Mini Irish Cream Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
12 crushed chocolate sandwich cookies
02 -
2 tbsp melted butter
03 -
A pinch of salt
→ Cheesecake Filling
04 -
12 oz cream cheese, at room temperature
05 -
Two large eggs
06 -
1/3 cup granulated sugar
07 -
1/4 cup Baileys or any Irish cream
08 -
1/4 cup sour cream
09 -
1 and 1/2 tbsp plain flour
10 -
1/2 teaspoon vanilla extract
11 -
A tiny bit of salt
12 -
Half a cup of small chocolate chips
→ Toppings
13 -
Whipped cream for decorating
14 -
Chocolate syrup for a drizzle
15 -
Mini chocolate chips to sprinkle on top
# Instructions:
01 -
Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners, then lightly spray them with nonstick spray.
02 -
Mix the crushed cookies with the melted butter and a bit of salt. Firmly press the mix into the lined muffin cups.
03 -
Whip the cream cheese until it’s fluffy. Stir in the eggs and sugar, followed by the Baileys, sour cream, a tablespoon of flour, vanilla, and salt, until everything is mixed well.
04 -
Coat your chocolate chips with the rest of the flour, then gently fold them into the batter. Evenly portion the filling over the crusts.
05 -
Bake for about 20 minutes or until the centers are nearly set. Let them cool for 30 minutes at room temp, then chill in the fridge for at least 2 hours.
06 -
Before you serve, top each cheesecake with some whipped cream, a drizzle of chocolate, and a sprinkle of mini chocolate chips.
# Notes:
01 -
These cheesecakes need to chill for a minimum of 2 hours before serving.
02 -
They contain alcohol since Baileys is an ingredient.
03 -
This recipe is great for celebrations and parties!