Introduction
Indulge in these rich and creamy Baileys-infused cheesecakes topped with velvety chocolate ganache. A perfect treat for chocolate and Baileys lovers alike!
Detailed Ingredients with measures
Chocolate sandwich cookies, crushed – 150g
Unsalted butter, melted – 50g
Cream cheese, softened – 280g
Granulated sugar – 100g
Large egg – 1
Baileys Irish Cream – 60ml
Vanilla extract – 1 tsp
Dark chocolate, chopped – 100g
Heavy cream – 80ml
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 18 minutes
Total Time: 2 hours 30 minutes (including chilling)
Yield: 12 mini cheesecakes
Directions
1. Preheat oven to 160°C (320°F) and line a muffin tin with cupcake liners.
2. In a bowl, mix crushed cookies and melted butter, then press into the bottom of each liner to form the crust. Refrigerate while making the filling.
3. Beat cream cheese and sugar in a bowl until smooth. Add egg, Baileys, and vanilla, mixing until well combined.
4. Spoon cheesecake mixture over the crusts, filling each liner nearly full.
5. Bake for 15-18 minutes, or until the centers are set. Let cool completely, then refrigerate for at least 2 hours.
6. To make the ganache, heat the heavy cream until warm (but not boiling) and pour over chopped chocolate. Let sit for a minute, then stir until smooth.
7. Spoon or pipe ganache over the cheesecakes and refrigerate until set.
8. Serve chilled and enjoy!
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 160°C (320°F). Line a muffin tin with cupcake liners to prepare for the cheesecakes.
Step 2: Make the Crust
In a bowl, combine the crushed chocolate sandwich cookies with the melted unsalted butter. Mix until the crumbs are evenly coated. Press this mixture into the bottom of each cupcake liner to form a firm crust. Place the muffin tin in the refrigerator to chill while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the large egg, Baileys Irish Cream, and vanilla extract. Mix until all the ingredients are well combined and smooth.
Step 4: Fill the Cups
Spoon the cheesecake mixture over the chilled crusts, filling each liner nearly to the top.
Step 5: Bake the Cheesecakes
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the centers of the cheesecakes are set and no longer jiggly. Once baked, remove from the oven and let them cool completely at room temperature.
Step 6: Chill the Cheesecakes
Once cooled, transfer the cheesecakes to the refrigerator. Allow them to chill for at least 2 hours to firm up.
Step 7: Make the Chocolate Ganache
To prepare the ganache, heat the heavy cream in a small saucepan until warm but not boiling. Pour the warm cream over the chopped dark chocolate in a bowl. Let it sit for about a minute, then stir the mixture until it becomes smooth and glossy.
Step 8: Frost the Cheesecakes
Using a spoon or piping bag, generously spoon or pipe the chocolate ganache over the chilled cheesecakes. Return them to the refrigerator and let the ganache set.
Step 9: Serve
Serve the cheesecakes chilled for a delightful dessert experience.
Notes
Storage
These cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
Consider garnishing with whipped cream or chocolate shavings for an elegant touch before serving.
Customizations
Feel free to adjust the amount of Baileys according to your taste preference. You can substitute the chocolate ganache for a flavored whipped cream if desired.
Allergy Information
Please note that this recipe contains dairy and eggs. Be sure to check for gluten if using specific brands of cookies.
Storage Instructions
Refrigeration
Store the Baileys cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Freezing
If you want to keep them for longer, you can freeze the cheesecakes. Place them in a single layer in an airtight container or wrap them individually in plastic wrap. They can be frozen for up to 2 months. To enjoy, simply thaw in the refrigerator overnight.
Serving Suggestions
Serve these delightful Baileys cheesecakes chilled, garnished with a sprinkle of cocoa powder or chocolate shavings on top. You could also add a dollop of whipped cream for an extra touch of indulgence. Pair them with a shot of Baileys Irish Cream or a glass of dessert wine for a truly decadent experience. These mini cheesecakes make perfect treats for parties, or as a sweet ending to a dinner gathering.
Nutritional Information
Per serving (1 mini cheesecake):
– Calories: 320
– Total Fat: 22g
– Saturated Fat: 13g
– Cholesterol: 60mg
– Sodium: 200mg
– Total Carbohydrates: 29g
– Dietary Fiber: 1g
– Sugars: 16g
– Protein: 4g
Please note that nutritional values can vary based on specific ingredients used and portion sizes.
Ingredient Substitutions
If you’re looking to adapt the recipe, consider these substitutions:
– For a gluten-free option, use gluten-free chocolate sandwich cookies for the crust.
– Cream cheese can be substituted with Greek yogurt for a lighter cheesecake.
– Instead of Baileys, you can use any Irish cream liqueur or leave it out for a non-alcoholic version. Vanilla or almond extract can be used as a flavor enhancer.
– You can replace dark chocolate with semi-sweet or milk chocolate if you prefer a sweeter taste.
– Heavy cream can be substituted with coconut cream for a dairy-free option.
Cook techniques
Crushing Cookies
Place chocolate sandwich cookies in a ziplock bag and use a rolling pin to crush them into fine crumbs, or pulse them in a food processor for a quicker method.
Making the Cheesecake Filling
Ensure the cream cheese is at room temperature for easier blending. Use an electric mixer to beat the cream cheese and sugar until smooth to achieve a creamy texture.
Creating a Water Bath
For more delicate cheesecakes, consider placing the muffin tin inside a larger baking dish filled with hot water while baking. This helps to regulate the temperature and prevent cracks.
Cooling the Cheesecakes
Allow the cheesecakes to cool in the pan at room temperature before refrigerating. This will help maintain their structure and prevent condensation from forming.
Making Chocolate Ganache
Heat heavy cream in a saucepan until warm but not boiling. Pour over chopped dark chocolate and let sit to soften before stirring into a smooth mixture.
Piping Ganache
Use a piping bag fitted with a round tip to drizzle or swirl ganache on top of the chilled cheesecakes for a decorative finish.
Chilling the Cheesecakes
Refrigerate the cheesecakes after adding the ganache for at least 30 minutes to let the ganache set properly before serving.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute chocolate sandwich cookies with graham crackers or any other cookies of your choice.
How can I tell when the cheesecakes are done?
The centers should be set but slightly jiggly; they will firm up as they cool.
Can I make these cheesecakes ahead of time?
Absolutely! They can be made a day in advance and stored in the refrigerator until you’re ready to serve.
Is it possible to make this recipe without alcohol?
Yes, you can replace the Baileys with additional vanilla extract or a non-alcoholic Irish cream alternative.
Can I freeze these cheesecakes?
Yes, you can freeze the cheesecakes. Wrap them tightly in plastic wrap and place them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
What type of chocolate is best for the ganache?
Dark chocolate works best for ganache; however, you can use semi-sweet or milk chocolate depending on your preference for sweetness.
Conclusion
These mini Baileys cheesecakes with chocolate ganache frosting are a delightful indulgence that is perfect for any occasion. Their creamy texture combined with the rich flavor of Baileys and chocolate makes them an irresistible dessert. Easy to make and elegantly presented, they are sure to impress your family and friends. Enjoy this sweet treat chilled for the best experience!
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