Mini Irish Cream Cheesecakes – Easy Recipes Delight
These mini Irish cream cheesecakes are a rich, indulgent treat perfect for any occasion.
Servings: 12 cheesecakes
Ingredients
For the Crust
- 1 cup (100g) chocolate cookie crumbs
- 3 tablespoons (42g) unsalted butter, melted
For the Filling
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) Irish cream liqueur
- 1 teaspoon vanilla extract
- 2 large eggs
Optional Ganache Topping
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- Mix cookie crumbs and melted butter in a bowl until well combined. Divide evenly among liners and press down firmly.
- In a large bowl, beat cream cheese until smooth. Add sugar, Irish cream, and vanilla, and beat until combined.
- Add eggs one at a time, mixing on low speed just until blended.
- Divide filling evenly over crusts and smooth the tops.
- Bake for 18–22 minutes or until centers are just set.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate at least 2 hours before serving.
- For ganache: Heat cream until simmering, pour over chocolate, let sit for 2 minutes, then stir until smooth. Spoon over chilled cheesecakes if desired.