Again looking for idea recipes mini baileys oreo cheesecakes that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious mini baileys oreo cheesecakes should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of mini baileys oreo cheesecakes, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare mini baileys oreo cheesecakes good home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required for make

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

Melt the butter in a saucepan then add the biscuit crumbs and mix until it's thoroughly combined. If using mini cheesecake pans, the pan is ready to use. If using a mini muffin pan or regular muffin pan, line each cup with a paper or aluminum cupcake liner and spray the insides lightly with nonstick cooking spray. Combine the ground Oreos/sandwich cookies and melted butter into a bowl until well combined.

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. Done and ready to serve!

Combine the ground Oreos and melted butter into a bowl until well combined. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Combine the ground Oreos and melted butter into a bowl until well combined. Press into the bottom of each cup so the crust is flat.

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