Prepare to be transported to dessert paradise with these irresistible Mini Irish Cream Cheesecakes that will make your taste buds dance with delight! Imagine a perfect blend of creamy, rich cheesecake infused with the smooth, luxurious flavor of Irish cream liqueur, nestled on a crisp graham cracker crust. These adorable mini desserts are not just a treat – they're a miniature celebration of flavor that will have your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Irish
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup Irish cream liqueur
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your mini cheesecakes bake evenly.
- In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of sugar. Mix well to ensure the sugar is evenly distributed.
- Pour in the melted butter and stir until the mixture resembles wet sand. This will be the crust for your mini cheesecakes.
- Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Evenly distribute the graham cracker mixture into the bottom of each muffin cup, pressing down firmly with the back of a spoon or your fingers to create a solid crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1/2 cup of sugar to the cream cheese and continue to mix until well combined and smooth.
- In a separate bowl, lightly beat the two eggs. Gradually add the beaten eggs to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour in the Irish cream liqueur and mix on low speed until fully incorporated.
- Carefully spoon the cream cheese mixture over the prepared graham cracker crusts in each muffin cup, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
- Once baked, remove the cheesecakes from the oven and allow them to cool in the muffin tin for about 10 minutes.
- After cooling, transfer the mini cheesecakes to a wire rack to cool completely at room temperature.
- Once cooled, refrigerate the cheesecakes for at least 2 hours, or until fully chilled and set.
- Before serving, you can top the mini cheesecakes with whipped cream, chocolate shavings, or a drizzle of chocolate sauce for added flavor and presentation.
- Enjoy your delicious Mini Irish Cream Cheesecakes!
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free cheesecake batter.
- Don't overmix the batter – this can lead to cracked cheesecakes. Mix just until ingredients are combined.
- Use a water bath or place a pan of water on the bottom rack of the oven to create humidity and prevent cracking.
- For clean, precise cuts, use a hot knife (run under hot water and wiped dry) when serving.
- Make sure to chill the cheesecakes thoroughly – this helps them set and enhances the flavor.
- For a professional touch, use a piping bag to fill the muffin cups for more even distribution.
- Store in an airtight container in the refrigerator for up to 5 days, making them perfect for make-ahead entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 95mg
