These heavenly bites start with a crunchy Oreo base, followed by a creamy blend of Bailey's, cream cheese, and a hint of coffee, all topped off with a swirl of melted dark chocolate. Let them set in the fridge or for a quick fix, pop them in the freezer. Serve chilled for a delightful treat.
1-2tspinstant coffee dissolved in 1 teaspoon hot water
8.8ozcream cheese, softened at room temperature
1/2 to 2/3cupcaster sugar, superfine, to taste
0.7ozdark chocolate, melted
Instructions
Using a food processor, process the Oreo cookies until they resemble fine crumbs. Add the meltedbutter into the cookie crumbs and stir until they are all combined. Divide the mixture between thegreased individual cheesecake pans (I used six 3/4 cup capacity pans) and pat down firmly* (seenote about the option of baking the bases). Pop the pans into the refrigerator while you carry on.
Whip the cream and vanilla extract to a firm peak stage. Using an electric mixer, beat the creamcheese and the sugar until light and fluffy. Add the Bailey's Irish Cream and the coffee mixtureinto the cream cheese and mix together. Fold in the whipped cream and pour the mixture into thecheesecake pans.
Over a double boiler and a low heat, melt the chocolate. Gently scoop small dollops of the melteddark chocolate over the cream cheese mixture. Using a long tooth pick, swirl decorations on thecheesecakes.
Set for several hours, but preferably overnight in the fridge until firm. Alternatively, you can popthem in the freezer for a quick set.**
When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along theedges of the cheesecake and remove the pan carefully and gently. Place it on a serving plate,allow it to come to room temperature, and serve.
Notes
*Note about the base: If you like, you can cook the bases (I did on this occasion, but it's just a personal preference). If you decide to cook them, preheat oven to 180°C (350°F) and place oven rack in the center of the oven. Once you've put the biscuit mixture into the cheesecake pans, bake for 8-10 minutes and place on a wire rack to cool. Then add the cheesecake mixture as per usual.**I made these ahead of time and froze them. I found that taking the cheesecakes out of their pans was much easier while they were still 'frozen' than later on when the cheesecake filling had softened up. Then I simply put them in the fridge to defrost for several hours (or overnight) before serving.