Baileys Cheesecake Brownie Bites – Brownie bottoms are topped with Baileys Irish Cream cheesecake and baked until set. Topped with chocolate ganache.
St. Patrick’s Day is coming up this week! To celebrate, I have a fun new dessert to share. This one is made with a hint Bailey’s Irish Cream and lots of chocolate.
I used my favorite mini molds to create these Bailey’s Cheesecake Brownie Bites. They have rich, chewy brownie on the bottom and creamy cheesecake with a hint of espresso and Bailey’s. And they’re completely addictive. Good luck trying to have just one!
Making the brownie bottom
The bottom of these brownie bites is made with a homemade brownie mixture. It’s super simple to make. First, the butter is melted with the chopped chocolate, cooled, and slowly added to mixture of sugar and eggs. Finally, the dry ingredients are added and mixed into the batter until combined.
The brownie batter is scooped in the molds and baked for about 12 minutes.
Adding the cheesecake layer
The cheesecake mixture starts with cream cheese and sour cream mixing together in a stand mixer. Next, sugar, eggs, salt, and vanilla are added and mixed until smooth. The Bailey’s, cinnamon, and instant espresso is folded in. To ensure the espresso mixes thoroughly, I first added water to the powder and then folded it in.
Scoop onto of the baked brownie bottoms and bake for 15 minutes, turn off the oven, and then keep in the oven for another 10 minutes. This ensures the cheesecake cooks slowly, which will prevent the center from falling. No need for a water bath here!
Finishing the bites
The cheesecake bites are chilled completely before finishing them off. Once chilled, they’re removed from the molds and then topped with a chocolate ganache. The ganache is simply chopped chocolate covered with hot cream and then stirred together. It makes a luscious, thick chocolate that is spread on top of each cheesecake bite. You can also add optional chocolate shavings on top.
Tips & Tricks
- Room-temperature ingredients. Dairy is much easier to mix when it’s room-temperature versus cold. Therefore, let the cream cheese and sour cream sit out for about an hour before making the cheesecake.
- Chill cheesecakes. The cheesecakes must be cool before attempting to remove from the molds. Otherwise, they will fall apart.
- Do not boil cream. When making the chocolate ganache, make sure not to boil the cream or else it could get gritty in texture.
Baileys Cheesecake Brownie Bites
For the brownie bottom:
- 7 ounces semi-sweet chocolate
- 6 ounces butter unsalted
- 2 large eggs
- ¾ cup sugar
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ 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
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.