Go Back
+ servings
Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence! | livforcake.com
5 from 6 votes

Baileys Cheesecake Cookie Cups

Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!
Course Dessert
Cuisine Cookie, Tart
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 20 cookie cups
Calories 325kcal
Author Olivia


Chocolate Cookie Cups:

Baileys Chocolate Cheesecake Filling:

  • 1 cup heavy whipping cream chilled
  • 8 oz cream cheese full fat,softened
  • 1/2 cup granulated sugar
  • 2 oz semi-sweet chocolate melted, cooled
  • 1/4 cup Baileys Irish Cream


  • Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
  • Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  • Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
  • Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
  • Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
  • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Baileys Chocolate Cheesecake Filling:

  • Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  • In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.*
  • Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
  • Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.


* I whipped the cream in my stand mixer, transferred the cream to a bowl, then whipped up the cream cheese using the same bowl and whisk from the whipped cream (without cleaning it- easier this way!)


Calories: 325kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 174mg | Potassium: 111mg | Fiber: 1g | Sugar: 22g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1.3mg