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.

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59 Comments

  • 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!

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

  • 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..

  • 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….

  • “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.

  • 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.

  • 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…

  • 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.

  • 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.

    Amalee

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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
    J

  • 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.

  • 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!

  • 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).

    • 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.

  • Hi there I tried this recipe today and everyone loved it. I had to improvised though, using our El Dorado cream liqueur with some nestle condensed milk to substitute the Bailey’s as that is very expensive where I live. Hey, but with the rest of the ingredients added this made a perfect dessert….something worth doing again and again….thank you for sharing.

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