Boozy Baileys Banana Split No-Bake Mini Cheesecakes
Our New England Innkeeper recipe for Boozy Baileys Banana Split No-Bake Mini Cheesecakes mixes an eye-candy presentation with a serious fun factor – PLUS they taste AMAZING! These delicious, alcohol-infused, and Instagram-worthy desserts are simple to make and certain to impress your guests.
Ingredients
For The Oreo Crust
- 250 grams Oreo Cookies (whole cookies with filling)
- 1/4 CUP Unsalted Butter (56 grams)
For The Filling
- 2 CUPS Cream Cheese (452 grams)
- 1 CUP Heavy Cream (237 grams)
- 1/2 tsp Vanilla Extract (2 grams)
- 1 CUP Confectioners' Sugar (120 grams)
- 2 TBSP Confectioner Sugar (additional) (15 grams)
- 1/3 CUP Grated Dark Chocolate (56 grams)
- 2.7 OZ Baileys Irish Cream (80 ml)
For The Toppings
- 2 CUPS Heavy Cream (473 grams)
- 1/4 CUP Confectioners' Sugar (30 grams)
- 1 TBSP Instant Clearjel (8 grams)
- 1 tsp Vanilla Extract (4 grams)
- 1 Banana (136 grams)
- 1/3 CUP Crushed Pineapple (55 grams)
- 1/3 CUP Chopped Walnuts (38 grams)
- 3 TBSP Chocolate Syrup 60 grams
- 6 Maraschino Cherries
Instructions
Make the No-Bake Oreo Crusts
- BEFORE STARTING - PREPARE THE RING MOLDS: Cut six 2.75" (tall) x 12" (long) strips of baking parchment paper, roll them into cylinders and use them to line the inside of six 3" X 2.75" stainless steel ring molds - this is the type we use (AMAZON: Sunrise Kitchen Supply Plating Forms Stainless Steel Ring Mold Sets 3" X 2.75"). I usually affix a small piece of cellophane tape on the inside seam of the parchment paper cylinders to keep them from unrolling. Then place the prepared ring molds on a parchment paper lined half sheet pan.
- Roughly break the Oreo cookies, filling and all, into a food processor and pulse until they form fine, breadcrumb-like crumbs.
- Melt the butter and pour it over the Oreo crumbs, stirring thoroughly until the mixture is fully combined and evenly moistened.
- Divide the cookie crumbs approximately-evenly between the six prepared ring molds. Press an appropriately-sized water glass (or something similar) into the ring molds to compress the cookie crumbs into a firm base. Then chill the half sheet pan (with the cookie crumb filled ring molds) in the refrigerator for at least 1 hour until the no-bake crusts are set.
Make The No-Bake Bailey's Cheesecake Filling
- Use a microplane grater to finely grate 1/3 CUP of your favorite dark chocolate into a small bowl and set aside.
- In an electric mixer, whip the 1 CUP of heavy cream until you reach soft peaks. Add in the 1/2 tsp of vanilla extract and 2 TBSP of confectioners' sugar, then continue whipping until the cream reaches stiff peaks. Use a rubber spatula to transfer the fully whipped cream from the mixing bowl to a small bowl, then place it temporarily aside in the refrigerator for use in a the next step.
- In the same mixing bowl you just used to make the whipped cream, combine the softened cream cheese, Baileys Irish Cream, 1 CUP of confectioners' sugar, and grated chocolate. Lightly whip these ingredients together (scraping down the sides of the mixing bowl with a rubber spatula half-way through) until fully combined.
- Remove the mixing bowl from the mixer and fold in the reserved whipped cream from the refrigerator until fully combined.
- Divide the filling mixture approximately-evenly between the six ring molds with the set Oreo crusts (while they are still on the half sheet pan). I use a Vollrath #24 (red handle) scoop/disher to transfer the cheesecake filling from the mixing bowl into the individual ring molds. Once all the filling has been divided between the ring molds, use the back of a spoon (or a rubber spatula) to push down on the filling from the top and make certain it is fully compressed in the molds and mostly-flat on top. Then chill the half sheet pan with the filled ring molds in the refrigerator for at least 3 hours (or overnight).
Make the Stabilized Whipped Cream (when you are ready to prepare the final mini cheesecakes for serving)
- TO PREPARE: To ensure a firmer whipped cream, chill your mixing bowl, cream, and beaters in the freezer for 15-18 minutes before starting.
- PREPARE THE INSTANT CLEARJEL: Mix the 1/4 CUP of Confectioners Sugar with the 1 TBSP of Instant Clearjel until completely combined.
- WHIP THE CREAM: Pour the 2 CUPS of Heavy Cream into your mixing bowl and start whipping at a medium speed. Instead of relying solely on timing, pay attention to the appearance of your cream as you whip. As the cream starts to thicken, your whisk or beaters will leave trails in the bowl. This indicates that the structure is forming and the cream is becoming thicker. At this point, add in the reserved Confectioners Sugar and Instant Clearjel mixture. Also add in the 1 tsp of Pure Vanilla Extract. Then, increase the speed of your mixer to medium-high and whip (taking care not to over-whip) until you achieve stiff peaks and the cream clings to the beaters.
- Spoon/Spatula the whipped cream into a piping bag coupled with your favorite large or jumbo piping/pastry tip and store it in the refrigerator until it's time to pipe.
Assemble the final Boozy Baileys Banana Split No-Bake Mini Cheesecakes
- Slide the fully chilled and set mini cheesecakes out of the ring molds and onto your individual serving plates. Remove the parchment paper linings.
- Peel the banana and slice it into 1/3 inch coins/discs. Lay 3 or 4 of the banana slices atop each cheesecake in a flat layer. Then spread a scant 1 TBSP of crushed pineapple into a flat layer atop of the banana layer on each cheesecake.
- Pipe the stabilized whipped cream into attractive peaks onto the top of the pineapple/banana layer of the cheesecakes.
- Place a single maraschino cherry atop the whipped cream on each cheesecake. Then drizzle each cheesecake with 1/2 TBSP of chocolate syrup. Sprinkle each cheesecake with scant 1 TBSP of chopped walnuts. Serve immediately (for best presentation).
Nutrition (per serving)
Calories: 1050kcalCarbohydrates: 77gProtein: 13gFat: 89gSaturated Fat: 44gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 215mgSodium: 402mgPotassium: 533mgFiber: 4gSugar: 62gVitamin A: 3029IUVitamin C: 4mgCalcium: 182mgIron: 7mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?If you try this recipe, we'd love to know! Leave a comment, rate it, and don’t forget to tag @newenglandinnkeeper on Instagram so we can see your finished dish!