Day 10 of 12: Baked Mini Irish Cream Cheesecakes

Cheesecakes are often made in 2 ways; the refrigerated variety is quick, simple and perfect for any beginner wanting to make a dessert to impress and usually has whipped double cream folded through the cream cheese mixture which both helps the mixture to set and lightens it too. Alternatively you have the albeit slightly more tricky baked cheesecakes which have a tendency to crack but the key ingredients are eggs; the protein in the egg white help the mixture to thicken when baked and the eggs act as an emulsifier giving you a smooth texture.


I decided to go for a hunt for a baked cheesecake recipe that doesn’t use eggs (simply because I didn’t have any in the flat). In my research, I found that starch (i.e. flours) could be used in replacement for eggs, since the starch in flour thickens up the mixture when heated, but it did state that the cheesecake wouldn’t be as smooth or as silky as a cheesecake with egg would be.

I eventually came across Amy in the Kitchen’s (great minds with the blog name!!) recipe for a Simple Cheesecake which doesn’t use eggs. Her recipe uses double cream and sour cream to achieve the creamy texture associated with cheesecake but reading through some of the comments, I saw Amy suggest using Greek yoghurt, milk and melted butter to replace these ingredients.

So, adapting her recipe, as well as switching up the flavours, I present to you my Baked Mini Irish Cream Cheesecakes! The addition of Irish cream gives these cheesecakes a distinctly adult flavour as well as extra creaminess, which is just what you need this Christmas!


The major brand of Irish cream liqueur is Baileys but it can be expensive at nearly triple the price of lesser known brand equivalents, which, tastewise, are very similar. If you aren’t familiar with Irish cream liqueur, it’s (rather obviously) a creamy whisky-based liqueur which is very sweet and because of the cream, a smooth drink which is perfect drunk over ice or in a coffee!

It has a rather familiar taste, at least that’s what I think, because of its thick creamy richness and the vanilla, coffee and chocolate flavour profiles. For this reason, it’s very palatable on its own but also goes fantastically in a cheesecake. Make sure to check out these brilliant cheesecake recipes too:

Jane’s Patisserie’s No-bake Mint Aero Cheesecake

Becky’s Biscuit Bases’ Maltesers and Baileys Cheesecake

Andrew in the Kitchen’s No-bake Individual Strawberry Cheesecake

Andrew in the Kitchen’s Chilli Chocolate Cheesecake Cupcakes

Andrew in the Kitchen’s Baked Blueberry Swirl Cheesecake

8 digestive biscuits

50g margarine, melted

240g cream cheese

100g full fat Greek yoghurt

60g granulated sugar

3 tbsp cornflour, sifted

75ml Irish cream liqueur

1 tsp vanilla extract

125ml milk

Preheat the oven to 180˚C. Line a 6-hole muffin tin with 6 paper muffin cases.

Either in a food processor or in a sandwich bag with a rolling pin, bash up the biscuits to form fine biscuit crumbs. Pour them into a bowl and add the melted margarine and stir until it forms a buttery biscuit base. You can check if it is done by pressing it against the side of the bowl and if It clumps together, it’s ready.

Divide the biscuit base between the 6 muffin cases and press the bases down firmly. Bake for 10 – 12 minutes until they are set and then cool for 10 minutes. Turn down the oven to 170˚C.


For the cheesecake mixture, mix together the cream cheese and the Greek yoghurt with the sugar until it is smooth and aerated slightly. Fold through the cornflour and the filling should feel thicker when you mix it. Gently incorporate the Irish cream liqueur and the vanilla extract through the cheesecake mix and it should look light in colour as well as light in texture. Now fold through the milk and give it a good beat to ensure it is thoroughly mixed in.

Divide the mixture between the 6 cases and give the tin a shake to remove large air bubbles and to level out the mixture. Bake the cheesecake for 25 – 35 minutes, or until the cheesecakes are lightly golden at the edges and have the tiniest wobble in the centre when you shake the tin. Leave the cheesecakes to cool in the tin for around 15 minutes before lifting out to a wire rack to cool fully.

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Make sure to also check out the first 9 Days of Christmas too! We’re almost at Christmas Day and the end of this series, how time flies!

Day 1: Dairy Milk Caramel Cupcakes

Day 2: Melted Snowman Chocolate Chip Cookies

Day 3: Lidl’s Favorina Spiced Biscuit Spread Review

Day 4: White Chocolate and Cranberry Crunch Biscuits

Day 5: Red Velvet Hazelnut Biscotti

Day 6: Melted Snowman Chocolate Cupcakes

Day 7: Essential Cuisine Turkey Gravy Review

Day 8: Gingerbread Hazelnut Latte Biscotti

Day 9: Christmas Present Cake


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