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Boozy Baileys Mini Cheesecakes

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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

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
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • ½ 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:

  1. Preheat the oven:
    • Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the crust:
    • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. The mixture should resemble wet sand.
  3. 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:

  1. Beat the cream cheese and sugar:
    • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. 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.
  3. Fill the liners:
    • Divide the cheesecake mixture evenly among the prepared crusts, filling each liner about ¾ full.

Bake and Cool:

  1. Bake:
    • Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
  2. 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):

  1. Whip the cream:
    • In a chilled bowl, beat the heavy whipping cream, powdered sugar, and Baileys until stiff peaks form.
  2. 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.

Find it online: https://ukfinda.com/boozy-baileys-mini-cheesecakes/