I’ve always had a soft spot for mini desserts. There’s something special about having your own personal treat – especially when it comes to cheesecake. These mini Baileys cheesecakes are perfect when you want something a little indulgent without going overboard. I started making these for our family game nights, and now they’re requested at every gathering.
The best part? They’re actually easier to make than a full-sized cheesecake. No water bath needed, and they bake up perfectly every time. Plus, that hint of Baileys gives them just enough Irish cream flavor to make them feel grown-up and fun. I usually make a batch on Friday afternoon, let them chill overnight, and they’re ready for weekend entertaining.
If you like coffee and cream, or just enjoy classic cheesecake with a twist, these little treats are right up your alley. Trust me, you might want to make a double batch – they tend to disappear quickly!
Why You’ll Love These Mini Baileys Cheesecakes
- Perfect portion control – These individual-sized cheesecakes are pre-portioned, making them ideal for parties or when you want just a little something sweet without the temptation of a whole cake.
- Make-ahead friendly – You can prepare these mini treats a day or two before your event, making party planning so much easier.
- No water bath needed – Unlike traditional cheesecakes, these mini versions don’t require the fussy water bath step, making them much simpler to prepare.
- Rich Irish cream flavor – The Baileys adds a wonderful coffee-chocolate note that pairs perfectly with the creamy cheesecake and chocolate cookie crust.
- Simple ingredients – Most of these ingredients are basic baking staples, with just the Irish cream liqueur as a special addition.
What Kind of Cream Cheese Should I Use?
For cheesecakes, regular full-fat block cream cheese is the way to go – avoid using spreadable cream cheese from a tub, which contains additives that can affect your final texture. Make sure your cream cheese is properly softened at room temperature (about 30-60 minutes on the counter should do it) to prevent any lumps in your batter. While generic brands can work fine, I typically reach for Philadelphia cream cheese since it has a consistent texture and reliable results. Just remember that light or reduced-fat cream cheese can make your cheesecake less creamy and might affect how well it sets, so stick with the full-fat version for the best outcome.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this mini cheesecake recipe:
- Irish cream liqueur: If you want to skip the alcohol, mix 1/4 cup heavy cream with 1 teaspoon instant coffee and 1 tablespoon chocolate syrup for a similar flavor profile.
- Chocolate sandwich cookies: Graham crackers mixed with 2 tablespoons of cocoa powder work great for the crust. You could also use chocolate graham crackers or chocolate wafer cookies.
- Sour cream: Plain Greek yogurt makes a perfect 1:1 replacement for the sour cream. It adds the same tangy taste and creamy texture.
- Cream cheese: This is a key ingredient that’s hard to substitute, but in a pinch, you can use mascarpone cheese. Just note that the texture will be slightly different.
- Mini chocolate chips: Regular chocolate chips work fine – just chop them up a bit. Or skip them altogether and top with chocolate shavings or cocoa powder instead.
- Vanilla essence: You can use vanilla bean paste or the seeds from half a vanilla pod. If you’re out completely, just leave it out – the Irish cream adds plenty of flavor.
Watch Out for These Mistakes While Baking
The biggest challenge when making mini cheesecakes is preventing cracks, which often happen due to drastic temperature changes – avoid opening the oven door while baking and let the cheesecakes cool gradually in the turned-off oven with the door slightly open. Temperature control is crucial when mixing your ingredients too – make sure your cream cheese, eggs, and sour cream are all at room temperature before starting, as cold ingredients can lead to a lumpy batter that won’t bake evenly. Another common mistake is overmixing the batter after adding the eggs, which incorporates too much air and can cause the cheesecakes to rise too quickly and then collapse – mix just until the ingredients are combined, and scrape down the sides of the bowl frequently. For the perfect creamy texture, remove the mini cheesecakes from the oven when they still have a slight jiggle in the center (like Jell-O), as they’ll continue to set while cooling.
What to Serve With Mini Baileys Cheesecakes?
These boozy little cheesecakes are perfect with a hot cup of coffee or espresso, which brings out the Irish cream flavor and creates a cozy after-dinner experience. If you’re hosting a dessert party, try setting up a coffee bar with regular and decaf options, plus some extra Baileys on the side for those who want an extra splash. For a non-alcoholic pairing, hot chocolate topped with whipped cream makes these mini treats even more special. You can also serve these cheesecakes with fresh berries on the side – raspberries or strawberries work particularly well with the chocolate and Irish cream flavors.
Storage Instructions
Keep Fresh: These mini Baileys cheesecakes need to be kept cool! Place them in an airtight container and store in the fridge for up to 5 days. I like to wait to add the whipped cream and chocolate drizzle until right before serving – this keeps everything looking fresh and neat.
Freeze: Good news – these little treats freeze really well! Pop them into a freezer-safe container without the toppings and they’ll stay good for up to 3 months. Just place a piece of parchment paper between layers if you need to stack them to prevent them from sticking together.
Thaw & Serve: When you’re ready to enjoy your frozen cheesecakes, move them to the fridge the night before you plan to serve them. Once thawed, add fresh whipped cream and chocolate drizzle. They taste just as good as freshly made ones!
| Preparation Time | 15-25 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 135-145 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 80-90 g
- Carbohydrates: 130-150 g
Ingredients
- Non-stick cooking spray
- 12 crushed chocolate sandwich cookies
- 2 tablespoons butter, melted
- Pinch of coarse salt
- 12 ounces softened cream cheese
- 2 large eggs
- 1/3 cup white sugar
- 1/4 cup irish cream liqueur
- 1/4 cup sour cream
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla essence
- Pinch of coarse salt
- 1/2 cup mini chocolate chips
- Whipped cream
- Chocolate drizzle
- Mini chocolate chips
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 325ºF.
Line a 12-cup muffin tin with paper liners and spray them with cooking spray to ensure easy removal of the cheesecakes after baking.
Step 2: Make the Cookie Crust
In a large bowl, combine crushed cookies with melted butter and a pinch of salt.
Stir this mixture until it’s completely combined and resembles wet sand.
Press the cookie mixture firmly into the bottom of each paper liner to create an even crust.
Set the prepared crusts aside while you make the filling.
Step 3: Prepare the Cheesecake Batter
In another large bowl, beat cream cheese until it’s light and fluffy.
Add eggs and sugar, continuing to beat until the mixture is smooth.
Incorporate Baileys, sour cream, 1 tablespoon of flour, vanilla, and a pinch of salt, mixing until well combined.
Step 4: Incorporate Chocolate Chips and Fill the Crusts
In a medium bowl, toss mini chocolate chips with the remaining 1/2 tablespoon flour to coat them lightly.
This helps prevent the chips from sinking to the bottom of the cheesecakes.
Gently fold the flour-coated chocolate chips into the cheesecake batter.
Spoon the batter over the prepared cookie crusts in the muffin tin, dividing it evenly among the cups.
Step 5: Bake and Cool the Cheesecakes
Bake the cheesecakes in the preheated oven until the centers are almost set, about 20 minutes.
They should jiggle slightly in the center when ready.
Allow the cheesecakes to cool at room temperature for 30 minutes, then refrigerate them for at least 2 hours to set completely.
Step 6: Decorate and Serve
Once chilled and set, remove the cheesecakes from the muffin pan and discard the paper liners.
Top each cheesecake with a dollop of whipped cream, a drizzle of chocolate sauce, and a sprinkle of mini chocolate chips.
Serve chilled and enjoy your mini Baileys chocolate chip cheesecakes!