Mini Boozy Baked Cheesecakes

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These mini baked cheesecakes are simple to make, delicious to eat and easy to serve. They are also really versatile, just add your liqueur of choice (like Kalhua or Baileys) or if you prefer, none at all. They’re perfect for any party or festive occasion.

Truth be told, I’ve been sitting on this recipe for quite some time. It all started when I met Sarah, my friend in my computer, in real life while she was on holibobs in Sydney. She kindly gifted some of her homemade Salted Caramel Baileys – it’s the family speciality – which is the real deal and not just because her surname is Bailey. For realz!

Of course, I drank some of the delicious creation but I wanted to do Sarah’s handiwork justice, I didn’t want to just consume it, I wanted to create with it. I was inspired by Lucy’s Mini Boozy Chocolate Cheesecakes but I have a fear of gelatin so adapted the recipe my Mini Oreo Cheesecakesswapping cookie chunks for a bit of booze.

I took the first batch of Salted Caramel Baileys Cheesecakes on our weekend away in the Blue Mountains (side note, these travel really well in a cupcake carrier or sealed plastic container) and they were a huge hit, so much so that they disappeared so fast that I didn’t even get time to take a picture.

After a quick search of my liquor cabinet, I started producing different boozy flavours of cheesecake with gusto. Regular Baileys and Kahlua were also a big hit and also disappeared too fast for a photo! The best bit about these cheesecakes is that you can easily skip the booze and add a drop of vanilla essence instead. When I make these for a family party, I split the cheesecake mixture in half and add a drop of vanilla to make one batch (for the kidlets) and a few tablespoons of booze to the other. You just have to remember which batch is which – I usually use different cupcake cases.

The best thing about these cheesecakes is that they’re so small, you don’t have to share! They won’t just feed a crowd, they’ll please a crowd too!

Are you good at sharing? Do you have a favourite liqueur?

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Makes 12 individual cheesecakes

Ingredients

180g chocolate ripple biscuits

65g butter

50g brown sugar

2 eggs

450g cream cheese

4 tablespoons Baileys (or liqueur of choice)

TO DECORATE

1 Cadburys Flake

1 small bar of Toblerone

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How to – Traditional

  1. Line a 12 hole muffin tin with paper cases. Preheat oven to 180C / 160C fan-forced.
  2. Melt butter in a pan or in the microwave.
  3. Crush the chocolate biscuits using a food processor and add to the butter mixture until you have the texture of wet sand.
  4. Put 1 generous tablespoon of crumbs in each muffin cup and press down firmly with 1/3 measuring cup or the back of a spoon.
  5. Bake the crust for 5 minutes. Allow to cool while you make the filling.
  6. In a mixing bowl, beat the cream cheese with an electric mixer until smooth. This should take 2-3 minutes.
  7. Beat in the sugar and Baileys until smooth.
  8. Beat in the eggs, one at a time. Stir until smooth.
  9. Place 2 generous tablespoons  of cheesecake batter in each muffin cup.
  10. Bake for about 15-17  minutes. The cheesecakes are ready when they look set but still have a slight wobble in the centre.
  11. Allow the cheesecakes to cool in the oven for about 5-10 minutes. Allow to cool at room temperature and then pop them in the fridge for at least 2 hours before serving. Decorate with crushed Flake just before serving.
  12. The cheesecakes can be made a day ahead, but if refrigerating overnight, cover with plastic wrap.

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How to – Thermomix

  1. Line a 12 hole muffin tin with paper cases. Preheat oven to 180C / 160C fan-forced.
  2. Melt butter for 1 minute at 60C on speed 2. Check butter is completely melted. Add chocolate biscuits to TM bowl and crush for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds. 
  3. Put 2 tablespoons of crumbs in each muffin cup and press down firmly with 1/3 measuring cup or the back of a spoon.
  4. Bake the crust for 5 minutes. Allow to cool while you make the filling.
  5. Wash and dry bowl.  Add cream cheese, sugar, Baileys and eggs and mix for 30 seconds  on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5-10 seconds.
  6. Place 2 generous tablespoons  of cheesecake batter in each muffin cup..
  7. Bake for about 15-17  minutes. The cheesecakes are ready when they look set but still have a slight wobble in the centre.
  8. Allow the cheesecakes to cool in the oven for about 5-10 minutes. Allow to cool at room temperature and then pop them in the fridge for at least 2 hours before serving. Decorate with crushed Flake just before serving
  9. The cheesecakes can be made a day ahead, but if refrigerating overnight, cover with plastic wrap.

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