Mini Baileys Cheesecakes

By Jessica Hylton - - Updated

Creamy and boozy Mini Baileys Cheesecakes topped with drizzled chocolate and whipped cream.Three Mini Baileys Cheesecakes in front of a bottle of Bailey's

If I had to name a cheesecake I’ve had the most, it would be Baileys cheesecake.

 
Then strawberry cheesecake.
 
I don’t think it’s possible to express how much I love Baileys cheesecake. Apart from the creamy but firm texture of cheesecake you have that lovely boozy taste of Baileys.

Top down shot of three mini baileys cheesecakes on a purple plate.

Ah, Baileys.

If you haven’t tasted Baileys you really need to. It’s an Irish whiskey cream that is in itself creamy and sweet but not too sweet. Personally speaking, it’s my favourite liqueur but I am looking to try out some more.
Godiva chocolate liqueur anyone?

Close up of mini baileys cheesecake on a purple plate.

These Mini Baileys Cheesecakes are delicious. They are all the glory of a regular sized cheesecake minus the calories. And the time! I topped mine with whipped cream and chocolate but you could use dulce de leche, caramel or even frosting which all go well with them. Now, if you’d excuse me, I need to go back to testing these out…

 

Mini Baileys Cheesecakes

Creamy and boozy Mini Baileys Cheesecakes topped with drizzled chocolate and whipped cream.
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12 servings
Course Desserts
Cuisine American, irish
Ingredients

Ingredients for the base ::

  • 1 cup graham cracker crumbs
  • 3 tbsp of melted butter
  • 2 tsp sugar mixed in afterwards

Ingredients for the filling ::

  • 1 packet 8oz cream cheese
  • 2 tbsp of heavy cream
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup Baileys
Instructions

Instructions

  • Preheat oven to 350 degrees F.
  • In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan's 12 slots.
  • Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
  • Bake for 10 minutes.
  • Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
  • Add heavy cream and then the Bailey's.
  • Spoon cream cheese mixture into each hole (they should be 3/4 filled).
  • Bake for 18 - 20 minutes.
  • Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
  • Allow to cool completely and then chill in the fridge for at least 2 hours.
  • Top with whippped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!
NOTES
 
 

Nutrition

Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 58mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 164IU | Calcium: 13mg | Iron: 1mg
by Jessica
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30 comments

  1. nina says:

    these looks delcious!!! 🙂 great recipe! GIG

  2. Liz says:

    this is awesome! now this is something I and my boyfriend will surely enjoy! and friends as well 😛 ahhh~ baileys <3

  3. Oh my gosh, these are too cute!! I love mini foods and I too would probably eat many of them.

  4. Tania says:

    Hi there,

    Just followed your recipe and they turned out great!!
    Just as an FYI… Bailey’s Irish Cream is a “whiskey” based
    Beverage… not a rum based one.

    • Jessica says:

      Hi Tania,

      I’m so happy to hear that!! Oh my gosh, thank you for pointing that out! That was definitely a 4 year old error haha!

  5. Elena says:

    Do you use paper liners for the pan

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