So today is the Ides of March, but there is nothing to fear here. I’m serving up a bunch of these Mini Baileys Chocolate Cheesecakes to anyone who might darken my doorstep!
That’s right – little individual sized Baileys spiked chocolate cheesecakes topped with Baileys whipped cream and drizzled with an Irish Whiskey laced chocolate. Hmmm…on second thought, perhaps your liver should beware the Ides with all that booze!
These decadent little devils are rich, creamy and just the perfect serving size. Recently I’m somewhat obsessed with canning jars. Not only are they adorable, but they also make serving folks at any gathering a breeze. No worries with slicing cakes or flimsy serving plates. These supremely portable jars are the way to go!
Easy to make and even easier to eat, these Baileys Chocolate Cheesecakes are a St. Patrick’s Day delight!
Mini Baileys Chocolate Cheesecakes
recipe adapted from: Irish Baking Adventures
For the base:
- 200 grams Graham Cracker crumbs (you can use Digestive Biscuit crumbs if you like)
- 4 Tablespoons butter
For the Cheesecake filling:
- 360 grams cream cheese, room temperature
- 2 Tablespoons cocoa
- 200 grams caster sugar
- 200 grams melted milk chocolate
- 120 ml. sour cream, room temperature
- 1/2 teaspoon vanilla
- 2 eggs, room temperature
- 70 ml Baileys Irish Cream
For the topping:
- 500 ml whipping cream
- 75 gram confectioners sugar
- 60 ml Baileys
- 200 grams chocolate, melted – for drizzling
- 2 – 3 Tablespoons Irish Whiskey (optional – once the chocolate is melted, stir in the Whiskey if desired).
Preheat the 325° F (160°C). Combine the melted butter and graham cracker crumbs. Place 1 Tablespoon of the crumbs in the bottom of each jar and pat down firmly to create a crust.
Place the cream cheese, sugar and cocoa in a stand mixer and mix on a low speed until combined.
Add the sour cream, vanilla, melted chocolate and Baileys. Continue to mix on low speed until combined.
Add the eggs one at a time, mixing until completely incorporated before adding the next.
Divide the batter evenly between the jars.
Place the jars in a large roasting pan or baking dish with sides. Carefully add hot water to the pan until it reaches halfway up the sides of the jars. Bake for 45 – 50 minutes until the center is set. Remove from the water bath and cool completely on a wire rack. Once cool, cover and refrigerate until cold.
Just before serving, whip cream on high until it begins to thicken. Add powdered sugar and Baileys and continue to whip until stiff peaks form.
Pipe the whipped topping onto the mini cheesecakes and drizzle with melted chocolate and sprinkle with chocolate candies if desired.
Mini Baileys Chocolate Cheesecakes brought to you by: Runcible Eats (www.leaandjay.com)
Links for helpful kitchen tools & ingredients for Mini Baileys Chocolate Cheesecakes: