Boozy Baileys Mini Cheesecakes are the ultimate indulgence for adults who love dessert with a twist. These creamy, bite-sized treats combine the rich flavor of cheesecake with the velvety smoothness of Baileys Irish Cream, all atop a buttery graham cracker crust. Perfect for parties, celebrations, or a cozy night in, these mini cheesecakes are guaranteed to impress your guests.
Why You’ll Love This Recipe
- Rich and Decadent: The combination of Baileys and cheesecake makes for an irresistibly smooth and creamy dessert.
- Easy to Serve: No slicing required—these individual portions are perfect for parties or gatherings.
- Customizable: Add different toppings or swap out the crust for a personalized touch.
- Crowd-Pleaser: A sophisticated dessert that appeals to cheesecake and Baileys lovers alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Eggs
- Baileys Irish Cream
- Vanilla extract
- Whipped cream (for topping, optional)
- Chocolate shavings or cocoa powder (optional garnish)
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the mixture into the bottom of each liner, creating a firm, even crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the Baileys Irish Cream and vanilla extract until fully incorporated.
- Assemble and Bake:
- Spoon the cheesecake mixture over the prepared crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until the centers are set but slightly jiggly.
- Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Chill and Serve:
- Refrigerate the cheesecakes for at least 2 hours, or until fully set.
- Top with whipped cream, chocolate shavings, or a dusting of cocoa powder before serving, if desired.
Servings and Timing
- Servings: 12 mini cheesecakes
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Chilling Time: 2 hours
Variations
- Different Liqueurs: Substitute Baileys with Kahlúa, Amaretto, or Grand Marnier for a unique twist.
- Crust Options: Use Oreo crumbs, gingerbread crumbs, or digestive biscuits for a different base flavor.
- Toppings: Add fresh berries, caramel drizzle, or crushed nuts for extra flair.
- Non-Alcoholic Version: Replace Baileys with coffee-flavored creamer or vanilla extract.
Storage/Reheating
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: These cheesecakes freeze well for up to 3 months. Wrap each one tightly in plastic wrap before placing them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Reheating: These are best served cold, so no reheating is necessary.
FAQs
1. Can I make these cheesecakes in advance?
Yes, these mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.
2. Can I use a different type of crust?
Absolutely! Oreo crumbs, shortbread crumbs, or even pretzel crumbs work wonderfully as a crust.
3. Is it possible to make these without Baileys?
Yes, simply replace Baileys with an equal amount of heavy cream or coffee-flavored creamer for a non-alcoholic version.
4. How do I prevent cracks in the cheesecakes?
Avoid overmixing the batter, and don’t overbake. The center should still have a slight jiggle when you remove them from the oven.
5. Can I make this recipe as a full-sized cheesecake?
Yes, you can use a 9-inch springform pan. Adjust the baking time to 45-55 minutes.
6. Can I use flavored Baileys?
Yes, flavored Baileys, like salted caramel or espresso, adds a delicious twist to this recipe.
7. Do I need a water bath for this recipe?
No, since these are mini cheesecakes, a water bath is not necessary.
8. What’s the best way to decorate these?
Top with whipped cream, chocolate curls, a drizzle of caramel, or a sprinkle of cocoa powder for a professional finish.
9. Can I double this recipe?
Yes, simply double the ingredients and bake in two muffin tins.
10. Can I substitute the cream cheese?
For the best texture and flavor, stick to cream cheese. However, mascarpone can be used for a slightly lighter texture.
Conclusion
Boozy Baileys Mini Cheesecakes are the perfect indulgence for dessert lovers who appreciate a touch of sophistication. Their creamy texture, rich flavor, and adorable size make them ideal for any occasion, from dinner parties to holiday celebrations. Whether you stick to the classic Baileys version or experiment with variations, these mini cheesecakes are sure to be a hit. Serve them chilled, and savor every bite!
Print
Boozy Baileys Mini Cheesecakes
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These indulgent mini cheesecakes combine the creamy richness of cheesecake with the luxurious flavor of Baileys Irish Cream. Perfectly portioned, they’re a decadent treat for parties or festive gatherings!
Ingredients
For the crust:
- 1 cup (100 g) graham cracker crumbs (or digestive biscuit crumbs)
- 2 tablespoons granulated sugar
- 4 tablespoons (60 g) unsalted butter, melted
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) Baileys Irish Cream
- 1 teaspoon vanilla extract
For the topping (optional):
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon Baileys Irish Cream
- Grated chocolate or cocoa powder, for garnish
Instructions
Prepare the Crust:
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Make the crust:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. The mixture should resemble wet sand.
- Form the crusts:
- Spoon about 1 tablespoon of the crust mixture into each liner. Press firmly with the back of a spoon or the bottom of a small glass. Bake for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
- Beat the cream cheese and sugar:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs and flavorings:
- Beat in the eggs, one at a time, until fully incorporated. Mix in the Baileys Irish Cream and vanilla extract until smooth.
- Fill the liners:
- Divide the cheesecake mixture evenly among the prepared crusts, filling each liner about ¾ full.
Bake and Cool:
- Bake:
- Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
- Cool:
- Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours (or overnight) to set.
Prepare the Topping (Optional):
- Whip the cream:
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and Baileys until stiff peaks form.
- Decorate:
- Pipe or dollop the whipped cream onto the chilled cheesecakes. Garnish with grated chocolate or a dusting of cocoa powder for an elegant finish.
Notes
- For a non-alcoholic version, substitute Baileys with an equal amount of coffee creamer or heavy cream and add a touch of vanilla extract.
- These cheesecakes can be stored in the refrigerator for up to 5 days or frozen (without whipped cream) for up to 3 months.