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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
Course: Dessert
Cuisine: American
Keyword: Cheesecake
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

Whipped cream:

  • 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.


An original recipe from Baked by Rachel