Baileys Cheesecake Cookie Cups
Jan 24, 2020 21:35:08 GMT -5
Post by maybetoday on Jan 24, 2020 21:35:08 GMT -5
BAILEYS CHEESECAKE COOKIE CUPS
Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings
20
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
Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
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.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
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.
Baileys Chocolate Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.*
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
link
Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings
20
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
Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
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.
Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
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.
Baileys Chocolate Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.*
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
link