Mini Baileys Cheesecakes
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!
Servings 12 servings
Calories 319kcal
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.
Nutrition
Calories: 319kcal | Carbohydrates: 23g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 202mg | Potassium: 89mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 819IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg