Description
Delightful mini cheesecakes infused with Irish cream liqueur, set in a chocolate Oreo crust, perfect for parties and special occasions.
Ingredients
Scale
- 1 1/2 packets (250g) Oreos
- 1/4 cup (100g) butter, melted
- 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
- Place the Oreo cookies in a food processor and blitz until they form fine crumbs.
- Melt the butter in a saucepan, then mix it with the Oreo crumbs until fully combined.
- Divide the mixture evenly among 9 muffin cases and press it firmly into the bottom using the back of a teaspoon.
- Refrigerate for 1 hour to set.
- In a large bowl, combine the cream cheese, Irish cream liqueur, powdered sugar, and grated chocolate. Lightly whip until smooth.
- Gently fold the whipped cream into the cream cheese mixture until thoroughly combined.
- Spoon the filling into the prepared muffin cases, smoothing the tops.
- Refrigerate the cheesecakes for at least 2-3 hours, or until set.
- Before serving, remove from the muffin cases and garnish with extra grated chocolate.
Notes
For a smoother filling, let cream cheese sit at room temperature for 30 minutes before mixing. Fold the whipped cream gently to keep the filling light and airy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mini cheesecakes, Baileys, dessert, no bake, party treats