These mini Baileys chocolate cheesecakes are always a hit with hubby and the kids.

These recipe for little individual cheesecakes is rich and creamy, with just the right amount of Baileys Irish Cream and luscious chocolate.

What I really love is that this Baileys cheesecake is made with a graham cracker crust, and baked in the oven. It’s a real, honest to goodness cheesecake, with all the flavor and indulgence, but in an adorable bite size.

Like our Amarula and chocolate mini cheesecakes. these individual Baileys cheesecakes are creamy, chocolaty and delicious.

Be sure to check out my tips and step-by-step tutorial for how to make these mini cheesecakes!

Mini Baileys Chocolate Cheesecake Recipe

My family loves these! They can be ready in just over half an hour, fresh from the oven. The hardest part is letting them cool before eating them.

Want to make Baileys chocolate chip cheesecakes? Just add 1/4 cup of mini chocolate chips to the filling before baking.

How to Make Mini Baileys Chocolate Cheesecakes Step-by-Step

Spray muffin pans lightly with cooking spray. Line with paper muffin liners.

Now, you’re ready to make the graham cracker crust. Mix graham cracker crumbs and melted butter.

Divide evenly between the 12 cupcake tins, pressing lightly into the bottoms of the tins.

Bake crusts for 5 minutes and remove from oven.

Now, you need drop the oven temperature to cook the mini cheesecakes. Lower oven to 325 degrees Fahrenheit and let cool while you make the filling.

Now, mix the filling.

Using a hand mixer on low speed, mix the cream cheese, sugar, and cocoa.

Tip! Make sure the cream cheese is room temperature before mixing, to avoid any cream cheese clumps in the mixture.

Using a spatula, scrape down the sides of the bowl.

Add sour cream, Baileys Liqueur, and vanilla extract. Beat on low speed until combined. Scrape down the sides of the bowl.

Add eggs, one at a time, and mix on low speed.

Scrape down the sides of the bowl.

Divide the batter between the muffin pans.

They should be about 1/3 full.

Make sure the oven is at 325 degrees Fahrenheit.

Bake the mini cheesecake bites for 16 minutes. Remove from the oven, and set on counter top to cool for 15 minutes. Move to refrigerator to finish cooling.

When cool, top with canned whipped cream topping, drizzle with chocolate syrup, and enjoy!

Continue to Content

Easy Baileys and Chocolate Mini Cheesecakes

Yield: 12

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

These rich Baileys Cream Liqueur mini cheesecakes are perfect anytime!

Print

Ingredients

Crust

• 1 cup graham cracker crumbs
• 2 tablespoons butter

Filling

• 12 ounces cream cheese, room temperature
• 1/2 cup white sugar
• 6 tablespoons cocoa powder
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup Baileys Liqueur
• 2 eggs, room temperature

Instructions

Preheat the oven to 325 degrees Fahrenheit.

Spray muffin pans lightly with cooking spray. Line with paper muffin liners.

Crust

1. Mix graham cracker crumbs and melted butter. Divide the mixture evenly between the 12 cupcake tins, and press into the bottoms.
2. Bake crusts for 5 minutes and remove from oven. Let cool.

Filling

1. Reduce oven to 325 degrees Fahrenheit.
2. Using a hand mixer on low speed, mix the cream cheese, sugar, and cocoa until combined. Using a spatula, scrape down the sides of the bowl.
3. Add sour cream, Bailey’s Liqueur, and vanilla extract. Beat on low speed until combined. Scrape down the sides of the bowl.
4. Add eggs, one at a time, and mix on low speed. Scrape down the sides of the bowl.
5. Divide the batter between the muffin pans. They should be almost full.
6. Bake for 16 minutes. Remove from the oven, and cool for 14 minutes. Store in refrigerator.

Notes

Top with canned whipped cream topping, and drizzle with chocolate syrup to make these extra special.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 152mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.