Description

Indulge in these decadent Baileys Chocolate Cheesecake Cups, combining creamy chocolate cheesecake with a rich Oreo crust and a luscious Baileys-spiked whipped cream topping. Perfect for a sophisticated dessert that’s effortless to prepare and sure to impress.

Ingredients

Scale

Crust

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

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

Instructions

Make the crust: In a medium bowl, combine the Oreo cookie crumbs with the melted 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.
Melt the chocolate chips: Place the semisweet chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring between each, until smooth, about 1 to 1 ½ minutes total. Let cool slightly.
Beat cream cheese and sugar: In a large mixing bowl, use a hand mixer to beat the cream cheese and granulated sugar until smooth and creamy.
Add Baileys, vanilla, and melted chocolate: Mix in the Baileys Irish Cream and vanilla extract until combined. Slowly incorporate the melted chocolate into the mixture until fully combined.
Beat heavy whipping cream: In a separate bowl, beat 1 cup of heavy whipping cream until stiff peaks form. Stiff peaks mean the whipped cream stands straight up without collapsing.
Fold whipped cream into chocolate mixture and assemble: Gently fold the whipped cream into the chocolate cream cheese mixture until just combined. Spoon the cheesecake filling over the prepared Oreo crust in each cup, smoothing the tops. Cover and chill in the refrigerator for 1 to 2 hours, or up to overnight.
Prepare Baileys whipped cream topping: Just before serving, start beating the chilled heavy cream with a hand mixer on low speed, gradually increasing to medium as it thickens to soft peaks. Add Baileys Irish Cream, cocoa powder, and confectioners’ sugar, and continue beating until stiff peaks form.
Top and serve: Spoon or pipe the Baileys whipped cream over the chilled cheesecake cups. Sprinkle additional crushed Oreo crumbs on top if desired. Serve immediately or keep chilled until ready to serve.

Notes

For a firmer crust, you can chill the crust alone for 10 minutes before adding the cheesecake filling.
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake filling.
Use good quality semisweet chocolate chips for the best flavor.
Chill the cheesecake cups overnight for the best texture and flavor development.
The Baileys whipped cream can be piped using a pastry bag for an elegant presentation.
If preferred, substitute Oreo crumbs with gluten-free cookies for a gluten-free version.

Prep Time: 20 minutes
Cook Time: 2 minutes (melting chocolate)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Baileys cheesecake, chocolate cheesecake, Oreo crust, no-bake cheesecake, Baileys dessert, Irish cream dessert, cheesecake cups