Description
Indulge in the rich and creamy delight of Baileys Cheesecakes with an easy homemade cookie crust. These mini desserts combine the luxurious flavors of Baileys Irish cream and chocolate, creating a decadent treat perfect for any celebration or just a cozy night in. The simple chocolate cookie base pairs beautifully with the boozy cheesecake filling, making every bite irresistible. With options for gluten-free or whole wheat adaptations, these cheesecakes cater to everyone’s tastes. Impress your guests at parties or holidays with these charming individual desserts that are as beautiful as they are delicious.
Ingredients
Scale
- 6 tablespoons granulated sugar
- 6 tablespoons all-purpose flour (or gluten-free flour)
- 6 tablespoons Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- pinch salt
- 4 1/2 tablespoons unsalted butter (melted and cooled)
- 1 pound cream cheese (two 8-ounce packages)
- 2/3 cup granulated sugar (or coconut sugar)
- 6 tablespoons Baileys Irish cream
- 1 teaspoon vanilla
- pinch salt
- 2 large eggs (50 grams each, room temperature)
- 1/4 cup Baileys for topping
- 2 tablespoons Dutch-process cocoa powder for topping
- 2 tablespoons brown rice syrup (or maple syrup or corn syrup) for topping
- pinch salt for topping
- 1 ounce semi-sweet chocolate (chopped) for topping
- mini chocolate chips for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the granulated sugar, flour, cocoa powder, baking powder, and salt. Stir in the melted butter until well mixed.
- Press this mixture firmly into the bottom of each muffin cup in your mini muffin pan.
- In another bowl, beat the cream cheese until smooth using an electric mixer. Gradually add in the sugar while continuing to mix.
- Mix in the Baileys and vanilla extract until fully combined. Add eggs one at a time, mixing just until incorporated after each addition.
- Pour the cheesecake mixture over the prepared cookie crusts until each cup is filled about three-quarters full.
- Place the muffin pan in the preheated oven and bake for about 34 minutes. The edges should be set while the center remains slightly jiggly.
- Allow mini cheesecakes to cool completely in the pan before removing them. Once cooled, drizzle with additional Baileys and sprinkle chopped chocolate on top before serving.
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg