Category: Desserts - Cheesecakes

Baileys Chocolate Cheesecake Cups     

Ingredients:
Crust:
2 cups Oreo cookie crumbs, about 20 cookies, crushed, plus more for garnish
6 tablespoons unsalted butter, melted

Cheesecake:
1 ⅓ cups (243 g) semisweet chocolate chips
2 blocks (8 ounces each) cream cheese, room temperature
⅓ cup (67 g) granulated sugar
¼ cup (2 ounces) Bailey’s Irish Cream
1 teaspoon vanilla extract
1 cup (238 g) heavy whipping cream

Whipped Cream:
1 cup (238 g) heavy whipping cream, chilled
2 tablespoons Baileys Irish Cream
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar

Preparation:
Crust:
In a medium bowl, combine the Oreo cookie crumbs with the butter, mixing thoroughly with a fork until all crumbs are evenly coated.

Divide the crust evenly between 6 serving cups, pressing it firmly into the bottom of each cup. Set aside.

Cheesecake:
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 1-1 ½ minutes total). Let cool slightly.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the Baileys and vanilla, mixing until combined. Slowly mix in the melted chocolate until fully incorporated.

In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold it into the chocolate mixture until just combined. Spoon the cheesecake mixture on top of the crust in each cup, smoothing it out.

Cover and chill in the refrigerator for 1-2 hours, up to overnight.

Whipped cream:
Start by mixing the heavy cream in a large bowl at the lowest speed, then gradually increase to medium speed as the cream thickens and soft peaks begin to form.

Add Baileys, cocoa powder, and confectioners' sugar. Continue beating until the mixture has thickened and stiff peaks form. Spoon or pipe the whipped cream over the chilled cheesecake cups. Sprinkle each with Oreo cookie crumbs (optional). Serve immediately.

These cheesecakes freeze well. Without the whipped cream topping, wrap the cheesecake in plastic wrap. Then, wrap it in aluminum foil. Store in the freezer for up to 6 months. When ready to eat, take it out of the freezer, remove the aluminum foil (but leave it wrapped in plastic wrap), and let it thaw in the refrigerator or at room temperature. Top with whipped cream before serving.

Date added: 2026-02-23
Number of visits: 47