Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, mini baileys oreo cheesecakes. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mini Baileys Oreo Cheesecakes is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Mini Baileys Oreo Cheesecakes is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook mini baileys oreo cheesecakes using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mini Baileys Oreo Cheesecakes:

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

Instructions 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: (see recipe)
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.
10. Ready to serve and ENJOY!

So that’s going to wrap this up for this special food mini baileys oreo cheesecakes recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!