Mini Mudslide Cheesecakes
Mini Mudslide Cheesecakes are a decadent dessert for your chocolate loving friends! Dark chocolate cheesecake topped with ganache that has a splash of Kahlua and Bailey’s Irish Cream takes these mini desserts to a whole new level of deliciousness!
Mini Mudslide Cheesecakes
Decadent desserts are a must-have for the holidays and when they are mini desserts, that makes them even better! These mini cheesecakes are inspired my the mudslide cocktail, a favorite for the holidays.
The combination of dark chocolate cheesecake along with Kahlua, coffee liqueur and Bailey’s Irish Cream makes these mini cheesecakes an irresistible flavor sensation.
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How to Make Mini Mudslide Cheesecakes:
- Crush Oreo cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
- Mix with melted butter.
- Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
- Press with the back of a spoon or a shot glass.
- Mix softened cream cheese with an electric mixer until smooth.
- Add sugar, egg, Kahlua and Bailey’s Irish Cream, mixing until well combined.
- Melt dark chocolate chips in a microwave safe bowl.
- Add melted chocolate to cheesecake mixture, beating until combined.
- Mix in sour cream.
- Scoop cheesecake batter over cookie crust.
- Bake for 25 minutes.
- Remove from oven and cool on a wire rack.
- Run a sharp knife around edges of cheesecakes and remove from pan.
- Make Ganache by combining dark chocolate chips, Kahlua and Bailey’s Irish Cream in a microwave safe bowl.
- Microwave 30 seconds and stir, repeat in 15 second intervals until chocolate is melted and smooth.
- Spoon ganache over mini cheesecakes.
- Refrigerate for 2 hours or until ready to serve.
Find the full printable recipe by scrolling to the bottom of this post.
Maybe I’m a bit cheesecake obsessed, it’s seriously my favorite dessert ever. Mini cheesecakes are perfect for holidays and celebrations. That way, everyone can have a bite or two of all of the desserts!
Mini Mudslide Cheesecakes are a bit boozy, so this one’s just for the adults. If you are entertaining with the kids in mind, I have lots of delicious cheesecake recipes that everyone will love.
Some of my most popular and favorite mini cheesecakes are Mini Turtle Cheesecakes, Mini Chocolate Chip Cheesecakes, Mini Chocolate Cheesecakes, and Caramel Apple Mini Cheesecakes. Don’t you want to sample them all?
This Cheesecake Original Cheesecake Copycat recipe is one that I’m dying to try! The cheesecake obsession is real I tell you.
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Helpful Tools for Making Mini Cheesecakes:
- Mini Cheesecake Pan ~ Totally affordable and this is the one specialty pan that gets a ton of use in my kitchen!
- Cookie Scoop ~ Perfect for getting the cheesecake batter evenly for mini cheesecakes. Also my favorite for cookies!
- KitchenAid Mixer ~ A workhorse in the kitchen. I’ve had my KitchenAid mixer for almost 20 years!
- Beater Blade ~ How did I ever bake without this? It is the best for mixing your favorite cheesecakes!
Do you find yourself constantly wondering where the time goes? I can’t believe the holidays are just around the corner.
If you are starting to make party plans or holiday dinner plans, mini cheesecakes are a great addition to the meal.
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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Mini Mudslide Cheesecakes
Ingredients
- For the Crust:
- 12 Oreo Cookies crushed
- 2 tablespoons melted butter
- For the Cheesecake:
- 8 oz softened cream cheese
- 1 egg
- 1/4 cup sugar
- 1 teaspoon Kahlua coffee liqueur
- 1 teaspoon Bailey's Irish Cream
- 1/2 cup dark chocolate chips melted
- 2 tablespoons sour cream
- For the Ganache:
- 1/2 cup dark chocolate chips
- 1 tablespoon Kahlua coffee liqueur
- 1 tablespoon Bailey' Irish Cream
Instructions
- Preheat oven to 325 degrees.
- Crush Oreo cookies in a zip top bag until you have fine crumbs. A rolling pin or meat mallet works great.
- Mix with melted butter.
- Scoop about a tablespoon of cookie crumb mixture into mini cheesecake pan.
- Press with the back of a spoon or a shot glass.
- Mix softened cream cheese with an electric mixer until smooth.
- Add sugar, egg, Kahlua and Bailey's Irish Cream, mixing until well combined.
- Melt dark chocolate chips in a microwave safe bowl.
- Add melted chocolate to cheesecake mixture, beating until combined.
- Add sour cream and mix well.
- Scoop cheesecake batter over cookie crust.
- Bake for 25 minutes.
- Remove from oven and cool on a wire rack.
- Run a sharp knife around edges of cheesecakes and remove from pan.
- Make Ganache by combining dark chocolate chips, Kahlua and Bailey's Irish Cream in a microwave safe bowl.
- Microwave 30 seconds and stir, repeat in 15 second intervals until chocolate is melted and smooth.
- Spoon ganache over mini cheesecakes.
- Refrigerate for 2 hours or until ready to serve.
Nutrition
Good thing you put them in bite size, but it probably would not matter I would eat them all.
OOO thank you for this recipe. My daughter requested Dark Chocolate Baily’s Salted Caramel cheesecake for her birthday and this will be perfect. 😀
I hope you enjoy it!
~Milisa
We certainly did. I modified it a tiny bit, used espresso powder instead of Kalua and added a touch of salt and vanilla. My daughter loved it so much she demanded the recipe and said she wished she didn’t have to share it. LOL.
Does this make 12 cheesecakes? I didn’t see that anywhere. THX!
Hi Gloria,
It does make 12 mini cheesecakes and the yield is in the top of the recipe card. I hope you get the chance to try them.
~ Milisa