Thursday, June 7, 2018

Baileys Cheesecake Cookie Cups

It’s no secret that we have our fair share of Baileys around at this time of year. Ok, really all year but more so around the holidays. It is the perfect addition to coffee or hot chocolate during these chilly winter months. It’s actually snowing as I write this. It almost never snows here, and certainly not like it is now. Giant flakes coming down, and a blanket of snow covering everything. It’s a Baileys kinda night (or afternoon, don’t judge)!

I’ve baked with Baileys a few times before but it’s been a while since my last Baileys post. I’m surprised it’s been so long since I’ve used it in a recipe! It adds such a delicious and unique flavour, and pairs perfectly with chocolate.

I used my favourite chocolate cookie recipe for the base of these Baileys Cheesecake Cookie Cups and filled them with a light no-bake chocolate Baileys cheesecake. I’ve used this cookie recipe quite a few times before, and I totally love it. It uses black cocoa, which gives it an Oreo flavour, but if you only have regular cocoa you can just use that. You could leave the chocolate out of the cheesecake if you like, but I love the Baileys and chocolate combo myself.

These Baileys Cheesecake Cookie Cups come together really quickly. The bulk of the time is just waiting for them to chill/set, but you don’t really need to do that. I totally dove into one as soon as it was filled — for quality control purposes, you know. Ahem. They do firm up in the fridge, so if you’d prefer a more cheesecakey texture vs. a whipped cream/mousse texture, definitely let them chill!


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


  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. Get full recipe==>>