Decadent Chocolate Caramel Baileys Mini Cheesecakes
Decadent Chocolate Caramel Baileys Mini Cheesecakes have a cool and creamy filling nestled in a chocolate cookie cup and garnished with delicate chocolate curls.
Prep Time 20 mins
Cook Time 20 mins
Chill time 2 hrs
Total Time 40 mins
- 36 chocolate sandwich cookies
- 1/4 cup butter melted
- 16 ounces cream cheese
- 1 cup white granulated sugar
- 3 large eggs
- 1/8 tsp 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 cheesecakes 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 wiggles 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.
Calories: 428kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 360mg | Potassium: 144mg | Fiber: 1g | Sugar: 32g | Vitamin A: 13.7% | Calcium: 5.2% | Iron: 19.2%