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Ingredients (Makes about 12 minis)
Crust:
- 1½ cups (150g) crushed digestive biscuits or graham crackers
- ¼ cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
Filling:
- 16 oz (450g) cream cheese, softened
- ⅔ cup (135g) granulated sugar
- 2 large eggs
- ½ cup (120ml) Baileys Irish Cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for structure)
Topping (optional):
- Whipped cream
- Chocolate shavings or cocoa powder
- Chopped toasted nuts
👩🍳 Instructions
1. Prepare the crust
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin tin with paper liners or grease a mini cheesecake pan.
- Mix crushed biscuits, sugar, and melted butter until combined.
- Press about 1 tbsp of crust mixture firmly into the bottom of each cup.
2. Make the filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Mix in Baileys and vanilla.
- Stir in flour (if using) until just combined.
3. Fill & Bake
- Spoon filling over crust in each cup, filling almost to the top.
- Bake for 18–22 minutes until edges are set but centers still slightly jiggly.
- Turn off oven, leave cheesecakes inside for 1 hour to cool gradually (prevents cracking).
- Chill in the fridge for at least 4 hours or overnight.
4. Serve
- Remove paper liners (if used) and top with whipped cream, chocolate, or nuts.
- Keep refrigerated until serving.
✅ Tips
- Use room temperature cream cheese for smooth batter.
- Baileys can be substituted with any Irish cream or coffee liqueur.
- To avoid cracks, avoid overbaking and use the gradual cooling step.
