Bailey's Irish Cream Mini Cheesecakes

Savor the Crispy Delights of Long John Silver's Style Fish Fillets

Embark on a flavor voyage with this Long John Silver's style fish batter recipe, merging the golden crispiness of deep-fried fish with a delectable homemade touch.

Whether it's a laid-back family dinner or a lively weekend gathering, this dish transports the iconic taste of the popular fast-food chain right to your dining table.

Ideal for an enjoyable evening or a joyous event, this recipe encapsulates the essence of that beloved fish fry experience. Ready to elevate your mealtime with a splash of fun and flavor? Let's dive into this straightforward and utterly rewarding recipe.

Flavorful and Creamy: Bailey's Irish Cream Mini Cheesecakes

This is your dessert showstopper. Although our header tips a sailor’s cap to crispy fare, your kitchen is about to deliver velvety, chocolate-kissed Bailey's Irish Cream Mini Cheesecakes with bakery gloss. Because the batter is split and marbled with melted chocolate, every bite feels rich, balanced, and deeply satisfying. Moreover, the Oreo crust bakes up snappy, which plays beautifully against the silky filling. If you love indulgent, timeless desserts, bookmark these minis and add them to your rotation. While you’re planning sweets, you might also enjoy this classic treat: The Best Homemade Cheesecake.

Here’s how you can achieve that signature, creamy finish and tidy bite-size presentation, complete with professional tips to ensure every mini cheesecake turns out wonderfully.

Pro Tips for Bailey's Irish Cream Mini Cheesecakes

1. Room-Temp Dairy Wins: For a smooth, lump-free filling, bring cream cheese, eggs, and sour cream to room temperature first.
2. Beat, Then Be Gentle: Beat cream cheese and sugar until airy; afterward, mix in eggs on low to avoid excess air and cracks.
3. Two-Stage Batter = Clean Swirl: Fill cups halfway with vanilla-Bailey’s base, then whisk in the melted chocolate and top up. The layers set neatly.
4. Mind the Carryover: Pull them when the centers are set but still tremble slightly. They finish on the rack, so don’t overbake. For another creamy favorite with a different vibe, peek at this no-bake classic: No-Bake Classic Woolworth Cheesecake.
5. Glossy Ganache, Not Greasy: Melt chocolate gently and pour hot cream over it. Stir slowly until shiny; rushing can split the emulsion.

Long John Silver's Style Fish Batter Recipe — Bailey's Irish Cream Mini Cheesecakes

• Preparation time: 25 minutes
• Cooking time: 35 minutes (10 minutes crust + 25–28 minutes bake)
• Servings: 24 mini cheesecakes
• Equipment: Mini cheesecake pan or mini/regular muffin pan with liners, nonstick spray, food processor, mixing bowls, handheld or stand mixer, small saucepan, heatproof spatula, double boiler or microwave-safe bowl, wire rack

With these Bailey's Irish Cream Mini Cheesecakes, your kitchen will transform into a haven of elegant, bite-size delights that disappear fast at parties and cozy nights alike. If you love layered chocolate finishes, you’ll probably adore this glossy crowd-pleaser too: No-Bake Chocolate Éclair Cake.

Ingredients:

For the crust:
16 whole Oreos or gluten-free sandwich cookies (finely ground in food processor)
3 tablespoons melted butter

For the filling:
16 ounces cream cheese (two 8-ounce packages)
½ cup sugar
2 eggs
1⅓ cups sour cream
3 tablespoons Bailey's Irish Cream (or cold coffee)
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate (melted and cooled slightly)

For the ganache glaze:
4 ounces bittersweet chocolate (coarsely chopped)
½ cup heavy cream
2 teaspoons light corn syrup (optional)

Directions:

1. Preheat and Prep Pans: Preheat oven to 325°F. If using mini cheesecake pans, they’re ready as is. If using a mini muffin or regular muffin pan, line each cup with paper or aluminum liners and lightly mist the insides with nonstick cooking spray.
2. Make the Crust: In a bowl, combine the finely ground Oreos/sandwich cookies and melted butter until evenly moistened. Spoon into 24 mini cheesecake or mini muffin cups. Press crumbs firmly to form a flat, compact layer. A small cup or container that fits in the well helps flatten evenly. Partially bake 10 minutes; remove and cool slightly.
3. Beat the Filling Base: In a large bowl with a handheld or stand mixer, beat cream cheese and sugar until light, fluffy, and smooth. Beat in the eggs, one at a time, mixing on low until just combined. Stir in sour cream, Bailey’s, and vanilla.
4. Portion and Marble: Pour or spoon batter into each cup to just under half full. Gently fold the melted, slightly cooled chocolate into the remaining batter. Top each cup until about ¾ full. Do not overfill or they may rise over the rim. Extra batter can be baked in a small dish.
5. Bake: Bake 25–28 minutes until set at the edges with a slight jiggle in the centers. Remove pans to a wire rack to cool. Meanwhile, explore another cheesecake-style favorite for your dessert board: Pecan Pie Cheesecake.
6. Unmold: When cooled, loosen edges with a plastic knife. If using a mini cheesecake pan, push up on the removable bottoms to release. For mini muffin pans, peel off the wrappers. Arrange cakes on waxed paper for glazing. For the cleanest finish, you can leave the cheesecakes in the pan while glazing and chill before lifting out.
7. Make the Ganache Glaze: Place chopped bittersweet chocolate in a double boiler over barely simmering water and melt gently (or microwave at 50% power in short bursts, stirring often) until just melted and warm, not hot. Bring cream to a boil in a small saucepan, then pour over the chocolate. Stir very gently with a rubber spatula until smooth and shiny. Stir in corn syrup, if using, for extra gloss and softer set.
8. Glaze and Chill: Spoon or pour the glaze over the cheesecakes. Smooth tops with the back of a spoon or a metal icing spatula. It’s okay if the glaze drips down the sides; the look is pretty. If glazing while still in the pan, refrigerate until set, then run a plastic knife around edges and lift out.
9. Serve or Store: Refrigerate until ready to serve. If keeping overnight or longer, allow glaze to set, then tent loosely with foil. For another silky slice-able dessert to pair with these minis, try this elegant option: French Silk Pie with Graham Cracker Crust.

Notes

• Swap the Spirit: Prefer no alcohol? Use strong cold coffee or espresso for depth.
• Chocolate Control: For a darker profile, use 60–70% chocolate in both filling swirl and ganache.
• Crack Prevention: Avoid overbeating after adding eggs and don’t overbake; a slight center wobble is perfect.
• Pan Choice: Mini cheesecake pans release the neatest edges, but muffin pans work great with liners.
• Serving Tip: Warm a thin knife under hot water, wipe dry, and slice through chilled minis for pristine halves. And if you want a peanut-butter crowd-pleaser on the same tray, add this easy stunner: Easy Peanut Butter Pie.

Ready to Relish!

These Bailey's Irish Cream Mini Cheesecakes bring café warmth and dessert-cart polish straight to your table. Because each bite balances creamy tang, gentle Bailey’s notes, and a glossy chocolate finish, they satisfy richly without feeling heavy. Serve them after dinner, pack them for a party, or plate them next to coffee for a cozy afternoon treat. With smart technique and simple steps, you’ll make bakery-quality cheesecakes—small in size, big in flavor—again and again.

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