Description
These Boozy Baileys Mini Cheesecakes are creamy, rich, and infused with Baileys Irish Cream for an indulgent and festive treat. They feature a chocolate cookie crumb crust, smooth Baileys-spiked cream cheese filling, and a delicious chocolate topping, perfect for holiday gatherings or special occasions.
Ingredients
Crust
- 1 cup chocolate cookie crumbs
- 3 tbsp melted butter
Filling
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 3 tbsp Baileys Irish Cream
Topping
- Melted chocolate or cocoa powder, for garnish
Instructions
- Prepare the crust: Press the chocolate cookie crumbs mixed with melted butter firmly into the bottom of a greased or lined muffin tin to create an even crust layer for each mini cheesecake.
- Make the filling: In a mixing bowl, beat the softened cream cheese, sugar, egg, and Baileys Irish Cream together until the mixture is smooth and creamy with no lumps.
- Bake: Pour the cheesecake filling evenly over the crusts in the muffin tin. Bake in a preheated oven at 325°F (163°C) for 15 to 18 minutes, or until the centers are almost set but still slightly jiggly.
- Cool and chill: Let the cheesecakes cool completely at room temperature before transferring them to the refrigerator to chill for at least 2 hours, allowing them to set fully and develop flavor.
- Add topping: Before serving, drizzle the chilled mini cheesecakes with melted chocolate or sprinkle cocoa powder over them for a decorative and flavorful finish.
Notes
- You can substitute Baileys Irish Cream with Kahlúa or rum for a different boozy flavor.
- Refrigerating the cheesecakes improves their texture and enhances the flavor.
- Ensure cream cheese is softened to avoid lumps in the filling.
- If using muffin liners, opt for sturdy liners as the batter can be heavy.
- Do not overbake to keep the cheesecakes creamy and smooth.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
