Description

These Baileys Chocolate Cheesecake Cups are a decadent, no-bake dessert featuring a buttery Oreo cookie crust layered with a creamy chocolate cheesecake mousse infused with Baileys Irish Cream. Topped with Baileys-spiked whipped cream and a dusting of cocoa powder and confectioners’ sugar, these individual cups offer an indulgent treat perfect for celebrations or special occasions.

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) Bailey’s 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

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Instructions

Prepare the crust: In a bowl, combine the Oreo cookie crumbs with the melted unsalted butter. Mix thoroughly until all crumbs are evenly coated. Press this mixture evenly into the bottom of individual serving cups or ramekins to form the crunchy base. Set aside.
Melt the chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips in short bursts, stirring between intervals until smooth and fully melted. Allow cooling slightly while preparing the filling.
Make the cheesecake mousse: In a large mixing bowl, beat the room temperature cream cheese until smooth. Add granulated sugar, Bailey’s Irish Cream, and vanilla extract. Continue mixing until fully combined and creamy. Gradually fold in the melted chocolate ensuring the mixture is even and smooth.
Whip the cream for mousse: In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate and cream cheese mixture until fully incorporated and light.
Assemble the cheesecake cups: Spoon or pipe the chocolate cheesecake mousse over the prepared Oreo crusts in the cups. Smooth the tops evenly and refrigerate for at least 1 hour to let the mousse set and flavors meld.
Prepare Baileys whipped cream topping: In a chilled mixing bowl, whip 1 cup of chilled heavy whipping cream with 2 tablespoons Baileys Irish Cream, unsweetened cocoa powder, and confectioners’ sugar until stiff peaks form.
Serve: Just before serving, top each cheesecake cup with a generous dollop of Baileys whipped cream. Garnish with extra crushed Oreo crumbs or a light dusting of cocoa powder if desired.

Notes

Use room temperature cream cheese for a smoother mousse texture.
Make sure to chill the heavy whipping cream before whipping to achieve best volume and stability.
These cups can be prepared a day in advance and stored covered in the refrigerator.
For a stronger Baileys flavor, adjust the amount added to the mousse and whipped cream topping to taste.
Perfect for festive occasions or as an indulgent treat anytime.

Nutrition

Serving Size: 1 chocolate cheesecake cup
Calories: 1096 kcal
Sugar: 45 g
Sodium: 210 mg
Fat: 85 g
Saturated Fat: 50 g
Unsaturated Fat: 30 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 180 mg