Mini Baileys Chocolate Cheesecakes

1C chocolate graham cracker crumbs
1 Tbsp granulated sugar
3 Tbsp unsalted butter

12oz cream cheese
1/2C granulated sugar
3 Tbsp cocoa powder
1 Tbsp sour cream
1 Tbsp Bailey’s Irish cream
1 egg

Whipped cream:
1/2C heavy cream
2 Tbsp powdered sugar
1 Tbsp Bailey’s Irish cream

INSTRUCTIONS: Preheat oven to 350°F. Lightly grease a mini cheesecake pan.

In a food processor combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding one small cookie scoop to each. Press down firmly to create an even layer. Bake for 5 minutes.
Decrease oven temperature to 325°F.

In the bowl of a stand mixer, beat together cream cheese and sugar. Add sour cream, Baileys and sifted cocoa powder, mixing well. Finally add egg, mixing until batter is smooth and streak free.

Add one heaping medium scoop to each cavity. Bake for 15-18 minutes. Cool in pan to room temperature. Transfer pan to refrigerator to chill cheesecakes thoroughly, at least 6-12 hours or more.

Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust.

In a medium bowl, beat heavy cream until stiff peaks form. Beat in powdered sugar and Bailey’s. Pipe or spoon onto chilled cheesecakes. Top off with chocolate shavings, if desired.

Store cheesecakes chilled.

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