Indulge in the perfect fusion of creamy cheesecake and the rich flavor of Baileys Irish Cream with these Boozy Baileys Mini Cheesecakes. These bite-sized delights are perfect for parties, holidays, or as a special treat for yourself. Each mini cheesecake is baked on a buttery graham cracker crust and topped with a luscious Baileys-infused filling, delivering an unforgettable dessert experience.
Why You’ll Love This Recipe
- Perfectly portioned for individual servings.
- A delightful blend of creamy, boozy, and sweet flavors.
- Easy to make ahead for parties or gatherings.
- Versatile topping options to suit your taste.
- A sophisticated dessert that feels indulgent but isn’t overly complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter, melted
- Cream cheese, softened
- Granulated sugar
- Baileys Irish Cream
- Eggs
- Vanilla extract
Directions
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, combine the graham cracker crumbs and melted butter until evenly coated. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- Bake the crusts for 5 minutes, then remove from the oven and let them cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the Baileys, eggs, and vanilla extract, and mix until fully combined.
- Divide the cheesecake batter evenly among the muffin liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until the centers are just set. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or until chilled.
- Serve as-is or top with whipped cream, chocolate shavings, or a drizzle of Baileys for added flair.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cooling/Chilling Time: 2 hours 30 minutes
Variations
- Alcohol-Free: Replace Baileys with a Baileys-flavored coffee creamer or heavy cream for a non-alcoholic version.
- Gluten-Free: Use gluten-free graham cracker crumbs for the crust.
- Different Liqueurs: Substitute Baileys with other cream liqueurs like Kahlua or amaretto.
- Flavor Additions: Add a teaspoon of espresso powder to the batter for a mocha twist.
Storage/Reheating
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecakes in a single layer, then transfer them to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: These cheesecakes are best served chilled, so reheating is not necessary.
FAQs
How do I prevent cracks in my mini cheesecakes?
Ensure you don’t overmix the batter and avoid overbaking. Cooling the cheesecakes slowly also helps.
Can I make these ahead of time?
Yes, these mini cheesecakes can be made 1-2 days in advance and stored in the refrigerator.
Can I use a different type of crust?
Absolutely! Try Oreo crumbs or ginger snaps for a unique flavor twist.
What’s the best way to serve these cheesecakes?
Serve them chilled with optional toppings like whipped cream, chocolate drizzle, or fresh fruit.
Can I double the recipe?
Yes, you can double the recipe to make a larger batch, but bake them in batches if necessary.
Can I use low-fat cream cheese?
You can, but the texture might not be as rich and creamy as full-fat cream cheese.
What size muffin tin should I use?
A standard-size muffin tin works best for this recipe.
Can I add chocolate chips to the batter?
Yes, folding in mini chocolate chips adds a delightful texture and flavor.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly for this recipe.
How long should I chill the cheesecakes before serving?
Chill them for at least 2 hours, but overnight chilling will enhance the flavor and texture.
Conclusion
Boozy Baileys Mini Cheesecakes are the perfect combination of creamy decadence and a hint of indulgent Baileys. Whether you’re hosting a holiday party or looking for a sweet treat to satisfy your cravings, these mini desserts are sure to impress. Customize them to your liking and enjoy the blissful fusion of flavors in every bite!
PrintBoozy Baileys Mini Cheesecakes
These creamy and decadent mini cheesecakes are infused with the rich flavor of Baileys Irish Cream, sitting atop a buttery graham cracker crust. Perfect for parties, holidays, or any time you want a little indulgence with a boozy twist!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American-Irish Fusion
- Diet: Vegetarian
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup Baileys Irish Cream
- 1 tsp vanilla extract
For the topping (optional):
- 1/2 cup heavy cream, whipped
- 1 tbsp Baileys Irish Cream (optional)
- Chocolate shavings or cocoa powder, for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- Make the crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Divide the mixture evenly among the muffin cups, pressing firmly into the bottoms to create a crust layer.
- Prepare the filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in Baileys Irish Cream and vanilla extract until fully incorporated.
- Assemble and bake:
- Pour the cheesecake batter over the crusts, filling each cup nearly to the top.
- Bake for 18-20 minutes, or until the centers are set and slightly jiggle when shaken.
- Let cool to room temperature, then refrigerate for at least 2 hours (or overnight).
- Add toppings (optional):
- Whip heavy cream with Baileys (if using) until stiff peaks form.
- Pipe or dollop whipped cream on top of each cheesecake.
- Garnish with chocolate shavings or a dusting of cocoa powder.
Notes
- You can substitute Baileys with any Irish cream liqueur of your choice.
- To make these cheesecakes non-alcoholic, replace Baileys with an equal amount of heavy cream and a dash of vanilla extract.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.