Mini Baileys Chocolate Cheesecakes

Chocolate graham cracker crust topped with a chocolate, Baileys, cheesecake topped off with Bailey's whipped cream. Now that is one delicious dessert. Making them in a muffin tin make serving these a breeze.

I almost did not have enough whipped cream for all of these. I wanted to taste it before I put it on all of the mini cheesecakes and oh my goodness I could not believe how delicious it was. I could have sat there and ate the whipped cream by the spoonful. It is the perfect topping for these creamy and chocolatey cheesecakes.

When I made these I doubled the recipe and it filled both of my muffin tins and several spots in my mini muffin tin. One batch of these cheesecakes would make about 14 and that is what the recipe below is for.

As I typed the word liqueur for the second time while typing the ingredient list, it made question the spelling. I have always though it was spelled liquor. So after a quick Google search, I discovered that liqueur is liquor with added sugars and flavorings. How did I not know that? I guess I don't use liquors or liqueurs enough to realize the difference. I am not a big mixed drink person, I prefer, hard cider, craft beer or white wine. Probably because it is easier to grab one out of the fridge than grab the necessary ingredients and make a drink. Although, I have been working on my alcoholic beverage list on my blog. For the longest time I only had 1, now I am up to 5.

Mini Baileys Chocolate Cheesecakes

Ingredients:

Crust

• 4 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1/4 cup cocoa powder
• 1 cup graham crackers

Filling

• 12 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 6 tablespoons cocoa powder
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup Bailey's Irish Cream Liqueur
• 2 eggs

Whipped Cream

• 3/4 cup heavy whipping cream
• 6 tablespoons heavy whipping cream
• 2 tablespoons Bailey's Irish Cream Liqueur

Directions:

1. Preheat the oven to 325º F. Line 14 spots in two muffin tin with cupcake liners.
2. In a medium bowl, combine the melted butter, brown sugar, cocoa powder and graham crackers. Evenly divide the mixture between the cupcake liners, about 1 1/2 tablespoons per cup, and firmly press down into the bottom.
3. Bake for 5 minutes. Remove from the oven and set aside while you make the cheesecake.
4. Reduce the oven temperature to 300ºF. 
5. In a large bowl, using an electric mixer or in the bowl of a stand mixer, on low speed, beat the cream cheese, sugar and cocoa powder together. Scrape down the sides of the bowl as needed.
6. Add in the sour cream, vanilla extract and Irish cream. Beat on low speed until well combined, scraping down the sides of the bowl as needed.
7. Add in the eggs on at a time, beating slowly and scraping down the sides after each addition.
8. Evenly divide the batter between the cupcake liners, filling them almost to the top, about 2 1/2 tablespoons per cup.
9. Bake for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes. Do not peek or open the door.
10. Crack the oven door and let the cheesecakes cool for 15-20 minutes, then place them into the refrigerator to finish cooling.
11. In a large bowl, whip the heavy cream on high until it begins to thicken. Add in the powdered sugar and Irish cream, continue to whip on high until stiff peaks form.
12. Transfer the whipping cream to a pipping bag fitted with your desired tip. Pipe the whipped cream on top of the completely cooled mini cheesecakes. Refrigerate until ready to serve.

Enjoy!!!

*Adapted from Live, Life and Sugar.