Baileys Cheesecake Cookie Cups

A close up of a cookie cup with a bite taken out.

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4.74 from 15 votes

Baileys Cheesecake Cookie Cups

Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!

Course Dessert

Cuisine American

Prep Time 2 30

Cook Time 10

Total Time 2 40

Servings cookie cups

Calories 325kcal

Author Olivia

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

US Customary - Metric

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.

Notes

* I whipped the cream in my stand mixer, transferred the cream to a bowl, then whipped up the cream cheese using the same bowl and whisk from the whipped cream (without cleaning it- easier this way!)

Nutrition

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