What does Bailey’s Irish Cream taste like?

Bailey’s Irish Cream is a creamy, sweet liquor that tastes like a blend of Irish whiskey, cream, and chocolate. When you sip it, you might feel a little kick from the whiskey, but that’s totally balanced out by the creamy, chocolatey goodness. Some might say they taste hints of coffee, caramel, or vanilla too – it just depends on your taste buds.

Ingredients for Bailey’s Mini Cheesecake Cups

Brownie cups:

• 1 box Duncan Hines brownie mix*
• 3 Tablespoons Bailey’s Irish Cream
• 2/3 cup melted coconut oil
• 2 eggs

*If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

Baileys Cheesecake Cream:

• 4 oz. cream cheese, softened
• 3 Tablespoons powdered sugar
• 1/4 cup Bailey’s Irish Cream
• ½ cup heavy whipping cream

Decoration:

• St. Patrick’s Day-themed decorations and green glitters

Instructions

1.Preheat oven to 350°F. Grease a mini muffin tin and set it aside.

2. In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.

3. Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

4. Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.

5. While Brownies cool, make the Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.

6. Pipe or spread a dollop of cheesecake cream on top of each brownie cup.

7. Top with St. Patrick’s-themed decorations and glitters.

How long does Bailey’s mini cheesecake last?

If placed in an airtight container in the fridge, they will last for up to 3 days. Do NOT store them at room temperature as the cheesecake cream contains fresh cream. If brownie cups are not filled with the cheesecake cream, they can be stored in an airtight container in the freezer for up to a month. So you can bake the brownie cups in advance, then add cheesecake cream and sprinkles to the brownie cups on the same day you plan to serve them.

If you like these Bailey’s Mini Cheesecake Cups, you may also like:

• Valentine Petite Fours
• Whoopie Pie – Easy Recipe with Cake Mix
• Brownie Bites – Packed with Protein

Print

Bailey’s Mini Cheesecake Cups

These Bailey’s mini cheesecake cups are the perfect dessert to celebrate St. Patrick’s Day. The rich, chocolatey goodness of a brownie is elevated to the next level with creamy Bailey’s cheesecake cream. So gather your friends and family and celebrate St. Patrick’s Day in style with this sweet and boozy dessert!

Course Dessert

Cuisine American

Keyword brownie, Cheesecake

Prep Time 50 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24 mini cheesecake cups

Equipment

• 1 Mini muffin pan
• 1 or 2 Large bowls
• 1 Hand mixer/stand mixer/whisk
• 1 Shot glass
• 1 or 2 Piping Bags
• 1 Piping tip optional
• 1 Tweezer optional

Ingredients

For the Brownie Cups

• 1 box Duncan Hines brownie mix *See NOTE1
• 3 tablespoons Bailey’s Irish Cream
• ⅔ cups melted coconut oil
• 2 eggs

For the Baileys Cheesecake Cream

• 4 ounce cream cheese softened
• 3 tablespoons powdered sugar
• ¼ cups Bailey’s Irish Cream
• ½ cup heavy whipping cream

For the Decoration

• Some St. Patrick’s Day-themed decorations and green glitters

Instructions

For the Brownie Cups

• Preheat oven to 350°F. Grease a mini muffin tin and set it aside.
• In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.
• Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
• Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.
• While Brownies cool, make Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.
• Pipe or spread a dollop of cheesecake cream on top of each brownie cup.
• Top with St. Patrick’s-themed decorations and glitters.

Notes

Note 1: If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

The post Bailey’s Mini Cheesecake Cups appeared first on Simply A Homebody.