Ingredients:
For the Crust:
- 16 whole Oreo cookies, finely ground in a food processor
- 3 tablespoons melted butter
For the Filling:
- 16 oz (2-8 oz packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/3 cups sour cream
- 3 tablespoons Bailey’s Irish Cream
- 1 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate, melted and cooled
For the Ganache Glaze:
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 2 teaspoons light corn syrup
Preparation:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely ground Oreo cookies and melted butter until well incorporated. Press the mixture firmly into the bottom of 24 mini cheesecake pans or lined muffin cups. Partially bake the crust for 10 minutes, then remove from the oven and set aside.
In a large bowl, using a handheld or stand mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, Bailey’s Irish Cream, and vanilla extract until fully combined.
Divide the batter evenly among the prepared crusts, filling each cup about halfway. Add the melted and cooled semi-sweet chocolate to the remaining batter, then fill the cups to about 3/4 full. Bake for 25-28 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Allow them to cool completely on a wire rack.
Once cooled, carefully remove the cheesecakes from the pans. Prepare the ganache glaze by heating the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped bittersweet chocolate and let it sit for 2 minutes, then stir until smooth. Add the light corn syrup and mix well. Drizzle the ganache over the cooled cheesecakes and refrigerate until ready to serve.
These Bailey’s Irish Cream Mini-Cheesecakes are perfect for parties, holidays, or any time you crave a rich, indulgent dessert. Enjoy!
