The Best Baileys Cheesecake Cookie Cups #cheesecake #cookiecups

Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!

These Baileys Cheesecake Cookie Cups come together really quickly. The bulk of the time is just waiting for them to chill/set, but you don’t really need to do that. I totally dove into one as soon as it was filled — for quality control purposes, you know. Ahem. They do firm up in the fridge, so if you’d prefer a more cheesecakey texture vs. a whipped cream/mousse texture, definitely let them chill!

Ingredients:

Chocolate Cookie Cups:

• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder sifted
• 1/4 cup black cocoa powder sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs room temperature
• 1 tsp vanilla extract

Baileys Chocolate Cheesecake Filling:

• 1 cup heavy whipping cream chilled
• 8 oz cream cheese full fat,softened
• 1/2 cup granulated sugar
• 2 oz semi-sweet chocolate melted, cooled
• 1/4 cup Baileys Irish Cream

Instructions:

1. Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
2. Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
3. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
4. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
5. Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
6. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Baileys Chocolate Cheesecake Filling:

1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
2. In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.*
3. Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
4. Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.

Notes:

• If you don’t have black cocoa powder, you can use regular cocoa powder. The recipe will work fine, but it will affect the flavour and color slightly.
• Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better.
• The cookie part of these cookie cups will soften over time as they sit with the filling.
• These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
• Best served cold, out of the fridge.