Description
Delight in these Boozy Baileys Chocolate Cheesecake Cups, featuring a rich and creamy chocolate cheesecake mousse infused with Baileys Irish Cream atop a buttery Oreo cookie crust. This indulgent no-bake dessert is perfect for celebrations or anytime you want a luscious treat with a hint of Irish whiskey flavor.
Ingredients
Scale
Crust
- 2 cups Oreo cookie crumbs (about 20 cookies, crushed, plus more for garnish)
- 6 tablespoons unsalted butter (melted)
Chocolate Cheesecake Mousse
- 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
- Prepare the Crust: In a bowl, combine the Oreo cookie crumbs and melted unsalted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of serving cups or glasses to form a firm crust. Place in the refrigerator to set while preparing the filling.
- Melt the Chocolate: In a microwave-safe bowl or over a double boiler, gently melt the semisweet chocolate chips until smooth. Set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add the Baileys Irish Cream and vanilla extract, mixing well to combine. Slowly fold in the melted chocolate, ensuring an even chocolate flavor throughout.
- Whip the Cream: In a separate bowl, whip 1 cup of heavy whipping cream to stiff peaks using a hand mixer or stand mixer. Gently fold the whipped cream into the chocolate cream cheese mixture until fully incorporated and lightened in texture.
- Assemble the Cheesecake Cups: Spoon or pipe the chocolate cheesecake mousse over the set Oreo crusts in each cup. Smooth the tops and refrigerate for at least 1 hour to allow the mousse to set properly.
- Prepare the Baileys Whipped Cream Topping: Whip the chilled heavy cream with Baileys Irish Cream, cocoa powder, and confectioners’ sugar until soft peaks form. Be careful not to overwhip.
- Garnish and Serve: Top each chilled cheesecake cup with a generous dollop of Baileys whipped cream and sprinkle extra crushed Oreo crumbs over the top for garnish. Serve chilled.
Notes
- These Baileys Chocolate Cheesecake Cups are filled with a creamy chocolate cheesecake mousse made with Baileys Irish Cream and a buttery Oreo crust, topped with Baileys-infused whipped cream.
- It is a boozy no-bake dessert perfect for any celebration or anytime you want to treat yourself to something indulgent.
- Ensure the cream cheese is at room temperature for a smoother filling without lumps.
- Use chilled heavy cream for best whipping results, especially for the topping.
- Can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 chocolate cheesecake cup
- Calories: 1096 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 87 g
- Saturated Fat: 51 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 195 mg
