These mini Baileys cheesecakes are so easy to make and share! Both the cheesecake and whipped cream have Baileys in them, for a perfect Irish cream liquor dessert!
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🥃A Mini Dessert with Baileys in it!
If you've had a look through my recipes, you probably notice that I have a love for cheesecake. I especially love mini ones like mini strawberry champagne cheesecakes, red, white, and blue mini cheesecakes, and mini apple crisp cheesecakes! They are so perfect for gatherings because they are already portion controlled.
To add to my mini cheesecakes, I decided to make a mini Baileys cheesecake. These mini cheesecakes have Baileys Irish cream liquor in both the cheesecake and whipped cream topping.
These cheesecakes are so easy to make and you don't need to use a water bath! They would be perfect for St. Patrick's Day, Christmas, or anytime you feel like a little bit of cheesecake.
🥘Ingredients
Ingredient Notes
- Baileys - use whichever Irish cream liquor you prefer.
- Graham cracker crumbs - chocolate cookie crumbs would be a fun substitute!
- Cream cheese - make sure to purchase block cream cheese, which is meant for baking with.
- Unsalted butter - Salted butter can be substitute. Omit the extra salt in the recipe.
🔪Instructions
Crust
To make the cheesecake crust, line a 12 cup muffin pan with cupcake liners. Mix graham cracker crumbs and melted butter together in a medium bowl. Divide the crust mixture into the cupcake liners, and press into the bottoms.
Bake at 325°F (165°C) for 5 minutes and then remove from oven to cool while you make the cheesecake layer.
Baileys Cheesecake Layer
Reduce oven temperature to 300°F (150°C). Beat cream cheese and sugar together in a large bowl. Add sour cream, flour, Irish cream liquor, vanilla, and salt. Mix until well combined.
Beat in eggs, one at a time, until combined. Divide mixture into each cupcake liner. Bake for 12 minutes and then turn off oven and leave muffin tin in the oven for 10 minutes. Crack open the oven door and leave the muffin tin in the oven for 15 minutes.
Remove muffin tin from oven and let the cheesecakes sit at room temperature for 20 minutes. Carefully remove cheesecakes from the muffin tin and place in an airtight container. Store in the refrigerator until fully cool, or overnight.
Baileys Whipped Cream
Whip heavy whipping cream, powdered sugar, and Irish cream liquor in a large bowl until stiff peaks form.
Remove cheesecakes from the refrigerator. Remove their liners and place on a serving tray. Pipe whipped cream onto the tops of the cheesecakes. I use a 1M Wilton piping tip.
Refrigerate cheesecakes until ready to serve. Leftovers can be refrigerated for up to 5 days.
✔️Expert Tips
- Use whichever type of Irish cream liquor you want. Or use any other cream liquor (i.e. Amarula or RumChata).
- Instead of graham cracker crumbs for the crust, you can make a chocolate crust or a sugar cookie crust!
- Make sure your cream cheese is at room temperature before starting this recipe.
- Beat cream cheese and sugar until completely smooth.
💭FAQs
You can bake the cheesecakes a day ahead and frost the next day. Store them in an airtight container in the refrigerator.
You can freeze individual baked cheesecakes for up to 3 months. Thaw overnight in the refrigerator and frost them.
You can change the crust to be chocolate, shortbread, or sugar cookie. You can use a different cream liquor in the recipe as well.
🔖Related Recipes
📋 Recipe
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Mini Baileys Cheesecakes
Equipment
- 1 muffin pan
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
Baileys Cheesecake Layer
- 12 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ cup sour cream room temperture
- 1 tablespoon all purpose flour
- ¼ cup Irish cream liquor
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs room temperature
Baileys Whipped Cream
- ¾ cup heavy whipping cream
- 6 tablespoons powdered sugar
- 2 tablespoons Irish cream liquor
Instructions
Crust
- Preheat oven to 325°F (165°C). Line a 12 cup muffin tin with cupcake liners. Set aside.
- Mix graham cracker crumbs and melted butter together in a medium bowl. Divide the crust mixture the cupcake liners and press into the bottoms.
- Bake for 5 minutes and then remove from oven to cool while you make the cheesecake layer.
Baileys Cheesecake Layer
- Reduce oven temperature to 300°F (150°C).
- Beat cream cheese and sugar together in a large bowl. Add sour cream, flour, Irish cream liquor, vanilla, and salt. Mix until well combined.
- Beat in eggs, one at a time, until combined.
- Divide mixture into each cupcake liner. Bake for 12 minutes and then turn off oven and leave muffin tin in the oven for 10 minutes.
- Crack open the oven door and leave the muffin tin in the oven for 15 minutes.
- Remove muffin tin from oven and let the cheesecakes sit at room temperature for 20 minutes.
- Carefully remove cheesecakes from the muffin tin and place in an airtight container. Store in the refrigerator until fully cool, or overnight.
Baileys Whipped Cream
- Whip heavy whipping cream, powdered sugar, and Irish cream liquor in a large bowl until stiff peaks form.
- Remove cheesecakes from the refrigerator. Remove their liners and place on a serving tray. Pipe whipped cream onto the tops of the cheesecakes. I use a 1M Wilton piping tip.
- Refrigerate cheesecakes until ready to serve. Leftovers can be refrigerated for up to 5 days.
Notes
- Use whichever type of Irish cream liquor you want. Or use any other cream liquor (i.e. Amarula or RumChata).
- Instead of graham cracker crumbs for the crust, you can make a chocolate crust or a sugar cookie crust!
- Make sure your cream cheese is at room temperature before starting this recipe.
- Beat cream cheese and sugar until completely smooth.
Did you try this recipe? Comment below to let me know ☺️