Description
These Boozy Baileys Mini Cheesecakes are rich, creamy, and infused with the smooth, velvety flavor of Baileys Irish Cream. Perfect for parties or holiday gatherings, they sit on a buttery cookie crust and are topped with whipped cream for an indulgent, bite-sized treat with a boozy twist!
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs (or crushed chocolate cookies)
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
For the Topping:
- Whipped cream
- Cocoa powder or chocolate shavings (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Spoon about 1 tablespoon of the crust mixture into each muffin liner. Press down firmly to create an even layer.
- Bake the crusts for 5 minutes, then set aside to cool slightly.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, Baileys Irish Cream, and vanilla extract until fully combined.
- Divide the cheesecake batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 15–18 minutes, or until the centers are set but still slightly jiggly.
- Cool the cheesecakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours (or overnight) before serving.
- Top with whipped cream and a dusting of cocoa powder or chocolate shavings for an extra indulgent finish.
Notes
- You can swap Baileys with other Irish cream liqueurs or flavored cream liqueurs for variety.
- For a gluten-free option, use gluten-free cookies for the crust.
- Store leftovers in an airtight container in the fridge for up to 4 days.