Bailey's Little Cheesecakes

By Pattywak

They can be eaten straight away but are also good if left for a few hours in the fridge for the ricotta to firm up and the base to soften a little. Either way they’re seriously good.

Use Ginger snap cookies if want to.

Ingredients

• 6 butternut snap cookies or other plain sweet cookie
• 1/3 C baileys
• 200 g (7oz) ricotta
• 250 g (9oz) philidelphia cream cheese
• 1/3 C (60g or 2oz) icing sugar (powdered sugar)

Preparation

Step 1

Line a large muffin tin with 6 muffin papers.

Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.

Combine remaining baileys, ricotta, cream cheese and icing sugar in a food processor and whizz until smooth – alternatively mash it all together with a fork.

Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.