Mini Baileys Cheesecakes

Creamy and boozy Mini Baileys Cheesecakes topped with drizzled chocolate and whipped cream.

If I had to name a cheesecake I’ve had the most, it would be Baileys cheesecake.

I don’t think it’s possible to express how much I love Baileys cheesecake. Apart from the creamy but firm texture of cheesecake you have that lovely boozy taste of Baileys. That’s why I love this cute miniature version – mini baileys cheesecakes!

Ah, Baileys.

Ingredients

Ingredients for the base ::

• 1 cup graham cracker crumbs
• 3 tbsp of melted butter
• 2 tsp sugar , mixed in afterwards

Ingredients for the filling ::

• 1 packet , 8oz cream cheese
• 2 tbsp of heavy cream
• 2 eggs
• 1/3 cup sugar
• 1/4 cup Baileys

Instructions

• Preheat oven to 350 degrees F.
• In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan’s 12 slots.
• Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
• Bake for 10 minutes.
• Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
• Add heavy cream and then the Bailey’s.
• Spoon cream cheese mixture into each hole (they should be 3/4 filled).
• Bake for 18 - 20 minutes.
• Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
• Allow to cool completely and then chill in the fridge for at least 2 hours.
• Top with whippped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!

Notes

Creamy and boozy Mini Baileys Cheesecakes topped with drizzled chocolate and whipped cream.

If I had to name a cheesecake I’ve had the most, it would be Baileys cheesecake.

I don’t think it’s possible to express how much I love Baileys cheesecake. Apart from the creamy but firm texture of cheesecake you have that lovely boozy taste of Baileys. That’s why I love this cute miniature version – mini baileys cheesecakes!

Ah, Baileys.

Ingredients

Ingredients for the base ::

• 1 cup graham cracker crumbs
• 3 tbsp of melted butter
• 2 tsp sugar , mixed in afterwards

Ingredients for the filling ::

• 1 packet , 8oz cream cheese
• 2 tbsp of heavy cream
• 2 eggs
• 1/3 cup sugar
• 1/4 cup Baileys

Instructions

• Preheat oven to 350 degrees F.
• In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan’s 12 slots.
• Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
• Bake for 10 minutes.
• Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
• Add heavy cream and then the Bailey’s.
• Spoon cream cheese mixture into each hole (they should be 3/4 filled).
• Bake for 18 - 20 minutes.
• Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
• Allow to cool completely and then chill in the fridge for at least 2 hours.
• Top with whippped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!

Notes

Mini Baileys Cheesecakes

Ingredients

Ingredients for the base ::

• 1 cup graham cracker crumbs
• 3 tbsp of melted butter
• 2 tsp sugar mixed in afterwards

Ingredients for the filling ::

• 1 packet 8oz cream cheese
• 2 tbsp of heavy cream
• 2 eggs
• 1/3 cup sugar
• 1/4 cup Baileys

Instructions

• Preheat oven to 350 degrees F.
• In a food processor, mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan’s 12 slots.
• Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
• Bake for 10 minutes.
• Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
• Add heavy cream and then the Bailey’s.
• Spoon cream cheese mixture into each hole (they should be 3/4 filled).
• Bake for 18 - 20 minutes.
• Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.
• Allow to cool completely and then chill in the fridge for at least 2 hours.
• Top with whippped cream and other toppings such as chocolate, dulce de leche or caramel and enjoy!

Notes

Nutrition

Mini Baileys Cheesecakes https://jessicainthekitchen.com/mini-baileys-cheesecakes/ February 26, 2013

Happy Monday Everyone!

I’m so excited to start my how-to series! Today we are going to be doing the perfect whipped cream frosting – definitely one of my favourites thanks to it’s melt in your mouth texture.

I made a video for you (yaaay) done by Mr. Jessiker Bakes showing you how I make it! Seriously though, if you mute the video for the first twenty seconds I look HILARIOUS gesticulating and shaking my head! Now, some things I didn’t say in the video:

PREPARATION

1. Your whipped cream should be cold; not freezer cold but fridge cold, refrigerated for at least 6 hours before use (it’s supposed to be kept in the fridge anyway so you should be fine).

2. If your bowl and whipping attachment are cold too that’s a HUGE plus. To do this you can fast-freeze them in the freezer for about 10-15 minutes immediately before use.

3. Make sure your bowl is CLEAN and DRY. Like, any amount of leftover soap, anything can mess up the texture of the cream so make sure it’s clean and dry.

4. Make sure the measuring cups you’re going to use are also clean and dry.

DURING

1. Seriously, it’s super easy for this to turn to butter. It’s happened to me already, and there’s no coming back most times. HOWEVER, if you happened to be day dreaming while it’s on it’s last whipping increment, and you have an over thick curdling mixture in front of you, you can fix it. Add some more liquid whipping cream frosting and using your spatula, fold it in slowly. This will lighten up the thick mixture. If you used 2 cups originally, you will need like 1/4 cup for example, so a 2:0.25 ratio. Mix slowly and you will be able to fix this problem.

AFTER

1. The thickness of the frosting you will need depends on what you’re using it for. In the video, I’m at like level 1 of thickness. So

Level 1 of Thickness (consistency of what you think a cloud would be! Or marshmallow creme – Cheesecake or other dessert toppings, or fillings

Level 2 of Thickness (About 10 more seconds of mixing) (consistency of a thicker marshmallow creme) – Middle of cakes or other layers, or to frost cupcakes

Level 3 of Thickness (THICKEST and don’t push past this! About 5-10 more seconds) (consistency of a thick body butter lotion) – To frost for example the top of an icebox cake

2. After tasting the three teaspoons, I added another one and then it was perfect. Again, this is to taste so that’s why I added it one at a time.

3. Always keep the frosting in the fridge or cold.

Ingredients

• 2 cups whipping cream
• 3 teaspoons sugar

Instructions

• Place heavy cream mixture and 1 teaspoon of sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form then add the other two teaspoons, then beat until thick and spreadable.
• Use immediately or keep in fridge until ready.