Baileys Chocolate Cheesecake Cups
These Baileys Chocolate Cheesecake Cups are filled with a creamy chocolate cheesecake mousse made with Baileys Irish Cream and a buttery Oreo crust, 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!
Servings: 6 cheesecake cups
Calories: 1096kcal
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.
Nutrition
Serving: 1chocolate cheesecake cup | Calories: 1096kcal