These Baileys Chocolate Cheesecake Cups are filled with a creamy chocolate cheesecake mousse made with Baileys Irish Cream and a buttery Oreo crust and topped with Baileys-infused whipped cream. It is a boozy no-bake dessert perfect for any celebration or anytime you want to treat yourself to something indulgent! (You know, the kind of dessert that says, ‘Leave me alone for a few minutes to enjoy this!’) If you love Baileys desserts, you will also love my Baileys Chocolate Cream Pie!
Ingredients & Substitutions
- Crust: I crushed about 20 Oreo cookies to use for the crust. (A food processor gives you the finest crumbs, but crushing them by hand works, too.) I like to have a few extra cookie crumbs for garnish, too. For the crust, make sure the crumbs are coated in the melted butter so the crust stays together! If you don’t have Oreo cookies, a graham cracker, chocolate graham cracker, or even a pretzel crust would be delicious!
- Chocolate Chips: I used semi-sweet chocolate chips because they help balance the sweetness of the dessert (since it already has sugar and Baileys). Plus, they melt easily. If you want sweeter, try milk chocolate chips. Or, with dark chocolate chips, each bite will have a bit more chocolate flavor.
- Cream Cheese: Before starting the dessert, make sure the cream cheese has come to room temperature.
- Baileys Irish Cream Liqueur: Baileys Irish Cream is an alcoholic beverage made with cream, cocoa, and Irish whiskey. It is delicious on its own, over ice, in coffee, or, of course, in this dessert. I added some to the cheesecake mixture and the whipped cream! If you don’t have Baileys, Kahlua or Amaretto would also be delicious and give you a little different taste.
- Heavy Cream: Heavy cream (or heavy whipping cream) is used in both the cheesecake mixture and the whipped cream. The heavy cream in the cheesecake makes it smooth and creamy, giving it a light, fluffy texture. In the whipped cream, it helps create a thick, airy topping that adds a soft, melt-in-your-mouth finish to the dessert. You could use half-and-half if you don’t have heavy cream.
- Whipped Cream: The Baileys whipped cream is light, fluffy, and rich, made with heavy cream, Baileys Irish Cream, cocoa powder, and a touch of confectioners’ sugar. It adds a sweet, boozy touch that perfectly tops off the dessert. I could eat the whipped cream on its own! If the Baileys in the cheesecake is enough for you, check out my homemade whipped cream instead.
Can You Make Baileys Chocolate Cheesecake Cups Without Alcohol?
Yes, you can make this dessert without alcohol! Simply substitute the Baileys Irish Cream with a non-alcoholic option, such as coffee creamer (for a similar creamy texture) or chocolate syrup with a splash of vanilla extract for flavor. You can still keep the rich, creamy taste without the alcohol!
Can You Make Baileys Chocolate Cheesecake Cups Ahead Of Time?
Yes! Because of the chilling time needed, this is a great make-ahead dessert for parties or gatherings! Prepare the cheesecake and crust, then chill the cups in the refrigerator for 1-2 hours or overnight to allow the cheesecake to set. Add the whipped cream just before serving to keep it fresh and fluffy.
How Long Do Baileys Chocolate Cheesecake Cups Last In The Refrigerator?
Baileys Chocolate Cheesecake Cups can last in the refrigerator for about 3 to 4 days. Just make sure to cover them well with plastic wrap or store them in an airtight container to keep them fresh!
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
Instructions
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 with a hand mixer 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. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape.)
- 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
- Just before serving, make the Baileys whipped cream.
- Using a hand mixer, 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. (Soft peaks are achieved when the whipped cream holds its shape but the peaks droop slightly.)
- 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 or chill until ready to serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Yum! This is a rich chocolate cheesecake mousse with a touch of Baileys, which I love! The whipped cream makes it even more delicious!
Elizabeth
This is such a creamy, chocolatey treat! I need to try Baileys in more desserts!
Stephanie
This is easy to make and absolutely delicious! It seems so fancy, too!
Bella
This dessert is pretty special! It would hold its own, even for a more elegant dinner party. But, it could be enjoyed anytime!
Can this be made in a 8 or 9” pan instead of individual cups? I was thinking of doing this for an Easter dessert. Thank you!
I do have the pie version! 🙂
https://iambaker.net/baileys-chocolate-cream-pie/
Thank you! This will make it easier for Easter dinner. Can’t wait to try it!