But then I made these. Now I’m happy. :)
I would absolutely love to have had some shamrock sprinkles or something to make these a bit more festive, but St. Patrick’s Day anything doesn’t exist here. That’s sad, isn’t it?
I looked up a lot of recipes before making this and a lot of people in basically all the recipes complained of the Baileys taste being too subtle. It’s not subtle in the recipe I came up with, but it’s not overwhelming at all.
I love that this recipe only makes about a fourth of a normal cheesecake. Two people don’t need to eat two pounds of cream cheese. That’s just silly. If you don’t want to use an Oreo for the crust, make your own or use whatever chocolate cookie you’d like. I was just trying to cut down on preparation time.
Happy St. Patrick’s Day! :)
- 1 8-ounce package (225 grams) cream cheese, room temperature
- 1/3 cup (68 grams) granulated sugar (I used coconut sugar)
- 1 egg, room temperature
- 3 tablespoons Baileys or homemade Irish cream
- 1/2 teaspoon vanilla
- 7 or 8 chocolate cookies like Oreos or Newman-O’s
Preheat your oven to 275ºF / 135ºC. With an electric mixer, beat the cream cheese and sugar on medium until well combined. Add the egg, Baileys and vanilla and mix on low until combined. Line seven muffin cups with liners and place one Oreo into each cup. I filled mine almost to the top, so if you want, you could also make eight slightly smaller cheesecakes. Fill with cheesecake batter and bake for 20 minutes or until the middle is set. Mine were a little cracked when I took them out but after letting them sit in the pan for 20 minutes, they had disappeared. Remove from the pans to cool on a wire rack. When cool, chill in the fridge for four hours before serving.
German bakers: I used a 300 gram package of cream cheese which I drained by squeezing out some of the whey in a kitchen towel until it was like American cream cheese. It should be 225 grams after draining! If you don’t drain it, it probably won’t come out properly.