Mini Baileys Cheesecakes

#baileys #cheesecake #nobake

Mini Baileys Cheesecakes (No Bake) Recipe

What a delicious combination. Baileys Irish Cream. Cheesecake and Chocolate, individual portions and to make things even better there is no baking. No oven is required. The full recipe follows:

*Timings:*
Prep Time: 10 mins.
Chill Time: 7 hours.
Total Time: 7 hours 10 mins.

*Servings.*
Makes 12 individual cheesecakes.

*Ingredients.*

_For the biscuit base:_
• 2 cups (200g/7oz) Hobnobs/Digestive Biscuits/Graham Crackers.
• ¼ cup + 3 tbsps (100g/2½oz) Unsalted Butter.

_For the cheesecake filling:_
• 1¼ cups + 1 tbsp (300g/10½ z) Full Fat Cream Cheese/Mascarpone (Room Temp).
• ¼ cup + 2 tbsps (50g/1½oz) Icing Sugar, sieved.
• ½ cup + 2 tbsps (150ml/5 fl oz) Double/Heavy Cream.
• ¼ cup (65ml/2 fl oz) Baileys Irish Cream Liqueur.
• ½ cup (75g/2½oz) Grated Milk/Dark/White Chocolate [Optional].

_For the decoration:_
• ¾ cup + 1 tbsp (200ml/6½ fl oz) Double/Heavy Cream.
• 2 tbsp Grated Milk/Dark Chocolate.
• 12 Baileys Truffles/Lindt Lindor Truffles.
• Gold Edible Glitter [Optional].
• 12 Pipettes filled with Chocolate Sauce/Baileys Irish Cream Liqueur [Optional].

*Method.*

_For the biscuit base:_
1. Using a food processor blitz the biscuits into crumbs. Alternatively, place the biscuits in a bowl and use the bottom of a glass to break them up.
2. Now add the melted butter and mix it together.
3. Line a cupcake tin with cupcake liners. Alternatively, I use a mini sponge cake tin with removable bottoms.
4. Divide the biscuit mixture evenly and press the crumb down with a spoon.

_For the cheesecake filling:_
1. Place the mascarpone and sieved icing sugar in a medium-sized bowl and mix until smooth.
2. Pour in the double cream and baileys and whip until thick. You will know when the mixture is done when you see ripples from the whisk in the mixture.
3. Be careful not to over mix or the mixture will split, this can happen very quickly. You may also whip the cream separately in another bowl to stiff peaks and gently fold it through the mix.
4. If you wish to add grated chocolate to the mixture you can do so at this stage and gently fold it in.
5. Divide the mixture evenly between the 12 mini sponge holes/cupcake cases and smooth over with a spoon.
6. Place in the fridge for at least 7 hours but preferably overnight.
7. Place in the freezer for 1 hour as this will make removing the cheesecakes from the tin and cupcake liners easier.
8. Remove from the tin by pushing the cheesecake up from below or peel off the cupcake cases.
9. Allow it to defrost for 30 minutes before serving.

_For the decoration:_
1. Whip the cream until it forms soft peaks.
2. Place the cream in a piping bag with your favourite tip and pipe cream swirls on each cheesecake.
3. Sprinkle grated chocolate on top, add a chocolate truffle and if you have edible gold glitter (optional) spray a little on the chocolate truffle.
4. Fill the pipettes (optional) with chocolate sauce or baileys liqueur and place one on the side of each mini cheesecake.
5. Keep refrigerated until ready to serve, this helps them to keep their shape.
6. Mmm Scrummy!!!

*Storage.*
• This will keep in the fridge for up to 3 days.
• This will keep in the freezer for up to 3 months.

If you have any questions about these No-Bake Mini Baileys Cheesecakes then please leave me a comment and I will reply to you ASAP.

Happy Baking Everyone!

Видео Mini Baileys Cheesecakes канала Scrummy TV