These Baileys Irish Cream Coffee Cheesecake Bites combine two favorite flavors in one irresistible mini dessert. Bite-sized cheesecakes infused with Irish cream and a hint of coffee — they’re especially delightful served with an Irish coffee or a cold glass of milk.
If you already have a reliable plain cheesecake recipe, turning it into a Baileys cheesecake is simple: add a splash of Irish cream to the batter. For these mini cheesecakes you only need an ounce or two of Baileys to get a noticeable, pleasant boozy flavor without overpowering the dessert.
These small cheesecakes are especially convenient for parties — no forks required, just a single creamy bite. If you enjoy mini cheesecakes, you might also like my plain mini cheesecake bites.
How To Make Your Mini Cheesecakes
To make these cheesecake bites you’ll want a mini muffin tin. Silicone tins work particularly well because they are non-stick and make removing the finished cheesecakes much easier. Mini cheesecakes take a bit more time than a single large cheesecake, but the results are worth it — bite-sized treats are always a hit at gatherings.
The Cookie Crust
Every cheesecake recipe here uses a cookie crust — in my opinion it’s the best part. While graham cracker crusts are classic, a crust made from vanilla cream-filled cookies gives a sweet, crisp base that complements the creamy filling.
For the crust you can use any vanilla cream-filled sandwich cookie. Pulse the cookies in a food processor until finely crushed, then mix with cinnamon and melted butter until the mixture holds together like wet sand. Press about a tablespoon into each mini tin, making the crust thick enough to be noticed and crunchy when you bite into it. Pre-bake the crusts at 325°F until they just begin to brown so they hold their shape under the filling.
Whipped Cream
Homemade whipped cream elevates these cheesecakes. Whip heavy cream with powdered sugar and vanilla until it thickens, then fold in a teaspoon of Irish cream for flavor. To stabilize the topping for parties, a small amount of unflavored gelatin can be added — it helps the whipped cream hold up over time.
Other mini desserts you might enjoy:
The BEST Mini Cheesecakes (with Cookie Crust)
Blueberry Cheese Crescent Dough Rounds
27 Easy Phyllo Cup Appetizer Ideas
Cherry Cheesecake Empanadas
Irish Coffee Cheesecake Crunch Bites
Pin Recipe
Ingredients
- 12 cream filled cookies (any brand)
- ¼ teaspoon cinnamon
- 8 oz. salted butter melted
- Mini muffin tin (greased)
- 8 oz. cream cheese (one package)
- ½ c heavy whipping cream
- 2 tsp Irish cream liqueur (I used Baileys)
- ½ c powdered sugar
- 2 egg yolks
- 2 tablespoon sour cream
- ½ teaspoon vanilla extract
- 1 teaspoon coffee extract
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 teaspoon Irish cream liqueur (I used Baileys)
- 1 tablespoon powdered sugar
- ¼ c heavy cream
- ¾ teaspoon unflavored gelatin
- Pinch salt
Method
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Pulse the cookies in a food processor until fully crushed.
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Add cinnamon and melted butter, pulsing until the mixture holds together like wet sand.
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Distribute about 1 tablespoon of crust into each mini muffin cup. Tip: cut a wax paper strip to place inside each cup for easy removal.
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Press the crust down evenly with a flat object such as a shot glass.
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Bake the crusts at 325°F for 12–15 minutes, until they begin to brown.
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While the crusts bake, beat the cream cheese and powdered sugar on high for one minute until smooth.
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On low speed, add the remaining filling ingredients until fully incorporated. The batter should be pudding-like.
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Use a mini ice cream scoop to fill each tin about ¾ full; the cheesecakes will rise slightly.
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Bake on the top rack at 325°F for about 10 minutes, or until the centers no longer jiggle.
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When they look almost done, turn off the oven and crack the door. Let them sit for 10 minutes to prevent cracking.
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Whip the cream, gelatin and powdered sugar on high for about a minute until it begins to thicken. Add the Irish cream and a pinch of salt, mixing until just combined. Do not overwhip.
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Remove cheesecakes from the oven and let cool. If you used wax paper they should slip out easily; otherwise chill for an hour and run a knife around the edges before removing.
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Top each bite with the Baileys whipped cream and a sprinkle of cinnamon. Garnish with coffee beans if desired.
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Enjoy!
Nutrition
Notes
These freeze very well—prepare ahead and freeze in containers with wax paper between layers.
The gelatin stabilizes the whipped cream so it won’t melt during the party.
Tried this recipe?
Let us know how it was!