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With a unique and indulgent taste, these BAILEYS® Irish Cream no-bake mini cheesecakes are perfect holiday dessert. And yes they’re en easy and quick no-bake holiday dessert that is sure to be a hit with family and friends. These chocolatey, creamy and amazing and you can make it in just 15 minutes. And don’t worry this is a non-alcoholic recipe that is kid-friendly made with BAILEYS® Original Irish Cream Baking Chips. 

I wanted a holiday dessert that was easy yet tasted delicious and looked amazing. I also wanted a holiday dessert that required no baking and that could be served in individual portions. These no-bake chocolate mini cheesecakes were the perfect solutions. The idea to add something special to them to make them really amazing and memorable came as soon as I received a box filled with delicious BAILEYS® Original Irish Cream Baking Chips. Yes, these are chocolate baking chips with the amazing taste of BAiLEYS® Irish Cream. And if you did not know these existed you are really missing out, just like I was.

I was seriously blown away by how incorporating BAILEYS® Original Irish Cream Baking Chips into a no-bake chocolate cheesecake recipe took this dessert from good to amazing. I could seriously just eat this with a spoon. I’m planning on making a BAILEYS® Irish Cream chocolate mousse next so I can do just that. I can think of so many dessert recipes that would be even better with BAILEYS® Original Irish Cream Baking Chips, from chocolate chips and dessert bars to brownies. By incorporating the smooth taste of BAILEYS® into your treats with these premium baking chips, you unleash a truly indulgent, delicious and unique taste! Seriously I don’t know how I had never tried these chips. I am obsessed!

What I love the most about these BAILEYS® Original Irish Cream Baking Chips is that they are non-alcoholic, so yes they’re totally kid-friendly! They’re also made with kosher dairy so that is also a huge plus. 

You can purchase BAILEYS® Original Irish Cream Baking Chips at Walmart and incorporate them into your favorite holiday desserts! You’re sure to get lots of compliments and basically any dessert where you’re using chocolate or chocolate chips tastes better when you use BAILEYS® Original Irish Cream Baking Chips. 

To make these no-bake mini cheesecakes I started with a chocolate crust. I then combined cream cheese, heavy whipping cream, sugar, cocoa powder and the melted BAILEYS® Original Irish Cream Baking Chips for the most indulgent, chocolatey and smooth cheesecake ever. I then added a bit of homemade whipped cream and a raspberry on top along with a mint leave for garnish. The result was an indulgent and beautiful dessert perfect for entertaining and ideal for celebrating any special occasion. 

BAILEYS® Irish Cream No-Bake Mini Cheesecake Recipe

Ingredients for the cookie crust

• 36 cream-filled chocolate cookies 
• 1 tbs unsweetened cocoa powder
• 8 tbs melted butter

Ingredients for the BAILEYS® Irish Cream Chocolate Cheesecake filling

• 3 8 oz packages of cream cheese, softened
• 1 1/2 cup sugar
• 2 cups BAILEYS® Original Irish Cream Baking Chips, melted
• 1 cup home-made whipping cream
• raspberries for garnish
• mint leaves for garnish

Instructions

• Line 2 12-cup muffin pans with cupcake liners. 
• Place the cream-filled chocolate cookies in a food processor and pulse a few times until crumbled. Add cocoa powder and melted butter and pulse a few more times until well combined.
• Place about 2 tablespoons of the chocolate cookie crust mixture into each muffin liner.  Using your fingers or the back of a spoon press the cookie crust mixture down until it’s firmly packed at the bottom of each cupcake liner.
• Place muffin pans in the freezer until the filling is done.

• Place the cream cheese in a large mixing bowl. Beat until creamy and smooth. Add the cocoa powder and sugar and continue mixing until well combined.
• Add the melted BAILEYS® Original Irish Cream Baking Chips mixing them into the cream cheese.
• Slowly add the whipping cream and mix for 2-3 minutes or until soft peaks form.

• Get the muffin pans from the freezer and fill each muffin liner with the cheesecake mixture. 
• Place the muffin pans in the refrigerator for at least 4 hours or until the mini cheesecakes are firm. 
• Carefully remove the cupcake liners from the mini cheesecakes. 

• Add whipped cream to each mini cheesecake. 
• Garnish with a fresh raspberry and a mint leave. 
• Serve immediately or keep refrigerated for later. 

Continue to Content

BAILEYS Irish Cream No-Bake Mini Cheesecakes

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

Print

Ingredients

• Ingredients for the cookie crust
• 36 cream-filled chocolate cookies 
• 1 tbs unsweetened cocoa powder
• 8 tbs melted butter
• Ingredients for the BAILEYS® Irish Cream Chocolate Cheesecake filling
• 3 8oz packages of cream cheese, softened
• 1 1/2 cup sugar2 cups BAILEYS® Original Irish Cream Baking Chips, melted
• 1 cup home-made whipping cream
• raspberries for garnish
• mint leaves for garnish

Instructions

Line 2 12-cup muffin pans with cupcake liners. 

Place the cream-filled chocolate cookies in a food processor and pulse a few times until crumbled. Add cocoa powder and melted butter and pulse a few more times until well combined.

Place about 2 tablespoons of the chocolate cookie crust mixture into each muffin liner. 

Using your fingers or the back of a spoon press the cookie crust mixture down until it's firmly packed at the bottom of each cupcake liner.

Place muffin pans in the freezer until the filling is done.

Place the cream cheese in a large mixing bowl. Beat until creamy and smooth. Add the cocoa powder and sugar and continue mixing until well combined.

Add the melted BAILEYS® Original Irish Cream Baking Chips mixing them into the cream cheese.

Slowly add the whipping cream and mix for 2-3 minutes or until soft peaks form.

Get the muffin pans from the freezer and fill each muffin liner with the cheesecake mixture.

Place the muffin pans in the refrigerator for at least 4 hours or until the mini cheesecakes are firm.

Carefully remove the cupcake liners from the mini cheesecakes. 

Add whipped cream to each mini cheesecake. 

Garnish with a fresh raspberry and a mint leave. 

Serve immediately or keep refrigerated for later. 

Did you make this recipe?

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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

Latest posts by Paula Bendfeldt-Diaz (see all)

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