Mini Bailey’s Cheesecakes with Guinness Whipped Cream
Final recipe for the Irish series are mini Bailey’s cheesecakes topped with Guinness whipped cream and a dusting of espresso powder. Could anything be more Irish? Buttery vanilla wafer crust, creamy Bailey’s-spiked filling, and Guinness infused whipped cream. And better yet, they’re mini! Everything tastes better in mini form—right? You’ve gotta make these!
Ingredients
CHEESECAKES
1 (12 oz) package vanilla wafers
1 (8 oz) package cream cheese
3/4 cup white sugar
2 eggs
2 tsp good vanilla extract
2 tbsp Bailey’s Irish cream
GUINNESS WHIPPED CREAM
3/4 cup heavy whipping cream
4 oz mascarpone cheese, optional
3-4 tbsp Guinness beer
1-2 tbsp powdered sugar
2 tsp good vanilla extract
Instructions
Preheat the oven to 350 °F (175 °C). Line two 24-cup miniature muffin tins with paper liners or use (6 oz) oven-safe ramekins.
Crush vanilla wafers until they are in crumbs and small pieces. Place 1/2 teaspoon of crushed vanilla wafers into each paper cup, if using mini muffin tins. Place about 1-2 teaspoons of crushed vanilla wafers into each ramekin, if using ramekins.
Beat cream cheese, sugar, eggs, and vanilla in a mixing bowl until light and fluffy, about 3-4 minutes. Fill each miniature muffin liner or ramekin with this mixture, almost to the top.
Bake in the preheated oven for 15-20 minutes until the cheesecake is set and centers are slightly jiggly. Allow to cool completely.
While the cheesecakes are cooling, make the Guinness whipped cream. Begin by beating the whipping cream (and mascarpone cheese if using) until mostly combined.
Once combined, add in the Guinness and powdered sugar one tablespoon at a time, alternating between Guinness and powdered sugar. Beat on medium speed until everything has been added and then increase to high speed to fully incorporate everything and keep mixing until stiff peaks form. Add in vanilla as the last step. Taste test and adjust sugar levels if needed.
Top your cooled cheesecakes with your boozy whipped cream and allow to chill in refrigerator until ready to serve.
Once ready, dust the beauties with espresso powder and serve! Not only are they pretty, but they are decadent and you can taste the alcohol come through in the best way. Enjoy!
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