Baileys cheesecakes 


  • Choc Ripple biscuits, 8

  • cream cheese, 250g, chopped, softened

  • caster sugar, ½ cup

  • Baileys Irish Cream liqueur, 2 tablespoons

  • vanilla essence, 1 teaspoon

  • eggs, 2

  • thickened cream, whipped, to serve


  • 1.

    Preheat oven to moderate, 180°C. Line 8 muffin pan recesses, using 2 strips of baking paper crossed in the centre. Place a biscuit in the bottom of each recess. In a medium bowl, using an electric mixer, beat cream cheese, sugar, liqueur and vanilla together, until well combined. Add eggs, one at a time, beating well after each addition, until smooth. Spoon cheesecake mixture evenly into recesses. Bake 15-20 minutes, until just set. Allow to cool at room temperature. Chill 1-2 hours. Serve topped with whipped cream.

  • TOP TIP:

  • 1.

    Top with sliced strawberries or any other fruit of your choice.

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