when irish eyes are smiling – little baileys cheesecakes [5 ingredients | 10 minutes]

baileys cheesecake-5baileys cheesecake-3
I’m going to be quick today, but I have an excellent excuse – so I hope you’ll forgive me.

You see I’m in Ireland at the moment. Yes – Ireland and yes my friends – the Irishman and I are back together.

As my dear friend Laura said to me, ‘Love is a strange beast and you never know where it will lead you next.’

Lets just say that I’m having a wonderful time seeing this beautiful country through the eyes of a local. And once again I’ve confirmed my life philosophy that one should never say never.

I’m really happy. I’m also very excited to share a beautiful little Irish inspired dessert. Enjoy.

baileys cheesecake-4

[5 ingredients | 10 minutes]
little baileys cheesecakes

serves 6

I made these for a dinner a few weeks ago and they were a BIG hit. Very exciting to have a dessert that fits in with being both 5 ingredients and under 10 minutes to make.

They can be eaten straight away but are also good if left for a few hours in the fridge for the ricotta to firm up and the base to soften a little. Either way they’re seriously good.

I’ve used the oat based biscuits I used for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here. Planning to try them with digestive biscuits – or even choc coated digestives at some stage.

6 butternut snap cookies or other plain sweet cookie
1/3C baileys
200g (7oz) ricotta
250g (9oz) philidelphia cream cheese
1/3C (60g or 2oz) icing sugar (powdered sugar)

Line a large muffin tin with 6 muffin papers.

Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.

Combine remaining baileys, ricotta, cream cheese and icing sugar in a food processor and whizz until smooth – alternatively mash it all together with a fork.

Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.

baileys cheesecake-2


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{ 41 comments… read them below or add one }

Mark @ Cafe Campana April 16, 2010 at 5:50 am

The simplicity of this dish is amazing. If I were to serve this I would pretend it was really difficult to make or else it might be expected from my friends every day of the week.


LaPerle April 16, 2010 at 6:13 am

I am happy to hear that you are happy! I don’t write often but ready your blog religiously. Thank you for all the great recipes, the beautiful pictures and the fun writing!


Chris O'Byrne April 16, 2010 at 7:09 am

These look so good, I can’t wait to try them!!

And the love story is wonderful. How come us Irishmen always end up with the most beautiful women?


Nancy April 16, 2010 at 7:15 am

My goodness, these little cakes are adorable, and absolutely genius in their simplicity! A slosh of Baileys never hurt, either. Scrumptious. Happy travels!


Suzanne April 16, 2010 at 8:05 am

This recipe looks DELICIOUS! And only five ingredients (all of which I happen to have in my pantry right now…)! Rock on!


Claire April 16, 2010 at 8:20 am

It’s wonderful to hear how happy you sound! And I hope Ireland is wonderful – I have only spent one week there in Dublin for work but I would love to go back – and to have a local to show you around – perfect! These cheesecakes look delicious. I have made many many cheesecakes in my time (they’re a perennial favourite here) but never one quite like this.. can’t wait for an excuse to try them. How does “because it’s Friday” sound..


Anh April 16, 2010 at 10:11 am

Great news! I’m happy for you :)

And as always, these cheesecakes are real winner!


Sarah April 16, 2010 at 11:50 am

Looks great for such a simple dish. Can you get away without the baileys?


kylieonwheels April 16, 2010 at 3:48 pm

Does the Baileys soften the butternut snap?

Wow you know you could do this with any liqueur, imagine little coffee/kahlua ones, maybe a couple of choc-coated coffee beans on top..mmm…or hazelnut…or for a summery treat you could have a citrus one. Ooh or with citrus, you could do cointreau and dark chocolate…oh my goodness….


jennifer April 16, 2010 at 5:12 pm

“the course of true love never did run smooth” and I hope that your holiday in Ireland proves to be a wonderful one!
Dessert looks easy, fantastic, and delicious.


amber April 16, 2010 at 5:19 pm

This is the only sort of cheesecake that I like. They seem a bit lighter than the classic baked type and have a nicer ratio of base to top! Yum! Glad to hear your happy news. I have been going through a rough patch and it’s good to remember that happy endings can be real and that you never know what life has in store for you next.


Hannah April 16, 2010 at 8:38 pm

How wonderful that things have worked out for you! I’m usually a dense baked cheesecake girl, but these look so easy and creamy, I may just have to transfer my own love…


jules April 16, 2010 at 8:52 pm

mark – good idea to talk it up to your friends – don’t you love things that look


Helen (grabyourfork) April 16, 2010 at 9:03 pm

What a brilliant little time-saver and so heartwarming to hear the joy in your voice coming through each sentence :) Am very happy for you!


traci April 17, 2010 at 3:17 am

As all have said, these look fantastic! Can you say a little more about the cookies? What’s a buttersnap cookie? I’m assuming they should be the diameter of the muffin tin. (Which makes me think… oooh… mini muffins!!) Also… does the cheese mixture sort of soak into the cookie to make it crumbly? I think this would be good with a graham cracker-y cookie. Yum.


Amalee Issa April 17, 2010 at 6:39 am

Your Irishman needs a boot up the arse. I do hope you’re near Dublin, I’m dragging my chicks, beloved firstborn and merci beau enfant deaux over, next weekend to visit their Irish rellies. We’ll be drinking ice cold Guinness at the Storehouse on St James’s Gate on Friday 23 April – come and worship at the font of the blessed black stuff. I hope you love Ireland as much as I do.



Wendy April 17, 2010 at 4:00 pm

They look delicious! Bookmarked.
And lovely news about you and your man. :)


Gypsy April 18, 2010 at 9:42 am

Yummy these look so good. I wonder what they would be like with strong espresso in place of the baileys … might have to try. Its recipes like these that stop me going entirely vegan.


Carolyn April 18, 2010 at 2:12 pm

These look fabulous. I have made the fig ones about a dozen times already. Sincere best wishes for a wonderful time in Ireland and with your Irishman. Fantastic that you can still bring us your wonderful updates from almost anywhere really.


spice and more April 19, 2010 at 10:35 am

Ah as soon as I saw the email come through with the review of a place in Dublin I wondered if you were back together with the Irishman. Good for you Jules – you sound very happy. I hope all works out well and you have a great little holiday over there.


Sue April 20, 2010 at 1:46 am

These little beauties sound gorgeous. Excellent excuse for buying a bottle of Baileys. Nice to have you in this hemisphere. How lovely to have an Irishman to yourself -the accent just does it for me.


Cristina April 20, 2010 at 8:04 pm

This is such a great idea for dessert! It opened up a world of possibilities…I’m thinking raspberries and almond biscuits, or chocolate sablè and coffee, or…I’d better stop, or I’ll reach for the biscuits tin!


betty May 13, 2010 at 10:25 am

looks great 7 soo simple too :)


Laura Jane October 13, 2011 at 6:52 am

Eek! Help please :)

I made these the other night, but they turned out quite runny and didn’t set overnight in the fridge. Once you removed the muffin papers, the mixture went everywhere!

Any suggestions? Such a fail!


jules October 13, 2011 at 7:17 am

Laura Jane
Sorry you had a fail with these.

It’s really important that you use good quality firm ricotta from the deli… not the watery stuff sold in tubs in the supermarket.

Thanks for reminding me to update the recipe so it doesn’t happen to anyone else


mary baeseman August 8, 2012 at 11:13 pm

I didn’t follow the recipe to a t..and I bought store bought cheesecake mix and added to the recipe..it worked fine..also you could maybe throw vanilla pudding and a little extra bailys or milk.


jules August 13, 2012 at 7:18 am

glad you liked it Mary!


Laura Jane October 13, 2011 at 12:01 pm

Awesome! Makes perfect sense, ahh I’m such an amateur and have so many baking fails – I could start a blog of them! Here’s a pic of how I went, fingers crossed for next time, they still tasted yum!



Sissy November 10, 2011 at 8:24 am

Laura Jane…sorry, but that was funny. (the pictures) But I would have bought the stuff in the tub also. Glad I kept reading. These do look amazing.


Sheree November 11, 2011 at 5:56 am

I guess I am ignorant – What is Bailey’s?


jules November 11, 2011 at 4:04 pm

Not ignorant at all
IT’s an Irish liqueur that’s made with cream.. very addictive and rich.


Molly Green November 20, 2011 at 3:53 am

Thank you for the recipe (: I modified it A LOT and am actually waiting to take the final product out of the oven. (I decided to experiment)

First thing, I could not use Bailey’s so I substituted with some vanilla coffee syrup and a very little bit of almond extract(couldn’t find any irish syrup–so sad)

Then, we don’t have butter snap cookies here so I bought lemon cookies, sugar cookies, and shortbread cookies. So far I have enjoyed the lemon ones the best.

I made 3 or 4 as your recipe directed (and felt extremely fatty after eating them all haha) and then decided I would try to bake some as an experiment. They are cooling in the oven as I type this.

It’s been fun. I know they won’t taste like bailey cheesecake, but I think they have still turned out pretty good, especially with those lemon cookies!

Thanks for sharing and I hope your time in Ireland was blessed!


Chloe December 6, 2011 at 12:59 am

Instead of using bailey, what else can you use to replace it which will create a similar efffect? :D


jules December 8, 2011 at 4:57 pm

Any coffee or creamy or caramel flavoured liqueur will work.. or even an amaretto


Xana February 21, 2012 at 12:25 am

I tried this last week, and they are really delicious! I substituted the philadelphia cheese by mascarpone (I always do this, it’s so much healthier and low fat) and used 250g of ricotta instead of 200g (just because the it was a 250g box).


enui April 9, 2012 at 12:24 am

Mascarpone has a really high fat percentage, something like 40%, how can it be low fat?


Joanne March 26, 2012 at 9:42 pm

Hi there, if i want to make this is a cake tin, how much ingredients would i need eg. how much Baileys?


jules March 28, 2012 at 8:51 am

Hi Joanne
The cheesecakes are quite fragile so I wouldn’t recommend making in a tin as the slices would fall apart when you try to cut it.


Susan Bewley@Budget Earth April 21, 2012 at 10:59 am

Just found your blog on Pinterest and the this recipe sounds heavenly! I can’t wait to try it! I have a feeling you just made my husband’s weekend :)

Budget Earth – Ultra Yummy Baked Acorn Squash Recipe


Tina November 21, 2012 at 10:29 am

I love a cheese cake that does not involve baking. Last one I tried was no bake lemon cheesecake; will have to try this one soon. :)


jules November 26, 2012 at 3:21 pm

I love no bake cheesecakes too Tina!


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