Description
These creamy, bite-sized cheesecakes are infused with Baileys Irish Cream, making them the perfect boozy treat for any occasion. With a crunchy chocolate cookie crust and a smooth, rich filling, they’re easy to make and even easier to enjoy!
Ingredients
Units
Scale
For the crust:
- 1 cup chocolate cookie crumbs (such as Oreos, crushed)
- 2 tbsp unsalted butter, melted
For the cheesecake filling:
- 8 oz (1 block) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tbsp sour cream
- 2 tbsp Baileys Irish Cream
- 1/2 tsp vanilla extract
For the topping (optional):
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tbsp Baileys Irish Cream
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat the oven to 325°F (163°C). Line a mini muffin tin with paper liners.
- Make the crust: In a small bowl, mix the chocolate cookie crumbs with melted butter until combined. Divide evenly between the liners and press down firmly.
- Bake the crusts for 5 minutes, then remove from oven and let cool slightly.
- Make the filling: In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg, sour cream, Baileys, and vanilla extract, and mix until just combined.
- Fill the liners: Spoon the cheesecake mixture over the crusts, filling each almost to the top.
- Bake for 12-15 minutes, or until the centers are set but slightly jiggly. Remove from oven and let cool completely before chilling in the refrigerator for at least 2 hours.
- Make the topping (optional): Whip the heavy cream, powdered sugar, and Baileys together until stiff peaks form. Pipe or spoon onto chilled cheesecakes.
- Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- For a stronger Baileys flavor, increase the amount in the filling by 1 extra tablespoon.
- You can freeze these mini cheesecakes (without topping) for up to 2 months. Thaw overnight in the fridge before serving.