Bailey’s Cheesecakes
September 1, 2009, 3:02 am
Filed under: Desserts

I was looking around online today and came across this wonderful recipe for beautiful little individual cheesecakes made in a muffin tin of all things!  I thought it was a fantastic idea and couldn’t stop thinking about them all day, until finally I gave in and made a quick trip to the neighborhood grocery store to pick up some things to make my own version.

Here was my inspiration over at The Way the Cookie Crumbles, and the following is what I came up with, really, because I’m not that big of a fan of peaches.  The recipe is essentially the same thing, but with Bailey’s substituting for the Amaretto, and strawberries for the peaches.  Oh, and I inadvertently forgot to add the heavy cream, and they still turned out perfectly…go figure.  I guess I lightened them up without even trying to….

Individual Bailey’s Cheesecakes

For the crust:

3 T. softened butter

1/3 c. sugar

pinch of salt

1 egg

3/4 c. all purpose flour

For the cheesecakes:

4 8oz boxes of cream cheese, room temp

1 1/3 c. sugar

1/2 tsp salt

4 eggs

1/3 c. Bailey’s liquer, plus additional Bailey’s for serving

2 tsp lemon juice

fresh strawberries

1 dark chocolate bar

Preheat oven to 350 degrees.  Spray a muffin tin thoroughly with nonstick spray. 

For the crust;

Beat the butter with hand mixer until smooth.  Add in the sugar and salt and beat until creamy.  Add the egg and mix well.   Add in the flour and ditch the mixer for a spoon.  Stir until well combined.   Divide the mixture evenly between 24 muffin tins and spread over the bottom of each muffin cup.  Bake 7 to 9 minutes until they begin to brown around the edges.  Remove from oven and place muffin tins on cooling racks.   Reduce your oven temp to 325 degrees.

 Meanwhile, begin making the filling:

Beat all 4 blocks of cream cheese with hand mixture until very smooth.  Add sugar and salt and continue mixing.  Add eggs one at a time, throroughly mixing between eggs.  Add 1/3 c. Bailey’s and the lemon juice and mix until well blended. 

Pour batter into the muffin cups, filling them evenly to the top.  Bake for approximately 25 minutes or until the internal temp reaches 150 degrees.  Remove muffin tins from oven and place them back on the cooling racks until they come close to room temp.  Then carefully remove the cheesecakes from the muffin tins and refrigerate until cool. 

Top with sliced strawberries, chopped dark chocolate and a splash of Bailey’s. 

(Truth is, my husband and I couldn’t wait for them to cool and ate 2 of them warm.  I also took the photos while they were still warm, so you can see they stood up pretty well, even before being refrigerated.)

Oh, and speaking of…I hear him going for round #2 right now!  Who can blame him!?  They really are beautiful and they taste even better than they look…


These may just become my new favorite homemade dessert, so a huge thank you to The Way The Cookie Crumbles for sharing….




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