Mini Irish Cream Cheesecakes

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Mini Irish Cream Cheesecakes

4.6 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 74
  • Amount Per Serving
  • Calories: 174.3
  • Total Fat: 10.3 g
  • Cholesterol: 52.9 mg
  • Sodium: 131.9 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Mini Irish Cream Cheesecakes calories by ingredient
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Introduction

If you prefer portion-controlled desserts, these mini Bailey's cheesecakes are up your alley. They also lend themselves well to any sweet topping. We like pie filling, chocolate sauce or whipped cream. If you prefer portion-controlled desserts, these mini Bailey's cheesecakes are up your alley. They also lend themselves well to any sweet topping. We like pie filling, chocolate sauce or whipped cream.
Number of Servings: 74

Ingredients

    4 cups chocolate graham cracker crumbs
    4 cups sugar
    1 cup unsalted butter, melted
    4.5 pounds neufchatel cheese, softened
    10 large eggs, at room temperature
    2 tsp vanilla extract
    2 cups Bailey's Irish Cream

Tips



Directions

Use cupcake liners in muffin pans (both the foil and the paper liners together for support).

Preheat oven to 325 degrees.

Stir together cracker crumbs, 1 cup of sugar and melted butter until well blended. Spoon into cupcake tins and press it into a crust.

In a large mixer bowl, beat cream cheese until smooth. Add 3 cups of sugar, beat until smooth. Scrape down the sides of the bowl as needed.

Add eggs, one at a time, making sure to scrape the sides after each addition. Beat well on medium speed until well-mixed and smooth. Beat in vanilla and Bailey's Irish Cream.

Spoon batter over crust in cupcake tins. Bake for 10-12 minutes. The center should have the consistency of set gelatin when done. Remove from oven and cool. When cooled, refrigerate until ready to serve.

Serving Size: Makes 74 cupcakes

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Member Ratings For This Recipe



  • 13 of 19 people found this review helpful
    Can this recipe be halved or quartered? I'd be terrified to have 74 of these in my house. I have a decent amount of willpower but that's a lot of cheesecake lying around... - 3/17/14

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  • Incredible!
    8 of 8 people found this review helpful
    I quartered this recipe, easy peasy and it was a hit with the family. Subbed in some splenda, scaled back the butter some (you don't really need a wet crust). It was a treat, so I didn't sweat it too much. - 3/17/14

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  • 8 of 15 people found this review helpful
    74?! Holy cow! Please break it down into a smaller recipe please. If I make 74, then I would eat 74! - 3/17/14

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  • Incredible!
    5 of 5 people found this review helpful
    Delicious!!!!! I divided them up and gave them as gifts. - 3/17/14

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  • Incredible!
    4 of 4 people found this review helpful
    OH MY GOSH! I HAVE MADE THESE AND THEY ARE SO AMAZING. NOT ONE OF MY GUESTS THOUGHT THEY WERE ACTUALLY HEALTHY. BUT THE DIFFERENCE BETWEEN THIS RECIPE AND THE FULL FAT VERSION IS SHOCKING AND THESE ARE JUST AS YUMMY. I GIVE IT 5 STARS! - 3/10/15

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