These Mini Guinness Chocolate Cheesecakes are full of Guinness flavour in both the chocolate cheesecake filling and chocolate whipped cream. Take it up a notch with a white chocolate Baileys ganache topping for an incredible little treat that is sure to be a crowd pleaser!
This post may contain affiliate links. Please see my full disclosure policy for details.
Yup, another Guinness recipe! First these Guinness Chocolate Cupcakes, then these mouth-watering Beer Burgers and now these Mini Guinness Chocolate Cheesecakes! I bought a 12-pack of the stuff and since I don’t drink beer, I had plenty leftover to make even more beer flavoured sweet and savoury food.
Mini Guinness Chocolate Cheesecakes
These incredible Mini Guinness Chocolate Cheesecakes are super easy to make and have a super delicious and rich chocolate flavour! The Guinness flavour is definitely present, but it isn’t too overpowering which is perfect for someone like me who hates beer.
And since making my Beer and Baileys cupcakes, I knew I had to incorporate some Baileys flavour into these cheesecakes too so I made a silky white chocolate Baileys ganache to sit on top along with a Guinness chocolate whipped cream!
How to Make Mini Guinness Chocolate Cheesecakes
To make these cheesecakes, we start with the crust. Crush 18 whole Oreos in a food processor or with a heavy pot and a large ziplock bag. Once they’re crushed into fine crumbs, mix in the melted butter until all the crumbs are coated.
Divide the crumbs between each liner, I like to use a coffee scoop to do this so I get an even amount of crumbs per liner. Bake the crumbs for about 5 minutes, then set aside.
Guinness Chocolate Cheesecake Filling
When adding alcohol to food, I like to cook it on the stove to reduce it which is a great method used to enhance the flavour. As I said before, the Guinness flavour isn’t too overpowering. This is because we won’t be adding a ton.
Start with 3/4 cup of Guinness, add it to a small saucepan and cook it down until you’re left with 1/4 cup. One of my main tips for doing this is to measure out the alcohol every few minutes just to check if you have the right amount. Make sure to check early because it’s better to have more than you need than less, so you can easily continue to cook it down until you have the rights amount.
Once the beer has cooked down to the perfect amount, transfer it to the refrigerator to cool completely. To make the filling, we mix together cream cheese, sugar, cocoa powder, sour cream, vanilla, eggs, Guinness and some melted chocolate to make it extra chocolatey!
Now divide the batter between the cupcake liners (using an ice cream scoop for even distribution), then bake. The best thing about mini cheesecakes, aside from their convenient individual sizes, is that they take less than half an hour to bake and don’t require a water bath! I love it!
Baileys White Chocolate Ganache
I developed a new found obsession for the Baileys and Guinness combination, so I made a simple Baileys white chocolate ganache to top these cheesecakes.
The steps for making the ganache are pretty straight forward — heat the Baileys and heavy cream in the microwave for about a minute, then pour in the white chocolate chips and let it sit for a few minutes to allow the chocolate to melt. Then gently stir until it comes together to form a smooth, silky, golden Baileys ganache.
Guinness Chocolate Whipped Cream
It’s nearly impossible for me to eat a cheesecake without whipped cream or some sort of light and fluffy topping to balance with the thicker cheesecake. So for these cheesecakes I made a chocolate whipped cream and threw in some Guinness, because these are Guinness cheesecakes after all!
As a final decoration, I sprinkled on some gold sprinkles and placed a Guinness bottle cap on top.
It’s best to make these when you have people around to share them with, because since they’re so small they won’t be hard to eat them all by yourself. This may seem like a good idea in the beginning, but your waistline may disagree with you later.
I need to start going to the gym.
I’d love to know how these turn out for you, so if you make this recipe or any other recipe of mine, come back and leave a comment down below to tell me how they turned out!
And don’t forget to take photos and tag me on Instagram @queensleeappetit or use the hashtag #queensleeappetit so I could see your gorgeous creations!
>>PIN THIS FOR LATER<<
FOLLOW QUEENSLEE APPÉTIT
Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes!
Have any questions about the recipe? Contact me here, and I’ll be happy to help!
Let’s get baking!
- 1 and 1/2 cups Oreo crumbs (about 18 Oreos)
- 4 Tbsp salted butter, melted
Guinness Chocolate Cheesecake:
- 3/4 cup Guinness Beer
- 4 oz. Bittersweet or semisweet chocolate, melted and cooled
- 1 and 1/2 packages (12 oz) cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 Tbsp unsweetened cocoa powder, sifted
- 1/2 cup sour cream, room temperature
- 1/2 tsp. pure vanilla extract
- 2 large eggs, room temperature
- 1/4 cup Baileys Irish Cream
- 1 Tbsp heavy cream
- 1 cup white chocolate chips
Guinness Chocolate Whipped Cream:
- 3/4 cup heavy cream, chilled
- 2 Tbsp Guinness Beer, chilled
- 4 Tbsp powdered sugar
- 3 Tbsp unsweetened cocoa powder, sifted
- ½ teaspoon pure vanilla extract
- Guinness Bottle Caps and gold sprinkles, for decorating (optional)
For the Crust:
- Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
- Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork.
- Place 1-2 heaping tablespoons of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.
For the Guinness Chocolate Cheesecake:
- Add the Guinness to a medium saucepan over medium-low heat and cook until the beer has reduced to 1/4 cup, this took me about 20-25 minutes but it can be shorter or longer for you.
- To test if the beer has reduced to the right amount, pour it into a liquid measuring cup. If you have too much, pour back into the saucepan and return to the stove and continue to cook, checking every now and then until you are left with the right amount. Set aside to cool completely. You can transfer it to the refrigerator to speed up the cooling process.
- Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
- In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.
- Scrape down the sides of the bowl and add sour cream and vanilla and continue beating until smooth. Add Guinness and melted chocolate and mix on low speed to combine.
- Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
- Fill each liner with 1/4 cup of batter. If there’s batter left, distribute it into the liners. The liners can be filled all the way to the top.
- Bake in preheated oven for 20-22 minutes until the tops are puffed and look dry.Remove from oven and allow to cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight. Meanwhile, prepare the Baileys ganache.
For the Baileys Ganache:
- Add Baileys and heavy cream to a heat safe bowl and microwave for about 1 minute, until mixture is steaming hot.
- Pour in the white chocolate chips, make sure chocolate is completely submerged underneath the hot liquids. Cover and allow to sit for about 1-2 minutes.
- Uncover and gently stir mixture until it comes together as a smooth ganache.
- Remove cheesecakes from refrigerator and spoon ganache on top of each. Return to the refrigerator to continue chilling.
For the Guinness Chocolate Whipped Cream:
- In a medium mixing bowl, using a hand mixer, whip the chilled cream, Guinness, powdered sugar, cocoa powder, and vanilla until it reaches stiff peaks, about 3-4 minutes.
- Transfer to a piping bag fitted with a large star tip and pipe a swirl of whipped cream onto each cheesecake. Garnish with gold sprinkles and place a Guinness bottle cap on top, if desired. Serve and enjoy!
Store cheesecakes in an airtight container in the refrigerator for up to 4 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
- Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500
- Food Processor 12-Cup, Aicok Food Processor Blender, Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W
- KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
- Wilton 402-2110 1M Open Star Piping Tip
- Ateco Plastic Coated Decorating Bag, 18-Inch
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 91mgCarbohydrates: 34gFiber: 1gSugar: 29gProtein: 4g
©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.