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Mini Bailey's Chocolate Cheesecakes with Bailey's Whipped Cream

Mini chocolate cheesecakes flavored with Bailey's Irish cream, topped off with fresh sweetened whipped cream and chocolate shavings.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate
Servings: 12 cheesecakes



  • 1 C chocolate graham cracker crumbs roughly 6 sheets
  • 1 Tbsp granulated sugar
  • 3 Tbsp unsalted butter melted


  • 12 oz cream cheese softened
  • 1/2 C granulated sugar
  • 3 Tbsp cocoa powder sifted
  • 1 Tbsp sour cream
  • 1 Tbsp Bailey's Irish cream
  • 1 large egg

Whipped cream:

  • 1/2 C heavy cream
  • 2 Tbsp powdered sugar
  • 1 Tbsp Bailey's Irish cream
  • Chocolate shavings


  • Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
  • In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
  • Decrease oven temperature to 325°F.
  • In the bowl of a stand mixer, beat together cream cheese and sugar. Add sour cream, Baileys and sifted cocoa powder, mixing well. Finally add egg, mixing until batter is smooth and streak free.
  • Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more.
  • Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust.
  • In a medium bowl, beat heavy cream until stiff peaks form. Beat in powdered sugar and Bailey's. Pipe or spoon onto chilled cheesecakes. Top off with chocolate shavings, if desired.
  • Store cheesecakes chilled.


An original recipe from Baked by Rachel