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.
Servings: 12 mini cheesecakes
Ingredients
Crust:
- 1 C graham cracker crumbs roughly 6 full sheets
- 1/2 Tbsp granulated sugar
- 2 Tbsp unsalted butter melted
Filling:
- 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
Instructions
- 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.
Notes
An original recipe from Baked by Rachel