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Baileys Cheesecake Brownie Bites

Prep Time20 minutes
Cook Time40 minutes
Chill time:8 hours
Total Time8 hours 40 minutes
Servings: 24 brownie bites

Ingredients

For the brownie bottom:

  • 7 ounces semi-sweet chocolate
  • 6 ounces butter unsalted
  • 2 large eggs
  • ¾ cup sugar
  • cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • teaspoon salt

For the cheesecake:

  • 8 ounces cream cheese room temperature
  • ¼ cup sour cream room temperature
  • ½ teaspoon vanilla extract
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • ¼ teaspoon instant espresso
  • 1 teaspoon water
  • 3 tablespoons Baileys Irish Cream
  • pinch cinnamon

For the ganache:

  • 3 ounces semi-sweet chocolate
  • ¼ cup heavy cream

Instructions

For the brownie bottom:

  • Preheat the oven to 350 degrees . Grease all molds of a mini cheesecake pan.
  • Melt butter and semi-sweet chocolate in a saucepan on low. This takes some time. But resist the urge to turn up the temperature or putting it in the microwave; you could burn the chocolate. And there’s no coming back from that, people.
  • While the chocolate is melting, mix the eggs and 3/4 cup sugar until combined. Sift the flour, baking powder, salt, and cocoa together, to prevent lumps. By this time, the chocolate should be ready (or close). Let the chocolate cool down before adding it to the egg and sugar mixture; we don’t want those eggs to scramble.
  • After you mix in the chocolate, mix in the dry ingredients slowly, about ½ of a cup at a time. This will prevent the mix from lumping and make it easier to combine. Scoop about 2 tablespoons of mixture into each mold. Bake for about 12 minutes or until a toothpick comes out clean when inserted in the center.
  • When the brownie is done, remove from oven and let cool while you make the cheesecake batter. Reduce oven temperature to 325 degrees.

For the cheesecake batter:

  • Add cream cheese and sour cream to the bowl of a stand mixer with a whisk attachment. Beat until smooth. Add sugar, salt, and vanilla and beat until smooth. Add egg and egg yolk and beat until combine. Scrape down the sides and mix again until smooth.
  • Mix instant espresso with 1 teaspoon of warm water and whisk until smooth. Add to batter, with Bailey's Irish Cream, and ground cinnamon. Fold all together into batter until combined.
  • Spoon batter into molds with cooked brownie. Fill each mold almost to the top, about 2 tablespoons worth. Place in oven to bake for 12 minutes. Turn off and leave in oven with door closed for 10 minutes.
  • Remove from oven and let cool at room temperature completely before placing in refrigerator to chill for at least 4 hours.

For final touches:

  • Once the cheesecake brownie bites are completely cooled, remove from refrigerator and separate from the molds.
  • Make chocolate ganache by heating cream to scalding temper (right before boil) and pour over chopped semi-sweet chocolate in a bowl or mixing cup. Let sit for 10 minutes and then stir until smooth. Spoon about ½ teaspoon over the top of each cheesecake. Shave chocolate over the top for garnish. Serve immediately or chill to get the ganache to set over the top.
  • Store prepared cheesecake bites in refrigerator for up to 3 days.

Notes

Cheesecake recipe adapted from Baker by nature