Mini Baileys Cheesecakes (gluten-free option)

These Baileys cheesecakes feature a simple and totally from scratch chocolate cookie crust! Can be made with gluten-free, all-purpose flour or whole wheat flour.

These mini Baileys cheesecakes feature a simple and totally from scratch chocolate cookie crust! Can be made with gluten-free, all-purpose flour or whole wheat flour.

I posted these mini Irish Cream cheesecakes three years ago but after recently stumbling across the recipe and seeing that I used an Oreo cookie as the crust, I decided to revisit them.

So I created a totally from scratch Oreo cookie crust. You just mix together flour, cocoa powder, sugar, salt and butter. SO easy. It tastes exactly the same as a regular Oreo cookie crust, if not better, and it doesn’t have any funky ingredients. Victory was mine! :D

These mini Irish cream cheesecakes feature a simple and totally from scratch chocolate cookie crust. Can be made with all-purpose, whole wheat flour or gluten-free flour.

Because I was so excited after the whole wheat version came out, I decided to try a gluten-free version with buckwheat flour (which is also 100% whole grain, by the way!) and it was just as delicious.

The buckwheat crusts bubbled quite a bit while cooking and even looked a little greasy but once they cooled, they were all good. Nice and crisp and not the least bit greasy.

I didn’t experiment with coconut oil for a dairy-free version because the cheesecake is full of dairy, anyway, but I’m pretty sure using the same amount wouldn’t work. You’d need to reduce it but since I haven’t tried it, I can’t say for sure how much you’d need.

These mini Irish cream cheesecakes feature a simple and totally from scratch chocolate cookie crust. Can be made with all-purpose flour, whole wheat flour or gluten-free flour.

If you need these cheesecakes to be gluten-free, make sure your Irish cream (and obviously every ingredient you use) is gluten-free. I recommend Carolans. Here’s an article about Baileys vs. Carolans when it comes to gluten.

I thought about topping these off with some whipped cream but then I remembered this Baileys fudge sauce that I saw over on Cupcakes & Kale Chips recently. It was incredibly quick and easy to make and half the recipe was just enough. It looks great and I love that it’s sweetened with brown rice syrup!

These mini Irish cream cheesecakes feature a simple and totally from scratch chocolate cookie crust. Can be made with all-purpose flour, whole wheat flour or gluten-free flour.

Baileys Cheesecakes (gluten-free option)

Rated 5.0 by 2 readers
Mini Baileys Cheesecakes (gluten-free option)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 mini cheesecakes


    For the crust:

  • 6 tablespoons (75 grams) raw sugar
  • 6 tablespoons (49 grams) whole wheat flour or all-purpose flour or buckwheat flour for a gluten-free version
  • 6 tablespoons (43 grams) Dutch-process cocoa powder
  • pinch of salt
  • 4 1/2 tablespoons (63 grams) unsalted butter, softened
  • For the cheesecake:

  • 1 pound (450 grams) cream cheese (that's two 8-ounce packages)
  • 2/3 cup (134 grams) raw sugar, coconut sugar or granulated sugar1
  • 6 tablespoons Irish cream (make sure to use gluten-free / grain-free Irish cream, if necessary)
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 large eggs, room temperature
  • For decoration:

  • 1/2 batch Baileys fudge sauce and / or chocolate chips, optional


    For the crust:

  1. Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners. Note that this crust recipe does not work in a regular pie pan – only as mini cheesecakes.
  2. In a large mixing bowl, mix the sugar, flour, cocoa powder, and salt together. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined. If you have trouble incorporating it, use your hands (it'll be very sticky).
  3. Divide the crumbs between the muffin liners (I used 16 grams of crumbs per liner). Press down lightly with the bottom of a shot glass. If using whole wheat, bake for 11-13 minutes or until the crust no longer appears wet and move on to the next step. If using buckwheat, bake for 14 minutes. The crust will likely bubble and you may have some small holes in the crust. After removing from the oven, use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm up as it cools. Let cool for 10 minutes while you prepare the cheesecake. I turned off the oven for about 5 minutes and at that point, it was at 275 ºF (135 ºC), which is the temperature you need to bake the cheesecakes at. You can alternatively immediately turn the temperature down to 275 ºF (135 ºC) after removing the crusts.
  5. For the cheesecake:

  6. Preheat the oven to 275 ºF (135 ºC) (if it's not already). With an electric hand mixer, beat the cream cheese and sugar on medium speed until well combined. Add the Irish cream, vanilla and salt and mix on low until combined. Add the eggs, one at a time, and stir just until well incorporated. Do not over mix!
  7. Fill each cup almost to the top with batter and bake for 20 minutes or until the middle is set and doesn't jiggle when the pan is tapped. Turn off the oven, open the oven door (at least 1 foot), and let the cheesecakes cool in the oven to prevent cracks from forming. Once completely cool (about 1 1/2 hours), remove from the oven.
  8. Take the liners off (I find them easier to remove before refrigeration, but you can remove them later) and refrigerate for at least 2 hours or until ready to serve.
  9. If using the Baileys fudge sauce, only make 1/2 the batch and use a little less than 1 1/2 teaspoons of fudge per cheesecake. Work quickly as the fudge firms up quickly. Top with chocolate chips, if desired.
  10. Refrigerate in an airtight container for up to 3 days.


  1. If you use coconut sugar, your cheesecake will be a little darker.

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62 comments on “Mini Baileys Cheesecakes (gluten-free option)” — Add one!

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  • Kristina says
    December 16, 2020 @ 7:28 am

    Can these be made ahead and frozen without any fudge topping of course.

    • Erin replies to Kristina
      December 16, 2020 @ 10:21 am

      Yes, they freeze great! :)

      • Kristina replies to Erin
        December 18, 2020 @ 1:06 am

        Can these be frozen with the fudge topping?

        • Erin replies to Kristina
          December 18, 2020 @ 8:07 pm

          I think it’d work but I haven’t tried freezing the topping so I can’t guarantee it.

  • Darlene Demell says
    March 8, 2019 @ 6:38 am

    I love the cheesecake part of this recipe. I alwsys seem to look at food when its time for bed. This looks yummy.

  • Shelly Roy says
    April 20, 2017 @ 4:50 am

    Oh Erin! Made these cheesecakes for a girls week-end a couple of years ago and used buckwheat flour. They were yummy!!
    Fast forward to Easter 2017. Needing a knockout dessert and my daughter having requested cheesecake, I thought of these bites of perfect loveliness. However, here in my small KY town, buckwheat flour was nowhere to be found! I subbed Cassava flour in the crust (because I had it in my pantry) and it was sensational!! Just wanted to share. :) Thank you, thank you, thank you for your fabulous recipes that are gluten free!

    • Erin replies to Shelly Roy
      April 20, 2017 @ 8:37 pm

      Hi, Shelly! That’s great to know that cassava flour worked well. :) Did you use Otto’s or another brand? I finally got a few bags and have been playing around with it! I’ll have to try this recipe with it. Thanks a ton for the tip!

  • Betty Cole
    March 30, 2017 @ 8:22 pm

    What is the name of your cookbook? I love your recipes
    and want to get it as soon as it comes out. Thanks for all of your great recipes! Betty

    • Erin replies to Betty Cole
      March 30, 2017 @ 8:41 pm

      It’s called the Sweet Side of Ancient Grains. You can read about it here. :) Thanks for your comment! I’m so happy you like the recipes and you’re interested in the book (just as FYI – it’s about whole grains desserts and isn’t exclusively GF, in case that’s something you need). :)

  • Janet Bohler says
    November 18, 2016 @ 6:04 pm

    I’d love to try this recipe using a mini-muffin pan. Is that what you are using for this recipe? Or is it a standard size muffin pan? If so, any clue how long I should bake the cheesecakes in a mini-muffin pan? Thanks!

    • Erin replies to Janet Bohler
      November 18, 2016 @ 9:41 pm

      I used a regular muffin pan. I have no idea how long they’d need to bake but I’d watch very closely! Maybe 5 minutes?

  • nicole (
    April 13, 2016 @ 6:59 pm

    Oh my, these little cakes could not possibly be any more beautiful. Needless to say I love the Irish cream in there too! :)

    • Erin replies to nicole (
      April 14, 2016 @ 8:56 pm

      Thanks, Nicole! That fudge sauce did wonders to make them prettier. ;) Otherwise they’re just kind of boring looking (but still delicious with all that Irish cream!). Thanks for your comment. :)

  • Judy says
    March 13, 2015 @ 1:58 pm

    Just wondering if you have ever tried these in a mason jar? I think they would be fun done like that if possible.

    • Erin replies to Judy
      March 14, 2015 @ 11:17 pm

      I haven’t tried that but it does sound fun! Sorry I couldn’t be more of a help. I hope you’ll like them if you try it!

  • Mandie | Mandie's Kitchen says
    March 10, 2015 @ 10:34 pm

    These mini Irish creme cheesecakes look superb, Erin! I’ve never tried a dessert with Irish Creme, but SO want to!

    • Erin replies to Mandie | Mandie’s Kitchen
      March 27, 2015 @ 6:52 pm

      Thanks, Mandie! I hope you get a chance to try these or another Irish cream dessert. They’re so, so good! :)

  • Colleen (Souffle Bombay) says
    March 10, 2015 @ 12:29 am

    Oh! I just made an Irish Cream flavored cheesecake with homemade Irish Cream! I love your mini’s better!!

  • Nora (A Clean Bake) says
    March 7, 2015 @ 4:09 am

    I’m not a huge fan of cheesecake, but I am definitely going to use this crust. I can think of so many treats it would be a perfect base for :)

  • Charlotte Moore says
    March 5, 2015 @ 8:07 pm

    Does your cookbook come out this month? I was thinking you said March when i was doing the recipe testing for you. Exciting I know.

    • Erin replies to Charlotte Moore
      March 8, 2015 @ 8:12 pm

      Hi, Charlotte! It was supposed to come out in March but was pushed back to April 20. Sorry about that! I hope you can wait a little longer. :)

  • Marjory @ Dinner-Mom says
    March 5, 2015 @ 6:12 pm

    These look fantastic! I’ve not baked from scratch using buckwheat…but if this is the result I’ll be trying it very soon!

  • Cookin Canuck says
    March 5, 2015 @ 5:14 pm

    I would have loved to be your taste-tester for your experiments with this recipe. It sounds as though you ended up with the perfect crust for that creamy cheesecake filling.

  • Martha @ A Family Feast says
    March 5, 2015 @ 4:15 pm

    These sound like the perfect dessert for St. Patty’s day! Delicious!

  • Kelly @ Hidden Fruits and Veggies says
    March 5, 2015 @ 1:39 pm

    Whyyyyy do you do this to me?! Every year for St Patricks day, I bake enough food for a small army to bring to a party. This year I decided I was only going to make soda bread, until this. Ugh, this looks like perfection. That sauce on top? Gorg.

  • Lora @cakeduchess says
    March 5, 2015 @ 12:19 pm

    I want to get some more buckwheat flour just to make this crust…and of course, I’m thinking just a little about the luscious sauce! Decadent and lovely, Erin!

  • Brianne @ Cupcakes & Kale Chips says
    March 5, 2015 @ 5:59 am

    You know, I have a little of the Bailey’s Fudge Sauce left. I may have to make a batch of these soon! So glad it worked for your adorable cheesecakes!

  • Stacy | Wicked Good Kitchen says
    March 5, 2015 @ 5:13 am

    Beautiful mini cheesecakes, Erin! I love the addition of the Irish cream and also the fudge sauce glaze. I need these in my life! Thanks for sharing. Pinning (of course)!

  • Stephanie @ Back for Seconds says
    March 5, 2015 @ 1:32 am

    Erin, these look 400% delicious! Beautiful photos, too!

  • claire @the realistic nutritionist says
    March 5, 2015 @ 1:18 am

    Oh my word yes please!!!

  • Brenda@Sugar-Free Mom says
    March 4, 2015 @ 11:45 pm

    These look lovely Erin! I love how pretty the fudge sauce sits on the top. I mean honestly they couldn’t look any prettier! I have never used Bailey’s or Irish cream in recipes. Guess I better work on a homemade and sugar free version!

  • JULIE says
    February 25, 2015 @ 9:23 pm

    What do you think about using a thin mint cookie for the bottom?

    • Erin replies to JULIE
      February 25, 2015 @ 9:59 pm

      I haven’t tried it but it sounds good to me! I wasn’t sure about doing that (thinking that it may just be a pool of melted chocolate) but here’s a mini cheesecake recipe in which Thin Mints are used. Hope that helps! :)

  • Erin says
    April 2, 2012 @ 9:26 pm

    Shelley – Thanks! I love the cheesecake part but the Oreo just made it more interesting. :)

  • cookies and cups says
    April 2, 2012 @ 2:57 pm

    These sound amazing! Love the sunken oreo :)

  • Erin says
    March 23, 2012 @ 9:57 pm

    Jennifer – Yeah! Definitely. They're pretty easy and super yummy. Let me know how they turn out if you try them. :)

  • Jennifer says
    March 23, 2012 @ 9:51 pm

    Just made irish car bomb cupcakes with baileys…maybe this should be my next use of the cream :)

  • Erin says
    March 20, 2012 @ 4:31 pm

    Nora – They are addicting. I ate them up all by myself in two days. Whoops. :( But you know what, your peanut butter cheesecake is better. If you eat just a fourth of it, you feel incredibly full, satisfied and not at all guilty.

    Amy – Thanks! I hope you enjoy them. You might be late for St. Patrick's Day but Baileys is perfect for every day of the year so you're still good. :)

  • amy @ fearless homemaker says
    March 20, 2012 @ 3:38 pm

    these look just lovely, erin! i'll have to try them, even though i'm a bit late for St. Patrick's Day. =)

  • naturalnoshing says
    March 19, 2012 @ 11:05 pm

    LOVE these little cheesecakes – I can just taste them now! I've made "oreo cheesecakes" from martha stewarts cupcake book before I went gluten free and they are addicting…I bet these are even more so because of the irish cream! Wow, I wish I could pick one right out of the photo and goggle it up!

  • Erin says
    March 17, 2012 @ 7:34 pm

    Katie – They are. I thought that they were kind of portion controlled, but they're not really because each one is only two or three bites and then I think, "Oh come on… I can have two!" Ugh. Anyway, happy St. Patrick's Day to you too!

    Ambika – Thanks and happy St. Patrick's Day to you as well!

  • Ambika says
    March 17, 2012 @ 1:56 am

    Love this!! Happy St.Patty's day!

  • {Epicurean Mom} says
    March 17, 2012 @ 1:07 am

    Mmmmmm!! These are brilliant! These would be terribly addictive with the addition of Baileys! Happy St. Pattys day to you my dear!! xx

  • Erin says
    March 16, 2012 @ 8:42 pm

    Becca – They'd look terribly boring without the Oreos, wouldn't they? :)

    I'm pretty sure using coffee creamer would work because I've read reviews in the past of people saying that they used coffee creamer. So good luck with that! Let me know if you try it. And happy St. Patrick's Day to you!

    Rachel – Thanks! I did it out of laziness but now I'm happy I did. They just look more interesting. :)

    Katrina and Christina – Baileys is a favorite of mine too. Actually, it probably is my favorite. I can't think of anything I'd rather drink!

  • Rachel @ Baked by Rachel says
    March 16, 2012 @ 8:39 pm

    Love that you used oreos as the crust. They turned out so cute!

  • christina @ ovenadventures says
    March 16, 2012 @ 7:12 pm

    these look great! i love Baileys.

  • Becca says
    March 16, 2012 @ 4:14 am

    I like the little oreo at the bottom, it adds a nice little layering thing. Creamy, crunchy, smooth, crunchy :)

    I really really love St. Patrick's Day, as I love all holidays, but when it comes to baking, it sort of depresses me because So many recipes that are festive call for Baily's and since I'm under-age, I can't purchase it or leagally eat it. But I've been toying with the idea of maybe using Irish Coffee Creamer as a replacement, so you think that would work or no?

  • Katrina @ Warm Vanilla Sugar says
    March 15, 2012 @ 10:38 pm

    Fabulous!! I'm so sorry your first recipes didn't work out. Good thing you were led to this recipe though. Bailey's is an absolute favorite of mine!

  • Erin says
    March 15, 2012 @ 9:05 pm

    Of course I'm going to look at your recipe index for some ideas! It's normally my first stop. :)

    I got blueberries, though. I guess they can be substituted for most cranberry recipes.

    I hope you made those Irish cream brownies because I need a good recipe for that! A good "healthier" recipe anyway.

  • says
    March 15, 2012 @ 7:58 pm

    I love, love Baiyle's or Irish cream, pretty much the same :-) Now that I can make my own I better control myself.

    I am also going to incorporate Irish cream into desserts much more often now that I can make my own like your cheesecake :-)

    Thanks for linking to my homemade Irish cream recipe :-)

    By the way I think there is a couple of recipes in my blog with dry cranberries but I think they would be great on cookies and granola, just a thought!!


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