Baileys Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
12 crushed chocolate sandwich cookies
02 -
2 tablespoons of melted butter
03 -
A pinch of flaky salt
→ Cheesecake Filling
04 -
12 ounces of softened cream cheese
05 -
2 big eggs
06 -
1/3 cup of granulated sugar
07 -
1/4 cup Baileys or any Irish cream liqueur
08 -
1/4 cup of sour cream
09 -
1 1/2 tablespoons of regular flour
10 -
Half a teaspoon of vanilla extract
11 -
A pinch of flaky salt
12 -
1/2 cup of tiny chocolate chips
→ Toppings
13 -
Whipped cream for decorating
14 -
Chocolate syrup to drizzle
15 -
Extra mini chocolate chips for garnish
# Instructions:
01 -
Set the oven to 325ºF. Line a 12-cup muffin tray with paper liners, then lightly spray each one with some cooking spray.
02 -
In a bowl, combine your cookie crumbs, butter, and salt. Press this mix firmly into the prepared muffin liners.
03 -
Using a mixer, whip the cream cheese until it’s fluffy. Blend in the eggs and sugar. Next, stir in the Baileys, sour cream, a tablespoon of flour, vanilla, and salt, and mix until it's silky smooth.
04 -
Toss the chocolate chips in the leftover flour. Gently fold the coated chips into the batter, splitting it evenly over the crusts.
05 -
Pop them in the oven for 20 minutes, until the centers are almost set. Let the cheesecakes cool on the counter for about 30 minutes, then chill in the fridge for 2 hours.
06 -
Finish them off with a dollop of whipped cream, a drizzle of chocolate syrup, and a sprinkle of mini chocolate chips.
# Notes:
01 -
Chill in the fridge for at least 2 hours before serving.
02 -
Contains alcohol due to the Baileys liqueur.
03 -
A great treat for festive events or celebrations.