Baileys Cheesecake Cookie Cups

Baileys Cheesecake Cookie Cups

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



Baileys Cheesecake Cookie Cups

THE RECIPE

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


This recipe and image adapted from: livforcake.com

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel