Baileys Cheesecake Cookie Cups

By Hester

Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!

Ingredients

• Chocolate Cookie Cups:
• 2 cups all-purpose flour
• 1/4 cup dutch-processed cocoa powder (sifted)
• 1/4 cup black cocoa (sifted)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract
• Baileys Chocolate Cheesecake Filling:
• 1 cup heavy cream (chilled)
• 8 oz cream cheese (full fat, softened)
• 1/2 cup granulated sugar
• 2 oz semi-sweet chocolate (melted, cooled)
• 1/4 / cup Baileys Irish Cream

Details

Servings 20
Preparation time 90mins
Cooking time 100mins
Adapted from livforcake.com

Preparation

Step 1

1.Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.

2.Whisk together flour, cocoa powders, baking soda, and salt. Set aside.

3.Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.

4.Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.

5.Bake for approx. 10-13mins or until mostly set, but still soft in the middle.

6.Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Baileys Chocolate Cheesecake Filling:

7.Whip heavy cream until stiff peaks (ideally with a cold whisk and in
a cold bowl).

8.In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.*

9.Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).

10.Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.


* I whipped the cream in my stand mixer, transferred the cream to a bowl, then whipped up the cream cheese using the same bowl and whisk from the whipped cream (without cleaning it- easier this way!)