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
Units
Scale
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.