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Baileys Cheesecake Cookie Cups

Decadent Baileys Cheesecake Cookie Cups for Sweet Moments

Indulge in Baileys Cheesecake Cookie Cups—an effortless no-bake dessert perfect for sharing and impressing your guests.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 43 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1/2 cup Dutch-Processed Cocoa Powder Standard cocoa may work in a pinch.
  • 1/4 cup Black Cocoa Powder Regular cocoa can be swapped out.
  • 1 tsp Baking Soda No substitutes necessary.
  • 1/2 tsp Salt Essential for enhancing overall flavor.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature.
  • 1/2 cup Granulated Sugar Light brown sugar can add moisture.
  • 1/4 cup Light Brown Sugar Can substitute with dark brown sugar.
  • 1 large Eggs Room temperature eggs are best.
  • 1 tsp Vanilla Extract No direct substitution will yield the same taste.
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream Lower fat creams won’t whip well.
  • 8 oz Cream Cheese Must be softened; full-fat is recommended.
  • 4 oz Semi-Sweet Chocolate Can be replaced with milk chocolate.
  • 1/2 cup Baileys Irish Cream No substitutes without altering the taste.

Equipment

  • mixing bowls
  • electric mixer
  • Muffin tin
  • piping bag
  • Sifter

Method
 

Step-by-Step Instructions for Baileys Cheesecake Cookie Cups
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tins with cooking spray.
  2. In a medium mixing bowl, sift together the all-purpose flour, cocoa powders, baking soda, and salt.
  3. In a large bowl, beat unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs one at a time and stir in vanilla.
  4. Gradually add the dry mixture to the creamed mixture until combined, avoiding overmixing.
  5. Scoop the dough into muffin tins, gently pressing each scoop. Bake for 10-13 minutes until set but soft in the center.
  6. Create a small well in the center of each cookie cup with a teaspoon while still warm. Cool completely on a wire rack.
  7. Whip the heavy cream until stiff peaks form and set aside.
  8. Beat softened cream cheese with sugar until creamy. Melt semi-sweet chocolate and mix with Baileys, then stir into cream cheese mixture.
  9. Gently fold in the whipped cream until fully combined, maintaining the airy texture.
  10. Fill each cookie cup with the cheesecake mixture using a piping bag or spoon, then chill in the refrigerator for about 2 hours.
  11. Serve chilled and enjoy these delicious Baileys Cheesecake Cookie Cups!

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 95mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, whip cream in a cold bowl and portion dough for even baking. Cookie cups can be refrigerated for freshness.

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