Mini Baileys Oreo Cheesecakes

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Mini Baileys Oreo Cheesecakes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Mini Baileys Oreo Cheesecakes is one of the most well liked of current trending foods in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions every day. Mini Baileys Oreo Cheesecakes is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Mini Baileys Oreo Cheesecakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Baileys Oreo Cheesecakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mini Baileys Oreo Cheesecakes is 6 mini cheesecakes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Mini Baileys Oreo Cheesecakes using 13 ingredients and 9 steps. Here is how you cook it.

These mini cheesecakes are addictive as hell. Eat responsibly.

Ingredients and spices that need to be Prepare to make Mini Baileys Oreo Cheesecakes:

1. Oreo Crust
2. 6 full oreo cookies, crushed into fine crumbs
3. 1 tbsp (14 ml) unsalted butter, melted
4. Baileys Cheesecake filling
5. 112 g (4 oz) full fat cream cheese, very soft
6. 30 g (1/8 cup) sour cream, at room temperature
7. 31 g (1/8 cup) granulated sugar
8. 1/4 tsp vanilla extract
9. 1 large egg, room temperature
10. 20 ml (1 1/2 tbsp) Baileys Irish Cream
11. pinch ground cinnamon
12. 1/8 tsp ground espresso powder
13. 1/4 cup (60 ml) Chocolate Ganache

Steps to make to make Mini Baileys Oreo Cheesecakes

1. Preheat oven to 325°F (163°C). Line a 6-count muffin tin with paper liners. Set aside.
2. Place the cookies in a food processor, or blender - and pulse until the cookies are very fine crumbs. In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
3. Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold. Bake crusts in preheated oven for 5 mins. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce oven to 300°F (149°C).
4. In a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the egg and beat until JUST combined. Do not overmix.
5. Using a rubber spatula, gently stir in the Baileys Irish cream, mixing until evenly combined. Fold in the cinnamon and espresso powder.
6. Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be full. Bake in preheated oven for 12 minutes, then turn off the oven and leave the door closed for another 10 minutes.
7. Remove the pan from the oven and place on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
8. Chocolate Ganache:
9. Add a little chocolate ganache to the top of each cooled cheesecake, then top with grated chocolate, if using. Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 3 days.

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