They might be small, but they're bursting with creamy, chocolaty flavor. We're hooked.
Wanna supersize it? Try our classic Baileys Cheesecake.
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- Yields:
- 12
- Prep Time:
- 25 mins
- Total Time:
- 3 hrs 35 mins
Ingredients
For the crust
Cooking spray
- 12
chocolate sandwich cookies, crushed
- 2 tbsp.
melted butter
Pinch of kosher salt
For the cheesecake
- 12 oz.
cream cheese, softened
- 2
large eggs
- 1/3 c.
granulated sugar
- 1/4 c.
Baileys Original Irish Cream
- 1/4 c.
sour cream
- 1 1/2 tbsp.
all-purpose flour, divided
- 1/2 tsp.
pure vanilla extract
Pinch of kosher salt
- 1/2 c.
mini chocolate chips
For garnish
Whipped cream
Chocolate sauce
Mini chocolate chips
Directions
- Step 1Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed cookies, melted butter, and a pinch of salt and stir until completely combined. Press cookie mixture into paper liners and set aside.
- Step 2In a large bowl, beat cream cheese until light and fluffy, then add eggs and sugar and beat until smooth. Add Baileys, sour cream, 1 tablespoon flour, vanilla, and a pinch of salt and beat until combined.
- Step 3In a medium bowl, toss mini chocolate chips with remaining 1/2 tablespoon flour, then fold into cheesecake batter and spoon over cookie crusts.
- Step 4 Bake until centers are almost set, about 20 minutes. They may jiggle slightly in the center. Let cool for 30 minutes at room temperature, then refrigerate until set, about 2 hours.
- Step 5Remove cheesecakes from muffin pan and discard paper liners. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with mini chocolate chips.
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