1. Preparing the Crust

The crust is the foundation of any great cheesecake, and these mini cheesecakes are no exception. Start by breaking up the Oreo biscuits into small pieces. This can be done either by hand or using a food processor. You want to process them until they resemble fine crumbs. The entire Oreo, including the creamy center, should be used—this will ensure that the crust has a rich, chocolatey flavor that pairs perfectly with the creamy filling.

Once the Oreos are crushed, melt the butter in a saucepan or microwave. Mix the melted butter with the Oreo crumbs, making sure it’s well combined. The butter should moisten the crumbs enough to hold the crust together, so make sure all the crumbs are coated.

Next, divide the Oreo mixture evenly into the muffin cases. You should aim for 9 mini cheesecakes, but you can adjust depending on the size of your muffin tin. Press the mixture down with the back of a spoon or a teaspoon to compact it and form a solid base. Refrigerate the crust for at least one hour. This helps the crust set properly, so it doesn’t crumble when you add the filling.

2. Making the Filling

While the crust is chilling, it’s time to prepare the filling. Start by combining the softened cream cheese, powdered sugar, Irish cream liqueur, and grated chocolate in a large bowl. Use a hand mixer or stand mixer to beat everything together until smooth and creamy. The Baileys liqueur should provide a subtle boozy flavor, and the chocolate will melt seamlessly into the mixture.

In a separate bowl, whip the double cream until it forms soft peaks. The whipped cream should be light and airy, so take care not to over-whip it, as it may become too stiff. Gently fold the whipped cream into the cream cheese mixture. This folding technique helps to preserve the light and fluffy texture of the whipped cream, giving the filling its signature cloud-like consistency.

3. Assembling the Mini Cheesecakes

Once the filling is ready, divide it evenly among the muffin cases. Spoon the mixture into the cases on top of the chilled Oreo crust. Smooth the tops with a spatula or the back of a spoon. Be sure to leave enough space at the top for the final layer of grated chocolate.

Once all the filling is distributed, cover the mini cheesecakes with plastic wrap and refrigerate for at least 2-3 hours. For the best results, allow them to chill for up to 5 hours, or even overnight. The longer they chill, the firmer the texture will be, and the flavors will have time to meld together perfectly.

4. Finishing Touches

When you’re ready to serve, carefully remove the mini cheesecakes from the muffin cases. Sprinkle the tops with extra grated chocolate for added elegance and flavor. The chocolate not only looks beautiful but also enhances the overall taste with its rich, cocoa-forward notes.