Mini Baileys Cheesecakes with Chocolate Whipped Cream
Mini cheesecakes lightly flavored with Baileys Irish cream and topped off with fresh chocolate whipped cream. A perfect bite size dessert for St Patrick's Day celebrations.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 mini cheesecakes
- 1 C graham cracker crumbs roughly 6 full sheets
- 1/2 Tbsp granulated sugar
- 2 Tbsp unsalted butter melted
- 12 oz cream cheese softened
- 1/2 C granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 Tbsp Baileys Irish cream
- 1 large egg
- 1/2 C heavy cream
- 2 Tbsp powdered sugar
- 1-2 Tbsp unsweetened cocoa powder
- 1/2 tsp vanilla
Preheat oven to 350°F. Lightly grease a 12 cavity mini cheesecake pan.
Mix crust ingredients together well. Add 1 cookie scoop of crust ingredients to each cheesecake cavity. Press down to create an even layer. Bake for 5 minutes.
In a large bowl or stand mixer, beat together cream cheese and sugar. Add vanilla, salt and Baileys, mixing well. Finally add egg, mixing until batter is smooth.
Top off baked crust with 1 and 1/4 medium scoop per cavity. Tap pan to release any air bubbles. Bake for 15-18 minutes. Cool in pan completely before transferring to the refrigerator. Chill overnight.
In a medium bowl, beat together whipped cream ingredients. For a lighter chocolate taste add 1 Tbsp cocoa powder, for a stronger taste add 2 Tbsp. Beat until soft peaks form.
Remove cheesecakes from pan, top off with chocolate whipped cream.