Mini Baileys Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
12 chocolate sandwich cookies, crushed
02 -
2 tablespoons butter, melted
03 -
Pinch of coarse salt
→ Filling
04 -
340g cream cheese, softened
05 -
2 large eggs
06 -
1/3 cup white sugar
07 -
1/4 cup Irish cream liqueur
08 -
1/4 cup sour cream
09 -
1 1/2 tablespoons all-purpose flour
10 -
1/2 teaspoon vanilla essence
11 -
Pinch of coarse salt
12 -
60g mini chocolate chips
→ Decoration
13 -
Whipped cream
14 -
Chocolate sauce for drizzling
15 -
Mini chocolate chips for garnish
→ Other
16 -
Non-stick cooking spray
# Instructions:
01 -
Preheat oven to 165°C. Line a 12-cup muffin tin with paper liners and spray with cooking spray to prevent sticking.
02 -
Combine crushed cookies with melted butter and a pinch of salt in a bowl until mixture resembles wet sand. Press firmly into the bottom of each paper liner to create an even crust.
03 -
In a large bowl, beat cream cheese until light and fluffy. Add eggs and sugar, beating until smooth. Incorporate Irish cream liqueur, sour cream, 1 tablespoon of flour, vanilla, and a pinch of salt, mixing until well combined.
04 -
In a medium bowl, toss mini chocolate chips with the remaining 1/2 tablespoon flour to coat. This prevents chips from sinking during baking. Fold the coated chocolate chips gently into the cheesecake batter.
05 -
Spoon batter evenly over the prepared crusts. Bake in preheated oven until centers are almost set but still slightly jiggly, about 20 minutes.
06 -
Allow cheesecakes to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
07 -
Once chilled, remove from muffin pan and discard paper liners. Top each mini cheesecake with whipped cream, a drizzle of chocolate sauce, and a sprinkle of mini chocolate chips.
# Notes:
01 -
For best results, ensure all refrigerated ingredients are at room temperature before mixing.
02 -
These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.