Mini Baileys Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
A dozen crushed chocolate sandwich cookies
02 -
2 spoonfuls of melted butter
03 -
A small pinch of salt
→ Cheesecake Filling
04 -
12 oz of softened cream cheese
05 -
2 eggs, large
06 -
1/3 cup of regular sugar
07 -
1/4 cup of Irish cream liqueur
08 -
A quarter cup of sour cream
09 -
1 and a half tablespoons of plain flour
10 -
Half a teaspoon of vanilla extract
11 -
A pinch of salt
12 -
Half a cup of tiny chocolate chips
→ Toppings
13 -
Whipped cream for topping
14 -
Chocolate syrup to drizzle
15 -
Some mini chocolate chips to sprinkle
# Instructions:
01 -
Set the oven to 325°F. Line muffin tin with paper liners and lightly spray them.
02 -
Combine the crushed cookies with melted butter and salt, making sure everything sticks together. Push the mixture into the muffin liners.
03 -
Whip cream cheese until nice and airy. Toss in eggs and sugar, then stir in Baileys, sour cream, a tablespoon of flour, vanilla, and salt until smooth and creamy.
04 -
Coat chocolate chips with leftover flour, then gently fold them into your batter. Evenly pour batter onto the crusts.
05 -
Bake for 20 minutes, just until the centers are nearly set. Leave to cool at room temperature for half an hour, then chill in the fridge for 2 hours.
06 -
Finish with whipped cream, drizzle chocolate syrup over the top, and sprinkle mini chocolate chips just before eating.
# Notes:
01 -
Needs at least 2 hours to chill before serving
02 -
Includes alcohol (Irish cream)
03 -
Great for celebrations or gatherings