Description
These easy, single-serve, no-bake cheesecakes with Baileys Irish Cream makes it easy to treat yourself this holiday season.
Ingredients
- 4 ounces gingerbread cookies
- ¼ cup salted butter, melted
- 12 ounces cream cheese, softened
- 6 tablespoons Baileys Irish Cream
- ¼ cup granulated sugar
- Sprinkle of salt
- ½ cup heavy cream, chilled
- 1 cup heavy cream, chilled
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- Holiday sprinkles or crushed gingerbread cookies, for serving
Instructions
- To prepare the crust
- lightly spray each cavity of a mini cheesecake pan with cooking spray (alternately
- use a muffin tin and line with cup liners).
- In a food processor
- pulse the cookies until finely ground
- about 20 seconds. Pour in the melted butter and continue to pulse until the butter is evenly distributed.
- Scoop a heaping tablespoon of the cookie crumb mixture into each of the prepared pan cavities and press down evenly with a shot glass or spoon to form a flat bottom. Chill at least 10 minutes or until ready to use.
- Meanwhile
- beat together the cream cheese
- Baileys Irish Cream
- sugar
- and sprinkle of salt with an electric hand mixer on medium-high speed in a medium bowl until fluffy
- about 2 minutes.
- In a separate medium bowl
- beat the heavy cream on medium-high speed until stiff peaks form
- 1 to 2 minutes. Fold the whipped cream into the cream cheese mixture until combined. Distribute the filling evenly between all the prepared crusts
- cover with plastic wrap
- and chill until fully set
- at least 4 hours or overnight.
- Once set
- remove the cheesecakes from their pan and arrange on a platter.
- To make the topping
- beat the heavy cream
- powdered sugar
- and vanilla on medium-high speed in a medium bowl until stiff peaks form
- 1 to 2 minutes. Transfer the whipped cream to a pastry bag and pipe onto the top of each mini cheesecake. Sprinkle with sprinkles. Serve and enjoy!
Prep Time: 30 mins
Total Time: 4 hrs 40 mins
Servings: 12