Mini Irish Cream Cheesecakes Recipe


For the crust:
6 tablespoons (75 grams) raw sugar
6 tablespoons (49 grams) whole wheat flour or buckwheat flour (use buckwheat for a gluten and grain-free version)1 or whole wheat flour or all-purpose flour
6 tablespoons (43 grams) Dutch-process cocoa powder
pinch of salt
4 1/2 tablespoons (63 grams) unsalted butter, softened

For the cheesecake:
1 pound (450 grams) cream cheese (that’s two 8-ounce packages)
2/3 cup (134 grams) raw sugar, coconut sugar or granulated sugar2
6 tablespoons Irish cream (make sure to use gluten-free / grain-free Irish cream, if necessary)
1 teaspoon vanilla
pinch of salt
2 large eggs, room temperature

For decoration:
1/2 batch Baileys fudge sauce and / or chocolate chips, optional


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