BOOZY BAILEYS MINI CHEESECAKES
These Boozy Baileys Mini Cheesecakes are creamy, rich, and infused with the smooth taste of Baileys Irish Cream. Perfectly portioned for parties or indulgent desserts, they combine a buttery crust with a luscious, boozy filling.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 16 oz 450g cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
Instructions
Preheat Oven:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Make Crust:
- Mix graham cracker crumbs, sugar, and melted butter. Press about 2 tablespoons into the bottom of each liner.
Prepare Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then Baileys, vanilla, and sour cream; mix until combined.
Fill and Bake:
- Pour filling over crust in muffin cups. Bake 22–25 minutes until edges are set but centers slightly jiggly.
Chill:
- Cool to room temperature, then refrigerate at least 3 hours or overnight.
Notes
Make Ahead: These cheesecakes can be made a day ahead and stored covered in the fridge.
Customisations: Top with chocolate shavings, whipped cream, or crushed cookies.
Serving Suggestions: Serve chilled with coffee or a drizzle of caramel sauce.
Storage Tips: Store leftovers in the fridge for up to 3 days.
Customisations: Top with chocolate shavings, whipped cream, or crushed cookies.
Serving Suggestions: Serve chilled with coffee or a drizzle of caramel sauce.
Storage Tips: Store leftovers in the fridge for up to 3 days.