Baileys cheesecakes

  • 10 mins preparation
  • 20 mins cooking
  • Makes 8 Item
  • Print


Baileys cheesecakes
  • 8 chocolate ripple biscuits
  • 250 gram cream cheese, chopped, softened
  • 1/2 cup caster sugar
  • 2 tablespoon baileys irish cream liqueur
  • 1 teaspoon vanilla essence
  • 2 eggs
  • thickened cream, whipped, to serve


Baileys cheesecakes
  • 1
    Preheat oven to moderate, 180°C. Line 8 muffin pan recesses, using 2 strips of baking paper crossed in the centre.
  • 2
    Place a biscuit in the bottom of each recess.
  • 3
    In a medium bowl, using an electric mixer, beat cream cheese, sugar, liqueur and vanilla together, until well combined. Add eggs, one at a time, beating well after each addition, until smooth.
  • 4
    Spoon cheesecake mixture evenly into recesses. Bake for 15-20 minutes, until just set.
  • 5
    Allow to cool at room temperature. Chill for 1-2 hours. Serve topped with whipped cream.


You can top with sliced strawberries or any other fruit of your choice. Makes 8

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