Description
Easy-to-make mini cheesecakes infused with Baileys Irish Cream for a boozy twist.
Ingredients
Scale
- 1 1/2 cups graham er crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup Baileys Irish Cream
- 1 tsp vanilla extract
- Whipped cream for topping
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Mix graham er crumbs and melted butter. Press into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in Baileys and vanilla extract.
- Spoon the filling over the crusts. Bake for 20 minutes.
- Let cool, then refrigerate for at least 2 hours.
- Top with whipped cream before serving.
Notes
- Use room temperature cream cheese for smoother mixing.
- Chill thoroughly for best texture.
- Adjust Baileys quantity for stronger or milder flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Baileys cheesecake, mini cheesecakes, boozy dessert, Irish cream dessert