Mini Baileys Cheesecakes with Chocolate Whipped Cream
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
Total Time: 30 minutesmins
Yield: 12mini cheesecakes
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.
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.
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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