Description
These easy mini Baileys cheesecakes feature a creamy, spiked filling on a crunchy cookie crust, all baked in muffin tins — perfect for parties, holidays, or any time you crave a boozy dessert bite.
Ingredients
Units
Scale
- 1 cup crushed chocolate cookie crumbs (like Oreos, without filling)
- 2 tablespoons melted butter
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup Baileys Irish Cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Whipped cream and chocolate shavings for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with 9 paper liners.
- In a bowl, combine crushed cookies and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust.
- In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Add the egg, Baileys, vanilla, and salt. Beat until well combined, without overmixing.
- Divide the batter evenly among the crusts in the muffin tin.
- Bake for 15–18 minutes, or until the centers are just set.
- Let cool completely in the pan, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and chocolate shavings if desired.
Notes
- Use mini muffin tins for bite-sized cheesecakes; reduce bake time by 3–5 minutes.
- For a gluten-free version, use gluten-free cookies for the crust.
- Cheesecakes can be made 1–2 days in advance and stored chilled.
- Baileys Salted Caramel or other flavored Irish creams can be used for variation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg