Description

Indulge in these decadent Baileys Chocolate Cheesecake Cups, featuring a buttery Oreo cookie crust filled with a creamy, boozy chocolate cheesecake mousse made with Baileys Irish Cream. Topped with fluffy Baileys-infused whipped cream and dusted with cocoa powder, this no-bake dessert is perfect for any celebration or special treat.

Ingredients

Scale

Crust

2 cups Oreo cookie crumbs (about 20 cookies, crushed, plus more for garnish)
6 tablespoons unsalted butter, melted

Chocolate Cheesecake Filling

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) Baileys Irish Cream
1 teaspoon vanilla extract
1 cup (238 g) heavy whipping cream

Baileys Whipped Cream Topping

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

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Instructions

Prepare the crust: In a medium bowl, combine the Oreo cookie crumbs with the melted unsalted butter until the mixture resembles wet sand. Divide the mixture evenly among 6 serving cups or glasses. Press the crumbs firmly into the base of each cup to create an even crust layer. Refrigerate to set while you prepare the filling.
Melt the chocolate chips: Gently melt the semisweet chocolate chips using a double boiler or microwave in 30-second intervals, stirring frequently to avoid burning. Set aside and allow to cool slightly.
Make the cheesecake filling: In a large bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add Baileys Irish Cream and vanilla extract and continue mixing until fully incorporated. Slowly pour in the melted chocolate and mix until smooth.
Whip the heavy cream: In a separate bowl, whip the 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until well combined and lightened.
Assemble the cheesecake cups: Spoon or pipe the chocolate cheesecake mousse over the chilled Oreo crusts, dividing evenly among the 6 cups. Smooth the tops with a spatula and refrigerate for at least 1 hour to set.
Prepare the Baileys whipped cream topping: In a clean mixing bowl, beat the chilled heavy whipping cream until it starts to thicken. Gradually add the confectioners’ sugar, unsweetened cocoa powder, and 2 tablespoons of Baileys Irish Cream. Continue whipping until soft to medium peaks form.
Top and garnish: Pipe or dollop the Baileys whipped cream over each cheesecake cup. Garnish with additional crushed Oreo crumbs if desired. Serve chilled and enjoy!

Notes

These Baileys Chocolate Cheesecake Cups are a no-bake dessert, making them easy and quick to prepare.
The recipe yields 6 cheesecake cups, perfect for serving at parties or intimate gatherings.
Ensure the cream cheese is at room temperature for the smoothest filling texture.
Use chilled heavy cream for best results when whipping the Baileys whipped cream topping.
For a stronger Baileys flavor, you can adjust the amount of Irish cream used in the recipe but be mindful of the mixture’s consistency.

Nutrition

Serving Size: 1 chocolate cheesecake cup
Calories: 1096 kcal
Sugar: 42 g
Sodium: 210 mg
Fat: 85 g
Saturated Fat: 50 g
Unsaturated Fat: 30 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 160 mg