Description
These Easy Mini Baileys Cheesecakes are a decadent treat with a rich Irish cream flavor, a chocolate cookie crust, and a smooth, creamy filling. Topped with whipped cream, chocolate sauce, and mini chocolate chips, they’re the perfect bite-sized indulgence.
Ingredients
Units
Scale
- For the Crust:
- 12 chocolate sandwich cookies, crushed
- 2 tablespoons butter, melted
- Pinch of coarse salt
- For the Filling:
- 340g cream cheese, softened
- 2 large eggs
- 1/3 cup white sugar
- 1/4 cup Irish cream liqueur
- 1/4 cup sour cream
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla essence
- Pinch of coarse salt
- 60g mini chocolate chips
- For the Decoration:
- Whipped cream
- Chocolate sauce for drizzling
- Mini chocolate chips for garnish
- Other:
- Non-stick cooking spray
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners. Spray each liner lightly with non-stick cooking spray.
- In a bowl, combine the crushed chocolate sandwich cookies, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of each muffin cup to form the crust. Use the back of a spoon to pack it tightly.
- Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool.
- For the filling, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the Irish cream liqueur, sour cream, flour, vanilla essence, and a pinch of salt. Stir in the mini chocolate chips.
- Pour the cheesecake mixture over the cooled crusts, dividing it evenly among the muffin cups.
- Bake for 15-20 minutes, or until the centers are set and a toothpick inserted comes out clean. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, top with whipped cream, a drizzle of chocolate sauce, and a sprinkle of mini chocolate chips.
Notes
- For a richer flavor, use a good-quality Irish cream liqueur.
- You can make these cheesecakes a day ahead and store them in the refrigerator.
- Feel free to top with other garnishes like shaved chocolate or a dusting of cocoa powder.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg