives it a nice crunch. And the cheesecake mouth feel is like, whoa.
Like impress your friends, whoa.
Like bring this to your next get-together, whoa.
Yah. Like that.
Bailey's Irish Cream Mini Cheesecakes
For the crust
- 8-10 Chocolate sandwich cookies I used Oreos
- 2 tablespoons Unsalted butter melted
For the Bailey’s Irish Cream Cheesecakes
- 8 ounces 1 package Full fat cream cheese, cold
- 1 1/3 cup Confectioners’ sugar
- 2 tablespoons Dutch processed cocoa powder
- ¼ - 1/3 cup Bailey’s Irish Cream
- ¼ teaspoon Vanilla extract
- 1 cup Heavy cream cold
- Cookie crumbs for garnish
- Set aside six (6), 4 ounce dessert cups.
Make the crust:
- In a food processor, pulse the sandwich cookies until crumbs form. Transfer the crumbs to a small bowl and pour melted butter over them. Stir gently until the crumbs have a wet sand texture to them. Divide amongst dessert cups and flatten with either a shot glass or any utensil with a flat surface. Cover with plastic wrap and place in the refrigerator until ready to use.
Make the Bailey’s Cheesecakes:
- To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese. Mix on medium until the cream cheese brick breaks apart a bit, about 10-15 seconds. Turn off the mixer and add the confectioners’ sugar and cocoa powder. Turn the mixer on to low speed and mix until the confectioners’ sugar and cocoa powder are mostly combined. Increase the speed to medium/high and mix until light and fluffy.
- With the mixer still on medium/high speed, add the Bailey’s Irish Cream and vanilla extract. Add the heavy cream in three parts, waiting for the heavy cream to thicken slightly before adding more heavy cream. Mix until thickened and combined.
- Transfer the cream cheese filling to a piping bag fitted with a star or round tip. Alternatively, you transfer the cheesecake filling into a Ziploc bag and cut a small hole in one corner. If you don’t have Ziploc bags, you can also spoon the filling into dessert cups. Place cheesecake filling the refrigerator for about 30 minutes to chill.
- Remove piping bag (or Ziploc bag, or bowl) from fridge, along with prepared dessert glasses. Pipe or spoon mounds of Bailey’s Cheesecake into each dessert cup. Garnish with cookie crumbs or leave as is.