Ingredients

For the Crust:
• 1 cup (120 g) graham cracker crumbs
• 3 tablespoons (45 g) unsalted butter, melted
• 1 tablespoon (15 g) granulated sugar

For the Cheesecake Filling:

• 16 ounces (450 g) cream cheese, softened
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 1/4 cup (60 mL) Baileys Irish Cream
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup (240 mL) heavy cream, whipped
• 2 tablespoons (25 g) powdered sugar
• Chocolate shavings or cocoa powder (optional)

Instructions

Prepare the Crust:
1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
3. Divide the mixture evenly among the liners, pressing down firmly to form the crust. Bake for 5 minutes, then let cool.

Make the Cheesecake Filling:

4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the Baileys and vanilla extract until fully incorporated.
7. Spoon the filling evenly over the crusts, filling each liner about 3/4 full.

Bake the Cheesecakes:

8. Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
9. Let the cheesecakes cool completely in the pan, then refrigerate for at least 4 hours or overnight to set.

Top and Serve:

10. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
11. Pipe or spoon the whipped cream over the chilled cheesecakes.
12. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.

Serve:

13. Enjoy these indulgent mini cheesecakes as a perfect boozy dessert for any celebration.