These Mini Baileys Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. With the irish cream liqueur they are also a great treat for St. Patrick’s Day.
So recently my grandmother asked me why I’ve stopped talking about my personal life on the blog. She obviously misses catching up on what’s going on with me via the blog and wasn’t happy about it.
The answer? Well, it’s hard to write about a personal life when you don’t have one. 😉
The truth is, between maintaining this blog, writing my cookbook and keeping up with my other job it doesn’t leave much time for other things. When the hubs and I finally have a chance to hang out and relax, we are tired and boring. The most interesting thing going on is that I finally got him to watch The Bachelor with me. A major win.
Fortunately I’ve actually been out of town the last two weekends and have gotten to have a little bit of fun. My cousin had a bridal shower that I helped plan (decorate) and I was at a blogger retreat for the last 4 days. The retreat was awesome. I always love spending time with fellow bloggers that I admire and can learn from. I got to meet a few bloggers I’d never met in person and spend time with some of my faves.
My friend, Julianne, actually flew into Atlanta to drive with me to Myrtle Beach, so we got to spend some nice time together. She came back to our house for a day after the retreat before flying back to California and it was a lot of fun to spend time together outside of a conference or retreat – even if was just 24 hours. She even got a chance to organize my prop shelves (she’s the organizer of the friendship).
We obviously share a love of desserts and she got a chance to try a couple of mine while in town. Sadly she didn’t get to try this one.
I loved the ease of making these as mini cheesecakes. They bake right in a cupcake pan so there’s no need for a pesky water bath.
Like with making a regular cheesecake, the crust comes first. Just divide the mixture of oreo crumbs and butter between the cupcake liners and press them into the bottom. The crusts are baked for about 5 minutes.
The filling has all the usual cheesecake suspects. Beat together the cream cheese, sugar and cocoa first. It’s best to mix on low speed to keep from incorporating too much air. The sour cream, vanilla extract and irish cream are added next. Finally, the eggs.
I used an ice cream scoop to put the batter into each cupcake. You’ll want to fill them mostly to the top. They will puff up a bit while they bake, but they don’t really get any taller.
Like with a regular cheesecake, you’ll want to cool the cheesecakes slowly to help prevent from cracking before putting in the fridge to cool completely. Once they’re ready, top the cheesecakes with some irish cream whipped cream, drizzle with a bit of chocolate sauce and devour.
Yield: 12-14 mini cheesecakes
1 cup oreo crumbs
2 tbsp butter, melted
12 ounces (339g) cream cheese, room temperature
1/2 cup (207g) sugar
6 tbsp (42g) cocoa
1/2 cup (120ml) sour cream
1/2 tsp vanilla extract
1/4 cup (60ml) Irish Cream Liqueur
3/4 cup (180ml) heavy whipping cream
6 tbsp (43g) powdered sugar
2 tbsp (30ml) Irish Cream Liqueur
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
3. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, vanilla extract and irish cream. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 12 minutes, then turn off oven and leave the door closed for another 5 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and irish cream and continue to whip on high until stiff peaks form.
9. Pipe the whipped cream on top of the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve.
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