Irish Cream Mini Cakes

  • irish cream 1

A wonderful dessert for when you want something special…Also freezes well to have ready during the Christmas season.

Accessories: Plastic Bowl and Cookie whips and Blender or another food processor
Quantity: 12 Large and 24 Mini Cheese Cakes
Preheat oven to 350 degrees

For the Crust:

  • 16 Oreo or another chocolate sandwich cookie finely ground in the blender
  • 3 Tbsp. melted Butter

Combine the ground Oreos and melted butter into a bowl.  Spoon into cupcake liners and press down with a cup or shotglass for the minis till flat and packed. Bake minis for 8 minutes and large for 10.


For the Filling:

  • 2 – 8 0z. pkg of cream cheese
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 1/3 cup Sour Cream
  • 1/4 cup Irish Cream Liqueur
  • tsp. Vanilla Extract
  • 6 oz. semi sweet or dark chocolate melted and cooled slightly

In the Plastic Bowl beat the Cream Cheese and sugar till light and fluffy.  Beat in eggs.  Then gently stir in the Irish Cream, Sour Cream and Vanilla.   Spoon 2/3 of this batter evenly onto the chocolate bases.  Add the melted chocolate to the remaining and spoon this over the white layer.  Return to oven and bake for 20 minutes for small and 25 minutes for large.  Remove and cool on racks.


  • 4 oz. dark chocolate chopped slightly
  • 1/2 cup Heavy Cream (I used Whipping Cream)
  • 2 tsp. Corn Syrup

Mix over low heat till melted then blend over medium heat till starts to thicken.  Remove from heat.

Once cooled and ready to serve remove cakes from liner and flip onto serving plate and gently drizzle with warm Ganache.  If not serving immediately the Mini cakes and Ganache both froze and thawed nicely for use later.

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