Irish Cream Mini Cheesecakes Recipe
These mini cheesecakes are so simple and so effective, perfect for any dinner party! They take no time to make and have a delicious kick of Irish Cream to compliment crunch of white chocolate throughout, making them a delicious dessert.
Ingredients
For the base
- 200g chocolate oat digestive biscuit
- 50g butter (melted)
For the filling - 500g of cream cheese
- 100g caster sugar
- 150ml Irish Cream
- 250ml of double cream
Irish Cream Chantilly
- 360ml double cream
- 50ml Irish Cream
- 1tbsp icing sugar
Chocolate Ganache - 100g chocolate
- 100ml cream
Melted White Chocolate Shards (optional) - * 100g white chocolate
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Method
- Make the biscuit base; Blitz biscuits in food processor. Add melted butter and blend to combine. Spoon 1 heaped tablespoon into each mold and press down. Place in freezer to firm.
- Make filling; In bowl, whisk cream and sugar to soft peaks. Add Irish Cream and cream cheese and whisk until light and fluffy.
- Spoon into moulds; I used a teaspoon for this and scraped it up and around the sides and then filled the middle. This prevents there being gaps in your finished cheesecake! Once filled, scrape excess away and freeze for 1-2hrs or until frozen.
- Melt white chocolate and the pour over scrunched up greaseproof paper and put in fridge (the scrunched paper gives a nice texture)
- Once frozen, make ganache and Irish Cream, whipped cream. Make ganache by heating cream and pouring over chocolate. Make whipped cream by whipping cream and sugar to medium-stiff peaks. Add Irish Cream and combine with spatula (you want this to be medium peaks to pipe) and place in piping bag.
- Take cheesecake out of mold. Pour 1tbsp of ganache over each cheesecake and use the edge of your spoon to create drip look. Pipe whatever design you’d like across cheesecake – have fun with it! Snap your white chocolate shards and enjoy!