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.
Servings 12
Ingredients
Crust
- 36 chocolate sandwich cookies
- 1/4 cup butter melted
Filling
- 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
Instructions
- 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.
Nutrition
Calories: 428kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 360mg | Potassium: 144mg | Fiber: 1g | Sugar: 32g | Vitamin A: 685IU | Calcium: 52mg | Iron: 3.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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