Mini Baileys Mocha Cheesecakes

Whisking Wolf
by Whisking Wolf
12 servings
45 min

Made in a muffin pan, Mini Baileys Mocha Cheesecake bakes up lickety-split. The crumbly Oreo crust and silky, Baileys-spiked coffee filling are crowned with a boozy whipped cream for a bite-sized indulgence that’s cute and incredible.

America is great, even despite the fact that our two-party political system sucks. I’ve flip-flopped between the Democratic Party and the Republican Party nearly every election cycle. Toeing a party line for life is pointless. It doesn’t matter if someone is for elephants or donkeys because all politicians are asses.

Our first president, George Washington, warned against opposing parties in his farewell speech. He wanted our country to be a cohesive unit but Congress put the kibosh on that 200 years ago. If you ask me, the United States should be united behind one single party: the Baileys Irish Cream Party.

We the people cannot agree on anything, except that alcohol–and a lot of it–is necessary to tolerate each other. And there’s no alcohol better suited for the job than Baileys. Cream, cocoa and whiskey have existed cohesively in that infamous black bottle for nearly half a century.

There are no empty promises, impeachment proceedings or filibusters associated with that fine tasting spirit. Baileys is the world’s top-selling liquor for a reason: it promotes unity. Take this recipe for Mini Baileys Mocha Cheesecakes for example. Irish cream and brewed coffee commingle in a silky cheesecake filling that coexists with an Oreo cookie crust and Baileys whipped cream.

If only we all could live in such delicious harmony. Baileys for President!

Mini Baileys Mocha Cheesecakes
Recipe details
  • 12  servings
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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Oreo Crust
  • 1 1/2 cups Oreo cookie crumbs approximately 18 Oreo cookies
  • 3 Tbsp unsalted butter melted
Cheesecake Filling
  • 16 ounces full fat cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla pure
  • 2 Tbsp brewed coffee Arabica
  • 1/4 cup Baileys Irish Cream
  • 2 large eggs room temperature
Baileys Whipped Cream
  • 1 cup heavy cream
  • 4 Tbsp powdered sugar
  • 4 Tbsp Baileys Irish Cream
Oreo Crust
Preheat oven to 350 degrees. Add paper liners to a standard muffin tin. Set aside.
Pulse Oreo Cookies, including cream filling, in a food processor until fine crumbs form.
Add melted butter and pulse a few more times until crumbs are moistened.
Divide Oreo mixture evenly among muffin liners. Press firmly to form crust.
Bake for 5 minutes. Remove tin from oven to cool on wire rack while you prepare filling.
Cheesecake Filling
Beat cream cheese with an electric mixer until smooth and lump free.
Add sugar, vanilla, brewed coffee and Baileys. Beat until smooth.
Beat in eggs, one at a time, until just incorporated. Do not overbeat.
Spoon batter on top of Oreo crust, dividing evenly among muffin liners.
Rap muffin pan on counter a few times to release air bubbles then bake for 15 to 17 minutes.
Mini cheesecakes are done when the edges are set but the centers are still slightly jiggly. Do not overbake. Cheesecakes will set up completely as they cool.
Place muffin pan on a wire rack and cool at room temperature for 1 hour then chill uncovered in the refrigerator for at least 2 hours. Remove mini cheesecakes from muffin pan and top with whipped cream.
Baileys Whipped Cream
Combine heavy cream, powdered sugar and Baileys in a large bowl and whip with an electric mixer until stiff peaks form. Pipe onto mini cheesecakes. Garnish with drizzled chocolate and espresso beans if desired.
Serve immediately or cover loosely and refrigerate up to 5 days.
  • Full fat cream cheese is recommended for the cheesecake filling. Reduced fat can be substituted if you’re counting calories, but fat free absolutely cannot.
  • Bake until mini cheesecakes are firm around the edges but still slightly jiggly in the center, approximately 15 minutes. Cheesecakes will set as they cool.
  • Take care to avoid overbeating the eggs. Add eggs one at a time and beat just until the yolks are incorporated. Overbeating causes cheesecakes to collapse.
  • Don’t open the oven door to check on cheesecakes while they are baking. Opening the door causes the oven temperature to fluctuate which leads to cracking.
Whisking Wolf
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  • Jake Brown Jake Brown on Oct 14, 2020

    Any substitute for the coffee???

    • Whisking Wolf Whisking Wolf on Oct 14, 2020

      Hi Jake. Thanks for the question. If you don't care for coffee flavor simply omit that ingredient from the recipe to make Mini Baileys Irish Cream Cheesecakes--they'd still be straight up delicious even without the mocha flavor! If you were looking for an alternative to brewed coffee you can substitute instant granules as long as you decrease the amount to 2 teaspoons. Hope that helps

  • Rec33525664 Rec33525664 on Nov 15, 2022

    Can you make ahead and freeze these?