Total Time: 2 hr 45 min
Prep Time: 15 min
Cook Time: 30 min
Rest Time: 2 hr
Sadly, I tend to eat this St. Patrick’s Day Irish cream mini cheesecake recipe faster than a normal cheesecake recipe. The combination of the Irish cream and the bite sized pieces spell disaster for me. Enjoy!
- 24 oz softened cream cheese
- 3/4 cup + 3 Tbsp sugar
- 3 Tbsp butter
- 3 eggs
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1 cup whipping cream
- 1/4 cup Baileys Irish cream
- green candy decorations
Preheat oven to 325 degrees.
Mix together the graham cracker crumbs, 2 Tbsp sugar, and melted butter. Press a small amount of crumbs into each mini muffin.
Beat cream cheese and 3/4 cup sugar in a large bowl until well blended. Add eggs one at a time until well mixed. Next add the vanilla and Baileys. Using a small spoon, spoon cream cheese into the mini muffin pan.
Bake 25-30 minutes. Remove mini cheesecakes from the oven and place on a wire rack. Cool completely. Cover and refrigerate until thoroughly chilled, about 2 hours.
Chill your KitchenAid bowl and whisk attachment in the freezer for about 10 minutes. In the bowl, place 1 Tbsp sugar and whipping cream. Mix until the cream forms stiff peaks. Pipe whipped topping onto each mini cheesecake and decorate as desired.
More about St. Patrick’s Day Irish Cream Mini Cheesecake
Gilbeys of Ireland searched for something to introduce to the international market. They came up with Baileys Irish Cream in 1971 and marketed it in 1974. The Baileys name was inspired by the Bailey’s hotel in London.