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Boozy Baileys Mini Cheesecakes

Boozy Baileys mini cheesecakes bake in a graham cracker crust with a smooth, creamy filling flavored with Irish cream. A slow oven cool and at least 4 hours of chilling help them set with edges that look set and centers that still have a slight jiggle.
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Prep Time 20 minutes
Cook Time 27 minutes
cooling and chilling 4 hours 10 minutes
Total Time 4 hours 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
For the filling
  • 2 block (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 0.25 cup Baileys Irish Cream
  • 1 tsp vanilla extract

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Prepare the crust
  1. Heat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir the graham cracker crumbs, sugar, and melted butter together.
  4. Divide the mixture among the liners and press firmly into the bottoms.
  5. Bake for 5 minutes, then set the pan aside to cool while you make the filling.
Make the filling
  1. Beat the cream cheese, sugar, and flour in a large bowl on medium speed until smooth, scraping down the sides of the bowl as needed.
  2. Beat in the eggs one at a time on low speed.
  3. Mix in the sour cream, Baileys, and vanilla just until combined.
  4. Divide the filling evenly among the crusts.
  5. Bake at 325°F for 18 to 22 minutes, until the edges look set and the centers still have a slight jiggle.
  6. Turn off the oven, crack the door open, and leave the cheesecakes inside for 10 minutes.
  7. Transfer the pan to a wire rack to cool completely.
  8. Refrigerate the cheesecakes in the pan for at least 4 hours before serving.

Notes

For the smoothest filling, bring the eggs to room temperature and avoid overmixing after adding them. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months and thaw overnight in the refrigerator. For an alcohol-free variation, replace the Baileys with Irish cream-flavored coffee creamer.