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Boozy Baileys Mini Cheesecakes

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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!

Ingredients

Scale

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

  1. Preheat the oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Find it online: https://recipe.newsvks.com/boozy-baileys-mini-cheesecakes/