Mini Bailey's Chocolate Cheesecakes with Bailey's Whipped Cream
Mini chocolate cheesecakes flavored with Bailey's Irish cream, topped off with fresh sweetened whipped cream and chocolate shavings.
Ingredients
Crust:
- 1 C chocolate graham cracker crumbs, roughly 6 sheets
- 1 Tbsp granulated sugar
- 3 Tbsp unsalted butter, melted
Filling:
- 12 oz cream cheese, softened
- 1/2 C granulated sugar
- 3 Tbsp cocoa powder, sifted
- 1 Tbsp sour cream
- 1 Tbsp Bailey's Irish cream
- 1 large egg
Whipped cream:
- 1/2 C heavy cream
- 2 Tbsp powdered sugar
- 1 Tbsp Bailey's Irish cream
- Chocolate shavings
Instructions
- Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
- In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
- Decrease oven temperature to 325°F.
- In the bowl of a stand mixer, beat together cream cheese and sugar. Add sour cream, Baileys and sifted cocoa powder, mixing well. Finally add egg, mixing until batter is smooth and streak free.
- Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more.
- Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust.
- In a medium bowl, beat heavy cream until stiff peaks form. Beat in powdered sugar and Bailey's. Pipe or spoon onto chilled cheesecakes. Top off with chocolate shavings, if desired.
- Store cheesecakes chilled.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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