Mini Baileys Irish Cream Cheesecakes

1/2 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate shavings or cocoa powder for garnish

Directions:

Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, Baileys Irish Cream, eggs, and vanilla extract, and mix until well combined.

Pour the cheesecake batter over the crust in each muffin liner, filling each about 3/4 full.

Bake for 18-20 minutes, or until the centers are set. Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or dollop the whipped cream on top of each cheesecake and garnish with chocolate shavings or a dusting of cocoa powder.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 40 minutes (including chilling)