Boozy Baileys Mini Cheesecakes
Equipment
- 1 muffin tin
- 12 paper cupcake liners
- 1 Mixing bowl
- 1 Electric mixer
- 1 measuring cup set
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream whipped
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with paper cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs with melted butter and mix until well combined.
- Divide the crust mixture evenly among the liners and press firmly to form the base.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add the egg, Baileys Irish Cream, and vanilla extract to the cream cheese mixture and blend well.
- Spoon the cream cheese mixture over the prepared crusts in the muffin tin.
- Place the muffin tin in the oven and bake for 18-20 minutes or until set.
- Allow the cheesecakes to cool in the tin for 5 minutes, then transfer them to a cooling rack.
- Chill the cheesecakes in the refrigerator for at least 1 hour before serving.
- Top each cheesecake with a dollop of whipped cream before serving.
Notes
To ensure perfect mini cheesecakes, make sure your cream cheese is fully softened before mixing to avoid lumps, and don't overbake them; they should still have a slight jiggle in the center when you remove them from the oven. Additionally, chilling them thoroughly helps the flavors meld together beautifully.
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