MINI BAILEYS CHOCOLATE CHEESECAKES

These Mini Baileys Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. With the irish cream liqueur they are also a great treat.

I loved the ease of making these as mini cheesecakes. They bake right in a cupcake pan so there’s no need for a pesky water bath.

Like with making a regular cheesecake, the crust comes first. Just divide the mixture of oreo crumbs and butter between the cupcake liners and press them into the bottom. The crusts are baked for about 5 minutes.

Like with a regular cheesecake, you’ll want to cool the cheesecakes slowly to help prevent from cracking before putting in the fridge to cool completely. Once they’re ready, top the cheesecakes with some irish cream whipped cream, drizzle with a bit of chocolate sauce and devour.

MINI BAILEYS CHOCOLATE CHEESECAKES RECIPE



INGREDIENTS

CRUST

• 1 cup oreo crumbs
• 2 tbsp butter, melted

FILLING

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 6 tbsp (42g) cocoa
• 1/2 cup (120ml) sour cream
• 1/2 tsp vanilla extract
• 1/4 cup (60ml) Irish Cream Liqueur
• 2 eggs

WHIPPED CREAM AND TOPPING

• 3/4 cup (180ml) heavy whipping cream
• 6 tbsp (43g) powdered sugar
• 2 tbsp (30ml) Irish Cream Liqueur
• Chocolate sauce

INSTRUCTIONS

CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
3. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING AND TOPPING

1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, vanilla extract and irish cream. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 12 minutes, then turn off oven and leave the door closed for another 5 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and irish cream and continue to whip on high until stiff peaks form.
9. Pipe the whipped cream on top of the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve.

Recipe Adapted : MINI BAILEYS CHOCOLATE CHEESECAKES @ lifeloveandsugar