Bailey's Irish Cream Mini-Cheesecakes

I have two sets of mini-cheesecake pans which I love using. Their cheesecakes are about an inch and a half wide, which is just the right size, but I've had trouble finding recipes for them. I've taken to using regular recipes and converting them for use with the mini-cakes.

Note that all the mini-cheesecake recipes are works-in-progress. Feel free to add more or less of any ingredient listed here.


8 oz cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons Bailey's Irish Cream*
1/2 teaspoon vanilla
1 oz white chocolate, finely chopped

Topping (optional):
1/2 cup sour cream
1-1/4 tablespoon powdered sugar


  1. Prepare pans with a crust of your choice.
  2. Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Whisk eggs, Bailey's, and vanilla in a medium bowl untiil just blended. Beat egg mixture into cream cheese mixture. Add chocolate.
  3. Transfer filling to prepared pans. Bake at 325F for 25 minutes. Cool on wire rack.
  4. For topping, mix the sour cream and sugar together. Spread topping on cooled cake. If desired, sprinkle with additional chopped white chocolate.
  5. Refrigerate cake for about six hours before serving.

Makes 12 mini-cheesecakes.

* We thought the cheesecakes weren't Irish Cream-y enough; try adding more.