Ingredients

2 cups Oreo cookie crumbs (about 20 cookies, crushed, plus more for garnish)

6 tablespoons unsalted butter (melted)

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

1 cup (238 g) heavy whipping cream (chilled)

2 tablespoons Baileys Irish Cream

2 tablespoons unsweetened cocoa powder

2 tablespoons confectioners’ sugar

Instructions

Step 1: In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing thoroughly with a fork until all crumbs are evenly coated.

Step 2: Divide the crust mixture evenly between 6 serving cups, pressing it firmly into the bottom of each cup. Set aside.

Step 3: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 1 to 1 ½ minutes total). Let cool slightly.

Step 4: In a large mixing bowl, beat the cream cheese and granulated sugar with a hand mixer until smooth.

Step 5: Add the Baileys Irish Cream and vanilla extract to the cream cheese mixture, mixing until combined. Slowly mix in the melted chocolate until fully incorporated.

Step 6: In a separate bowl, beat 1 cup of heavy whipping cream until stiff peaks form (the peaks stand straight up and hold their shape).

Step 7: Gently fold the whipped cream into the chocolate mixture until just combined. Spoon the cheesecake mixture on top of the crust in each cup, smoothing the surface.

Step 8: Cover and chill the cups in the refrigerator for 1 to 2 hours, or up to overnight.

Step 9: Just before serving, prepare the Baileys whipped cream. Using a hand mixer, beat the chilled heavy whipping cream starting at low speed, gradually increasing to medium as it thickens and soft peaks form.

Step 10: Add Baileys Irish Cream, unsweetened cocoa powder, and confectioners’ sugar. Continue beating until the mixture thickens and stiff peaks form.

Step 11: Spoon or pipe the whipped cream over the chilled cheesecake cups and sprinkle with additional Oreo cookie crumbs if desired.

Step 12: Serve immediately or keep chilled until ready to serve.

Tips & Variations

For a stronger chocolate flavor, use dark chocolate chips instead of semisweet. To make it non-alcoholic, substitute Baileys Irish Cream with an equal amount of vanilla extract or cream.

Press the crust firmly to help it hold together better and prevent crumbling when eating.

Try adding a pinch of espresso powder to the chocolate mixture to enhance the chocolate flavor.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. Prepare the Baileys whipped cream fresh just before serving to maintain its texture. If stored with whipped cream topping, consume within 24 hours for best quality. To serve after chilling, let the cups sit at room temperature for 10 minutes for easier spooning.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, you can prepare the crust and cheesecake layers up to a day in advance and refrigerate them covered. Add the Baileys whipped cream just before serving for the best texture and appearance.

Can I use a different cookie for the crust?

Absolutely! While Oreo cookies add a classic flavor, you can substitute with any chocolate or chocolate wafer cookies you prefer, just crush them finely for the crust.