These mini baked cheesecakes are simple to make, delicious to eat and easy to serve. They are also really versatile, just add your liqueur of choice (like Kalhua or Baileys) or if you prefer, none at all. They’re perfect for any party or festive occasion.
Truth be told, I’ve been sitting on this recipe for quite some time. It all started when I met Sarah, my friend in my computer, in real life while she was on holibobs in Sydney. She kindly gifted some of her homemade Salted Caramel Baileys – it’s the family speciality – which is the real deal and not just because her surname is Bailey. For realz!
Of course, I drank some of the delicious creation but I wanted to do Sarah’s handiwork justice, I didn’t want to just consume it, I wanted to create with it. I was inspired by Lucy’s Mini Boozy Chocolate Cheesecakes but I have a fear of gelatin so adapted the recipe my Mini Oreo Cheesecakes, swapping cookie chunks for a bit of booze. I took the first batch of Salted Caramel Baileys Cheesecakes on our weekend away in the Blue Mountains (side note, these travel really well in a cupcake carrier or sealed plastic container) and they were a huge hit, so much so that they disappeared so fast that I didn’t even get time to take a picture.
After a quick search of my liquor cabinet, I started producing different boozy flavours of cheesecake with gusto. Regular Baileys and Kahlua were also a big hit and also disappeared too fast for ...