Mini Baileys Chocolate Cheesecakes
They might be small, but they're bursting with chocolate-y, creamy flavor. We're hooked.
Wanna super-size it? Try our classic Baileys Cheesecake.
INGREDIENTS
FOR THE CRUST
Cooking spray
12 chocolate sandwich cookies, crushed
2 tbsp. melted butter
Pinch kosher salt
FOR THE CHEESECAKE
12 oz. cream cheese, softened
2 large eggs
1/3 c. granulated sugar
1/4 c. Baileys Original Irish Cream
1/4 c. sour cream
1 1/2 tbsp. all-purpose flour, divided
1/2 tsp. pure vanilla extract
Pinch kosher salt
1/2 c. mini chocolate chips
FOR GARNISH
Whipped cream
Chocolate sauce
Mini chocolate chips
DIRECTIONS
Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed chocolate sandwich cookies, melted butter, and a pinch of salt and stir until completely combined. Press chocolate cookies mixture into paper liners and set aside.
In a large bowl, beat cream cheese until light and fluffy, then add eggs and sugar and beat until smooth. Add Baileys, sour cream, 1 tablespoon flour, vanilla, and a pinch of salt and beat until combined.
In a medium bowl, toss mini chocolate chips with remaining 1/2 tablespoon flour, then fold into cheesecake batter and spoon over chocolate sandwich cookie crusts.
Bake until centers are almost set, about 20 minutes. They may jiggle slightly in the center. Let cool for 30 minutes at room temperature, then refrigerate until set, about 2 hours.
Remove cheesecakes from muffin pan and discard paper liners. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with mini chocolate chips.
Full Recipe
Credits
Bailey’s Irish Cream No Bake Chocolate Cheesecake
Later this week is St. Patrick’s Day! In honor of St. Patrick’s Day this week, I wanted to share a fun and festive themed recipe, I made an Irish cream cheesecake! This is a delicious, no-bake chocolate cheesecake made with Irish cream. There are 3 layers, a chocolate chip cookie and Irish cream crust, a chocolate, cream cheese and Irish cream filling, and an Irish cream whipped frosting on top of the cake. Together they make for a sinfully delicious sweet treat, you don’t want to miss. The month of March is also my boyfriend Jon’s birthday month and he loves cheesecake and chocolate, so I made this cake for him to celebrate his birthday. So join me and watch my video where I show you how to make an Irish cream cheesecake!
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Hello! My name is Lia and I love all things food! Join me in the kitchen as I make some delicious recipes and try different foods.
Bailey’s Irish Cream No Bake Chocolate Cheesecake
Lia Noelle
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Bailey's Irish Cream MINT Cheesecake Recipe!! Perfect for the holidays!! With Mint Macarons!
FULL RECIPE HERE:
EPIC Irish cream, chocolate and mint cheesecake made with fudgy chocolate cake base, mint and Irish cream cheesecake with Andy chocolate mint thins, and Irish cream whipped cream. Plus, chocolate mint macarons!
Macarons recipe here:
Chocolate cake recipe:
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How to Make Irish Cream Chocolate Cheesecake | Cheesecake Recipes | Allrecipes.com
Get Elaine's top-rated recipe for Irish Cream Chocolate Cheesecake at
In this video, we'll show you how to pump up the volume on the regular cheesecake. We flavor the creamy filling layer with Irish cream liqueur and unsweetened cocoa powder and bake it on top of a chocolate cookie crumb crust.
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How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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