Decadent Chocolate Caramel Baileys Mini Cheesecakes are so creamy and luscious. They’re perfect for casual or fancy entertaining but there isn’t anything fancy about putting them together!
We love to entertain, and we’ve thrown a few formal gatherings and a lot of casual ones. These Decadent Chocolate Caramel Baileys Mini Cheesecakes are perfect for any gathering. The individual servings help your guests get as much as they want and I love that they can help themselves.
I’m usually a fairly organized person. I like having everything in its place, and I get just a little too excited creating spreadsheets and organizational documents. I can actually spend more times organizing a task than actually doing it. So when I originally made this recipe, I had it on my “Google Calendar” to post before St. Patricks Day. It would have been perfect except for the fact that I couldn’t find where I’d put the dang recipe. I write all of my recipes down as I make them in a spiral notebook. That way if I don’t like how something goes together, I can make notes on how to change it.
After believing that it was gone forever, it finally turned up in the wrong notebook. I was so happy to bring it to you that I didn’t want to wait until next St. Patricks day to do so.
These little cheesecakes are so creamy. The mini size just makes them a little more special since everyone can have one of their very own. They are also so easy to transport to your next gathering by leaving them in a muffin pan
- 36 chocolate sandwich cookies
- 1/4 cup butter melted
- 16 ounces cream cheese
- 1 cup white granulated sugar
- 3 large eggs
- 1/8 teaspoon salt
- 1/4 cup Baileys with Caramel flavor liqueur
- Chocolate shavings for garnish
Preheat oven to 350°F. Line a 12 count muffin pan with muffin papers.
Using a food processor, grind cookies into a crumb consistency. Add melted butter and process until the mixture resembles wet sand. Spoon 1 heaping tablespoon of mixture into the bottom of each cup and press evenly. (I used the end of my ice cream scoop)
Bake for 5 minutes. Allow to cool completely.
Using an electric mixer, blend cream cheese and sugar together for 3 minutes on medium. Add salt and eggs, one at a time, mixing between each addition. Add Baileys and mix until blended.
Spoon filling on top of chocolate crumb crusts. Bake for 15 minutes or until cheesecakes still wiggle slightly.
Allow cheesecakes to cool to room temperature and then garnish with chocolate shavings.
Refrigerate at least 2 hours. Cover with plastic wrap if not serving right away.
Most of the recipes that I have from my mom are written on the back of envelopes or bank deposit slips and usually in fading pencil. I’m not sure where my OC organization tendencies come from but I know where my daughter, the school teacher, got hers!
Now if you are still looking for another great dessert, here are a couple of my favorites!