Bailey’s Irish Cream Mini Cheesecakes

Bite sized Bailey's Irish Cream Mini Cheesecakes have an Oreo sandwich cookie crust (or gluten free cookies) and a chocolate ganache glaze.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Chill Time 1

Total Time 2 5

Servings mini cakes

Calories 243kcal

Author Meghan

Equipment

2 12-cup mini cheesecake pans or one 24-cup mini muffin pan, or one 12-cup muffin pan

Ingredients

For the crust:

16 whole Oreos or gluten free sandwich cookies finely ground in food processor
3 tablespoons melted butter

For the filling:

16 ounces cream cheese softened to room temperature
½ cup sugar
2 eggs
1⅓ cups sour cream
3 tablespoons Bailey's Irish Cream or cold coffee
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate melted and cooled slightly

For the ganache glaze:

4 ounces bittersweet chocolate coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup optional

Instructions

Preheat oven to 325°F.
If using mini cheesecake pans, place each pan on top of an aluminum foil lined rimmed baking sheet. The butter will leak out the bottom a little during baking. If using a mini muffin pan or regular muffin pan, line each cup with a paper or aluminum cupcake liner and spray the insides lightly with nonstick cooking spray.
Combine the ground Oreos/sandwich cookies and melted butter in a bowl until well combined. Spoon into 24 mini cheesecake or mini muffin cups. Press the crumbs into the bottom of each cup so the crust is flat. If you have a small cup or container that fits in the well of the pan, that can be used to help flatten the crust evenly. Partially bake for 10 minutes then remove from oven.
16 whole Oreos or gluten free sandwich cookies, 3 tablespoons melted butter
In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.
16 ounces cream cheese, ½ cup sugar, 2 eggs, 1⅓ cups sour cream, 3 tablespoons Bailey's Irish Cream, 1 teaspoon vanilla extract
Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about ¾ full. Do not overfill or the cakes will rise up over the top of the pan. Extra batter may be baked separately in a small dish.
4 ounces semi-sweet chocolate
Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. If using a mini muffin pan, you may remove the wrappers. Arrange cakes on a piece of waxed paper and make the glaze. For a cleaner look, leave the cheesecakes in the pan when applying the glaze.
To make the ganache glaze, put the chocolate in the top of a double boiler and melt above simmering water (or use microwave to melt, being careful to heat on 50% power and for short amounts of time, stirring often). The chocolate should be just melted and only warm, not hot.
4 ounces bittersweet chocolate
Meanwhile, bring the cream just to a boil in a small saucepan. As soon as it boils, remove from heat and pour the hot cream over the chocolate. Stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.
½ cup heavy cream, 2 teaspoons light corn syrup
Allow the ganache to cool until it is a thicker consistency but not still pourable. Pour the glaze over the cheesecakes and smooth the top with the back of a spoon or a metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cheesecakes, it actually makes for a pretty presentation. If you left the cheesecakes in the pan, pour the glaze on top and refrigerate until set, then run a plastic knife around to loosen before lifting each cake out.
Refrigerate cheesecakes until ready to serve. If keeping overnight or longer, wait until glaze sets, then cover loosely with foil.

Notes

Sources: Adapted recipes - Crust, Cheesecake, Ganache

You're Gonna Bake It After All

bakeitafterall.com

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