Mini Mudslide Cheesecakes
Mini Mudslide Cheesecakes are a simple dessert for holidays and celebrations. Dark chocolate cheesecake with Kahlua and Bailey's Irish Cream Ganache.
Servings: 12
Calories: 269kcal
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
Serving: 1g | Calories: 269kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 132mg | Fiber: 1g | Sugar: 19g