A Leprechaun Will Grant You An Extra Wish For This Mini Cheesecake That’s Irish!

I made this Irish cream cheesecake for my husband once I have a copy of the recipe. And he was just speechless and quiet at one side of the table. I can clearly see how much he loves it so it has officially becomes a part of the menu for my family! Maybe not for casual occasions, but definitely for special occasions.

One of our friends over at This Gal Cooks has this to say about the recipe:

“I made Irish Cream Mini Cheesecakes with an Irish Cream Chocolate Sauce! These cheesecakes are PERFECT for St. Patrick’s Day. Because I-R-I-S-H C-R-E-A-M!”

Well, it is indeed perfect for St. Patrick’s Day, but you could always make this any day you like! It’s an elegant dessert that you can serve to any guests!

Ingredients

• 1 C Keebler graham cracker crumbs
• 2 tbsp Hershey’s cocoa powder
• 3 tbsp Land O Lakes melted butter
• 3 tbsp Domino white sugar
• 3 Eggland’s eggs room temp
• 3 8oz Philadelphia packages of cream cheese, softened
• ¼ C Bailey’s Irish Cream
• ¼ C Daisy sour cream
• ¾ C Domino white sugar
• ¼ tsp McCormick vanilla

For the chocolate sauce

• ¾ C Toll House semi sweet chocolate chips
• ½ C Bailey’s Irish cream

Instructions

1. To make the crust, combine the graham crackers, cocoa powder, melted butter and 3 tbsp of white sugar. Press into the spring form pans (and muffin cups, if you have leftover batter).
2. To make the filling, beat together the cream cheese and ¾ C sugar. Add the vanilla and beat in the eggs, one at a time. Then beat in the sour cream and mix in the Irish cream.
3. Pour the filling into the spring form pans (and muffin pans, if you have leftovers) and smooth the top with the bottom of a spoon.
4. Bake at 300 for 40-45 minutes.
5. Meanwhile, make the chocolate sauce. In a sauce pan, bring ½ C Irish Cream to a boil. Add the chocolate chips and whisk together until melted and smooth. This will be a thick sauce.
6. All the cheesecakes to cool on a wire rack and then refrigerate overnight before serving.

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Quick Tip: You can serve 3 full cheesecakes to 3 people or halve them to serve to 6 people. You could also make these into appetizers by cutting each cheesecake into small wedges.

Thanks again to This Gal Cooks for this amazing recipe.